The effect of added pumpkin flour on sensory and textural quality of rice bread

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F17%3A63516626" target="_blank" >RIV/70883521:28110/17:63516626 - isvavai.cz</a>

Result on the web

<a href="https://search.proquest.com/docview/1919505312?pq-origsite=gscholar" target="_blank" >https://search.proquest.com/docview/1919505312?pq-origsite=gscholar</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.15414/jmbfs.2017.6.6.1269-1271" target="_blank" >10.15414/jmbfs.2017.6.6.1269-1271</a>

Result language

angličtina

Original language name

The effect of added pumpkin flour on sensory and textural quality of rice bread

Original language description

The impact of added pumpkin flour (1-10 g/100 g) on sensory and textural quality of rice bread was studied on rice biologically leavened rice bread. Specific volume, baking loss, crumb springiness, cohesiveness and resilience decreased with increasing amount of pumpkin flour. The opposite trend was found in crumb hardness and chewiness. Color measurements revealed that the lightness decreased and the greenness increased with increasing amount of pumpkin flour. Bread crumb and crust characteristics were not significantly impacted by the amount of added pumpkin flour. Additionally, the bread taste and flavor were decreased in breads with 8-10 g/100 g of added pumpkin flour, resulting in their lower overall acceptability. Weak impact of added pumpkin flour on sensory evaluation of rice bread may be related to a reduced amount of the panelists involved in this study. The addition of 1-7 g/100 g of pumpkin flour seems to be applicable to rice bread production. More extensive study will, however, be performed to describe the impact of added pumpkin flour on sensory quality of rice bread in more details.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

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Volume of the periodical

6

Issue of the periodical within the volume

6

Country of publishing house

SK - SLOVAKIA

Number of pages

3

Pages from-to

1269-1271

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85024493230