Chemical Composition, Physical and Sensory Properties of Sweet Orange Pulp-Pineapple Pomace-wheat Flour Blend Breads

Ayo J. A. *

Department of Food Science and Technology, Federal University Wukari, PMB 1020, Wukari, Nigeria.

Orafa P.

Department of Food Science and Technology, Federal University Wukari, PMB 1020, Wukari, Nigeria.

Odudu J. H.

Department of Vocational and Technical Education, Benue State University, Makurdi, Nigeria.

James P. B.

Department of Food Science and Technology, Federal University Wukari, PMB 1020, Wukari, Nigeria.

*Author to whom correspondence should be addressed.


Abstract

The chemical, physical and sensory properties of wheat bread supplemented with orange-pineapple pomace were studied. The orange pulp flour and pineapple pomace were produced from fresh orange and pineapple and were mixed at ratio 1:1 to produce orange-pineapple pomace flour (OPPF) blend. The OPPF was substituted into wheat flour at 5, 10, 15, 20 and 25% to produce orange-pineapple -wheat flour (OPPWF) blends and 100 % wheat flour as the control. The OPPWF blends with the other ingredients [yeast(2%), sugar(7%), fat(3.5%) and salt(1%)] were mixed and fermented for 2hrs, kneaded, molded and baked at 160oC to produce OPPWF blend bread. The chemical composition (phytochemical, mineral, vitamins), physical and sensory properties of the blend breads were determined using standard laboratory methods. The flavonoid, phenol, potassium, magnesium   and vtamin A increased from 65.61 to 80.73 and 511.24 to 571.24, 76.93 to 188.85 and 37.345 to 39.49, 0.36 to 0.43mg/100g, respectively, with increase in added OPPF.  The average mean scores of the taste, color, odor, texture, and general acceptability of the blend breads ranged from 7.95 – 6.85, 7.95 – 6.96, 7.95 – 6.50, 8.55 – 6.85 and 8.55 – 7.30 with increase in OPPF respectively. However the loaf weight, loaf volume and loaf volume index decreased from 176.00 to 149.67g, 650 to 200.00 cm3/100g and 3.69 to 1.34, respectively with increase in the added OPPF (0 to 25%). The OPPWF blend breads were generally acceptable at respect to all assessed parameters or quality but most preferred at 20% added OPPF. The incorporation of OPPF into wheat flour had positive significant effects p= 0.05 on the chemical composition and sensory property but negative on the physical quality of blend bread.

Keywords: Sweet orange, pineapple pomace, wheat, quality


How to Cite

Ayo J. A., Orafa P., Odudu J. H., & James P. B. (2023). Chemical Composition, Physical and Sensory Properties of Sweet Orange Pulp-Pineapple Pomace-wheat Flour Blend Breads. Asian Journal of Food Research and Nutrition, 2(4), 695–707. Retrieved from https://journalajfrn.com/index.php/AJFRN/article/view/90

Downloads

Download data is not yet available.

References

Badifu IO, Chima CE, Ajayi YI, Ogoro AF. Influence of mango mesocarp flour Supplementation on micronutrient, physical and organoleptic qualities of wheat based bread. Nigerian Food Journal. 2005;23:59 – 68.

Abulude FO. Distribution of selected minerals in some Nigerian white bread. Nigerian Nigerian Food Journal. 2005; 23:139-143.

Dhingra D, Michael M, Rajput H, Patil RT. Dietary fibre in foods: A review. Journal of Food Science and Technology. 2011;4:34-45.

Oluwole and Olapade. Effect of extrusion cooking of white yam (Dioscorea rotundata) and bambara nut (Vigna subterranean) blend on some selected extrudate parameters Food and Nutrition Science. 2011;2:599-605.

Olapade AA, Aworh OC. Oluwole OB. Quality attributes of biscuit from acha (Digitaria exilis) flour supplemented with cowpea (Vigna unguiculata) flour African Journal of Food Science and Technology. 2011;2:198-203.

