Institute of Food Technology, University of Novi Sad , Novi Sad , Serbia
Institute of Food Technology, University of Novi Sad , Novi Sad , Serbia
Faculty of Technology, University of East Sarajevo , Lukavica , Bosnia and Herzegovina
Faculty of Technology, University of East Sarajevo , Lukavica , Bosnia and Herzegovina
Faculty of Technology, University of East Sarajevo , Lukavica , Bosnia and Herzegovina
Faculty of Technology, University of East Sarajevo , Lukavica , Bosnia and Herzegovina
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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Dorota Teterycz, Aldona Sobota
(2023)
Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta Fortification
Foods, 12(13)
10.3390/foods12132567
Marwa Cheikh Rouhou, Souhir Abdelmoumen, Hager Atrous, Anne Lung, Guadalupe Vaca-Medina, Christine Raynaud, Dorra Ghorbel
(2024)
Pilot scale production of dietary fibers from Tunisian tomato and red pepper by-products
Sustainable Chemistry and Pharmacy, 39()
10.1016/j.scp.2024.101521The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.