UTILIZATION OF SOME NATURAL FOOD ADDITIVES IN BAKERY PRODUCTS

Abstract

This investigation was carried out to study the possibilities of using some natural sources (guar, prickly pear, husk-tomato) as natural food additives to improve the quality of bread and biscuit and increase the shelf-life instead of chemical additives which used as improvers. Extracted guar gum, some commercial gums (guar gum, tragacanth gum and arabic gum), prickly pear (peels and pulp) and husk-tomato fruits (powder and pulp) were used at different levels of addition to wheat flour 72% extraction and produce pan bread and biscuit. Determination the chemical composition and functional properties of the raw materials were carried out and study the effect of these additions on rheological properties of the dough, pan bread and biscuits quality, staling and shelf life. The obtained results showed that prickly pear and husk-tomato contained the highest ratios of total sugars, ash, crude fiber, meanwhile, the different types of gums contained the highest ratios of total dietary fiber. Prickly pear and husk-tomato considered as a good source of ascorbic acid and prickly pear peels had the higher value of pectin than husk­ tomato. The results of farinograph test indicated that addition any type of suggested additives caused an increase in water absorption. The functional properties results indicated that water holding capacity was increased in all different types of gums and foaming capacity was the higher in guar gum than other samples. Addition at levels 1.0 and 1.5% were the optimized ratios to get high quality of pan bread while, adding 1% extracted guar gum and gum arabic, 0.5% commercial guar gum and tragacanth gum, 1.5% prickly pear peels and husk-tomato fruits powder, 5% prickly pear pulp and 7.5% husk­ tomato pulp gave biscuits with high quality. The percent of Alkaline water retention capacity (AWRC) of pan bread increases gradually by increasing the level of additions. The results are leading to conclude that, all suggested food additives were confinned to play beneficial roles on the final products (bread and biscuits) properties by improving the organoleptic properties, decrease the staling and increase the shelf life.