Effect of hydrated apple powder on dough rheology and cookies quality

Authors

  • Michaela Lauková Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Biotechnology and Food Sciences, Department of Food Science and Technology, Radlinského 9, 812 37 Bratislava
  • Zlatica Kohajdová Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Biotechnology and Food Sciences, Department of Food Science and Technology, Radlinského 9, 812 37 Bratislava
  • Jolana Karovičová Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Biotechnology and Food Sciences, Department of Food Science and Technology, Radlinského 9, 812 37 Bratislava

DOI:

https://doi.org/10.5219/597

Keywords:

hydrated dietary fiber, rheology, cookie, apple

Abstract

Dietary fiber is a group of food components, which are resistant to human enzymatic digestion. The incorporation of dietary fiber obtained from various sources of fruit and vegetable by-products into the cereal based products such as bread, rolls, cookies, muffins, crackers, cakes and pasta is of growing interest for the food industry. The replacement of wheat flour by dietary fiber from various sources can change physicochemical, textural and organoleptic characteristic of bakery products. Apple pomace is the main by-product produced in the apple fruit processing industry. It is a rich source of carbohydrate, pectin, crude fiber, and minerals. The dietary fiber content in apple pomace ranges between 33 - 35%. The influence of hydrated commercial dietary fiber on wheat dough rheology (5, 10 and 15% flour replacement) and physical and sensory properties of cookies was examined. It was found that addition of HAP significantly increased the rheological properties of dough such as water absorption (from 58.0% to 75.3%), dough stability (from 6.7 min to 11.6 min) and prolonged dough development time (from 3.5 min to 11.0 min) and reduced the mixing tolerance index (from 34.7 BU to 11.9 BU). It was also concluded that hydrated apple powder addition reduced physical properties of cookies such as volume (from 10.4 cm3 to 8.0 cm3), diameter (from 4.7 cm to 4.2 cm), volume index (from 1.35 cm to 1.10 cm) and porosity (from 0.32 to 0.24). Sensory properties (taste, odour, stickiness, firmness and density) of cookies were also analysed. Cookies with addition of hydrated apple powder had fruity taste and odour and showed high overall acceptance. From this study resulted that hydrated apple powder can be used as potentially source of dietary fiber in cookie formulation. Moreover, addition of apple pomace inhibits the use of any other flavouring ingredients because has a pleasant fruity flavour.

Downloads

Download data is not yet available.

References

Ahmed, J. 2015. Effect of barley β-glucan concentrate on oscillatory and creep behavior of composite wheat flour dough. Journal of Food Engineering, vol. 152, p. 85-94. https://doi.org/10.1016/j.jfoodeng.2014.11.018

Ajila, C. M., Leelavathi, K., Prasada Rao, U. J. S. 2008. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, vol. 48, no. 2, p. 319-326. https://doi.org/10.1016/j.jcs.2007.10.001

Almedia, E. L., Chang, Y. K., Steel, C. J. 2013. Dietary fibre sources in bread: Influence on technological quality. LWT - Food Science and Technology, vol. 50, no. 2, p. 545-553. https://doi.org/10.1016/j.lwt.2012.08.012

Anil. M. 2007. Using of hazelnut testa as a source of dietary fiber in breadmaking. Journal of Food Engineering, vol. 80, no. 1, p. 61-67. https://doi.org/10.1016/j.jfoodeng.2006.05.003

Arun, K. B., Persia, F., Aswathy, P. S. P., Chandran, J., Sajeev, M. S., Jayamurthy, P., Nisha, P. 2015. Plantain peel - a potential source of antioxidant dietary fibre for developing functional cookies. J. Food Sci. Technol., vol. 52, no. 10, p. 6355-6364. https://doi.org/10.1007/s13197-015-1727-1 PMid:26396380

Bilgiçli, N., İbanoğlu, Ş., Herken, E. N. 2007. Effect of dietary fibre addition on the selected nutritional properties of cookies. Journal of Food Engineering, vol. 78, no. 1, p. 86-89. https://doi.org/10.1016/j.jfoodeng.2005.09.009

Bojňanská, T., Tokár, M., Frančáková, H. Changes of the dough rheological properties influenced by addition of potato fibre. Potravinarstvo, vol. 8, no. 1, p. 161-166. https://doi.org/10.5219/371.

