Quality of bread rolls fortified with date fruit pomace: Structure, proximate composition, staling, and sensory evaluation

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...

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Bibliographic Details
Main Authors: Alaa Almoumen, Huda Mohamed, Bhawna Sobti, Mutamed Ayyash, Rabih Kamleh, Ali H. Al-Marzouqi, Afaf Kamal-Eldin
Format: Article
Language:English
Published: Elsevier 2025-03-01
Series:NFS Journal
Subjects:
Date fruit pomace
High-fibre date ingredient
Bread fortification
Sensory evaluation
Dietary fibre incorporation
Online Access:http://www.sciencedirect.com/science/article/pii/S2352364625000033
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http://www.sciencedirect.com/science/article/pii/S2352364625000033

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