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Research Paper | Food Science | India | Volume 6 Issue 3, March 2017
Rheological Properties and Texture Analysis of Wheatflour Bun Supplimented with Orange Peel Powder
Aastha Raj [2] | Divya Priyadarshini | Richard Vincent Barreto
Abstract: This study aimed to find out the effects of supplementation of wheat bread with food industry by-products, orange peels, at 5 %.7 % and 10 % levels. The rheological analysis of orange peel showed that maximum resistance to extension was found to be increasing from 496 in wheat flour to 527 mm in wheat flour containing 5 % orange peels powder, while increasing the addition of orange peels to 7 % caused an increase in dough resistance to extension was 528 and at 10 % dough resistance to extension was 403 B. U. The results also indicated that addition of orange peels to wheat flour caused an increase in arrived time and a decrease in dough stability. The bun samples prepared by adding orange peels have lead to increase in the water absorption while the arrival time and dough stability were decreased. So fiber as a food industry by product is recommended to be used as food additives to gain nutritional and healthy benefit.
Keywords: Orange peel Rheological Properties, Extensibility, Farinogram
Edition: Volume 6 Issue 3, March 2017,
Pages: 995 - 1000
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Review Papers, Food Science, India, Volume 11 Issue 12, December 2022
Pages: 312 - 321Nutraceutical Aspects of Rhododendron (Burans): Certainly a Need to Include Some Other Species for Food and Beverage Production
Acharya Balkrishna [2] | Uday Bhan Prajapati | Rama Shankar | Rashmi Atul Joshi
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Research Paper, Food Science, Sudan, Volume 6 Issue 6, June 2017
Pages: 1351 - 1359Characterization of Some Pathogenic Bacteria Associated with Fresh Juices Sold in the Central Bus Station at Khartoum State
Nagwa B. Elhag [4] | Remaz [2] | M. Juma [2] | El Rakha B. Babiker [2]