A Study of the Effect of Using Orange Peel Powder on the Most Important Characteristics of High-Fiber Bran Flat and Double-Layer Bread
الكلمات المفتاحية:
orange peels, high-fiber flat bran bread, chemical composition, rheological properties, sensory evaluation
الملخص
Bran bread, prepared from a mixture of wheat flour and bran, is one of the most important functional foods and therefore there is a need to enhance its health benefits and nutritional value. The orange peels, that are resulting from the orange juice factories, are also considered a promising by-product in the field of food industry. So, the effect of using different ratios of orange peel powder (2.5, 5, 7.5, and 10)% on some physical and rheological properties of flour, as well as the sensory and chemical properties of bran bread was determined.
The results of the flour mixtures study showed a significant decrease in wet gluten, falling number, and sedimentation number (P<0.05) with higher addition percentage. The results of the Mixolab apparatus showed an increase in the percentage of water absorption, but a decrease was observed in mixing properties, gluten quality, and starch gelatinization with addition in the increase of ratios. On the other hand, retrogradation characteristics improved when addition. It was observed that a higher percentage of moisture, ash, crude fiber, lipids, phenolic content, antioxidant capacity, and a significant decrease in the percentage of protein and carbohydrate were observed as addition ratios increased. The appearance of yellow color and the smell of oranges in bread was observed when adding orange peels, but it was pleasant at the low percentage of addition. Overall, the 2.5% addition rate gained acceptance when conducting the sensory evaluation.
References
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AOAC Association of Official Analytical Chemistry. (2005) In K. Herlich (Ed.), Official methods of analysis (18th ed.). Washington, DC, USA.
Castro, L. A., D., Lizi, J. M., Chagas, E. G. L., Carvalho R. A. and Vanin F. M.(2020). From Orange Juice By-Product in the Food Industry to a Functional Ingredient. Application in the Circular Economy Foods, 9, 593; doi:10.3390/foods9050593.
Crizel, T. M.; Rios, A. O.; Thys, R. C. S.; Flôres, S. H. (2015). Effects of orange by-product fiber incorporation on the functional and technological properties of pasta. Food Sci. Technol., Campinas, 35(3), 546-551.
Dai, Y. J., Hei, X., Deng, L. M., Ren, Y. R., Gao, Q. E., Luo, H., and Han, L. H. (2018). Effect of flavedo powder on the bread baking quality and poly phenols antioxidant activity. Food and Fermentation Industries, 44(4), 154–158.
Gedrovica, I. and Karklina, D. (2011). Influence of Jerusalem artichoke powder on dough rheological properties. 6th Baltic Conference on Food Science and Technology “Innovations for Food Science and Production” FOODBALT., Conference Proceedings Jelgava, LLU,(216),7-13.
Genovese, S., Fiorito, S., Locatelli, M., Carlucci, G. and Epifano, F. (2014). Analysis of biologically active oxyprenylated ferulic acid derivatives in Citrus fruits. Plant Foods Hum. Nutr., 69: 255– 260.
Han, L., Zhang, J., and Cao, X., (2021). Effects of orange peel powder on rheological properties of wheat dough and bread aging. Food Sci Nutr., 9: 1061–1069. https://doi.org/10.1002/fsn3.2080
Hosseini, S. S., Khodaiyan, F., Kazemi, M., and Najari, Z. (2019). Optimization and characterization of pectin extracted from sour orange peel by ultrasound assisted method. International Journal of Biological Macromolecules, 125, 621–629. https://doi.org/10.1016/j.ijbiomac.2018.12.096
Kırbaşlar, F. G. and Kırbaşlar, S. İ., (2009). Composition of cold-pressed bitter orange peel oil from Turkey. J. Essent. Oil Res., 15, 6-9
Kohajdova, Z., Karovicova, J., Jurasova, M. and Kukurova, K. (2011). Application of citrus dietary fibre preparations in biscuit production. Journal of Food and Nutrition Research, 50(3), 182–190.
Koksel, H., Kahraman, K., Sanal, T., Ozay, D.S. and Dubat, A. (2009). Potential utilization of mixolab for quality evaluation of bread wheat genotypes. Cereal Chem., 86(5), 522-526.
Larrea, M.A., Chang, Y. K. and Martinez Bustos, F. (2005). Effect of some operational extrusion parameters on the constituents of orange pulp. Food Chem., 89, 301–308.
