Effect of Tomato Pomace Powder on the Physicochemical Properties of Flat Bread (Barbari Bread)

Majzoobi, Mahsa; Ghavi, Farnaz Sariri; Farahnaky, Asgar; Jamalian, Jalal; Mesbahi, Gholamreza

doi:10.1111/j.1745-4549.2009.00447.x

Cited by 67 publications

(75 citation statements)

References 24 publications

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“…As expected from the reduction in dough stability time caused by adding more BR flour, the degree of softening in samples increased and was higher than that of the control. Present paper's results were in agreement with previously conducted studies (Sharma et al 1999;Coskuner and Karababa 2005;Majzoobi et al 2011;Muranga et al 2010).…”

Section: Farinographic Properties Of the Doughsupporting

confidence: 93%

“…However, a number of observations showed an increase and decrease tendency in the dough development time of their samples (Sharma et al 1999;Bugusu et al 2001;Abdel-Kader 2000;Yamauchi et al 2004;Koca and Anil 2007). This farinographic feature is an index pointing out to the time needed for achieving the appropriate dough (the lower dough development time, the better) (Majzoobi et al 2011). Therefore, as can be observed in Table 2, the lowest amount was received by dough made of blend flour fortified with 10 % BR flour (4.5±0.21 min), although, Sairam et al (2011) found incorporation of CDRB at level of 15 % as lowest amount.…”

Section: Farinographic Properties Of the Doughmentioning

confidence: 99%

“…This decrease was related to the dilution of wheat gluten, along with increase in the level of BR flour added to the samples (Table 1), competition between proteins of non-wheat and wheat flour for water to absorb (Deshpande et al 1983;Rao and Rao 1997), and/or a reverse relationship between farinographic criteria (water absorption and dough stability time), i.e. the release of water to the dough matrix by mixing, which results in lower dough stability time (Majzoobi et al 2011). Since statistical analysis reached a significant difference by adding BR flour at 15 % level (4.8±0.30 min) (Table 2), supplementation with BR flour ranging from 5 % to 10 % could result in good quality dough, however, Sairam et al (2011) observed no statistic difference between the samples (containing 5 %, 10 % and 15 % CDRB) and control (CDRB free).…”

Section: Farinographic Properties Of the Doughmentioning

confidence: 99%

“…Pourfarzad et al (2011) found that propylene glycol could affect greatly the quality of Barbary bread made of composite flour fortified with soy flour. Majzoobi et al (2011) demonstrated that the wheat-based bread made of blend flour, substituted with tomato pomace powder, had higher moisture content, softer texture and delayed staling when stored for 24-96 h at 25°C. Finally, Milani et al (2009) studied the effect of rice bran flour addition on dough rheological and textural properties of Barbary bread.…”

Section: Introductionmentioning

confidence: 99%

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Effect of brown rice flour fortification on the quality of wheat-based dough and flat bread

et al. 2012

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The objective of present study was to investigate the impact of Brown Rice flour (BR) incorporation, at three different levels of 5, 10 and 15 % to the Wheat Flour (WF) preparations on rheological properties of wheat-based dough and quality of wheat-based flat bread. The BR flour incorporation mainly affected the chemical properties of flours, the rheological characteristics of dough and, quality and shelf life of bread. The protein-related properties of flours principally experienced reduction; however, the ash content had an increase, along with BR flour incorporation. The rheological properties of dough were affected considerably by BR flour substitution, wherein the sample containing 5 % BR flour was closest to BR flour-free dough (control). Regarding the yielded bread, BR flour addition affirmatively affected sensorial properties and firmness quality evaluation, wherein the bread made from dough with composite flour fortified with 5 % BR flour was scored the best. The findings from instrumental firmness quality assessment were confirmed as the bread containing 5 % BR flour remained softer and demanded lowest force to be compressed over the storage period. Overall, results showed that adding BR flour up to 5 % can be used in baking of flat bread since it meets the required criteria.

