The Effect of the Addition of Pumpkin Flour on the Rheological, Nutritional, Quality, and Sensory Properties of Bread

• Autorzy: Hoxha Ibrahim , Hoxha Besiana , Xhabiri Gafur , Shala Nexhdet , Dreshaj Adem , Durmishi Namik

Identyfikatory

DOI

10.12912/27197050/169879

• Języki publikacji: EN

Abstrakty

EN

Bread in Kosovo and beyond is still the most consumed food product, but the increase in consumer awareness of healthy foods has stimulated interest in the addition of various ingredients to improve its nutritional value and sensory properties. This study aimed to identify the ideal percentage of adding pumpkin flour through its influence on the rheological, nutritional, qualitative, and sensory properties of bread. Breads were produced with different amounts of pumpkin flour (control, 5%, 10%, 15%, and 25%). The results of the rheological properties with the Brabender farinograph and extensograph devices showed that the pumpkin flour pulp had an impact on the delay in dough formation, thus affecting the increase in water absorption, development time, stability, resistance, and energy of the dough. The falling number was very high for all types of bread over 350 seconds, and there were no significant differences between them (p < 0.05). The content of nutrients in the bread, such as fat, cellulose, and ash, increased along with the content of pumpkin flour, while the protein content decreased. Also, the content of iron, magnesium, potassium, and calcium increased along with pumpkin flour addition, while the content of zinc and manganese decreased. The bread with 5% pumpkin flour had the best specific volume, while the control bread and the bread with 5% pumpkin flour had better acidity. The bread with 5% pumpkin flour and control bread had better sensory properties, but even the breads with 10% pumpkin flour had good sensory properties. Therefore, using less than 10% pumpkin flour is suggested in the production of bread without compromising the quality or sensory properties of the bread.

Słowa kluczowe

EN

pumpkin flour; rheological properties; nutrition value; minerals; sensory properties; bread

• Wydawca: Lubelski Oddział Polskiego Towarzystwo Inżynierii Ekologicznej ; Lublin University of Technology ; WNGB Wydawnictwo Naukowe
• Czasopismo: Ecological Engineering & Environmental Technology
• Rocznik: 2023
• Tom: Vol. 24, iss. 7
• Strony: 178--185
• Opis fizyczny: Bibliogr. 44 poz., rys., tab.

Twórcy

autor

Hoxha Ibrahim

• Faculty of Agribusiness, University of "Haxhi Zeka", Rr. KLA. Peja 30000, Kosovo

autor

Hoxha Besiana

• Faculty of Agribusiness, University of "Haxhi Zeka", Rr. KLA. Peja 30000, Kosovo

autor

Xhabiri Gafur

• Faculty of Food Technology And Nutrition, University of Tetova, Street Ilinden Bb 1200, Tetovo 1220, North Macedonia

autor

Shala Nexhdet

• Faculty of Agribusiness, University of "Haxhi Zeka", Rr. KLA. Peja 30000, Kosovo

autor

Dreshaj Adem

• Faculty of Tourism Management, Hotel and Environment, University of "Haxhi Zeka", Peja, Rr. KLA. Peja, Postal Code 30000, Kosovo

autor

Durmishi Namik

• Faculty of Food Technology And Nutrition, University of Tetova, Street Ilinden Bb 1200, Tetovo 1220, North Macedonia

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