publication . Article . 2015

Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata) By-Products

Solvita Kampuse; Liene Ozola; Evita Straumite; Ruta Galoburda;
Open Access English
  • Published: 01 Dec 2015 Journal: Acta Universitatis Cibiniensis. Series E: Food Technology (issn: 2344-150X, Copyright policy)
  • Publisher: Sciendo
Abstract
<jats:title>Abstract</jats:title> <jats:p>Pumpkin processing into puree, juice, candied fruit and pumpkin seed oil results in large amount of by-products. Pumpkins are rich in carotenes, vitamins, minerals, pectin and dietary fibre. The aim of the current study was to evaluate effect of pumpkin pomace and pumpkin residue powder on wheat bread quality. The total content of carotenes was analyzed by spectrophotometric method. The initial increase of pumpkin residue addition indicated increase in loaf volume, which started to decrease at higher amounts. Sensory evaluation (appearance; surface, crust; porosity; texture, crumb; taste, and flavour) of wheat bread with...
Subjects
Medical Subject Headings: food and beverages
free text keywords: pumpkin by-products, pomace, total carotenoids, porosity, texture, Food processing and manufacture, TP368-456, Food Science, Industrial and Manufacturing Engineering, Chemistry, Cucurbita moschata, biology.organism_classification, biology, Industrial chemistry
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