Ayo JA, Ojo MO, Ayo VI, Ankeli JA, Vongfa AC. Effects of Acha-Cowpea-Carrot Based Couscous on the Hematological and Liver profile of Wistar Rat, Asian Journal of Food Research and Nutrition. 2023;2(4):593-611.

FAO. Definition and classification of commoditie: Cereals and cereal products; 2016. Available:http://www.fao.org/es/faodef/fdef01e.htm. Published 1994. Accessed April 23.

Prasad KN, Chew LY, Khoo HE, Kin Weng Kong, Azrina A, Ismail A. Antioxidant Capacities of Peel, Pulp, and Seed Fractions of Canarium odontophyllum Miq. Fruit. Journal Biomedical Biotechnology. 2010;4:45-62.

Manthey A, Grohmann K. Phenols in citrus peel byproducts: concentrations of hydroxycinnamates and polymethoxylated flavones in citrus peel molasses, Journal Agriculture Food Chemistry. 2001; 49:3268.

FAO. Food and agriculture statistics data 2005. Food and Agricultural Organisation of the United Nations, 00100, Rome, Italy; 2004.

Ezejiofor TI, Eke NV, Okechukwu RI, Nwoguikpe RN, Duru CM. Waste to wealth: Industrial raw materials potential of peels of Nigerian sweet orange (Citrus sinensis). African Journal of Biotechnology. 2011;10(33):6257-6264.

Fernández-ginés JM, Fernádez-lópez J, Sayas-barberá E, Pérez alvarez JA. Effects of storage conditions on quality characteristics of bologna sausages made with citrus fibre. Journal Food Sciience. 2003;68:710-715.

Wolfe KE, Liu RH. Apples peels as value added food ingredient. J. Agric and Food Chem. 2003;51:1676-1683.

Ayo JA, Ayo VI, Oyedele DS, Ankeli JA. Joshua N. Quality Evaluation of Sorghum-Malted Cowpea flour Blend for Biscuit Making Using Albino Rat to Test its Suitability for Consumption. Asian Journal of Food Research and Nutrition. 2023;2(4):635-651.

Ayo JA, Ikuomola DS, Sanni, TA Esan YO, Ayo VA, Ajayi G. Evaluation of nutritional quality of acha composite bread. Nigerian Food Journal. 2010;28(2):132-138.

Dereje B, Abera S. Effects of pre-treatment and drying Methods on quality of dried mango(Magnifera indica L.) slices. Journal of cogent Food and Agriculture. 2020; 6:174-181.

Ayo JA, Ayo VA, Popoola C, Omosebi M,Joseph M. Production and evaluation of malted soybean-acha composite flour bread and biscuits. African Journal of Food Science and Technology. 2014;5(1):21-28.

Lasekan O. Chemical composition of acha (Digitaria exilis) flour. Nigerian Food Journal. 1994;12:19–23.

Tiwari RK, Pandey JP. Effect of Some Botanicals on Hemocytes and Molting of Papilio demoleus Larvae. Journal of Entomology. 2012;9:23-31.

Kamal MS, Islam MN, Aziz MG. Effect of variety and effect of sweet potato flour of two lo cal varieties on quality of breads. J Bangladesh Agril Univ. x. 2013;11(2):301-306.

DOI:10.1007/s13197-010-0217-8.

Bonsi E, Chibuzo E, Robert Z. the preliminary study of the acceptability of Ghana bread made with orange sweet potato puree. J Hum Nutr Food Sci. 2014;2(4):1-5. Doi:10.13140/RG.2.1.2776.5523.

Orafa PN, Ogundele OO, Ayo JA. Zephaniah A. Quality Evaluation of Acha-based Biscuit incorprated with defatted melon seed cotlydon, FUW Trends in Science & Technology Journal. 2023; 8(2):247–253

Khule GD, Khupase SP, Giram KK. Development and quality evaluation of orange pomace fortified biscuits. Journal of Pharmacognosy and Phytochemistry. 2019;8(3):3695-3701.

