الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 204 |  |  |
| | | from | 204 | | |
Abstract
The fiber-enriched food is good for health. The study aims to develop functional fiber-enriched pan bread and pasta by partial substitution of wheat flour with alcohol insoluble residue prepared from potato processing by-products (AIR-PPB) at different particle sizes (PS). Additionally, the effects of the independent variables, AIR-PPB at substitution levels of 2-15% with particle sizes of 40-250 µm on rheological, thermal, chemical, physical and sensory properties are investigated. AIR-PPB characterized by high total dietary fibers (TDF) content (83 %), water-holding capacity (WHC), and colorful characters. As portion of AIR-PPB and particle size increased, total dietary fiber content, water absorption, dough development time increased. Higher particle size giving more stability to the dough structure but had inverse effect on dough weakening. Experimental pan bread with lower specific volumes, higher hardness was associated with increment in AIR-PPB incorporation level at higher particle size. All the sensory attributes of experimental and control breads were acceptable. By adding different levels of AIR-PPB to the experimental pasta, the TDF content in FEPs significantly increased 7-21 times over the control pasta (CP). The optimal cooking time (OCT) decreased by 15-18 % compared to CP, where the Lower OCT is desired to shorten cooking time and save energy, the cooking loss (Cl) increased but still at the acceptable rate of ≤ 8%. Furthermore, the texture properties of FEP were affected by AIR-PPB addition, where Mass increase index (MII), firmness, and stickiness were decreased moderately comparing to CP. The inclusion of AIR-PPB in pasta formulation weakens the structural properties of the gluten network because of the high WHC of AIR-PPB, which competes with starch to bind water, increasing the starch gelatinization temperature. High acceptable FEPs were achieved when applied the following substitution levels, FEP11 (AIR-PPB at 2 % and PS of 145 µm), FEP9 (AIR-PPB 4 % level with PS of 70 µm), FEP6 (AIR-PPB of 4 % level with PS of 219 µm), and FEP1 (AIR-PPB=8.5 % with PS of 40 µm) as compared other FEPs and CP.