Effects of Wheat Flour Substitution with Pineapple Residues on Quality Changes of Biscuits During Storage
Abstract
The objective of this study was to investigate the effects of wheat flour substitution with pineapple residues on qualities of biscuits during storage. Pineapple residues were added into biscuits at different levels including 0 (control), 10, 20 and 30% (w/w) to replace wheat flour and were stored for 0, 15 and 30 days at room temperature. The results found that wheat flour replacement with 10, 20 and 30% pineapple residues resulted in an increase of fiber content by 9.97, 11.72 and 15.59 folds, respectively when compared with the control sample. In addition, antioxidant activity using DPPH assay increased as levels of pineapple residues increased. The highest water activity (aw) was found in biscuits with substitution of 30% pineapple residues (p<0.05). Whenlevels of pineapple residues increased, hardness values of biscuits determined by using a texture analyzer also increased. Moreover, a markedly decrease of hardness value in all samples was obtained with a 30-day storage. L* and a* values continuously decreased but b* values increased when substitution levels of pineapple residues increased. The biscuits containing 30% pineapple residues displayed the lowest sensory scores (p<0.05) while sensory scores of the biscuits with either 10% or 20% pineapple residues were not different from those of the control sample (p>0.05). Therefore, maximum amount of pineapple residue substituted to wheat flour in biscuits should be 20% for this study. Keywords : biscuits, pineapple residues, fiber, antioxidantReferences
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In Proceedings of the 39th Kasetsart University Annual Conference: Fisheries, Agro-Industry.
(pp. 395-401). Bangkok: Kasetsart University. (in Thai).
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Effect of particle size of sinlek brown rice flour as a partially substituent of wheat flour on biscuits quality.
Agricult
Chukaw, W., & Rattanad, N. (2015). Evaluation of antioxidant activity with peel and pulp of fruits. In Proceedings
of the national and international conference & research presentation 2015 “create and development to approach ASEAN community II” (pp. 127-134). Nakhon Ratchasima: Nakhonratchasima College.
(in Thai).
Chaokaur, A., Laikhonburi, Y., Kunmeel, C., Santhong, C., & Chimthong, S. (2014). Evaluation of nutritive value
and sugar soluble carbohydrate of pineapple residue. Khon Kaen Agriculture Journal. 42(1), 301-306.
De Ancos, B., Sgroppo, S., Plaza, L., & Cano, M.P. (2002). Possible nutritional and health related value promotion
in orange juice preserved by high-pressure treatment. Journal of the Science of Food and Agriculture, 82(8), 790-796.
Jangchud, K., Naivikul, O., Suwonsichon, T., Boonyasirikool, P., & Haengsawat, D. (2001). Development of biscuit
fortified with protein and dietary fiber. In Proceedings of the 39th Kasetsart University Annual Conference: fisheries, agro-industry. (pp. 417-424). Bangkok: Kasetsart University. (in Thai).
Kamnongphai, P. (2014). Effect of pineapple core fiber on the quality of chiffon cake. In Proceedings of research
conference 2014. (pp. 22-26). Chonburi: Rajamangala University of Technology Tawan-ok. (in Thai).
Lertbowornwong, C. (2012). Causes and control of browning in pasteurized pineapple juice packed in clear
bottle. Ramkhamhaeng research journal sciences and technology, 15(1), 18-30. (in Thai).
Loypimai, P., Pasakul, T., & Mongkolthai, R. (2011). Comparisons of antioxidant activities and total phenolic content of fruit peels. Agricultural Science Journal, 42(2), 385-388. (in Thai).
Martinez, J.E. (2002). Microbial bioburden on oral solid dosage forms. Pharmaceutical Technology, 26, 58-70.
Pardo, M.E.S., Cassellis, M.E.R., Escobedo, R.M., García, E.J. (2014). Chemical characterisation of the industrial
residues of the pineapple (Ananas comosus). Journal of Agricultural Chemistry and Environment, 3, 53-56.
Pareyt, B., Wilderjans, E., Goesaert, H., Brijs, K., & Delcour, J.A. (2008). The Role of gluten in a sugar-snap cookie
system: a model approach based on gluten–starch blends. Journal of Cereal Science, 48(3), 863-869.
Sukboonyasatit, D., Ruangsak, B., Srithong, W., & Cheungkuntod, S. (2017). Effect of sweet potato flour as wheat flour substitution on the characteristics of cookies. Khon Kaen Agriculture Journal. 45(1), 1060-1065.
Susirirat, P. (2011). Effect of body scrub products mixed with pineapple residues. Master’s Thesis. Department of
Cosmetic Science. Mae Fah Luang University, Chiang Rai.
Tancharoensukjit, S., & Chantanawarangoon, S. (2007). Antioxidant capacity of peels, cores and pulps of pineapples (var. Pattavia and Phuket). In Proceedings of 45th Kasetsart University Annual Conference: agricultural extension and home economics, agro-industry. (pp. 656-663). Bangkok: Kasetsart University. (in Thai).
Tienboon, P. (2010). The role of antioxidant on health. Thai Journal of Clinical Nutrition, 4(2), 69-76. (in Thai).
Utama-ang, N., & Tepjaikad, T. (2001). Extraction of dietary fiber from pineapple residue and utilization.
In Proceedings of the 39th Kasetsart University Annual Conference: Fisheries, Agro-Industry.
(pp. 395-401). Bangkok: Kasetsart University. (in Thai).
Wonglao, K., Srichamnong, W., Hudthagosol, C., Suttisansanee, U., & Somboonpanyakul, P. (2013).
Effect of particle size of sinlek brown rice flour as a partially substituent of wheat flour on biscuits quality.
Agricult
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Published
2017-09-13
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