Type II sourdough with pineapple peel: Texture and nutritional effects
DOI:
https://doi.org/10.35588/hmx91k86Keywords:
food industry, agricultural wastes, fermentation, nutrition, sourdoughAbstract
In baking, the textural and nutritional properties of bread are influenced by the type of leavening agent used, with sourdough being of particular interest due to its acidifying properties. This study employed a single-factor experimental design to evaluate the effect of adding pineapple peel flour at concentrations of 0, 12.5, 25, 37.5, and 50% on the acidity, pH, and counts of lactic acid bacteria and yeasts in type II sourdough prepared with Lactiplantibacillus plantarum and Saccharomyces cerevisiae, as well as its impact on bread texture and nutritional composition through a texture profile analysis and fiber content determination. The results showed that incorporating 50% pineapple peel flour into the sourdough increased the acidity of the leavening agent by 40% compared to the control. Additionally, a fourfold increase in fiber content was observed in the final product (4.05 ± 0.05%). The texture profile analysis revealed no significant differences in chewiness, indicating the feasibility of using pineapple by-products as a functional ingredient in leavening agents.
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2025-06-08Published
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Copyright (c) 2025 Joel Andrés Pareja Saldaña, Oscar Mauricio Manzano Grajales, Alexis Garcia Figueroa, Cristina Ramirez Toro
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