IDEAS home Printed from https://ideas.repec.org/a/gam/jagris/v12y2022i10p1715-d945613.html
   My bibliography  Save this article

Functional Properties of Fruit Fibers Preparations and Their Application in Wheat Bakery Products (Kaiser Rolls)

Author

Listed:
  • Anna Sadowska

    (Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland)

  • Franciszek Świderski

    (Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland)

  • Marta Siol

    (Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland)

  • Dominika Niedziółka

    (Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland)

  • Katarzyna Najman

    (Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland)

Abstract

In recent years, there has been an increase in consumer interest in functional foods enriched with health-promoting ingredients, which include dietary fiber. Therefore, the present study investigated the functional properties of fruit fiber preparations, i.e., cocoa, chokeberry, and apple fiber preparations, then designed wheat bakery products, kaiser rolls, with these fibers and evaluated the designed products. The fiber preparations selected for the study were evaluated for water binding properties (WHC), solubility (WSI), total polyphenol content, and antioxidant activity using a spectrophotometric method. In the designed bakery products, the weight losses occurring during baking were determined, specific mass, and hardness were evaluated, and sensory evaluation was carried out using a descriptive method. The tested fiber preparations showed varying water solubility, ranging from approximately 17% for cocoa fiber to approximately 30% for chokeberry one. The highest values, both in polyphenol content and antioxidant properties, were characteristic for chokeberry fiber, at 7.0 mg GAE/1 g and 10.1 Trolox/100 g, respectively, while the lowest values were for apple fiber (1.6 mg GAE/1 g, 3.6 Trolox/100 g). Baked products, kaiser rolls, with the proportion of the tested preparations at a lower addition level (3% flour replacement) had more favorable sensory characteristics than those containing a higher proportion of fiber (6% flour replacement). Considering all the tested fiber preparations, the rolls with the addition of chokeberry fiber preparation were the most favorable in terms of sensory characteristics. As the proportion of apple and cocoa fiber preparations in the rolls increased, the hardness and intensity of the bitter taste also increased. The designed bakery products could be a valuable addition to the assortment of semi-confectionery breads (yeast doughs), where the unfavorable bitter taste could be masked by the addition of, e.g., dried fruits (cranberries, raisins), nuts, sunflower seeds, or fruit filling.

Suggested Citation

  • Anna Sadowska & Franciszek Świderski & Marta Siol & Dominika Niedziółka & Katarzyna Najman, 2022. "Functional Properties of Fruit Fibers Preparations and Their Application in Wheat Bakery Products (Kaiser Rolls)," Agriculture, MDPI, vol. 12(10), pages 1-13, October.
    • Handle: RePEc:gam:jagris:v:12:y:2022:i:10:p:1715-:d:945613
    as

    Download full text from publisher

    File URL: https://www.mdpi.com/2077-0472/12/10/1715/pdf
    Download Restriction: no
    File URL: https://www.mdpi.com/2077-0472/12/10/1715/
    Download Restriction: no
    ---><---

    References listed on IDEAS

    as
    1. Shehzad Hussain & Ivi Jõudu & Rajeev Bhat, 2020. "Dietary Fiber from Underutilized Plant Resources—A Positive Approach for Valorization of Fruit and Vegetable Wastes," Sustainability, MDPI, vol. 12(13), pages 1-30, July.
    Full references (including those not matched with items on IDEAS)

    Citations

    Citations are extracted by the CitEc Project, subscribe to its RSS feed for this item.
    as


    Cited by:

    1. Marta Siol & Anna Sadowska, 2023. "Chemical Composition, Physicochemical and Bioactive Properties of Avocado ( Persea americana ) Seed and Its Potential Use in Functional Food Design," Agriculture, MDPI, vol. 13(2), pages 1-13, January.

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.
    1. Doriana Eurosia Angela Tedesco & Sveva Scarioni & Aldo Tava & Sara Panseri & Antonio Zuorro, 2021. "Fruit and Vegetable Wholesale Market Waste: Safety and Nutritional Characterisation for Their Potential Re-Use in Livestock Nutrition," Sustainability, MDPI, vol. 13(16), pages 1-12, August.
    2. Nimni Pannila & Madushan Madhava Jayalath & Amila Thibbotuwawa & Izabela Nielsen & T.G.G. Uthpala, 2022. "Challenges in Applying Circular Economy Concepts to Food Supply Chains," Sustainability, MDPI, vol. 14(24), pages 1-24, December.
    3. Roxana Nicoleta Rațu & Ionuț Dumitru Veleșcu & Florina Stoica & Alexandru Usturoi & Vlad Nicolae Arsenoaia & Ioana Cristina Crivei & Alina Narcisa Postolache & Florin Daniel Lipșa & Feodor Filipov & A, 2023. "Application of Agri-Food By-Products in the Food Industry," Agriculture, MDPI, vol. 13(8), pages 1-25, August.
    4. Dunja Malenica & Marko Kass & Rajeev Bhat, 2022. "Sustainable Management and Valorization of Agri-Food Industrial Wastes and By-Products as Animal Feed: For Ruminants, Non-Ruminants and as Poultry Feed," Sustainability, MDPI, vol. 15(1), pages 1-23, December.
    5. Giulia Chiaraluce & Deborah Bentivoglio & Adele Finco, 2021. "Circular Economy for a Sustainable Agri-Food Supply Chain: A Review for Current Trends and Future Pathways," Sustainability, MDPI, vol. 13(16), pages 1-21, August.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:gam:jagris:v:12:y:2022:i:10:p:1715-:d:945613. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: MDPI Indexing Manager (email available below). General contact details of provider: https://www.mdpi.com .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.