{"title":"Quality of bread rolls fortified with date fruit pomace: Structure, proximate composition, staling, and sensory evaluation","authors":"Alaa Almoumen , Huda Mohamed , Bhawna Sobti , Mutamed Ayyash , Rabih Kamleh , Ali H. Al-Marzouqi , Afaf Kamal-Eldin","doi":"10.1016/j.nfs.2025.100214","DOIUrl":null,"url":null,"abstract":"<div><div>This study explored the effect of fortification of bread rolls by a high-fibre dietary ingredient from date fruit pomace. Structure, proximate composition, texture, staling, and sensory quality of bread rolls were studied. Flour fortification with sugar-free pomace (0, 5, 10, 15, and 20 %, <em>w</em>/w) led to bread having darker crust and crumbs in a concentration-dependent manner (<em>P</em> < 0.05). Increasing the pomace concentration levels also led to dense crumb structure, especially at the 20 % level. The proximate composition (on dry basis %) ranged as follows: protein (15.4–16.6 %), ash (2.1–2.7 %), fat (1.8–2.8 %), carbohydrates (73.6–57.5 %), and total dietary fibre (5.7–22.4 %). At 20 % fortification, bread moisture and weight increased by 12 % and 10 %, diameter and specific volume decreased by 16 % and 54 %, hardness, springiness, and chewiness increased by 57 %, 28 % and 62 %, and cohesiveness decreased by 18 % compared to the control, respectively (<em>P</em> < 0.05). The differences in the texture and physical parameters of the different bread rolls were significant during four days of storage with all bread rolls becoming smaller and denser. As fibre concentration increased, the bread became heavier with noticeable textural changes such as increased hardness and chewiness. Despite these changes, the rolls were acceptable in a consumer test, especially at moderate fibre levels. Therefore, the date fruit high fibre dietary ingredient holds promise for incorporation into bread-making processes to enhance daily fibre intake.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"38 ","pages":"Article 100214"},"PeriodicalIF":4.1000,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"NFS Journal","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2352364625000033","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This study explored the effect of fortification of bread rolls by a high-fibre dietary ingredient from date fruit pomace. Structure, proximate composition, texture, staling, and sensory quality of bread rolls were studied. Flour fortification with sugar-free pomace (0, 5, 10, 15, and 20 %, w/w) led to bread having darker crust and crumbs in a concentration-dependent manner (P < 0.05). Increasing the pomace concentration levels also led to dense crumb structure, especially at the 20 % level. The proximate composition (on dry basis %) ranged as follows: protein (15.4–16.6 %), ash (2.1–2.7 %), fat (1.8–2.8 %), carbohydrates (73.6–57.5 %), and total dietary fibre (5.7–22.4 %). At 20 % fortification, bread moisture and weight increased by 12 % and 10 %, diameter and specific volume decreased by 16 % and 54 %, hardness, springiness, and chewiness increased by 57 %, 28 % and 62 %, and cohesiveness decreased by 18 % compared to the control, respectively (P < 0.05). The differences in the texture and physical parameters of the different bread rolls were significant during four days of storage with all bread rolls becoming smaller and denser. As fibre concentration increased, the bread became heavier with noticeable textural changes such as increased hardness and chewiness. Despite these changes, the rolls were acceptable in a consumer test, especially at moderate fibre levels. Therefore, the date fruit high fibre dietary ingredient holds promise for incorporation into bread-making processes to enhance daily fibre intake.
NFS JournalAgricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍:
The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production