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Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre‐enriched wheat bread
Author(s) -
Chareonthaikij Phantipha,
UanOn Tanat,
Prinyawiwatkul Witoon
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13072
Subject(s) - pomace , dietary fibre , food science , wheat flour , rheology , composite number , chemistry , mathematics , materials science , composite material
Summary 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.