Rheological and Textural Characteristics of Functional Breads Fortified with Different Eggshell Powders

Samiye Adal; Nazlı Savlak

Makale detayları

Rheological and Textural Characteristics of Functional Breads Fortified with Different Eggshell Powders

Yazarlar:

Samiye Adal | Nazlı Savlak

Yayıncı:

Igdir University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.14 Issue 3, pp.1144-1163

Belge Tipi:

Makale

Yayın Tarihi:

1/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001325078

pISSN:

2536-4618

Anahtar kelimeler:

Özet:

 This study explores the rheologic, textural, and sensory characteristics of bread that has been fortified with eggshell powder ESP obtained from various dietary and growing conditions industrial, organic, free range, and village. The fortification of ESP led to a reduction in water absorbtion capacity, stability, softening degree, maximum resistance, energy, and resistance to extension, while the value of extensibility increased. The highest water absorption value was observed in bread flour with a percentage of 61.9, whereas among breads with ESP fortification, the highest water absorption value was 61.2 in S1 23.5 g and S2 30 g village ESP-added flours. Only the extensibility value increased when ESP was added, but the effects on water absorption, stability, softening degree, maximum resistance, energy, and resistance to extension declined. The addition of ESP results in significant changes in chewiness, springiness, resilience, and cohesiveness p0.05, but the gumminess value is found to be insignificant p0.05. Through sensory evaluation, all bread samples received scores of 3.774.46 on a 5-point scale. The rheological, textural and sensory analyses results obtained from the control and fortified bread samples demonstrated that the inclusion of calcium from egg shell powder improved the structural properties of the flour. In addition, the utilization of eggshell powder at its maximum concentration 30 g did not yield any detrimental consequences for the dough or the bread production process. Based on a comprehensive analysis, it is concluded that including ESP in bread is an appropriate strategy for dealing with calcium deficiency and is in line with consumer acceptability and bread production technology.

 This study explores the rheologic, textural, and sensory characteristics of bread that has been fortified with eggshell powder ESP obtained from various dietary and growing conditions industrial, organic, free range, and village. The fortification of ESP led to a reduction in water absorbtion capacity, stability, softening degree, maximum resistance, energy, and resistance to extension, while the value of extensibility increased. The highest water absorption value was observed in bread flour with a percentage of 61.9, whereas among breads with ESP fortification, the highest water absorption value was 61.2 in S1 23.5 g and S2 30 g village ESP-added flours. Only the extensibility value increased when ESP was added, but the effects on water absorption, stability, softening degree, maximum resistance, energy, and resistance to extension declined. The addition of ESP results in significant changes in chewiness, springiness, resilience, and cohesiveness p0.05, but the gumminess value is found to be insignificant p0.05. Through sensory evaluation, all bread samples received scores of 3.774.46 on a 5-point scale. The rheological, textural and sensory analyses results obtained from the control and fortified bread samples demonstrated that the inclusion of calcium from egg shell powder improved the structural properties of the flour. In addition, the utilization of eggshell powder at its maximum concentration 30 g did not yield any detrimental consequences for the dough or the bread production process. Based on a comprehensive analysis, it is concluded that including ESP in bread is an appropriate strategy for dealing with calcium deficiency and is in line with consumer acceptability and bread production technology.

 This study explores the rheologic, textural, and sensory characteristics of bread that has been fortified with eggshell powder ESP obtained from various dietary and growing conditions industrial, organic, free range, and village. The fortification of ESP led to a reduction in water absorbtion capacity, stability, softening degree, maximum resistance, energy, and resistance to extension, while the value of extensibility increased. The highest water absorption value was observed in bread flour with a percentage of 61.9, whereas among breads with ESP fortification, the highest water absorption value was 61.2 in S1 23.5 g and S2 30 g village ESP-added flours. Only the extensibility value increased when ESP was added, but the effects on water absorption, stability, softening degree, maximum resistance, energy, and resistance to extension declined. The addition of ESP results in significant changes in chewiness, springiness, resilience, and cohesiveness p0.05, but the gumminess value is found to be insignificant p0.05. Through sensory evaluation, all bread samples received scores of 3.774.46 on a 5-point scale. The rheological, textural and sensory analyses results obtained from the control and fortified bread samples demonstrated that the inclusion of calcium from egg shell powder improved the structural properties of the flour. In addition, the utilization of eggshell powder at its maximum concentration 30 g did not yield any detrimental consequences for the dough or the bread production process. Based on a comprehensive analysis, it is concluded that including ESP in bread is an appropriate strategy for dealing with calcium deficiency and is in line with consumer acceptability and bread production technology.

 This study explores the rheologic, textural, and sensory characteristics of bread that has been fortified with eggshell powder ESP obtained from various dietary and growing conditions industrial, organic, free range, and village. The fortification of ESP led to a reduction in water absorbtion capacity, stability, softening degree, maximum resistance, energy, and resistance to extension, while the value of extensibility increased. The highest water absorption value was observed in bread flour with a percentage of 61.9, whereas among breads with ESP fortification, the highest water absorption value was 61.2 in S1 23.5 g and S2 30 g village ESP-added flours. Only the extensibility value increased when ESP was added, but the effects on water absorption, stability, softening degree, maximum resistance, energy, and resistance to extension declined. The addition of ESP results in significant changes in chewiness, springiness, resilience, and cohesiveness p0.05, but the gumminess value is found to be insignificant p0.05. Through sensory evaluation, all bread samples received scores of 3.774.46 on a 5-point scale. The rheological, textural and sensory analyses results obtained from the control and fortified bread samples demonstrated that the inclusion of calcium from egg shell powder improved the structural properties of the flour. In addition, the utilization of eggshell powder at its maximum concentration 30 g did not yield any detrimental consequences for the dough or the bread production process. Based on a comprehensive analysis, it is concluded that including ESP in bread is an appropriate strategy for dealing with calcium deficiency and is in line with consumer acceptability and bread production technology.

Makale detayları

Rheological and Textural Characteristics of Functional Breads Fortified with Different Eggshell Powders

Yazarlar:

Samiye Adal | Nazlı Savlak

Yayıncı:

Igdir University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.14 Issue 3, pp.1144-1163

Belge Tipi:

Makale

Yayın Tarihi:

1/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001325078

pISSN:

2536-4618

Bread

Eggshell fortification

Rheology

Texture

Sayı

Makale detayları

Rheological and Textural Characteristics of Functional Breads Fortified with Different Eggshell Powders

Yazarlar: Samiye Adal | Nazlı Savlak

Yayıncı: Igdir University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.14 Issue 3, pp.1144-1163

Belge Tipi: Makale

Yayın Tarihi: 1/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001325078

pISSN: 2536-4618

Bread

Eggshell fortification

Rheology

Texture

Sayı

Yazarlar:

Samiye Adal | Nazlı Savlak

Yayıncı:

Igdir University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.14 Issue 3, pp.1144-1163

Belge Tipi:

Makale

Yayın Tarihi:

1/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001325078

pISSN:

2536-4618