Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 95, Issue -, Pages 85-91Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2018.04.050
Keywords
By-product; Press-cake; Image analysis; Sensorial analysis; Texture
Categories
Funding
- Consejo Nacional de Investigaciones Cientificas y Tecnologicas (CONICET, Argentina) [PIP0546]
- Agencia Nacional de Promocion Cientifica y Tecnologica (ANPCyT) [PICT-20150344, PICT-2015-2637]
- Universidad Nacional de La Plata [X-728]
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The objective of the present work was to evaluate the effect of replacing up to 40 g/100 g wheat flour by pecan nut expeller meal on baking quality of a typical muffin formulation. Baked samples were subjected to several assays: yield, height of the specimen, color, crumb moisture, texture (TPA), microstructure by image analysis. Replacement of 30 g/100 g of wheat flour by expeller significantly height of the product. Also hardness was greatly reduced (52.4%) when 30 g/100 g of PEM was included. The addition of PEM lead to a darker crumb, the browning index was 38% higher when 40 g/100 g of wheat flour was replaced by expeller. Muffins showed a very good sensorial acceptance, scoring 7.9 into a 9-point hedonic scale. Thus a by-product from pecan oil industry was successfully employed in muffins, adding value, and broadening its potential applications in other bakery products, resulting in economic benefits.
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