Pink guava juice is a famous food product from pink guava fruit, but it will cause the generated off by-products or wastes such as peels, outer leaves, and pulps. Reducing the wastes should be taken by converting the by-products into something useful. The pink guava is also very good to health because it contains high dietary fibre. Thus, this study aims to produce pink guava pomace powder that can substitute wheat flour for bread making. Pink guava pomace powder (PGPP) was prepared by drying and ground into powder. Different percentages (10%, 20% and 30%) of PGPP were used to replace wheat flour in bread making. The bread made with PGPP can be as a potential additional source of dietary fibre in bread. Physicochemical properties of the bread prepared using PGPP were evaluated. Results show that 10% PGPP was the best for dough proofing. The hardness, springiness and chewiness of bread were significantly reduced when higher percentage of PGPP was used. In addition, color measurements showed a significant difference between the control and bread prepared with PGPP. PGPP decreased the lightness of bread. Whereas, the redness and yellowness and moisture content of bread were increased with higher percentage of PGPP in bread.
Skip Nav Destination
Article navigation
9 June 2022
INTERNATIONAL CONFERENCE ON BIOENGINEERING AND TECHNOLOGY (IConBET2021)
24–25 May 2021
Kelantan, Malaysia
Research Article|
June 09 2022
Physicochemical properties of bread prepared using pink guava (Psidium guajava) pomace powder as substitute to wheat flour
Fazilawati Shaari;
Fazilawati Shaari
a)
1
Faculty of Agro-Based Industry, Universiti Malaysia Kelantan
, Jeli Campus, 17600 Jeli, Kelantan, Malaysia
Search for other works by this author on:
Nurhanan Abdul Rahman;
Nurhanan Abdul Rahman
b)
1
Faculty of Agro-Based Industry, Universiti Malaysia Kelantan
, Jeli Campus, 17600 Jeli, Kelantan, Malaysia
Search for other works by this author on:
Khomaizon A. K Pahirulzaman
Khomaizon A. K Pahirulzaman
c)
1
Faculty of Agro-Based Industry, Universiti Malaysia Kelantan
, Jeli Campus, 17600 Jeli, Kelantan, Malaysia
c)Corresponding author: khomaizon@umk.edu.my
Search for other works by this author on:
c)Corresponding author: khomaizon@umk.edu.my
AIP Conf. Proc. 2454, 020022 (2022)
Citation
Fazilawati Shaari, Nurhanan Abdul Rahman, Khomaizon A. K Pahirulzaman; Physicochemical properties of bread prepared using pink guava (Psidium guajava) pomace powder as substitute to wheat flour. AIP Conf. Proc. 9 June 2022; 2454 (1): 020022. https://doi.org/10.1063/5.0078302
Download citation file:
Pay-Per-View Access
$40.00
Sign In
You could not be signed in. Please check your credentials and make sure you have an active account and try again.
21
Views
Citing articles via
Design of a 100 MW solar power plant on wetland in Bangladesh
Apu Kowsar, Sumon Chandra Debnath, et al.
Social mediated crisis communication model: A solution for social media crisis?
S. N. A. Hamid, N. Ahmad, et al.
The effect of a balanced diet on improving the quality of life in malignant neoplasms
Yu. N. Melikova, A. S. Kuryndina, et al.
Related Content
Antimicrobial activities and total yield of potential natural preservatives extracted using different solvents
AIP Conference Proceedings (June 2022)
Study of the Vaccínium vítis-idaéa pomace effect on the rheological properties of dessert sauces
AIP Conference Proceedings (October 2021)
Pectin extraction from apple pomace (Malus domestica) as gelatin replacer using living cells with ultrasound pretreatment
AIP Conf. Proc. (March 2024)
Utilization of edible film and coating material obtained from fruits and vegetables residue: A review
AIP Conf. Proc. (May 2023)
Analysis of the availability of Trigona incisa bee feed to support sustainable honey production
AIP Conf. Proc. (October 2024)