15F-16 |
Effect of the addition of apple pressed pulp (bagasse) to a bread product |
B. J. RODRIGUEZ-TERRAZAS1, M. V. Castanos-Herrerias2, M. G. Gastélum-Franco2, R. Talamas-Abbud2, and M. G. Gomez-Mendez2. (1) Division de Estudios de Posgrado, Facultad de Ciencias Quimicas, Universidad Autonma de Chihuahua, Ciudad Universitaria s/n, Chihuahua, Chihuahua, 31170, Mexico, (2) Division de Estudios de Posgrado, Facultad de Ciencias Quimicas, Universidad Autonoma de Chihuahua, Ciudad Universitaria s/n, Chihuahua, Chihuahua, 31170, Mexico Apple pressed pulp (bagasse) is derived from the juice extraction industry and is underused or discarded. It is important to consider it for human consumption as a source of fiber. Our objective was to use bagasse as a source of fiber on bread production. Two lots of fresh bagasse were used, one was placed on a mesh bag and rinsed with water, while the other remained intact; then, both were dried and powdered. Chemical analysis were performed on powders. Dry bagasses were added to bread formulations on four levels (0, 2, 4, 6%). Physical (color, height and texture during storage from 0 to 7 days), microbial (molds, yeasts, total coliforms and aerobic mesophylic counts) and sensorial (triangle, order and preference tests)evaluations were performed to bread products. Chemical analysis showed that the unwashed product had higher content of total carbohydrates (71% vs. 58%), but the washed was higher on ash (2.2% vs. 1.7%), crude fiber (25.3% vs. 13.6%), neutral detergent fiber (34.4% vs. 25.3%) and acid detergent fiber (37.3% vs. 15.6%). Washing the bagasse did not affect color, however color parameters luminosity (L) and a* increased during shelf life, while b* decreased. Height of products decreased as the amount of bagasse increased. Molds and yeasts were negative and for total coliforms and aerobic mesophylics values were normal. Both triangle tests between washed and unwashed bagasse products and order tests on texture between fresh and stored products showed significative differences. Correlation of instrumental and sensorial values of texture were not different. The 2% unwashed bagasse product was selected as the best during preference tests. This study shows that apple bagasse may be used as a source of fiber in bread products and that there is no need to wash it before addition.
Session 15F, Product Development
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