Effect of Kohlrabi Peel Powder as a Dietary Fibre Enrichment on Technological, Nutritional, and Sensory Properties of White Bread
The addition of dietary fibres (DF) obtained from by-products into bread is an attractive way to enhance consumers’ fibre consumption while simultaneously reducing waste from by-products. This study aimed to examine the viability of replacing kohlrabi peel powder (KPP) into white bread at levels ran...
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Hasan Eleroğlu
2025-03-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | https://agrifoodscience.com/index.php/TURJAF/article/view/7548 |
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| author | İrem Bilge Tek Suna Dilara Aktas Aybüke Karaoğlan |
| author_facet | İrem Bilge Tek Suna Dilara Aktas Aybüke Karaoğlan |
| author_sort | İrem Bilge Tek |
| collection | DOAJ |
| description | The addition of dietary fibres (DF) obtained from by-products into bread is an attractive way to enhance consumers’ fibre consumption while simultaneously reducing waste from by-products. This study aimed to examine the viability of replacing kohlrabi peel powder (KPP) into white bread at levels ranging from 0% to 12%. The technological and nutritional characteristics of white breads were evaluated, and sensory analysis was conducted. The specific volume values of the samples ranged from 1.486 to 1.861 mL/g. The findings showed that the specific volume of the white bread samples decreased when KPP was used at concentrations higher than 3%. The sample coded N4 (9%) exhibited higher moisture levels in both the crumb and crust, compared to the all bread samples (p˂0.05). The nutritional features of the bread samples varied as follows: ash content ranged from 0.573% to 0.588%, protein from 6.460% to 7.998%, fat from 3.200% to 4.200%, total DF from 0.250% to 3.214%, total carbohydrate content from 51.963% to 69.272%, and energy levels from 211.7 to 324.0 kcal. The sample coded N3 (6%) was approved by the panelists, however the other samples with a greater quantity of KBB were not favored. SEM images showed the gluten structure in the enriched bread samples coded N2, N3 and N4 were constituted by fibrous components that established a more open network. The study’s results indicated that elevated amounts of KPP might enhance the DF content of white bread; however, consumers do not favor higher fibre content in the bread samples. Utilization of 6% KPP could enhance the technological, nutritional, and sensory characteristics of white bread. |
| format | Article |
| id | doaj-art-92d6241595824a2bbb4a19aaf5beda7b |
| institution | DOAJ |
| issn | 2148-127X |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-92d6241595824a2bbb4a19aaf5beda7b2025-08-20T03:18:52ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2025-03-0113370771310.24925/turjaf.v13i3.707-713.75486249Effect of Kohlrabi Peel Powder as a Dietary Fibre Enrichment on Technological, Nutritional, and Sensory Properties of White Breadİrem Bilge Tek0https://orcid.org/0009-0008-0520-1123Suna Dilara Aktas1https://orcid.org/0009-0005-5485-5025Aybüke KaraoğlanSivas Cumhuriyet University, Faculty of Health Science, Department of Nutrition and Dietetics, 58140, Sivas, TürkiyeSivas Cumhuriyet University, Faculty of Health Science, Department of Nutrition and Dietetics, 58140, Sivas, TürkiyeThe addition of dietary fibres (DF) obtained from by-products into bread is an attractive way to enhance consumers’ fibre consumption while simultaneously reducing waste from by-products. This study aimed to examine the viability of replacing kohlrabi peel powder (KPP) into white bread at levels ranging from 0% to 12%. The technological and nutritional characteristics of white breads were evaluated, and sensory analysis was conducted. The specific volume values of the samples ranged from 1.486 to 1.861 mL/g. The findings showed that the specific volume of the white bread samples decreased when KPP was used at concentrations higher than 3%. The sample coded N4 (9%) exhibited higher moisture levels in both the crumb and crust, compared to the all bread samples (p˂0.05). The nutritional features of the bread samples varied as follows: ash content ranged from 0.573% to 0.588%, protein from 6.460% to 7.998%, fat from 3.200% to 4.200%, total DF from 0.250% to 3.214%, total carbohydrate content from 51.963% to 69.272%, and energy levels from 211.7 to 324.0 kcal. The sample coded N3 (6%) was approved by the panelists, however the other samples with a greater quantity of KBB were not favored. SEM images showed the gluten structure in the enriched bread samples coded N2, N3 and N4 were constituted by fibrous components that established a more open network. The study’s results indicated that elevated amounts of KPP might enhance the DF content of white bread; however, consumers do not favor higher fibre content in the bread samples. Utilization of 6% KPP could enhance the technological, nutritional, and sensory characteristics of white bread.https://agrifoodscience.com/index.php/TURJAF/article/view/7548dietary fibre peel powder white bread by-products gluten |
| spellingShingle | İrem Bilge Tek Suna Dilara Aktas Aybüke Karaoğlan Effect of Kohlrabi Peel Powder as a Dietary Fibre Enrichment on Technological, Nutritional, and Sensory Properties of White Bread Turkish Journal of Agriculture: Food Science and Technology dietary fibre peel powder white bread by-products gluten |
| title | Effect of Kohlrabi Peel Powder as a Dietary Fibre Enrichment on Technological, Nutritional, and Sensory Properties of White Bread |
| title_full | Effect of Kohlrabi Peel Powder as a Dietary Fibre Enrichment on Technological, Nutritional, and Sensory Properties of White Bread |
| title_fullStr | Effect of Kohlrabi Peel Powder as a Dietary Fibre Enrichment on Technological, Nutritional, and Sensory Properties of White Bread |
| title_full_unstemmed | Effect of Kohlrabi Peel Powder as a Dietary Fibre Enrichment on Technological, Nutritional, and Sensory Properties of White Bread |
| title_short | Effect of Kohlrabi Peel Powder as a Dietary Fibre Enrichment on Technological, Nutritional, and Sensory Properties of White Bread |
| title_sort | effect of kohlrabi peel powder as a dietary fibre enrichment on technological nutritional and sensory properties of white bread |
| topic | dietary fibre peel powder white bread by-products gluten |
| url | https://agrifoodscience.com/index.php/TURJAF/article/view/7548 |
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