Abstract
The aim of this work was to evaluate the effect of the addition of citrus fibers, from blood orange and lemon peels to produce a functional durum wheat bread. Breads fortified in fiber were packaged under a modified atmosphere (MAP) and stored at 25°C up to 120 days. No significant differences were observed with respect to the specific volume and weight, internal structure, pH and titratable acidity among the bread samples obtained using different types and percentages of fibers. Storage time, at 30 up to 90 days, affected significantly the bread firmness and caused significant differences in 5-hydroxymethylfurfural (HMF) levels in all bread samples. In fortified breads with citrus fibers the yeast and mold counts showed values of approximately 1 log10 cfu/g for the first 30 days and 3.5 log10 cfu/g at the end of storage. The results of the sensory evaluation highlight that loaves enriched with blood orange and lemon fibers showed a citrus flavor but had a similar overall evaluation respect to control bread produced without addition of citrus fiber. The results of this study showed that the addition up to 2% of blood orange and lemon fibers in wheat whole durum flour is a possible strategy to produce “high fibre” bread.
Highlights
Dietary fiber have an important role in maintaining good health and prevention of disease
The increase of the dietary fiber intakes was associated with the reduction of cardiovascular disease and the incidence of type 2 diabetes [1,2,3,4] and with the prevention of excessive weight gain, thanks to the role played on the regulation of appetite [5, 6]
Results reported in this study showed that bread samples containing up to about 7.3% of total dietary fiber, due to fortification with citrus fiber, did not show changes in crumb color, alveolar structure, softness and bread flavor, suggesting citrus fiber as a good source of dietary fiber that did not significantly change the main sensory attributes of durum wheat whole semolina bread
Summary
Dietary fiber have an important role in maintaining good health and prevention of disease. The increase of the dietary fiber intakes was associated with the reduction of cardiovascular disease and the incidence of type 2 diabetes [1,2,3,4] and with the prevention of excessive weight gain, thanks to the role played on the regulation of appetite [5, 6]. The addition of dietary fiber, generally modified the physicochemical characteristics both of dough and bread [7]. Several authors reported the successful use of fruit and vegetable fiber in bakery products [8,9,10,11]. In southern Italy, in Sicily, citrus industry produces approximately 500,000 t/year of “pastazzo,” a by-product derived from the industrial squeezing of citrus fruit, which currently presents serious disposal problems
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