Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 51, Issue 5, Pages 1120-1129Publisher
WILEY-BLACKWELL
DOI: 10.1111/ijfs.13072
Keywords
Baking quality; bread; consumer acceptance; dietary fibre; pineapple pomace
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Funding
- Srinakarinwirot University [132/2557]
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Pineapple pomace fibre (PF, containing 70.2% total dietary fibre) can be added to increase dietary fibre of wheat bread. This study was performed to evaluate effects of PF added at 0, 5 or 10% (wheat flour-basis) on physicochemical properties of the composite flour (wheat flour as the control, CPF-5 and CPF-10, respectively) and its dough, to evaluate consumer acceptance of CPF breads and to identify factors affecting willingness to purchase of CPF breads. Incorporating PF affected rheological and pasting properties of CPF. Water- and oil-holding capacity of CPF increased (P<0.05) as PF levels increased. Bread made with CPF-5 was more acceptable than that with CPF-10; however, it was not significantly different from the control, having similar specific volume and texture, but having about three times higher total dietary fibre than the control (4.4% vs. 1.5%). Product label and health benefit information potentially affected consumers' willingness to purchase of fibre-enriched bread.
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