This study aimed to find out the effects of supplementation of wheat bread with food industry by-products, orange peels, at 5%. 7.55 and 10% levels. The results show that orange peels contained: 1.41%, 2.1%, 3.33%, 6.78% and 86.38% protein, lipids, fiber, ash and carbohydrates, respectively. The rheological analysis showed that maximum resistance to extension was found to be increasing from 420 in wheat flour to 531 mm in wheat flour containing 5% orange peels powder, while increasing the addition of orange peels to 7.5% and 10% caused an increase in dough resistance to extension to 660 and 798 B.U, respectively. 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 bread 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.
| Published in | International Journal of Nutrition and Food Sciences (Volume 2, Issue 1) |
| DOI | 10.11648/j.ijnfs.20130201.11 |
| Page(s) | 1-4 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2013. Published by Science Publishing Group |
Food Processing, Rheological Properties, Extensibility, Farinogram
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APA Style
Wisal A. M. Babiker, Abdel Moneim E. Sulieman, Sirekhatim B. Elhardallou, Elamin A. khalifa. (2013). Physicochemical Properties of Wheat Bread Supplemented with Orange Peel By-Products. International Journal of Nutrition and Food Sciences, 2(1), 1-4. https://doi.org/10.11648/j.ijnfs.20130201.11
ACS Style
Wisal A. M. Babiker; Abdel Moneim E. Sulieman; Sirekhatim B. Elhardallou; Elamin A. khalifa. Physicochemical Properties of Wheat Bread Supplemented with Orange Peel By-Products. Int. J. Nutr. Food Sci. 2013, 2(1), 1-4. doi: 10.11648/j.ijnfs.20130201.11
AMA Style
Wisal A. M. Babiker, Abdel Moneim E. Sulieman, Sirekhatim B. Elhardallou, Elamin A. khalifa. Physicochemical Properties of Wheat Bread Supplemented with Orange Peel By-Products. Int J Nutr Food Sci. 2013;2(1):1-4. doi: 10.11648/j.ijnfs.20130201.11
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Download@article{10.11648/j.ijnfs.20130201.11,
author = {Wisal A. M. Babiker and Abdel Moneim E. Sulieman and Sirekhatim B. Elhardallou and Elamin A. khalifa},
title = {Physicochemical Properties of Wheat Bread Supplemented with Orange Peel By-Products},
journal = {International Journal of Nutrition and Food Sciences},
volume = {2},
number = {1},
pages = {1-4},
doi = {10.11648/j.ijnfs.20130201.11},
url = {https://doi.org/10.11648/j.ijnfs.20130201.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130201.11},
abstract = {This study aimed to find out the effects of supplementation of wheat bread with food industry by-products, orange peels, at 5%. 7.55 and 10% levels. The results show that orange peels contained: 1.41%, 2.1%, 3.33%, 6.78% and 86.38% protein, lipids, fiber, ash and carbohydrates, respectively. The rheological analysis showed that maximum resistance to extension was found to be increasing from 420 in wheat flour to 531 mm in wheat flour containing 5% orange peels powder, while increasing the addition of orange peels to 7.5% and 10% caused an increase in dough resistance to extension to 660 and 798 B.U, respectively. 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 bread 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.},
year = {2013}
}
TY - JOUR T1 - Physicochemical Properties of Wheat Bread Supplemented with Orange Peel By-Products AU - Wisal A. M. Babiker AU - Abdel Moneim E. Sulieman AU - Sirekhatim B. Elhardallou AU - Elamin A. khalifa Y1 - 2013/01/10 PY - 2013 N1 - https://doi.org/10.11648/j.ijnfs.20130201.11 DO - 10.11648/j.ijnfs.20130201.11 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 1 EP - 4 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20130201.11 AB - This study aimed to find out the effects of supplementation of wheat bread with food industry by-products, orange peels, at 5%. 7.55 and 10% levels. The results show that orange peels contained: 1.41%, 2.1%, 3.33%, 6.78% and 86.38% protein, lipids, fiber, ash and carbohydrates, respectively. The rheological analysis showed that maximum resistance to extension was found to be increasing from 420 in wheat flour to 531 mm in wheat flour containing 5% orange peels powder, while increasing the addition of orange peels to 7.5% and 10% caused an increase in dough resistance to extension to 660 and 798 B.U, respectively. 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 bread 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. VL - 2 IS - 1 ER -
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