PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF BARLEY BREAD ENRICHED BY FREEZE DRIED DATE POMACE POWDER

Bread is the principal cereal product. Date pomace is a by-product of the date syrup industry. The main objective of this work is to evaluate physico-chemical and sensory properties of barley bread supplemented by freeze dried date pomace powder of Garn Ghzel date variety. Barely bread was prepared...

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Autores principales:	Amal MESSAOUDI, Djamel FAHLOUL
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2020
Materias:	barely bread freeze drying date pomace powder physico-chemical properties sensory properties Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/e065e9c4b9f24a608be4cb857fafa0a5
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spelling	oai:doaj.org-article:e065e9c4b9f24a608be4cb857fafa0a52021-12-02T19:35:53ZPHYSICO-CHEMICAL AND SENSORY PROPERTIES OF BARLEY BREAD ENRICHED BY FREEZE DRIED DATE POMACE POWDER2068-66092559-6381https://doaj.org/article/e065e9c4b9f24a608be4cb857fafa0a52020-03-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/706/637https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381Bread is the principal cereal product. Date pomace is a by-product of the date syrup industry. The main objective of this work is to evaluate physico-chemical and sensory properties of barley bread supplemented by freeze dried date pomace powder of Garn Ghzel date variety. Barely bread was prepared after incorporation of 0, 5, 10, 15 and 20% of freeze dried date pomace powders. The results show that the rate of incorporation of date pomace powder has a significant effect on physico-chemical (thickness, weight before and after cooking, volume, specific volume, moisture, dry matter, ash, pH, wet gluten, dry gluten and color) and the sensory properties of barley bread in terms of appearance/shape, crust, brown color, chewing, date aroma, general acceptability. All barley bread samples were acceptable; however, the samples fortified by 20% of freeze dried date pomace powders are the most preferred. Findings showed that good and acceptable barley bread could be produced using freeze dried date pomace powder at different levels.Amal MESSAOUDIDjamel FAHLOULStefan cel Mare University of Suceavaarticlebarely breadfreeze dryingdate pomace powderphysico-chemical propertiessensory propertiesFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 19, Iss 1, Pp 69-75 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	barely bread freeze drying date pomace powder physico-chemical properties sensory properties Food processing and manufacture TP368-456
spellingShingle	barely bread freeze drying date pomace powder physico-chemical properties sensory properties Food processing and manufacture TP368-456 Amal MESSAOUDI Djamel FAHLOUL PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF BARLEY BREAD ENRICHED BY FREEZE DRIED DATE POMACE POWDER
description	Bread is the principal cereal product. Date pomace is a by-product of the date syrup industry. The main objective of this work is to evaluate physico-chemical and sensory properties of barley bread supplemented by freeze dried date pomace powder of Garn Ghzel date variety. Barely bread was prepared after incorporation of 0, 5, 10, 15 and 20% of freeze dried date pomace powders. The results show that the rate of incorporation of date pomace powder has a significant effect on physico-chemical (thickness, weight before and after cooking, volume, specific volume, moisture, dry matter, ash, pH, wet gluten, dry gluten and color) and the sensory properties of barley bread in terms of appearance/shape, crust, brown color, chewing, date aroma, general acceptability. All barley bread samples were acceptable; however, the samples fortified by 20% of freeze dried date pomace powders are the most preferred. Findings showed that good and acceptable barley bread could be produced using freeze dried date pomace powder at different levels.
format	article
author	Amal MESSAOUDI Djamel FAHLOUL
author_facet	Amal MESSAOUDI Djamel FAHLOUL
author_sort	Amal MESSAOUDI
title	PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF BARLEY BREAD ENRICHED BY FREEZE DRIED DATE POMACE POWDER
title_short	PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF BARLEY BREAD ENRICHED BY FREEZE DRIED DATE POMACE POWDER
title_full	PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF BARLEY BREAD ENRICHED BY FREEZE DRIED DATE POMACE POWDER
title_fullStr	PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF BARLEY BREAD ENRICHED BY FREEZE DRIED DATE POMACE POWDER
title_full_unstemmed	PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF BARLEY BREAD ENRICHED BY FREEZE DRIED DATE POMACE POWDER
title_sort	physico-chemical and sensory properties of barley bread enriched by freeze dried date pomace powder
publisher	Stefan cel Mare University of Suceava
publishDate	2020
url	https://doaj.org/article/e065e9c4b9f24a608be4cb857fafa0a5
work_keys_str_mv	AT amalmessaoudi physicochemicalandsensorypropertiesofbarleybreadenrichedbyfreezedrieddatepomacepowder AT djamelfahloul physicochemicalandsensorypropertiesofbarleybreadenrichedbyfreezedrieddatepomacepowder
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PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF BARLEY BREAD ENRICHED BY FREEZE DRIED DATE POMACE POWDER

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