Luo, S. J., Chen, R. Y., Huang, L., Liang, R. H., Liu, C. M., and Chen, J. J. F. H. (2017). Investigation on the influence of pectin structures on the pasting properties of rice starch by multiple regression. Food Hydrocolloids, 63, 580–584. https://doi.org/10.1016/j.foodh yd.2016.10.016
Ocen, D., and Xu, X. (2013). Effect of citrus orange (Citrus sinensis) by-product dietary fiber preparations on the quality characteristics of frozen dough bread. American Journal of Food Technology, 8(1), 43–53. https://doi.org/10.3923/ajft.2013.43.53
Okpala, L. C. and Akpu M. N. (2014). Effect of Orange Peel Flour on the Quality Characteristics of Bread. British Journal of Applied Science and Technology, 4(5): 823-830,
Oyaizu, M. (1986). Studies on product of browning reaction prepared from glucose amine. Japan Journal of Nutrition., 44, 307–315.
Piteira, M. F., Maia, J. M., Raymundo, A. and Sousa, I. (2006). Extensional flow behaviour of natural fibre-filled dough and its relationship with structure and properties. J. Non-Newtonian Fluid Mech. (137), 72–80. https://doi.org/10.1016/j.jnnfm.2006.03.008
Quiles, A., Campbell, G. M., Struck, S., Rohm, H., and Hernando, I. (2018). Fiber from fruit pomace: A review of applications in cereal-based products. Food Reviews International, 34(2), 162–181. https://doi.org/10.1080/87559129.2016.1261299.
Romero-Lopez, M. R., Osorio-Diaz, P., Bello-Perez, L. A. and Tovar, J. (2011). Fiber Concentrate from Orange (Citrus sinensis L.) Bagase: Characterization and Application as Bakery Product Ingredient .Int. J. Mol. Sci., 12, 2174-2186.
Rosell, C. M., Collar, C. and Haros, M. (2007). Assessment of hydrocolloid effects on the thermos-mechanical properties of wheat using Mixolab. Food Hydrocol. 21 (3): 452–462.https://doi.org/10.1016/j.foodhyd.2006.05.004
Sensoy, I., Rosen, R. T., Ho, C. T. and Karwe, M. V. (2006). Effect of processing on buckwheat phenolics and antioxidant activity. Food Chem., (99), 388- 393. DOI: 10.1016/j.foodchem.2005.08.007 AGR: IND43868662
Singleton, V.L., Orthofer, R. and Lamuela-Raventós, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods Enzymol., 299, 152–178.
Song, Y., and Yoo, S. H. (2017). Quality improvement of a rice-substituted fried noodle by utilizing the protein-polyphenol interaction between a pea protein isolate and green tea (Camellia sinensis) extract. Food Chemistry, 235, 181–187. 7. https://doi.org/10.1016/j.foodc hem.2017.05.052
Wahab, A., A. S., Abou Elyazeed, A. M. and Abdalla A. E.(2018).Bioactive Compounds in Some Citrus Peels as Affected by Drying Processes and Quality Evaluation of Cakes Supplemented with Citrus Peels Powder. J. Adv. Agric. Res. (Fac. Agric. Saba Basha), 23(1), 44-67.
Yildiz, Ö., Yurt, B., Baştürk, A., Toker, Ö. S., Yilmaz, M. T., Karaman, S., and Dağlıoğlu, O. J. (2013). Pasting properties, texture profile and stress–relaxation behavior of wheat starch/dietary fiber systems. Food Research International, 53(1), 278–290. https://doi.org/10.1016/j.foodres.2013.04.018
Yousif, E. I., A. A., Yaseen, A. F. A., Abdel-Fatah, A. H. A., Shouk, M. G., Gadlla and Mohammad A. A.(2020). Pan bread quality as affected by some nano and fermented-nano food industries by-products. Bulletin of the National Research Centre. 44-61. https://doi.org/10.1186/s42269-020-00315-x
أحميد ،اسماء، صباح؛ علاوى ،سعيد، صاحب؛ حسن و كامران، سوزان.( 2010) . تأثير مستخلص قشور البرتقال المحلي والمصري في بعض الاحياء المجهرية المسببه لتلف الغذاء ودوره في اطالة مدة خزن الخبز العراقي. المجلة العراقية للعلوم الزراعية، 41( 3) (106-116.
البيطار، علائي داود و الجابي، فارس فضل.( 2011). الحمضيات. جامعة القدس المفتوحة برنامج البحث العلمي والدراسات العليا رام الله فلسطين.
المجموعة الإحصائية السنوية.( 2020). قاعدة بيانات وزارة الزراعة والإصلاح الزراعي. دمشق، الجهورية العربية السورية.
ﺨﺎﻟﺩ، هالة؛ العقلة، بسام؛ ومحمد، عقبة. (2013). المركبات الفعالة بيولوجيا والنشاط المضاد للأكسدة في أصناف البرتقال الرئيسة المزروعة في سورية. مجلة جامعة دمشق للعلوم الزراعية، 29، 153-164.
