Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread.

Marianna Raczyk,Dorota Michałowska,Bartosz Kruszewski

doi:10.3390/molecules26154641

Marianna Raczyk, Dorota Michałowska + Show 1 more

Open Access

https://doi.org/10.3390/molecules26154641

Copy DOI

Abstract

Wheat bread, produced by the single-phase method, is a common food consumed all over the world. Due to changes in lifestyle and nutritional trends, alternative raw materials are sought to increase the nutritional value and improve the taste of daily consumed products. Additionally, customers seek a wide variety of foods, especially when it comes to basic foods. Nuts, such as coconuts or chestnuts, might provide an attractive flavour with benefits to the nutritional quality. In this study, the effect of substituting wheat flour with coconut or chestnut flour (flour contribution level: 5, 10, 15, 30, 50% w/w), was evaluated in terms of the breads specific volume, texture, colour, nutritional composition, and dietary fibre fraction contents. Moreover, a sensory evaluation was conducted to assess potential consumer acceptance. Based on the consumer’s perception, the overall acceptance of bread with 15% w/w of coconut and chestnut flour was in privilege compared to the control sample. As a result, taking all of the tested parameters into account, the breads with 5, 10, and 15% supplementation of chestnut or coconut flour were still of good quality compared to the wheat bread and their fibre content was significantly higher.

Highlights

Other studies highlighted the potential of coconut utilization preceded by oil or milk production as it is rich in protein and fibre by-product [17]
The lowest moisture, carbohydrates, soluble dietary fibre content, and the highest ash, protein, fat, and insoluble dietary fibre content were specified in coconut flour
The insoluble dietary fibre fraction content of prepared breads was significantly increased by replacing part of the wheat flour with Chestnut flour (CH) or CO flour

Summary

Introduction

Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. For most people in Europe bread is a basic and essential food product, which is consumed in everyday diet [1]. A great share of the bread available for sale is made of refined wheat flour. Those breads are often more attractive to consumers because of their soft crumbs, crispy crusts, light colour, and easy digestibility [2]. The nutritional value of such breads leaves much to be desired. In this context, bread enrichment with other cereal and non-cereal flours could have a positive effect on their nutritional value

Methods

Results

Conclusion