Ben Romdhane Molka, Bouallegue Amir, Bourhia Mohammed, Bougatef Ali, Salamatullah Ahmad Mohammad, Ellouz-Chaabouni Semia, Haddar Anissa
Laboratory of Plants Improvement and Valorization of Agri-Resources, National School of Engineering of Sfax, University of Sfax, Sfax 3038, Tunisia.
Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China.
Foods. 2024 Sep 13;13(18):2909. doi: 10.3390/foods13182909.
The objective of this study was to explore how watermelon rinds (WMRs) and their derivatives, specifically water-soluble polysaccharides (WMRPs) and hemicellulose (WMRH), as sources of dietary fiber, could enhance the quality of wheat bread. The extraction process yielded 34.4% for WMRP and 8.22% for WMRH. WMR, WMRP, and WMRH exhibited promising functional characteristics and were incorporated separately into wheat flour with low bread-making quality (FLBM) at varying proportions (0.5%, 1%, and 1.5% (/)). The volume, texture, and crust and crumb color underwent evaluation and were compared to the control. The findings indicated that incorporating WMR notably enhanced the alveograph profile of the dough, demonstrating a more effective impact than the addition of WMRP and WMRH. Adding WMR, WMRP, and WMRH at a 1% concentration to low-quality wheat flour for bread making increased the deformation work values by 16%, 15%, and 13%, respectively, and raised the P/L ratios by 42%, 36%, and 38%, respectively. Additionally, the assessment of the bread highlighted a substantial enhancement in both volume and texture profile when WMR was added, in contrast to the control bread (made with FLBM). These findings underscore that incorporating 1% WMR into FLBM was the most effective means of improving bread quality based on the results of this study.
本研究的目的是探索西瓜皮（WMRs）及其衍生物，特别是水溶性多糖（WMRPs）和半纤维素（WMRH）作为膳食纤维来源，如何能够提高小麦面包的品质。提取过程中WMRP的得率为34.4%，WMRH的得率为8.22%。WMR、WMRP和WMRH表现出良好的功能特性，并分别以不同比例（0.5%、1%和1.5%（/））添加到制面包品质较差的小麦粉（FLBM）中。对面包的体积、质地、外皮和内部颜色进行了评估，并与对照组进行了比较。研究结果表明，添加WMR显著增强了面团的粉质曲线，其效果比添加WMRP和WMRH更显著。在制作面包的低品质小麦粉中添加1%浓度的WMR、WMRP和WMRH，分别使面团的变形功值提高了16%、15%和13%，使P/L比值分别提高了42%、36%和38%。此外，与对照面包（用FLBM制作）相比，对面包的评估突出显示，添加WMR后面包的体积和质地剖面均有显著改善。这些研究结果强调，根据本研究的结果，在FLBM中添加1%的WMR是改善面包品质的最有效方法。