محمد، رامز (2015). تأثير إضافة المطحون المغربل لبذور البطم والعنب إلى دقيق القمح في صفات العجين والخبز الناتجين. مجلة جامعة تشرين للبحوث والدراسات العلمية –سلسلة العلوم البيولوجية، 37(5)، 9-26.
AACC International Methods. (2010). A new AACC international approved method to measure rheological properties of a dough sample, American Association of Cereal Chemists International report, 55, 3.
Alfin, F. And Çakmakli, Ü. (2000). A comparative study on the milling and flour characteristics of bread and durum wheats from Syria and Turkey. PH.D in Food Engineering, 172.
AOAC Association of Official Analytical Chemistry. (2005) In K. Herlich (Ed.), Official methods of analysis (18th ed.). Washington, DC, USA.
Castro, L. A., D., Lizi, J. M., Chagas, E. G. L., Carvalho R. A. and Vanin F. M.(2020). From Orange Juice By-Product in the Food Industry to a Functional Ingredient. Application in the Circular Economy Foods, 9, 593; doi:10.3390/foods9050593.
Crizel, T. M.; Rios, A. O.; Thys, R. C. S.; Flôres, S. H. (2015). Effects of orange by-product fiber incorporation on the functional and technological properties of pasta. Food Sci. Technol., Campinas, 35(3), 546-551.
Dai, Y. J., Hei, X., Deng, L. M., Ren, Y. R., Gao, Q. E., Luo, H., and Han, L. H. (2018). Effect of flavedo powder on the bread baking quality and poly phenols antioxidant activity. Food and Fermentation Industries, 44(4), 154–158.
Gedrovica, I. and Karklina, D. (2011). Influence of Jerusalem artichoke powder on dough rheological properties. 6th Baltic Conference on Food Science and Technology “Innovations for Food Science and Production” FOODBALT., Conference Proceedings Jelgava, LLU,(216),7-13.
Genovese, S., Fiorito, S., Locatelli, M., Carlucci, G. and Epifano, F. (2014). Analysis of biologically active oxyprenylated ferulic acid derivatives in Citrus fruits. Plant Foods Hum. Nutr., 69: 255– 260.
Han, L., Zhang, J., and Cao, X., (2021). Effects of orange peel powder on rheological properties of wheat dough and bread aging. Food Sci Nutr., 9: 1061–1069. https://doi.org/10.1002/fsn3.2080
Hosseini, S. S., Khodaiyan, F., Kazemi, M., and Najari, Z. (2019). Optimization and characterization of pectin extracted from sour orange peel by ultrasound assisted method. International Journal of Biological Macromolecules, 125, 621–629. https://doi.org/10.1016/j.ijbiomac.2018.12.096
Kırbaşlar, F. G. and Kırbaşlar, S. İ., (2009). Composition of cold-pressed bitter orange peel oil from Turkey. J. Essent. Oil Res., 15, 6-9
Kohajdova, Z., Karovicova, J., Jurasova, M. and Kukurova, K. (2011). Application of citrus dietary fibre preparations in biscuit production. Journal of Food and Nutrition Research, 50(3), 182–190.
Koksel, H., Kahraman, K., Sanal, T., Ozay, D.S. and Dubat, A. (2009). Potential utilization of mixolab for quality evaluation of bread wheat genotypes. Cereal Chem., 86(5), 522-526.
Larrea, M.A., Chang, Y. K. and Martinez Bustos, F. (2005). Effect of some operational extrusion parameters on the constituents of orange pulp. Food Chem., 89, 301–308.
Luo, S. J., Chen, R. Y., Huang, L., Liang, R. H., Liu, C. M., and Chen, J. J. F. H. (2017). Investigation on the influence of pectin structures on the pasting properties of rice starch by multiple regression. Food Hydrocolloids, 63, 580–584. https://doi.org/10.1016/j.foodh yd.2016.10.016
Ocen, D., and Xu, X. (2013). Effect of citrus orange (Citrus sinensis) by-product dietary fiber preparations on the quality characteristics of frozen dough bread. American Journal of Food Technology, 8(1), 43–53. https://doi.org/10.3923/ajft.2013.43.53
Okpala, L. C. and Akpu M. N. (2014). Effect of Orange Peel Flour on the Quality Characteristics of Bread. British Journal of Applied Science and Technology, 4(5): 823-830,
Oyaizu, M. (1986). Studies on product of browning reaction prepared from glucose amine. Japan Journal of Nutrition., 44, 307–315.
