Utilization of baobab (Adansonia digitata) fruit pulp flour in some bakery products.

Document Type : Original Article

Authors

1 Faculty of Agriculture, Alexandria University

2 Food science and technology, Agriculture, Alexandria University

3 Food Science and Technology Dept., Fac. of Agric., El Shatby (21545), Univ. of Alex., Alexandria, Egypt

4 Food Science and Technology Dept., Fac. of Agric., El Shatby (21545), Univ. of Alex., Alexandria, EgyptFood Science and Technology Faculty of Agriculture - Alexandria University

Abstract

The goal of the study was to produce some functional foods using a combination of wheat flour and baobab pulp flour (BPF), enhancing the nutritional content and using these locally grown crops to lessen the reliance on wheat imports. Adansonia digitata L., commonly known as "Baobab," is a magnificent tree that is valued for its nutritional and therapeutic qualities. Baobab fruit pulp was ground into flour and used in various ratios (5,10 and 20%). WF was used as the base flour (control) in a blended flour. The partially substituted composite flour (WF + BPF) was examined for its rheological properties. Mixolab was used to evaluate the composite flours' rheological characteristics. Furthermore, a panel of 20 trained participants evaluated the organoleptic characteristics of the baked products. Biscuit and crackers where prepared in these study. The results of rheological characteristics of composite flour investigated by Mixolab showed that as the amount of baobab flour increased, the flour's capacity to absorb water was reduced whereas, the development time and the dough stability increase . Up to 5-10%, BPF enhanced nutritional quality without negatively affecting technological or organoleptic properties, and it also had positive effects on health and the economy.

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