RHEOLOGICAL, CHEMICAL AND FUNCTIONAL IMPACTS OF ALCOHOL INSOLUBLE RESIDUE FROM POTATO PROCESSING BY-PRODUCT ENRICHED BREAD USING RESPONSE SURFACE METHODOLOGY
Iskander, A., Elsahy, K., Namir, M. (2021). RHEOLOGICAL, CHEMICAL AND FUNCTIONAL IMPACTS OF ALCOHOL INSOLUBLE RESIDUE FROM POTATO PROCESSING BY-PRODUCT ENRICHED BREAD USING RESPONSE SURFACE METHODOLOGY. EKB Journal Management System, 48(4), 1055-1067. doi: 10.21608/zjar.2021.204545
Ali Iskander; K. M. Elsahy; M. Namir. "RHEOLOGICAL, CHEMICAL AND FUNCTIONAL IMPACTS OF ALCOHOL INSOLUBLE RESIDUE FROM POTATO PROCESSING BY-PRODUCT ENRICHED BREAD USING RESPONSE SURFACE METHODOLOGY". EKB Journal Management System, 48, 4, 2021, 1055-1067. doi: 10.21608/zjar.2021.204545
Iskander, A., Elsahy, K., Namir, M. (2021). 'RHEOLOGICAL, CHEMICAL AND FUNCTIONAL IMPACTS OF ALCOHOL INSOLUBLE RESIDUE FROM POTATO PROCESSING BY-PRODUCT ENRICHED BREAD USING RESPONSE SURFACE METHODOLOGY', EKB Journal Management System, 48(4), pp. 1055-1067. doi: 10.21608/zjar.2021.204545
Iskander, A., Elsahy, K., Namir, M. RHEOLOGICAL, CHEMICAL AND FUNCTIONAL IMPACTS OF ALCOHOL INSOLUBLE RESIDUE FROM POTATO PROCESSING BY-PRODUCT ENRICHED BREAD USING RESPONSE SURFACE METHODOLOGY. EKB Journal Management System, 2021; 48(4): 1055-1067. doi: 10.21608/zjar.2021.204545

RHEOLOGICAL, CHEMICAL AND FUNCTIONAL IMPACTS OF ALCOHOL INSOLUBLE RESIDUE FROM POTATO PROCESSING BY-PRODUCT ENRICHED BREAD USING RESPONSE SURFACE METHODOLOGY

Zagazig Journal of Agricultural Research
Article 8, Volume 48, Issue 4, July and August 2021, Page 1055-1067  XML PDF (1.17 MB)
Document Type: Original Article
DOI: 10.21608/zjar.2021.204545
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Authors
Ali Iskander email 1; K. M. Elsahy2; M. Namir2
1General Organization for Export and Import Control, Ministry of Trade and Industry, Egypt
2Food Sci. Dept., Fac. Agric., Zagazig Univ., Egypt
Abstract
The aim of this study was to evaluate and optimize incorporation of alcohol insoluble residue from potato processing by-product (AIR-PPB) in wheat flour bread at different particle sizes by using response surface methodology (RSM). Results showed an improvement in the functional properties of the AIR-PPB in terms of water holding capacity (WHC), swelling capacity (SC) and water solubility index (WSI) as particle size increased. As portion of AIR-PPB and particle size increased, total dietary fiber content, water absorption (WA), dough development time (DDT) increased. Higher particle size giving more stability to the dough structure but had inverse effect on dough weakening (DW). Breads with lower specific volumes, higher hardness were associated with increment in AIR-PPB incorporation level at higher particle size. All the sensory attributes of experimental and control breads were acceptable.
Keywords
Potato peel; Solanum tuberosum; alcohol insoluble residue; dietary fiber; bread; functional properties
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