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Original scientific paper

Possibilities for utilization of dietary fiber-rich supplement from pepper (Capsicum annum L.) processing waste in bakery products

By
Jasna Mastilović ,
Jasna Mastilović
Contact Jasna Mastilović

Institute of Food Technology, University of Novi Sad , Novi Sad , Serbia

Žarko Kevrešan ,
Žarko Kevrešan

Institute of Food Technology, University of Novi Sad , Novi Sad , Serbia

Milan Vukić ,
Milan Vukić

Faculty of Technology, University of East Sarajevo , Lukavica , Bosnia and Herzegovina

Marko Ivanović ,
Marko Ivanović

Faculty of Technology, University of East Sarajevo , Lukavica , Bosnia and Herzegovina

Jelena Radovanović ,
Jelena Radovanović

Faculty of Technology, University of East Sarajevo , Lukavica , Bosnia and Herzegovina

Dženita Džinić
Dženita Džinić

Faculty of Technology, University of East Sarajevo , Lukavica , Bosnia and Herzegovina

Abstract

By the application of processes of stabilization through drying,separation of seed and grinding of remaining placenta dietaryfiber-rich powdered product was obtained from pepper (Capsicumannum L.) processing waste. Effects of dosing of pepper placentabasedsupplement (1, 2 and 3%) on farinograph, extensographand amylograph parameters, as well as test baking, wereconducted in this study.Addition of pepper placenta-based supplement resulted in anincrease of farinograph water absorption in obtaining of darkerand more intensively colored bread crust and in smaller and moreevenly distributed pores of breadcrumb. It also inhibited thefirming of breadcrumb during bread shelf life. The main negativeeffects of the application of placenta-based supplement were theincrease of dough resistance and the decrease of breadcrumbcohesiveness.

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Authors retain copyright. This work is made freely available online under an open-access model under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC-http://creativecommons.org/licenses/by-nc-nd/4.0/BY-NC-ND 4.0).

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