Borchani, Ch., Masmoudi, M., Besbes, S., Attia, H., Deroanne, C., Blecker, Ch. 2011. Effect of date flesh fiber concentrate addition on dough performance and bread quality. Journal of Texture Studies, vol. 42, no. 4, p. 300-308. https://doi.org/10.1111/j.1745-4603.2010.00278.x

Dhingra, D., Michael, M.,Rajput, H., Patil, R. T. 2012. Dietary fibre in foods: a rewiew. Journal of Food Science and Technology, vol. 49, no. 3, p. 255-266. https://doi.org/10.1007/s13197-011-0365-5

El-Sharnouby, G. A., Aleid, A. M., Al-Otaibi, M. M. 2012. Nutritional Quality of Biscuit Supplemented with Wheat Bran and Date Palm Fruits (Phoenix dactylifera L.), Food and Nutrition Sciences, vol. 3, no. 3, p. 322-328. https://doi.org/10.4236/fns.2012.33047

Fernández-Ginés, J. M., Fernández-López, J., Sayas-Barberá, E., Sendra, E., Pérez-Álvarez, J. A. 2004. Lemon albedo as a new source of dietary fiber: Application to bologna sausages. Meat Science, vol. 67, no. 1, p. 7-13. https://doi.org/10.1016/j.meatsci.2003.08.017

Gómez, M., Ronda, F., Blanco, C. A., Caballero, A., Apesteguía, A. 2003. Effect of dietary fibre on dough rheology and bread quality. European Food Research and Technology, vol. 216, no. 1, p. 51-56. https://doi.org/10.1007/s00217-002-0632-9

Gupta, M., Bawa, A. S., Abu-Ghannam, N. 2011. Effect of barley flour and freeze-thaw cycles on textural nutritional and functional properties of cookies. Food and Bioproduct Processing, vol. 89, no. 4, p. 520-527. https://doi.org/10.1016/j.fbp.2010.07.005

Chen, H., Rubenthaler, G. L., Leung, H. K., Baranowski, J. D. 1988. Chemical, Physical, and Baking Properties of Apple Fiber Compared with Wheat and Oat Bran. Cereal Chemistry, vol. 65, no. 3, p. 244-247. [cit. 2016-02-06] Available at: http://www.aaccnet.org/publications/cc/backissues/1988/documents/65_244.pdf.

ISO 5530-1: 2013. Wheat flour -- Physical characteristic of doughs -- Part 1: Determination of water absorption and rheological properties using a farinograph.

Jurasová, M., Kohajdová, Z., Karovičová, J. Dietary fiber: Definition, sources and extraction. Potravinarstvo, vol. 5, no. 2, p. 22-26. https://doi.org/10.5219/125

Karovičová, J., Kohajdová, Z., Minarovičová, L., Kuchtová, V. 2015. The Chemical Composition of Grape Fibre. Potravinarstvo, vol. 9, no. 1, p. 56-57. https://doi.org/10.5219/428

Kohajdová, Z., Karovičová, J., Jurasová, M., Kukurová, K. 2011a. Effect of the addition of commercial apple fibre powder on the baking and sensory properties of cookies. Acta Chimica Slovaca, vol. 4, no. 2, p. 88-97. [cit. 2016-02-05] Available at: http://www.acs.chtf.stuba.sk/papers/acs_0095.pdf.

Kohajdová, Z., Karovičová, J., Šimková, S. 2009. Use of Apple fibre in bakery products. Acta fytotechnica et zootechnica, vol. 12, p. 286-290.

Kohajdová, Z., Karovičová, J., Jurasová, M., Kukurová, K. 2011b. Application of citrus dietary fibre preparations in biscuit production, Journal of Food and Nutrition Research, vol. 50, no. 3, p. 182-190. Available at: http://web.b.ebscohost.com/ehost/pdfviewer/pdfviewer?sid=cf25913f-ce38-4a6a-8de1-0cca7196cf67%40sessionmgr102&vid=2&hid=106

Kohajdová, Z., Karovičová, J., Jurasová, M. 2012. Influence of carrot pomace powder on the rheological characteristics of wheat flour dough and on wheat rolls quality. Acta Scientiarum Polonorum, Technologia Alimentaria, vo.11, no.4, p. 381-387. Available at: http://www.food.actapol.net/pub/7_4_2012.pdf.

Kohajdová, Z., Karovičová, J., Magala, M., Kuchtová, V. 2014. Effect of apple pomace powder addition on farinographic properties of wheat dough and biscuits quality. Chemical papers, vol. 68, no. 8, p. 1059-1065. https://doi.org/10.2478/s11696-014-0567-1

Kołodziejczyk, K., Markowski, J., Kosmala, M., Król, B., Płocharski, W. 2007. Apple pomace as a potencial source of nutraceutical products. Polish Journal of Food and Nutrition sciences, vol. 57, no. 4, p. 291-295.

Kučerová, J., Šottníková, V., Nemodová, Š. 2013. Influence of Dietary Fibre Addition on the Rheological and Sensory Properties of Dough and Bakery Products. Czech Journal of Food Science, vol. 31, no. 4, p. 340-346. Available at: http://www.agriculturejournals.cz/publicFiles/97017.pdf.

