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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

—

Svazek periodika

6

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

3

Strana od-do

1269-1271

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85024493230