Use of chokeberry in the preparation of bakery products
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Author (Corporation)
Publication date
2024
Typ of student thesis
Course of study
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Type
01A - Journal article
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Parent work
Ukrainian Food Journal
Special issue
DOI of the original publication
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Series number
Volume
13
Issue / Number
2
Pages / Duration
303-315
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Publisher / Publishing institution
Natsional'nyi Universytet Kharchovykh Tekhnolohii
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Abstract
Introduction. The purpose of the study was to determine the quality indicators of chokeberry fruits and their by-products, to select the most promising ones for improving the sensory and physicochemical properties of bakery products and their stability during storage. Materials and methods. Chokeberry fruit, puree, and juice were used for their inclusion to the recipe of bakery products. The titrated and active acidity, content of dry substances, pectin, L-ascorbic acid, colorants, phenolic substances, organic acids, sugars and biological activity were determined in phyto-raw materials. Results and discussion. The valuable chemical compounds, g/100 g fresh weight (FW): phenolic substances (0.9), organic acids (2.3), sorbitol (7.19), glucose (3.67), fructose (3.22), fiber (2.3), ash (0.85), and, mg/100 g FW: ascorbic acid (37) and high biological activity were found in the chokeberry by-products. It was found the presence of citric acid – 0.04 g/100 g, malic acid – 1.20 g/100 g, succinic acid –1.05 g/100 g of fresh fruits. Malic acid dominated among organic acids – 52.0% of the total content, succinic acid – 45.9%. Colorants predominated among phenolic substances consisted 70.5%. The content of anthocyanins was 95.9% of total the flavonoids. When preparing bread from wheat flour of the 1st grade, chokeberry puree was added in the amount of 3, 6, 9, and 12% to the weight of flour, intensification of dough fermentation was found. The addition of puree in the amount of 3 to 9% to the mass of flour had a positive effect on the specific volume, porosity and acidity of the products. The color of the crust and crumb of the bread changed, and an uncharacteristic color and taste of the finished product appeared. The volume of bread increased by 2.6%, porosity by 3.7%, and the structural and mechanical properties of the pulp improved. Loss of freshness of bread enriched with 9.0% chokeberry puree after 72 hours of storage was 22.7%, and the total deformation of the crumb decreased by 49.4% compared to the control. Chokeberry puree was effective in preventing the development of potato disease of bread within 120 hours of storage. Conclusions. The studies of the quality characteristics of chokeberry by-products showed their valuable chemical composition and high biological activity. Addition of chokeberry puree to bread increased its specific volume, porosity, and sensory characteristics.
Keywords
Bakery, Chokeberry, Freshness, Phytoadditives, Quality, Stability, Storage, Wheat bread
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Event
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ISBN
ISSN
2304-974X
2313-5891
2313-5891
Language
English
Created during FHNW affiliation
Yes
Strategic action fields FHNW
Publication status
Published
Review
Peer review of the complete publication
Open access category
Diamond
License
Citation
Khomych, G., Lebedenko, T., & Krusir, G. (2024). Use of chokeberry in the preparation of bakery products. Ukrainian Food Journal, 13(2), 303–315. https://doi.org/10.24263/2304-974x-2024-13-2-8