Quality of bread rolls fortified with date fruit pomace: Structure, proximate composition, staling, and sensory evaluation
This study explored the effect of fortification of bread rolls by a high-fibre dietary ingredient from date fruit pomace. Structure, proximate composition, texture, staling, and sensory quality of bread rolls were studied. Flour fortification with sugar-free pomace (0, 5, 10, 15, and 20 %, w/w) led...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
|
| Series: | NFS Journal |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352364625000033 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832590952423751680 |
|---|---|
| author | Alaa Almoumen Huda Mohamed Bhawna Sobti Mutamed Ayyash Rabih Kamleh Ali H. Al-Marzouqi Afaf Kamal-Eldin |
| author_facet | Alaa Almoumen Huda Mohamed Bhawna Sobti Mutamed Ayyash Rabih Kamleh Ali H. Al-Marzouqi Afaf Kamal-Eldin |
| author_sort | Alaa Almoumen |
| collection | DOAJ |
| description | This study explored the effect of fortification of bread rolls by a high-fibre dietary ingredient from date fruit pomace. Structure, proximate composition, texture, staling, and sensory quality of bread rolls were studied. Flour fortification with sugar-free pomace (0, 5, 10, 15, and 20 %, w/w) led to bread having darker crust and crumbs in a concentration-dependent manner (P < 0.05). Increasing the pomace concentration levels also led to dense crumb structure, especially at the 20 % level. The proximate composition (on dry basis %) ranged as follows: protein (15.4–16.6 %), ash (2.1–2.7 %), fat (1.8–2.8 %), carbohydrates (73.6–57.5 %), and total dietary fibre (5.7–22.4 %). At 20 % fortification, bread moisture and weight increased by 12 % and 10 %, diameter and specific volume decreased by 16 % and 54 %, hardness, springiness, and chewiness increased by 57 %, 28 % and 62 %, and cohesiveness decreased by 18 % compared to the control, respectively (P < 0.05). The differences in the texture and physical parameters of the different bread rolls were significant during four days of storage with all bread rolls becoming smaller and denser. As fibre concentration increased, the bread became heavier with noticeable textural changes such as increased hardness and chewiness. Despite these changes, the rolls were acceptable in a consumer test, especially at moderate fibre levels. Therefore, the date fruit high fibre dietary ingredient holds promise for incorporation into bread-making processes to enhance daily fibre intake. |
| format | Article |
| id | doaj-art-4eacfab0177748da9e4ad583c619d6f6 |
| institution | Kabale University |
| issn | 2352-3646 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | NFS Journal |
| spelling | doaj-art-4eacfab0177748da9e4ad583c619d6f62025-01-23T05:27:10ZengElsevierNFS Journal2352-36462025-03-0138100214Quality of bread rolls fortified with date fruit pomace: Structure, proximate composition, staling, and sensory evaluationAlaa Almoumen0Huda Mohamed1Bhawna Sobti2Mutamed Ayyash3Rabih Kamleh4Ali H. Al-Marzouqi5Afaf Kamal-Eldin6Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab EmiratesDepartment of Chemical Engineering, College of Engineering, United Arab Emirates University, Al Ain, United Arab EmiratesDepartment of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab EmiratesDepartment of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab EmiratesHayel Saeed Anam (HSA), Yemen Group, Dubai, United Arab EmiratesDepartment of Chemical Engineering, College of Engineering, United Arab Emirates University, Al Ain, United Arab EmiratesDepartment of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates; Corresponding author.This study explored the effect of fortification of bread rolls by a high-fibre dietary ingredient from date fruit pomace. Structure, proximate composition, texture, staling, and sensory quality of bread rolls were studied. Flour fortification with sugar-free pomace (0, 5, 10, 15, and 20 %, w/w) led to bread having darker crust and crumbs in a concentration-dependent manner (P < 0.05). Increasing the pomace concentration levels also led to dense crumb structure, especially at the 20 % level. The proximate composition (on dry basis %) ranged as follows: protein (15.4–16.6 %), ash (2.1–2.7 %), fat (1.8–2.8 %), carbohydrates (73.6–57.5 %), and total dietary fibre (5.7–22.4 %). At 20 % fortification, bread moisture and weight increased by 12 % and 10 %, diameter and specific volume decreased by 16 % and 54 %, hardness, springiness, and chewiness increased by 57 %, 28 % and 62 %, and cohesiveness decreased by 18 % compared to the control, respectively (P < 0.05). The differences in the texture and physical parameters of the different bread rolls were significant during four days of storage with all bread rolls becoming smaller and denser. As fibre concentration increased, the bread became heavier with noticeable textural changes such as increased hardness and chewiness. Despite these changes, the rolls were acceptable in a consumer test, especially at moderate fibre levels. Therefore, the date fruit high fibre dietary ingredient holds promise for incorporation into bread-making processes to enhance daily fibre intake.http://www.sciencedirect.com/science/article/pii/S2352364625000033Date fruit pomaceHigh-fibre date ingredientBread fortificationSensory evaluationDietary fibre incorporation |
| spellingShingle | Alaa Almoumen Huda Mohamed Bhawna Sobti Mutamed Ayyash Rabih Kamleh Ali H. Al-Marzouqi Afaf Kamal-Eldin Quality of bread rolls fortified with date fruit pomace: Structure, proximate composition, staling, and sensory evaluation NFS Journal Date fruit pomace High-fibre date ingredient Bread fortification Sensory evaluation Dietary fibre incorporation |
| title | Quality of bread rolls fortified with date fruit pomace: Structure, proximate composition, staling, and sensory evaluation |
| title_full | Quality of bread rolls fortified with date fruit pomace: Structure, proximate composition, staling, and sensory evaluation |
| title_fullStr | Quality of bread rolls fortified with date fruit pomace: Structure, proximate composition, staling, and sensory evaluation |
| title_full_unstemmed | Quality of bread rolls fortified with date fruit pomace: Structure, proximate composition, staling, and sensory evaluation |
| title_short | Quality of bread rolls fortified with date fruit pomace: Structure, proximate composition, staling, and sensory evaluation |
| title_sort | quality of bread rolls fortified with date fruit pomace structure proximate composition staling and sensory evaluation |
| topic | Date fruit pomace High-fibre date ingredient Bread fortification Sensory evaluation Dietary fibre incorporation |
| url | http://www.sciencedirect.com/science/article/pii/S2352364625000033 |
| work_keys_str_mv | AT alaaalmoumen qualityofbreadrollsfortifiedwithdatefruitpomacestructureproximatecompositionstalingandsensoryevaluation AT hudamohamed qualityofbreadrollsfortifiedwithdatefruitpomacestructureproximatecompositionstalingandsensoryevaluation AT bhawnasobti qualityofbreadrollsfortifiedwithdatefruitpomacestructureproximatecompositionstalingandsensoryevaluation AT mutamedayyash qualityofbreadrollsfortifiedwithdatefruitpomacestructureproximatecompositionstalingandsensoryevaluation AT rabihkamleh qualityofbreadrollsfortifiedwithdatefruitpomacestructureproximatecompositionstalingandsensoryevaluation AT alihalmarzouqi qualityofbreadrollsfortifiedwithdatefruitpomacestructureproximatecompositionstalingandsensoryevaluation AT afafkamaleldin qualityofbreadrollsfortifiedwithdatefruitpomacestructureproximatecompositionstalingandsensoryevaluation |