Larrea, M. A., Chang, Y. K., Martinez-Bustos, F. 2005. Some functional properties of extruded orange pulp and its effect on the quality of cookies. LWT - Food Science and Technology, vol. 38, no. 3, p. 213-220. https://doi.org/10.1016/j.lwt.2004.05.014

Lei, F., Ji-Chun, T., Cai-Ling, S., Chun, L. 2008. RVA and Farinograph Properties Study on Blends of Resistant Starch and Wheat Flour. Agricultural Sciences in China, vol. 7, no. 7, p. 812-822. https://doi.org/10.1016/S1671-2927%2808%2960118-2

Macagnan, F. T., Santos, L. R., Roberto, B. S., De Moura, F. A., Bizzani, M., Da Silva, L. P. 2015. Biological properties of apple pomace, orange bagasse and passion fruit peel as alternative sources of dietary fibre. Bioactive Carbohydrates and Dietary Fibre, vol. 6, no. 1, p. 1-6. https://doi.org/10.1016/j.bcdf.2015.04.001

Martínez, M. M., Díaz, Á. Gómez, M. 2014. Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making. Journal of Food Engineering, vol. 142, p. 49-56. https://doi.org/10.1016/j.jfoodeng.2014.06.020

Masoodi, F. A., Sharma, B., Chauhan, G. S. 2002. Use of apple pomace as a source of dietary fiber in cakes. Plant Foods for Human Nutrition, vol. 57, p. 121-128. https://doi.org/ 10.1023/A:1015264032164

Mirabella, N., Castellani, V., Sala, S. 2014. Current options for the valorization of food manufacturing waste: a review. Journal of Cleaner Production, vol. 65, p. 28-41. https://doi.org/10.1016/j.jclepro.2013.10.051

Rupasinghe, H. P. V., Wang, L. X., Pitts, N. L., Astatkie, T. 2009. Baking and sensory characteristics of muffins incorporated with apple skin powder. Journal of Food Quality, vol. 32, no. 6, p. 685-694. https://doi.org/10.1111/j.1745-4557.2009.00275.x

Shiau, S.-Y., Wu, M.-Y., Liu, Y.-L. 2015. The effect of pineapple core fiber on dough rheology and the quality of mantou. Journal of Food and Drug Analysis, vol. 23, no. 3, p. 493-500. https://doi.org/ https://doi.org/10.1016/j.jfda.2014.10.010

Shittu, T. A., Raji, A. O., Sanni, L. O. 2007. Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf. Food Research International, vol. 40, no. 2, p. 280-290. https://doi.org/10.1016/j.foodres.2006.10.012

Singh, M., Liu, S. X., Vaughn, S. F. 2012. Effect of corn bran as dietary fiber addition on baking and sensory quality. Biocatalysis and Agricultural Biotechnology, vol. 1, no. 4, p. 348-352. https://doi.org/10.1016/j.bcab.2012.02.005

Sowbhagya, H. B. Suomya, C., Indrani, D., Srinivas, P. 2015. Physico-chemical characteristics of - chilli spent residue and its effect on the rheological, microstructural and nutritional qualities of bread. J. Food Sci. Technol., vol. 52, no. 11, p. 7218-7226. https://doi.org/10.1007/s13197-015-1824-1

Struck, S., Gundel, L., Zahn, S., Rohm, H. 2016. Fiber enriched reduced sugar muffins made from iso-viscous batters. LWT - Food Science and Technology, vol. 65, p. 32-38. https://doi.org/10.1016/j.lwt.2015.07.053

Sudha, M. L., Baskaran, V., Leelavathi, K. 2007. Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, vol. 104, no. 2, p. 686-692. https://doi.org/10.1016/j.foodchem.2006.12.016

Turabi, E., Gulum, S., Sahin, S. 2008. Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food Hydrocolloids, vol. 22, no. 2, p. 305-312. https://doi.org/10.1016/j.foodhyd.2006.11.016

Tyagi, S. K., Manikantan, M. R., Oberoi, H. S., Kaur, G. 2007. Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits. Journal of Food Engineering, vol. 80, no. 4, p. 1043-105. https://doi.org/10.1016/j.jfoodeng.2006.08.016

Vitali, D., Dragojević, I. V., Šebečić, B. 2009. Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chemistry, vol. 114, no. 4, p. 1462-1469. https://doi.org/10.1016/j.foodchem.2008.11.032

Zucco, F., Borsuk, Y., Arntfield, S. D. 2011. Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes. LWT - Food Science and Technology, vol. 44, no. 10, p. 2070-2076. https://doi.org/10.1016/j.lwt.2011.06.007

Downloads

Published

2016-09-29

How to Cite

Lauková, M. ., Kohajdová, Z. ., & Karovičová, J. . (2016). Effect of hydrated apple powder on dough rheology and cookies quality. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 506–511. https://doi.org/10.5219/597

Most read articles by the same author(s)

1 2 > >>