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

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 Wiec...

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Bibliographic Details
Published in:Czech Journal of Food Sciences 2015-01, Vol.33 (2), p.180-185
Main Authors: CHANG, Rei-Chu, LI, Chia-Yen, SHIAU, Sy-Yu
Format: Article
Language:English
Subjects:
antioxidant
Antioxidants
Bread
Lemons
Phenolic compounds
Phenols
polyphenol
rheology
Scavenging
Sensory properties
Specific volume
Stress relaxation
Substitutes
texture
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Summary: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.
ISSN:1212-1800
1805-9317
DOI:10.17221/496/2014-CJFS