Effects of Wheat Flour Substitution with Pineapple Residues on Quality Changes of Biscuits During Storage
Abstract
The objective of this study was to investigate the effects of wheat flour substitution with pineapple residues on qualities of biscuits during storage. Pineapple residues were added into biscuits at different levels including 0 (control), 10, 20 and 30% (w/w) to replace wheat flour and were stored for 0, 15 and 30 days at room temperature. The results found that wheat flour replacement with 10, 20 and 30% pineapple residues resulted in an increase of fiber content by 9.97, 11.72 and 15.59 folds, respectively when compared with the control sample. In addition, antioxidant activity using DPPH assay increased as levels of pineapple residues increased. The highest water activity (aw) was found in biscuits with substitution of 30% pineapple residues (p<0.05). When
levels of pineapple residues increased, hardness values of biscuits determined by using a texture analyzer also increased. Moreover, a markedly decrease of hardness value in all samples was obtained with a 30-day storage. L* and a* values continuously decreased but b* values increased when substitution levels of pineapple residues increased. The biscuits containing 30% pineapple residues displayed the lowest sensory scores (p<0.05) while sensory scores of the biscuits with either 10% or 20% pineapple residues were not different from those of the control sample (p>0.05). Therefore, maximum amount of pineapple residue substituted to wheat flour in biscuits should be 20% for this study.
Keywords : biscuits, pineapple residues, fiber, antioxidant
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