Abstract:
Our study has allowed to investigate the effect of the incorporation of various byproducts (orange and apple pomace, tomato peel, placenta and pepper peel, prickly pear peel
and prickly pear seed peel), on the physico-chemical, rheological properties of the dough and
the final quality of the gluten-free bread based on corn and chickpeas (2/1 w/w). Each byproduct at different incorporation levels (0, 2.5, 5 and 7.5 g / 100 g base formula) was tested.
The wheat-based bread and the gluten-free bread without added by-products were considered
as controls.
The results indicate that incorporating the peels of tomatoes, prickly pear seeds or
pepper into our basic gluten-free formula resulted in the highest dietary fiber enrichment,
while orange pomace increased the lipid content and prickly pear peel increased the protein
content. The addition of the by-products showed an increase in the maximum dough height,
the total CO2 production and CO2 retention coefficient during fermentation compared to the
basic gluten-free dough. The highest K-value consistency coefficient was observed for the
dough enriched with the prickly pear peel. The addition of by-products significantly (p <
0.0001) improved the specific volume of the gluten-free bread (1.48 cm3/g), with values up to
2.50 cm3/g. The highest value was noted for prickly pear peel at 5 g p 100 g incorporation
level. This Vsp value still lower than the value of wheat control (3.39 cm3/g).Breads prepared
with 7.5g of by-products showed good sensory quality. The formulations with 7.5g of orange
pomace and/or tomato peel were the most accepted by the tasters.
The powder of orange or apple pomace and the peels of tomato, pepper, prickly pear
and the seeds can be used in the preparation and the improvement of the quality of gluten-free
breads as a possibility of valorization of these by-products. This permits to diversify the
products for celiac patients and to respond to the demand of consumers who are searching for
gluten free products with the highest quality and sensory properties.
