Use of dried pumpkins in wheat bread production

AbstractPumpkins belong to the family of Cucurbitaceae. They are classified to Cucurbita pepo, Cucurbita moschata, Cucurbita maxima and Cucurbita mixta, according to the texture and shape of their stems. The nutritional value of pumpkin fruits is high, varies from one species or cultivar to another. Pumpkins are reach in vitamins C, B1, B6, K, and in mineral substances. There are no data found about vacuum microwave dried pumpkin application in wheat bread production. The main purpose of the research was to evaluate quality parameters of microwave vacuum dried pumpkins and to verify its application in wheat bread production. Following quality parameters of pumpkins and bread made with pumpkin additive were evaluated: moisture content (oven – drying method), vitamin C content (iodometric), carotenoid content (spectrophotometric), reducing sugars (LVS 252:2000), colour changes (ColorTec- PCM), total fat content (ISO 6492:1999), degree of bread liking (ISO 4121:2003), bread baking loss and dry off. Quality parameters of non dried pumpkins were: content of reducing sugars − 2.40 g⋅100g-1, vitamin C – 0.26 g⋅100g-1, carotenoids – 0.50mg % (in dry matter). The technological parameters for pumpkins drying in vacuum microwave drier were used: pressure (70–50mmHg), speed of tumbler – 6rpm, one working cycle and three stages. During the pumpkins drying process a decrease in the following parameters was observed: moisture content – 10.5 times, vitamin C content – 2.0 times; increase of yellowness (b*) value – 1.5 times. The optimal dried pumpkin additive to the wheat dough was 10% of the total flour amount. The wheat bread sample with dried pumpkins additive is richer in carotenoids and reducing sugars comparing to control wheat bread sample. The results of sensory analyses using hedonic rating demonstrated that a higher degree of liking was attributed to the bread sample with dried pumpkins additive (7.3) comparing to control wheat bread sample (6.7)

Brašno - Kruh '15

Proceedings contains 28 original research articles presented at 8th International Congress Flour – Bread ’15 and 10th Croatian Congress of Cereal Technologists Brašno – Kruh ’1

Providing Quality of Shredded Carrots during Storage by Treatment with Ozonated Water

The objective of the current research is to evaluate the quality changes of shredded carrots treated with 2 ppm ozonated tap water for 60 s ± 1 s. Treated carrots have been packed in several materials (hermetically sealed by breathing polymer film BOPP PropafilmTM P2GAF, cellulose based biodegradable NatureFlex NVS and Polilactid BIO-PLA Containers) and stored at the temperature of + 4 °C ± 1 °C for 10 days. Main quality parameters using standard methods have been analysed: total carotenoids and β-carotene, total phenolic, antioxidant capacity, soluble solids, mass loses, moisture, pH, firmness, colour, CO2 and O2 and microbiological parameters. Testing of the samples has been carried out before packaging and during storage. In the present research it has been proved that is possible to maintain the chemical composition of shredded carrots during storage by treatment of carrots with ozonated tap water; as a result, the shelf-life of shredded carrots can prolong till 10 days

Providing Quality of Shredded Carrots during Storage by Treatment with Ozonated Water

The objective of the current research is to evaluate the quality changes of shredded carrots treated with 2 ppm ozonated tap water for 60 s ± 1 s. Treated carrots have been packed in several materials (hermetically sealed by breathing polymer film BOPP PropafilmTM P2GAF, cellulose based biodegradable NatureFlex NVS and Polilactid BIO-PLA Containers) and stored at the temperature of + 4 C ± 1 C for 10 days. Main quality parameters using standard methods have been analysed: total carotenoids and β-carotene, total phenolic, antioxidant capacity, soluble solids, mass loses, moisture, pH, firmness, colour, CO2 and O2 and microbiological parameters. Testing of the samples has been carried out before packaging and during storage. In the present research it has been proved that is possible to maintain the chemical composition of shredded carrots during storage by treatment of carrots with ozonated tap water; as a result, the shelf-life of shredded carrots can prolong till 10 days

FOODBALT 2014 EXTRUDED BEAN PRODUCT QUALITY EVALUATION

Abstract Aim of study was to develop a new type of bean (Phaseolus vulgaris L.) products with various additives using one screw extrusion, define their quality (physical and chemical properties) and ascertain people opinion about such products. Research was carried out at Latvia University of Agriculture Faculty of Food Technology. White beans were used in experiments. Beans were boiled, crushed and extruded through one screw extruder. Different additives were used, as bell peppers, tomatoes, spinach, garlic and red beet. Parameters as crude protein content, ash content, pH and colour were determinate. People at international exhibition "Riga Food 2013" were asked to give their opinion about the experimental product. Average protein content in beans (Phaseolus vulgaris L.) extruded products were 25.5±0.4% of dry matter (DM). Average ash content was 4.99±0.05% of DM and pH 5.77. Dry matter was 91.59±0.03%in average. No more than 5% of lignified protein had been found in product