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The effect of added pumpkin flour on sensory and textural quality of rice bread

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dc.title The effect of added pumpkin flour on sensory and textural quality of rice bread en
dc.contributor.author Dabash, Vikendra
dc.contributor.author Burešová, Iva
dc.contributor.author Tokár, Marián
dc.contributor.author Zacharová, Michaela
dc.contributor.author Gál, Robert
dc.relation.ispartof Journal of Microbiology, Biotechnology and Food Sciences
dc.identifier.issn 1338-5178 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2017
utb.relation.volume 6
utb.relation.issue 6
dc.citation.spage 1269
dc.citation.epage 1271
dc.type article
dc.language.iso en
dc.publisher Slovak University of Agriculture
dc.identifier.doi 10.15414/jmbfs.2017.6.6.1269-1271
dc.relation.uri https://search.proquest.com/docview/1919505312?pq-origsite=gscholar
dc.subject Gluten-free en
dc.subject fortification en
dc.subject crumb quality en
dc.description.abstract The impact of added pumpkin flour (1-10 g/100 g) on sensory and textural quality of rice bread was studied on rice biologically leavened rice bread. Specific volume, baking loss, crumb springiness, cohesiveness and resilience decreased with increasing amount of pumpkin flour. The opposite trend was found in crumb hardness and chewiness. Color measurements revealed that the lightness decreased and the greenness increased with increasing amount of pumpkin flour. Bread crumb and crust characteristics were not significantly impacted by the amount of added pumpkin flour. Additionally, the bread taste and flavor were decreased in breads with 8-10 g/100 g of added pumpkin flour, resulting in their lower overall acceptability. Weak impact of added pumpkin flour on sensory evaluation of rice bread may be related to a reduced amount of the panelists involved in this study. The addition of 1-7 g/100 g of pumpkin flour seems to be applicable to rice bread production. More extensive study will, however, be performed to describe the impact of added pumpkin flour on sensory quality of rice bread in more details. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1007283
utb.identifier.obdid 43876716
utb.identifier.scopus 2-s2.0-85024493230
utb.identifier.wok 000458464700009
utb.source j-scopus
dc.date.accessioned 2017-09-03T21:40:08Z
dc.date.available 2017-09-03T21:40:08Z
dc.description.sponsorship [IGA/FT/2017/004]
dc.rights Attribution 4.0 International
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.contributor.internalauthor Dabash, Vikendra
utb.contributor.internalauthor Burešová, Iva
utb.contributor.internalauthor Zacharová, Michaela
utb.contributor.internalauthor Gál, Robert
utb.fulltext.affiliation Vikendra Dabash 1 , Iva Burešová* 1 , Marián Tokár 2 , Michaela Zacharová 1 , Robert Gál 1 Address(es): doc. RNDr. Iva Burešová, Ph.D., 1 Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, phone number: +420 57 603 3333. 2 Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Storing and Processing of Plant Products, Tr. A. Hlinku 2, Nitra, Slovak Republic. *Corresponding author: buresova@ft.utb.cz
utb.fulltext.dates Received 16. 2. 2017 Revised 15. 3. 2017 Accepted 3. 5. 2017 Published 1. 6. 2017
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utb.fulltext.sponsorship The research was supported by IGA/FT/2017/004.
utb.wos.affiliation [Dabash, Vikendra; Buresova, Iva; Zacharova, Michaela; Gal, Robert] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Nam TG Masaryka 5555, Zlin 76001, Czech Republic; [Tokar, Marian] Slovak Univ Agr, Fac Biotechnol & Food Sci, Dept Storing & Proc Plant Prod, Tr A Hlinku 2, Nitra, Slovakia
utb.scopus.affiliation Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Nám. T. G. Masaryka 5555, Zlín, Czech Republic; Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Storing and Processing of Plant Products, Tr. A. Hlinku 2, Nitra, Slovakia
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