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Section: Farinographic Properties Of the Doughsupporting

confidence: 93%

Section: Farinographic Properties Of the Doughmentioning

confidence: 99%

Section: Farinographic Properties Of the Doughmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of brown rice flour fortification on the quality of wheat-based dough and flat bread

et al. 2012

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“…Tomato peel, an undervalued agro-industrial waste, contains nondigestible fiber with numerous physiological effects and therapeutic applications (González Canga et al, 2004;Majzoobi, Ghavi, Farahnaky, Jamalian, & Mesbahi, 2011). Previously, our group demonstrated that crushed tomato peel powder functioned as an excellent fat substitute in sausages (Wang et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effects of tomato peel as fat replacement on the texture, moisture migration, and sensory quality of sausages with varied fat levels

Wang

Xie

et al. 2017

CyTA - Journal of Food

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(2017) Effects of tomato peel as fat replacement on the texture, moisture migration, and sensory quality of sausages with varied fat levels, CyTA -Journal of Food, 15:4, 582-591, DOI: 10.1080/19476337.2017 To link to this article: https://doi.org/10. 1080/19476337.2017 The influence of tomato peel powder on the water holding capacity, microstructural character, and sensory quality of reduced-fat sausages during storage was investigated. In this work, rough tomato peels were crushed to powders of 0.15-and 0.025-mm particle sizes by conventional crushing and airflow ultramicro-crushing, respectively. Replacing fat with tomato powder significantly increased the amount of free water in sausages after storage, as determined by lowfield nuclear magnetic resonance imaging. However, less free water was present in sausage samples that were already of the reduced-fat variety. Sausages with the conventional mechanically crushed tomato powder showed denser and more compact structures than sausages with those using the airflow ultramicro-crushed powder. Compared to the case of sausages with higher levels (3%) of tomato peel, granulation was more obvious (p < 0.05) in samples with lower levels of tomato peel (0.5%), and more pores were observed in the samples with higher tomato powder content. The results indicated that low doses of conventionally crushed tomato powder as a potential fat substitute could be used in the sausage industry.Efectos de la piel de tomate como sustituto de grasa en la textura, la migración de humedad y la calidad sensorial de salchichas con distintos niveles de grasa RESUMEN Se investigó la influencia que tiene la piel de tomate en polvo en la capacidad de retención de agua, el carácter microestructural y la calidad sensorial de salchichas de bajo contenido graso durante su almacenamiento. Para efectos de esta investigación se pulverizaron pieles de tomate rugosas empleando trituración convencional y trituración ultramicro con flujo de aire hasta reducirlas a partículas de polvo de 0,15 y 0,025 mm, respectivamente. Las imágenes obtenidas por resonancia magnética nuclear de campo bajo mostraron que la sustitución de grasas por piel de tomate en polvo aumentó significativamente la cantidad de agua libre en las salchichas después de almacenarlas. Sin embargo, en aquellas muestras de salchicha que ya eran de bajo contenido graso se detectó menos agua libre. Asimismo, se comprobó que las salchichas con tomates en polvo triturados mediante el método mecánico convencional presentan estructuras más densas y más compactas que aquellas con tomate en polvo obtenido mediante trituración ultramicro con flujo de aire. Comparativamente, se observó que la granulación fue más evidente (p < 0,05) en aquellas muestras de salchichas que contenían niveles más bajos de piel de tomate (0,5%) que en aquellas con niveles más elevados de piel de tomate (3%); además, se detectó mayor número de poros en las muestras con contenido de tomate en polvo más elevado. Estos resultados indican que en la industria salchichera pueden ...

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Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

Sempio,

Sahin,

Walter

et al. 2023

Cereal Chem

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Background and ObjectivesDietary fiber (DF) plays a crucial role in promoting human health and preventing diseases. However, the average intake of fiber falls short of the recommended levels in affluent populations, largely due to the overconsumption of high‐energetic foods. Fortification of widely consumed foods with fiber can help address such population deficiencies.FindingsAlthough fiber fortification can affect product quality, it offers practical advantages such as gelling, thickening, and water‐binding properties. This review focuses on the impact of isolated fiber ingredients, including arabinoxylan, β‐glucan, cellulose, resistant starch, and pectin, on bakery products, and fiber quantification methods to ensure accuracy and comparability in research. The structural interactions of DF during processing, sensory evaluation, and health implications are discussed. Alternative/novel fiber sources are explored as a strategic approach to enhance product attributes.ConclusionsConsiderable research has focused on individual fibers, but little is known about the synergistic effects of combining multiple fiber ingredients.Significance and NoveltyCombining different fibers in food products could optimize their nutritional profile and enhance ingredients' performance in the food matrix.

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Effect of Tomato Pomace Powder on the Physicochemical Properties of Flat Bread (Barbari Bread)

Cited by 67 publications

References 24 publications

Effect of brown rice flour fortification on the quality of wheat-based dough and flat bread

Effect of brown rice flour fortification on the quality of wheat-based dough and flat bread

Effects of tomato peel as fat replacement on the texture, moisture migration, and sensory quality of sausages with varied fat levels

Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

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