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
Views 3584 Downloads 263
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
Follow on us
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.
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.
Abd-E l Aal, S. S. Emarn; Siham, M. M. Faheid and ElRakaybi, M. A. (1987): Nutritional wastes as a source of dietary, Am. J. of Clinical Nutrition. 61 :1129- 1139.
Tresca J. Amber (2012). About.com Guide. About.com Health's Disease and Condition. http://ibdcrohns.about.com/od/dietandnutrition/g/fiber.htm.
Khalifa, A.H.; EL-Dengawy, R.A. and Remadan, B.R. (1998): Chemical composition of pomegranate peel, Assiut Journal of Agricultural Sciences, 29(3): 11-18.
A.O.A.C. (1990).Official Methods of Analysis, 14th ed. Association of Official Analytical Chemists. Washington, D.C., USA.
AOAC. (2000). Association Of Official Analytical Chemists, Official Methods of Analysis (17th Ed.). Arlington, VA. USA.
FA0. (1982) : Natural additives from industrial wastes. Research Continues, Ain Chams University , 31(1) : 567- 577 .
A.A.C.C. (1987). Approved Methods of the American Association of Cereal Chemists . Published by American Association of cereal Chemists, Ins. St. Paul, Minnesota, U. S. A.
Collins, J. L.; Kalantari, S. M. and Post A. R., (1982).Peanut hull flour as dietary fiber in wheat bread.J. food Sci. 47:1899.
El-Badrawy. A. K. (1994).Utilization of refused bread in Egyptian Bread Making. M.Sc., Thesis. Faculty of Agric. Cairo University.Egypt.
Block F; Brown, G. E., and farkos, D.F. (1973). Utilization of alkaline orange peel waste by fermentation amylase production by "Aspergillus foetidus NRRL 337" and alcoholic fermentation. P . 50: 357.
Kelawala ,L.; Tosi, E.A.; Ciappini, M.C. and Masciarelli, R. (2004). Use of whole meal amaranthus (Amaranthus cruentus) flour in manufacture of biscuits for coeliac disease patients. Alimentaria, 269: 49-51.
Pomorenze, 1., Shogren, M.D., Finney, K.F., and Bechtel, D.B. (1977). Fiber in Bread-making- Effects on Functional properties. Cereal chem- 54: 25-41.
Sharaf , D.P, Buritta., A., Towell , H.C.(2002). Refined Carbohydrate Food and Disease. Academic press , London.
Yassen,H. J. (1990) Resistant starch: metabolic effects and potential health benefits. Journal of AOAC International 87:761-767.