EFFECT OF POMELO [CITRUS MAXIMA (BURM.) MERR] ALBEDO POWDERS ON SOME QUALITY AND DIGESTIBLITY PROPERTIES OF PIZZA BASE
DOI:
https://doi.org/10.15421/jchemtech.v32i4.310167Keywords:
pizza base, pomelo, soluble dietary fiber, texture, in vitroAbstract
Using fruit byproducts to partially replace wheat flour in pizza and baked goods is a growing trend. Pomelo albedo powders (PAP) containing 73.7 % of total digestible fiber were added to pizza dough at 5 %, 10 %, 15 %, and 20 % (w/w). The study assessed changes in physico-chemical properties, structure, appearance, volume, color, and digestibility. Results show that adding appropriate PAP content maintained key properties of pizza base (PB) while increasing fiber content. Dough volume decreased with higher PAP, lowest at 20% and closest to control at 5 %. Water holding capacity rose with more PAP. Dough color darkened with increased PAP ratio. No significant effects on par-baked PB, but crust color varied. Higher PAP negatively impacted specific volume and increased mass loss. PAP disrupted hole structure, with denser areas at 15 % and solid appearance at 20 %. Higher PAP decreased digestibility, but up-to 15 % PAP was accepted sensory and provided viable fiber for pizza. These results indicated that 15 % PAP enriched into the pizza base is selected as the optimal level for pizza dough production.
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