Increasıng the bıologıcal value of bread through the applıcatıon of pumpkın puree

Bayramov, Eldaniz; Aliyev, Shakir; Gasimova, Afat; Gurbanova, Sevda; Kazimova, İlhama

doi:10.15587/1729-4061.2022.254090

Cited by 11 publications

(18 citation statements)

References 4 publications

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“…Study [18] found that the addition of 10 % of pumpkin paste to the bread recipe significantly increased the content of β-carotene, thiamine, riboflavin, niacin, and ascorbic acid. The content of mineral elements also increased.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of wheat bread recipe with pumpkin paste

Liubych

Novikov

Pushka

et al. 2023

EEJET

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The object of this study is the production technology of bread with pumpkin paste. The task to enrich bread with pumpkin paste was resolved. The influence of different amounts of pumpkin paste on the technological parameters of the quality of wheat bread and culinary quality was investigated. It was established that the addition of pumpkin paste influenced the technological parameters of the quality of bread. Bread baking loss decreased from 10.8 % to 9.9 with the addition of 5 % pumpkin paste. In the variant with 60 % pumpkin paste, the bread baking loss was 3.8 %. With the addition of 5–25 % of pumpkin paste to the bread recipe, bread shrinkage increased significantly to 4.2–4.3 % compared to control (3.5 %). A significantly larger volume was obtained by adding 25–30 % pumpkin paste. With this amount of paste, this indicator was 207–211 cm3/100 g of dough and 346–348 cm3/100 g of flour. With the addition of 35–60 % of pumpkin paste, the volume of bread was 330–338 cm3/100 g of flour. A significantly higher specific volume was obtained by adding 25–30 % of pumpkin paste – 2.0 cm3/g of dough and 2.3–2.4 cm3/g of bread. The addition of pumpkin paste increased the mass of bread from 133 to 135–166 g. It was established that the organoleptic assessment of bread did not change from the amount of pumpkin paste. The smell, taste, pores in size and uniformity correspond to the highest level of assessment – 9 points. The elasticity and consistency of the crumb was at the level of 7 points. The surface of the crust corresponded to 3 points, the glossy surface – 3 points. A distinctive feature of the research results is that in the technology of bread it is necessary to add 25–30 % of pumpkin paste. The use of this amount of pumpkin paste provides bread with a volume of 346–348 cm3/100 g of flour. The smell and taste of bread according to this recipe is high – 9 points. The recommendations reported here can be used by small and medium size enterprises for the production of bakery

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Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of wheat bread recipe with pumpkin paste

Liubych

Novikov

Pushka

et al. 2023

EEJET

View full text Add to dashboard Cite

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“…The decrease in aroma of tomato puree might be due to escape of some volatile compounds and storage temperature and time. According to Baldwin et al, [12,13,3,5].…”

Section: Aromamentioning

confidence: 99%

“…This vegetable can be consumed in various forms, either as a whole vegetable or as an ingredient of stews, sauces, desserts, jellies, jams, purees and other products, however, the primary form of commercialization is as a fresh vegetable. Nonetheless, pumpkin puree can be found on the market as canned food, ready to be eaten Gurbanova S et al [5].…”

Section: Introductionmentioning

confidence: 99%

Development of Tomato and Pumpkin Blended Puree for Value Addition and Shelf Life with Different Levels of Preservatives

Mishra,

Singh,

Prasad

et al. 2023

IJECC

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The lab experiment was conducted in the year 2021-2022 at Post Harvest Lab, Department of Horticulture, Nani Agriculture Institute, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pradesh to analyse the physico-chemical properties and shelf life of the puree during storage at refrigerated condition and overall acceptability with different treatment combinations of preservatives. The Experiment was laid out in Completely randomized design (CRD) with 9 treatments.

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“…Study [29] found that pumpkin puree can be used in bread technology after heat treatment. The possibility of introducing 5 to 25 % of puree in bread technology has been proven.…”

Section: Devising the Recipe For A Cake With Fresh Sliced Pumpkin Acc...mentioning

confidence: 99%

Devising the recipe for a cake with fresh sliced pumpkin according to culinary quality indicators

Liubych

Novikov

Zheliezna

et al. 2022

EEJET

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This paper considers the influence of different quantities and shapes of fresh sliced pumpkin on the culinary quality of a cupcake. A change in the culinary quality of the cupcake depending on the amount of sliced pumpkin has been established. It was found that the cupcake's surface color and crumb depended on the amount of fresh sliced pumpkin. The shape of the slice did not change these cupcake parameters. The color of the surface of the cupcake with the addition of 5‒25 % of the sliced pumpkin was at the level of control – light yellow. When adding 30‒40 % ‒ yellow; 45‒50 % ‒ dark yellow. The cupcake's crumb color with the addition of 5‒10 % of sliced pumpkin and without it was light yellow. Adding 15‒35 % of sliced pumpkin provided for a yellow color of the crumb. With the addition of 40‒50 % of sliced pumpkin, the color was orange. The use of fresh sliced pumpkin in the amount of 25 % reliably reduces the smell and taste of the consumer evaluation of the cupcake. At the same time, the level of smell and taste was good (7 points). It should be noted that when adding 20 % fresh sliced pumpkin, the smell and taste of pumpkin in the cupcake was weak – 7 points. Social studies have been conducted and the main criteria for cupcake buyers have been established. It was found that cupcakes are in high demand and have the prospect of being enriched with pumpkin. Among the respondents, the new product had a high probability of buying. Its price is less important in this case. It was proven that its chemical composition and culinary quality are of greatest importance when choosing a cupcake. In the technology of cupcake production, it is necessary to add 20‒25 % of fresh sliced pumpkin of various shapes relative to the mass of the dough. The use of this amount of sliced pumpkin makes it possible to bake a cupcake with a light-yellow surface and yellow crumb. The consumable level of the cupcake is good while the smell and taste of the pumpkin in it is weak. The recommendations provided here could be used by small-scale grain processing enterprises when baking flour confectionery products

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Increasıng the bıologıcal value of bread through the applıcatıon of pumpkın puree

Cited by 11 publications

References 4 publications

Development of wheat bread recipe with pumpkin paste

Development of wheat bread recipe with pumpkin paste

Development of Tomato and Pumpkin Blended Puree for Value Addition and Shelf Life with Different Levels of Preservatives

Devising the recipe for a cake with fresh sliced pumpkin according to culinary quality indicators

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