Naslov
Sugar beet pulp as an ingredient in value added bread from whole grain wheat flour

Autori
Torbica, Aleksandra ; Janić Hajnal, Elizabet ; Belović, Miona ; Pajin, Biljana ; Lončarević, Ivana ; Petrović, Jovana ; Fišteš, Aleksandar ; Ačkar, Đurđica ; Šubarić, Drago.

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts of the 10th International Scientific and Professional Conference With Food to Health / Šubarić, Drago ; Jašić, Midhat - Osijek : Tuzla : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Farmaceutski fakultet Univerziteta u Tuzli, 2017, 142-142

ISBN
978-953-7005-49-8

Skup
10. međunarodni znanstveno-stručni skup: Hranom do zdravlja = 10th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska, 12.10.2017. - 13.10.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
food by-products ; sugar beet pulp ; whole grain wheat flour ; bread

Sažetak
One of the main nutrients originating from food waste is dietary fibre, which could also be applied as texture improver for baking products. The aim of this study was the creation of value added bread from whole grain wheat flour with the addition of corn grits coextruded with sugar beet pulp. Corn grits coextruded with sugar beet pulp (SBP) in the ratio of 55:45 were used to replace 30 %, 20 %, and 10 % of whole grain wheat flour (WGWF). The test baking procedure included 120 min of bulk fermentation and 70 min of proofing, both at 30 °C, as well as baking at 220 °C for 15 min. The control bread was produced from WGWF. All the samples were evaluated 2 h and 24 h after baking, regarding moisture content, volume, texture, and colour, while the sensory properties were assessed by an expert sensory panel using a 7-point hedonic scale. After extensive experiments, the substitution with 10 % of SBP was found to produce the best technological quality of bread. The volume of the 10 % SBP bread was approximately 25 % lower than the volume of the control bread, while its moisture was slightly higher when compared to control. Bread prepared with 10 % of SBP was 50 % harder than the control bread 2 h after baking, while 24 h after baking this difference was more pronounced (10 % SBP bread was nearly 100 % harder than the control bread). There were no differences between the control samples and the 10 % SBP sample in terms of colour. The sensory scores for all the evaluated parameters were similar to the control sample, with slightly lower scores given for taste and overall acceptability. Those results are promising for food by-product valorisation, possibly including them as a raw material in the bakery industry.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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