Thivani M, Mahendran T, Kanimoly M Study on the physico-chemical properties, sensory attributes and shelf life of pineapple powder incorporated biscuits. ruhuna journal of science. 2016;7:32- 42.

AOAC. Official Methods of Analysis 17th Ed. Association of Analytical Chemists Washington D.C. 2012;345.

Mahloko LM, Silungwe H, Mashau ME, Kgatla TE. Bioactive compounds, antioxidant activity and physical characteristics of whaet-prickly pear and banana biscuits. Heliyon. 2019;5(1):1-10.

AOAC. Official Method of Analysis. Association of Official Analytical Chemists, International 20th Edition, Washington D.C., U.S.A. 2016.

Ndubuisi LC. Evaluation of food potentials of tigernut tubers (Cypers esculentus) and its products (milk, coffee and wine). University of Nigeria, Nsukka, Nigeria. 2009;76-84.

Okpala LC. Akpu MN. Effect of Orange Peel Flour on the Quality Characteristics of Bread. British Journal of Applied Science and Technology. 2014;4(5):823-830.

Keswet LM, Ayo JA, Bello CB. The effect of four Nigerian wheat flours on the loaf volume and sensory quality of bread. Journal of Nutrition and Food Science. 2003;33 (1):27–45.

Arosemena A, DePeters EJ, Fadel JG. Extent and variability in nutrient composition within selected by-product feedstuffs. Animal Feed Science Technology. 1995;54:103-120.

Adebowale AA, Sanni LO, Awonarin SO. (2008). Effect of texture modifiers on the phytochemical and sensory properties . Food Science and Technology International. 2008;11:373-382

Shahidi F, Naczk M. Extraction and Analysis of Phenolics in Food. Journal of Chromatography. 2004;1054:95-111.

Akubor PI. Functional properties and biscuit making potential of soybean and cassava flour blend. Plant Foods for Human Nutrition. 2016;56:1-12.

Hallén E, İbanoğlu Ş, Ainsworth P. Effect of flour addition on the rheological and baking properties of wheat flour. J. Food Eng. 2004;63(2):177-184.

Adeboye AS, Babajide JM, Shittu TA, Omemu AM and Oluwatola OJ. Effect of honey as partial sugar substitute on pasting, consumer preference and shelf stability of cassava-wheat composite bread. Nigerian Food Journal. 2013; 31(1):13-22

DOI: 10.1016/S0189-7241(15)30051-5

Topuz A, Topakci M , Canakci M, Akinci I, Ozdemir F. Journal of Food Engineering. 2005;66:519–523

Ayo JA, Nkama I. Effect of acha flour on the quality of bread. Int. J. Food Properties. 2007;7:561-569.

Akubor PI. Chemical composition, physical and sensory properties of bread incorporated with raw and boiled African fan palm (Borassus aethiopum) root flours. International Journal of Agriculture Veterinary Science. 2020;2(3):125-136.

Akubor PI, Obiegbuna JE. Effect of processing methods on the quality of flour and bread from African breadfruit kernel flour. Food Science and Quality Management. 2014;24:32-41.

Ayo JA, Agen E. Quality Evaluation of Sweet Potato Acha Flour Blend Biscuits. Asian Food science Journal. 2020;16(4): 24-32.

Ayo JA, Ibrahim AN, Duku NA. Production and Quality Evaluation of Acha-Orange Fleshed Sweet Potato-Based Biscuit Enriched with Grasshopper (Zonocerus Variegatus) Flour. 2023;41(2):47–57.

Eddy NO, Udofia PG, Eyo D. Sensory evaluation of wheat/cassava composite bread and effect of label information on acceptance and preference. African Journal of Biotechnology. 2007;6(20):2415 – 2418.

Mayo B, Rodríguez J, Vázquez L, Flórez AB. Microbial interactions within the cheese ecosystem and their application to improve quality and safety. Foods. 2021; 10:602.

Wardlaw HM, Hampin JJ. Perspectives in nutrition.7thedn. New York. McGraw Hill; 2007.