Piteira, M. F., Maia, J. M., Raymundo, A. and Sousa, I. (2006). Extensional flow behaviour of natural fibre-filled dough and its relationship with structure and properties. J. Non-Newtonian Fluid Mech. (137), 72–80. https://doi.org/10.1016/j.jnnfm.2006.03.008
Quiles, A., Campbell, G. M., Struck, S., Rohm, H., and Hernando, I. (2018). Fiber from fruit pomace: A review of applications in cereal-based products. Food Reviews International, 34(2), 162–181. https://doi.org/10.1080/87559129.2016.1261299.
Romero-Lopez, M. R., Osorio-Diaz, P., Bello-Perez, L. A. and Tovar, J. (2011). Fiber Concentrate from Orange (Citrus sinensis L.) Bagase: Characterization and Application as Bakery Product Ingredient .Int. J. Mol. Sci., 12, 2174-2186.
Rosell, C. M., Collar, C. and Haros, M. (2007). Assessment of hydrocolloid effects on the thermos-mechanical properties of wheat using Mixolab. Food Hydrocol. 21 (3): 452–462.https://doi.org/10.1016/j.foodhyd.2006.05.004
Sensoy, I., Rosen, R. T., Ho, C. T. and Karwe, M. V. (2006). Effect of processing on buckwheat phenolics and antioxidant activity. Food Chem., (99), 388- 393. DOI: 10.1016/j.foodchem.2005.08.007 AGR: IND43868662
Singleton, V.L., Orthofer, R. and Lamuela-Raventós, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods Enzymol., 299, 152–178.
Song, Y., and Yoo, S. H. (2017). Quality improvement of a rice-substituted fried noodle by utilizing the protein-polyphenol interaction between a pea protein isolate and green tea (Camellia sinensis) extract. Food Chemistry, 235, 181–187. 7. https://doi.org/10.1016/j.foodc hem.2017.05.052
Wahab, A., A. S., Abou Elyazeed, A. M. and Abdalla A. E.(2018).Bioactive Compounds in Some Citrus Peels as Affected by Drying Processes and Quality Evaluation of Cakes Supplemented with Citrus Peels Powder. J. Adv. Agric. Res. (Fac. Agric. Saba Basha), 23(1), 44-67.
Yildiz, Ö., Yurt, B., Baştürk, A., Toker, Ö. S., Yilmaz, M. T., Karaman, S., and Dağlıoğlu, O. J. (2013). Pasting properties, texture profile and stress–relaxation behavior of wheat starch/dietary fiber systems. Food Research International, 53(1), 278–290. https://doi.org/10.1016/j.foodres.2013.04.018
Yousif, E. I., A. A., Yaseen, A. F. A., Abdel-Fatah, A. H. A., Shouk, M. G., Gadlla and Mohammad A. A.(2020). Pan bread quality as affected by some nano and fermented-nano food industries by-products. Bulletin of the National Research Centre. 44-61. https://doi.org/10.1186/s42269-020-00315-x
أحميد ،اسماء، صباح؛ علاوى ،سعيد، صاحب؛ حسن و كامران، سوزان.( 2010) . تأثير مستخلص قشور البرتقال المحلي والمصري في بعض الاحياء المجهرية المسببه لتلف الغذاء ودوره في اطالة مدة خزن الخبز العراقي. المجلة العراقية للعلوم الزراعية، 41( 3) (106-116.
البيطار، علائي داود و الجابي، فارس فضل.( 2011). الحمضيات. جامعة القدس المفتوحة برنامج البحث العلمي والدراسات العليا رام الله فلسطين.
المجموعة الإحصائية السنوية.( 2020). قاعدة بيانات وزارة الزراعة والإصلاح الزراعي. دمشق، الجهورية العربية السورية.
ﺨﺎﻟﺩ، هالة؛ العقلة، بسام؛ ومحمد، عقبة. (2013). المركبات الفعالة بيولوجيا والنشاط المضاد للأكسدة في أصناف البرتقال الرئيسة المزروعة في سورية. مجلة جامعة دمشق للعلوم الزراعية، 29، 153-164.
محمد، رامز (2015). تأثير إضافة المطحون المغربل لبذور البطم والعنب إلى دقيق القمح في صفات العجين والخبز الناتجين. مجلة جامعة تشرين للبحوث والدراسات العلمية –سلسلة العلوم البيولوجية، 37(5)، 9-26.
منشور
2024-02-20
How to Cite
جملن., Ramez Mohammad, & Dr.Mahmoud Alio. (2024). A Study of the Effect of Using Orange Peel Powder on the Most Important Characteristics of High-Fiber Bran Flat and Double-Layer Bread. Journal of Hama University , 6(6). Retrieved from https://hama-univ.edu.sy/ojs/index.php/huj/article/view/1298
القسم
Department of Agriculture Engineering
