Rheological Properties and Texture Analysis of Wheatflour Bun Supplimented with Orange Peel Powder

Aastha Raj, 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

How to Cite?: Aastha Raj, Divya Priyadarshini, Richard Vincent Barreto, "Rheological Properties and Texture Analysis of Wheatflour Bun Supplimented with Orange Peel Powder", Volume 6 Issue 3, March 2017, International Journal of Science and Research (IJSR), Pages: 995-1000, https://www.ijsr.net/getabstract.php?paperid=ART20171553, DOI: https://dx.doi.org/10.21275/ART20171553