Rheological, chemical and functional impacts of alcohol insoluble residue from potato processing by-product enriched bread using response surface methodology
Joint Authors
al-Sahi, Kamal Mahfuz
Numayr, Muhammad
Iskandar, Ali Ibrahim Ali
Source
Zagazig Journal for Agricultural Researches
Issue
Vol. 48, Issue 4 (31 Jul. 2021), pp.1055-1067, 13 p.
Publisher
Zagazig University Faculty of Agriculture
Publication Date
2021-07-31
Country of Publication
Egypt
No. of Pages
13
Main Subjects
Topics
Abstract EN
The aim of this study was to evaluate and optimize incorporation of alcohol insoluble residue from potato processing by-product (AIR-PPB) in wheat flour bread at different particle sizes by using response surface methodology (RSM).
Results showed an improvement in the functional properties of the AIR-PPB in terms of water holding capacity (WHC), swelling capacity (SC) and water solubility index (WSI) as particle size increased.
As portion of AIR-PPB and particle size increased, total dietary fiber content, water orption (WA), dough development time (DDT) increased.
Higher particle size giving more stability to the dough structure but had inverse effect on dough weakening (DW).
Breads with lower specific volumes, higher hardness were associated with increment in AIR-PPB incorporation level at higher particle size.
All the sensory attributes of experimental and control breads were acceptable.
American Psychological Association (APA)
Iskandar, Ali Ibrahim Ali& al-Sahi, Kamal Mahfuz& Numayr, Muhammad. 2021. Rheological, chemical and functional impacts of alcohol insoluble residue from potato processing by-product enriched bread using response surface methodology. Zagazig Journal for Agricultural Researches،Vol. 48, no. 4, pp.1055-1067.
https://search.emarefa.net/detail/BIM-1311237
Modern Language Association (MLA)
al-Sahi, Kamal Mahfuz…[et al.]. Rheological, chemical and functional impacts of alcohol insoluble residue from potato processing by-product enriched bread using response surface methodology. Zagazig Journal for Agricultural Researches Vol. 48, no. 4 (2021), pp.1055-1067.
https://search.emarefa.net/detail/BIM-1311237
American Medical Association (AMA)
Iskandar, Ali Ibrahim Ali& al-Sahi, Kamal Mahfuz& Numayr, Muhammad. Rheological, chemical and functional impacts of alcohol insoluble residue from potato processing by-product enriched bread using response surface methodology. Zagazig Journal for Agricultural Researches. 2021. Vol. 48, no. 4, pp.1055-1067.
https://search.emarefa.net/detail/BIM-1311237
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-1311237