Effects of pumpkin powder addition on the rheological, sensory, and quality attributes of Taftoon bread

Davoudi, Zahra; Shahedi, Mohammad; Kadivar, Mahdi

doi:10.1002/cche.10312

Cited by 6 publications

(3 citation statements)

References 20 publications

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“…A higher content of phenolic substances in fortified dough samples could explain the reduction of the degree of softening [ 37 ], defined as the difference between the value recorded at the peak and the value recorded after 12 min. Moreover, quality numbers of GP5 and GP10 sharply increased compared with GP0, indicating a gain of flour ability in the production of doughs resistant to mechanical stress, as seen by Davoudi et al [ 39 ].…”

Section: Resultsmentioning

confidence: 75%

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Tolve

Simonato

Rainero

et al. 2021

Foods

102

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Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs’ rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, increased with GPP addition. Moreover, the GPP inclusion level raised the total dietary fiber content of bread. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavor, the astringency, and the wine smell of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health.

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Section: Resultsmentioning

confidence: 75%

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Tolve

Simonato

Rainero

et al. 2021

Foods

102

View full text Add to dashboard Cite

show abstract

“…, 2013; Davoudi et al. , 2020). Table 1 shows the formula of bread samples prepared with wheat flour substituted with different levels (0, 5, 10, 15 and 20%) of pumpkin flour based on the dry matter content.…”

Section: Methodsmentioning

confidence: 99%

Evolutions of rheology, microstructure and starch hydrolysis of pumpkin‐enriched bread during simulated gastrointestinal digestion

Chen

2021

Int J of Food Sci Tech

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In this study, the influences of pumpkin flour additions to breadmaking on evolutions of microstructure, rheology and starch hydrolysis during simulated gastrointestinal digestion were investigated. Compared to white bread (PB0), the bread supplemented with 20% pumpkin flour (PB20) showed more continuous and fibrous gel network structure with most starch granules encapsulated in the network throughout the in vitro digestion. Due to the dilution of digestive fluids and enzymatic hydrolysis, the digesta moduli and viscosity remarkably decreased as time progressed, but PB20 presented significantly higher rheology compared to PB0 in each digestion phase. At the end of intestinal phase, the in vitro starch digestibility was 69.9% for PB0, significantly higher than that for PB20 (55.4%). This is presumably attributed to the abundant dietary fibre in pumpkin flour, contributing to the increased digesta viscosity and the formation of more compact and stable gel networks that would hinder the contact of starch granules with α‐amylase. In addition, the pumpkin‐added breads gave satisfactory results in terms of sensory acceptability. This study has suggested promising potential of incorporating pumpkin flour in the production of functional bakery products with reduced starch digestibility while maintaining good sensory characteristics.

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“…Furthermore, they linked this increase in DDT of pumpkin powder incorporated fours with increase in total fber contents of dough due to which disturbance in gluten network resisted timely development of dough. Davoudi et al [36] observed signifcant increase in DDT of composite fours from 3.9 min (control) to 4.9 min (15% pumpkin powder).…”

Section: Dough Development Time Analysis Of Added Pumpkinmentioning

confidence: 98%

Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders

Hussain

Kausar

Aslam

et al. 2023

Journal of Food Quality

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Several studies have been found in the literature about the phytochemistry, nutritional profiles, and pharmacological potential of pumpkin and pumpkin-based food products but a very few data have been found about the impact of the addition of pumpkin powders on physical and rheological behaviors of bakery products. The present research work was conducted to investigate that powder of which part of pumpkin and in what percentage could prove the most acceptable to develop good quality biscuits with optimum rheological and physical characteristics, which will be very useful to utilize pumpkin waste streams with effective and efficient mechanism for benefit of mankind in terms of development of new variety of bakery items. Peel, flesh, and seeds of pumpkin were utilized in the form of dried powder at 0, 5, 10, and 15% replacement levels to develop biscuits. Farinographic studies revealed that water absorption and dough development time were significantly increased to 65.69 ± 0.60% and 5.80 ± 0.012 min, respectively, at 15% pumpkin peel powder replacement, whereas dough stability was significantly decreased for 15% replacement level of pumpkin peel, flesh, and seed powders. Mixing tolerance index was significantly increased by these replacements. Mixographic studies revealed that mixing time of control dough was 3.55 ± 0.029 min, which was significantly decreased to 3.03 ± 0.015, 2.94 ± 0.023, and 3.23 ± 0.017 min for 15% replacement level of pumpkin peel, flesh, and seed powders, respectively. Similarly, peak height values were significantly decreased as replacement levels of pumpkin powders were increased up to 15%. Width and spread factor were significantly decreased, whereas thickness was significantly increased by these replacements. These replacements of pumpkin powders with white flour did not pose negative impact on rheological behavior of composite flours, which ultimately resulted in the development of improved quality biscuits.

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Effects of pumpkin powder addition on the rheological, sensory, and quality attributes of Taftoon bread

Cited by 6 publications

References 20 publications

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Evolutions of rheology, microstructure and starch hydrolysis of pumpkin‐enriched bread during simulated gastrointestinal digestion

Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders

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