Physicochemical Properties of Wheat Bread Supplemented with Orange Peel By-Products
International Journal of Nutrition and Food Sciences
Volume 2, Issue 1, January 2013, Pages: 1-4
Received: Dec. 23, 2012; Published: Jan. 10, 2013
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Authors
Wisal A. M. Babiker, Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira, Sudan
Abdel Moneim E. Sulieman, Department of Biology, Faculty of Science, University of Hail, Kingdom of Saudi Arabia
Sirekhatim B. Elhardallou, Department of Biology, Faculty of Science, University of Hail, Kingdom of Saudi Arabia
Elamin A. khalifa, Department of Biology, Faculty of Science, University of Hail, Kingdom of Saudi Arabia
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Abstract
This study aimed to find out the effects of supplementation of wheat bread with food industry by-products, orange peels, at 5%. 7.55 and 10% levels. The results show that orange peels contained: 1.41%, 2.1%, 3.33%, 6.78% and 86.38% protein, lipids, fiber, ash and carbohydrates, respectively. The rheological analysis showed that maximum resistance to extension was found to be increasing from 420 in wheat flour to 531 mm in wheat flour containing 5% orange peels powder, while increasing the addition of orange peels to 7.5% and 10% caused an increase in dough resistance to extension to 660 and 798 B.U, respectively. The results also indicated that addition of orange peels to wheat flour caused an increase in arrived time and a decrease in dough stability. The bread samples prepared by adding orange peels have lead to increase in the water absorption while the arrival time and dough stability were decreased. So fiber as a food industry by product is recommended to be used as food additives to gain nutritional and healthy benefit.
Keywords
Food Processing, Rheological Properties, Extensibility, Farinogram
To cite this article
Wisal A. M. Babiker, Abdel Moneim E. Sulieman, Sirekhatim B. Elhardallou, Elamin A. khalifa, Physicochemical Properties of Wheat Bread Supplemented with Orange Peel By-Products, International Journal of Nutrition and Food Sciences. Vol. 2, No. 1, 2013, pp. 1-4. doi: 10.11648/j.ijnfs.20130201.11
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