Wheat-yellow pumpkin composite flour: Physico-functional,rheological, antioxidant potential and quality properties of pan and flat bread |
| |
Authors: | Amani H. Aljahani |
| |
Affiliation: | Department of Physical Sport Science, College of Education, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia |
| |
Abstract: | The impact of yellow pumpkin powder (YP) substitution (5, 10, and 15%) on wheat flour's physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the nutritional, organoleptic properties and bioactivity of the composite pan and pita bread were evaluated. An improved water holding capacity was noticed for the blended flour than for control. The pasting parameters were declined significantly (p < 0.05) with increasing YP. Composite flours presented a softer gel texture in the presence of YP. Reduced water absorption, increased dough development time, and lower stability for combined flour dough. The bread with YP depicted increased protein, fat, fiber, and mineral contents, while a reduced volume and specific volume were noticed for pan bread. YP incorporated 5% and did not compromise pan and pita bread's color and overall acceptability. Additionally, composite bread depicted higher total phenolics with enhanced antioxidant activities at the higher substitution of YP. |
| |
Keywords: | Yellow pumpkin Rheological Antioxidant Organoleptic Bread YP" },{" #name" :" keyword" ," $" :{" id" :" pc_jOnsIMNbAt" }," $$" :[{" #name" :" text" ," _" :" Pumpkin powder RVA" },{" #name" :" keyword" ," $" :{" id" :" pc_tZC4T2qIae" }," $$" :[{" #name" :" text" ," _" :" Rapid Visco-Analyser AACC" },{" #name" :" keyword" ," $" :{" id" :" pc_LYdmJ8BTAt" }," $$" :[{" #name" :" text" ," _" :" American Association of Cereal Chemists OHC" },{" #name" :" keyword" ," $" :{" id" :" pc_w8KzMhBKXy" }," $$" :[{" #name" :" text" ," _" :" Oil holding capacity WHC" },{" #name" :" keyword" ," $" :{" id" :" pc_Nkleb1RicB" }," $$" :[{" #name" :" text" ," _" :" Water holding capacity |
本文献已被 ScienceDirect 等数据库收录! |
|