Publication: Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre-enriched wheat bread
0
0
Issued Date
2016
Resource Type
File Type
application/pdf
ISSN
9505423
Other identifier(s)
2-s2.0-84975763631
Rights Holder(s)
Scopus
Bibliographic Citation
International Journal of Food Science and Technology. Vol 51, No.5 (2016), p.1120-1129
Suggested Citation
Chareonthaikij P., Uan-On T., Prinyawiwatkul W. Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre-enriched wheat bread. International Journal of Food Science and Technology. Vol 51, No.5 (2016), p.1120-1129. doi:10.1111/ijfs.13072 Retrieved from: https://hdl.handle.net/20.500.14740/5428
Author(s)
Abstract
Pineapple pomace fibre (PF, containing 70.2% total dietary fibre) can be added to increase dietary fibre of wheat bread. This study was performed to evaluate effects of PF added at 0, 5 or 10% (wheat flour-basis) on physicochemical properties of the composite flour (wheat flour as the control, CPF-5 and CPF-10, respectively) and its dough, to evaluate consumer acceptance of CPF breads and to identify factors affecting willingness to purchase of CPF breads. Incorporating PF affected rheological and pasting properties of CPF. Water- and oil-holding capacity of CPF increased (P < 0.05) as PF levels increased. Bread made with CPF-5 was more acceptable than that with CPF-10; however, it was not significantly different from the control, having similar specific volume and texture, but having about three times higher total dietary fibre than the control (4.4% vs. 1.5%). Product label and health benefit information potentially affected consumers' willingness to purchase of fibre-enriched bread. © 2016 Institute of Food Science and Technology.