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Physico-chemical and sensory properties of bread enriched with lemon pomace fiber

Author

Listed:
  • Rei-Chu CHANG

    (Department of Food Science and Technology, Tajen University, Pingtung, Taiwan, ROC)

  • Chia-Yen LI

    (Department of Food Science and Technology, Tajen University, Pingtung, Taiwan, ROC)

  • Sy-Yu SHIAU

    (Department of Food Science and Technology, Tajen University, Pingtung, Taiwan, ROC)

Abstract

Lemon fiber (LF) was extracted from lemon pomace and incorporated into bread. The results showed that the hardness of bread increased with the increase of LF substitution (0-9%), but the cohesiveness, springiness, and specific volume decreased with the fiber substitution. Both Peleg-Normand and Wiechert models fitted well the stress relaxation data of bread. The parameters (k1 and k2, as well as P0-P2 and λ2) in two models were followed significantly affected by the amount of LF. The breads enriched with LF revealed higher total phenolic contents and DPPH radical scavenging capacities than the control bread. Compared with water, methanol was a better solvent for extracting total phenolic compounds of bread. These results suggest that the addition of 3% LF can produce healthy and acceptable bread with higher phytochemicals and antioxidant capacities.

Suggested Citation

  • Rei-Chu CHANG & Chia-Yen LI & Sy-Yu SHIAU, 2015. "Physico-chemical and sensory properties of bread enriched with lemon pomace fiber," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(2), pages 180-185.
    • Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:2:id:496-2014-cjfs
    DOI: 10.17221/496/2014-CJFS
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    References listed on IDEAS

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    1. Ž. Ugarčić-Hardi & D. Koceva Komlenić & M. Jukić & A. Kuleš & I. Jurkin, 2009. "Quality Properties of White Bread with Native and Extruded Wheat Bran Supplements," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 285-285.
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    Cited by:

    1. Wei-Chen PAN & Yu-Ming LIU & Sy-Yu SHIAU, 2018. "Effect of okara and vital gluten on physico-chemical properties of noodle," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(4), pages 301-306.

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