Warning: Wrong parameter count for strstr() in /users/0028/jumar/www/public_html/food/sqlfunc.php on line 109
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 Sci.Pol. Technol. Aliment. 11 (4), 381-387

Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu

Biblioteka Uniwersytetu Przyrodniczego w Poznaniu

Nauka Przyroda Technologie

Thomson Routers Master List

Scopus

Ebsco

Directory of Open Acces Journals

CBR- Open Access Journals in Poland

FOOD SCIENCE CENTRAL

Index Copernicus Journal Master List

Pubmed Medline

Polska Bibliografia Naukowa

Creaive Commons

Creative Commons licence CC BY-NC (Attribution-NonCommercial)
Issue 11 (4) 2012 pp. 381-387

Zlatica Kohajdová, Jolana Karovičová, Michaela Jurasová

Department of Food Science and Technology, Institute of Biotechnology and Food Science, Slovak University of Technology, Slovak Republic

Influence of carrot pomace powder on the rheological characteristics of wheat flour dough and on wheat rolls quality

Abstract

Background.Vegetable by-products are considered as good sources of dietary fibre and other biologically important compounds. Moreover, they are inexpensive and are available in large quantities. The objective of this study was to determine chemical composition and hydration properties of dietary fibrerich carrot pomace powder. The impact supplementation of carrot pomace at different levels (replacing of fine wheat flour with 1, 3, 5 and 10% of carrot pomace) on farinographic properties of wheat dough and qualitative and sensory characteristics of wheat rolls were also evaluated.
Material and methods. Chemical analyses included determination of moisture, ash, fat, proteins and total dietary fibre. Hydration properties such as water holding, water retention and swelling capacity were also de- termined. Rheological parameters of carrot pomace powder incorporated wheat doughs were determined by farinograph.Wheat rolls were evaluated for their qualitative (volume, cambering) and sensory characteristics.
Results.Carrot pomace powder was found as good source of total dietary fibre and showed high values of hydration properties. Incorporation of this by-product to wheat dough influences farinographic characteristics (increasing of water absorption, dough development time and dough stability, decreasing of mixing tolerance index) of dough and qualitative parameters of final products (decreasing of loaf volume and cambering). From the sensory evaluation resulted that loaves incorporated with carrot pomace powder up to 3% were the most acceptable for assessors.
Conclusions. Carrot pomace powder can be considered as suitable functional ingredient for wheat rolls. Enrichment wheat flour with low concentrations of carrot pomace powder (1 and 3%) not only increases nutrition value of products but also did not have significantimpact on their quality and sensory acceptability.

Keywords: carrot by-product, dough, farinographic properties, wheat rolls
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue4/volume/7_4_2012.pdf

For citation:

MLA Kohajdová, Zlatica, et al. "Influence of carrot pomace powder on the rheological characteristics of wheat flour dough and on wheat rolls quality." Acta Sci.Pol. Technol. Aliment. 11.4 (2012): 381-387.
APA 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 Sci.Pol. Technol. Aliment. 11 (4), 381-387
ISO 690 KOHAJDOVá, Zlatica, KAROVIčOVá, Jolana, JURASOVá, Michaela. Influence of carrot pomace powder on the rheological characteristics of wheat flour dough and on wheat rolls quality. Acta Sci.Pol. Technol. Aliment., 2012, 11.4: 381-387.