Investigating the Use of Chestnut Shells to Improve Brioche Characteristics

Journal of Nuts

دوره 14، شماره 4، اسفند 2023، صفحه 263-272   

نوع مقاله: Original Article

شناسه دیجیتال (DOI): 10.22034/jon.2023.1989375.1227

نویسندگان

Khlood Waheeb^{* 1}؛ Hussein S.H. Ridha²؛ Mais Mazin Al-Hamdani³؛ Thair L. Mizal⁴؛ Hayder Tariq⁵؛ Hanan Askar Hussny⁶؛ Mustafa Abdulkareem Mustaf⁷

¹Al-Farahidi University, Medical Lab. Techniques Department, College of Medical Technology, Baghdad, Iraq

²Al-Nisour University College, Baghdad, Iraq

³College of Pharmacy, Al-Ayen University, Thi-Qar, Iraq

⁴Al-Esraa University College, College of Pharmacy, Baghdad, Iraq

⁵Al-Zahrawi University College, Department of Pharmacy, Karbala, Iraq

⁶National University of Science and Technology, Dhi Qar, Iraq

⁷Ashur University College, Medical Laboratory Technology, Baghdad, Iraq

چکیده

To investigate the use of chestnut shell powder, an agricultural industry by-product, as a value-added ingredient for enhancing the nutritional profile of brioche bread, this study examined different factors such as rheological, chemical, volumetric, color properties. The study tested three levels of chestnut shell powder: 5%, 8%, and 10%. A positive correlation between the addition of chestnut shell powder and farinographic characteristics was found. Specifically, the samples containing chestnut shell powder showed higher levels of water absorption (increased by 5-10%), dough expansion time, dough resistance, and farinograph quality number (FQN) compared to the control sample without chestnut shell powder. The extensograph test showed an increase in most of the extensograph characteristics, except for the dough stretchability factor, in the samples containing chestnut shell powder compared to the control sample. In terms of colorimetric properties, the treatment with 10% chestnut shell powder had the lowest lightness score (41.8), while the control sample had the highest score (52.5). The values of redness and yellowness factors were also reported to be the lowest in the control (3.2, 13.9) and the highest in the E3 sample (5.7, 25.2). The chemical test results showed that treatment E3 had the highest values of moisture, ash, fiber, fat, and protein, while the control treatment had the lowest values. Overall, this study suggests that adding chestnut shell powder to brioche bread can enhance its quality and nutritional properties.

کلیدواژه‌ها

Ecotype؛ Chestnut shell؛ Dough samples؛ Extensograph test؛ Farinograph test

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