Dough rheology, antioxidants, textural, physicochemical characteristics, and sensory quality of pizza base enriched with onion (Allium cepa L.) skin powder.

ABSTRACT: In the present research, wheat flour was replaced with onion skin powder (OSP) in 2%, 3.5%, and 5% concentration along with control to produce different pizza base variants. Prepared pizza doughs and base were investigated for different quality parameters. Rheology revealed that increased concentration of OSP elevated the storage modulus (G') (solid nature) of pizza doughs. Colour measurement of both the doughs and pizza base exhibited lightness in control (L* 86.46 ± 0.39) and darkness in 5% OSP variant (L* 46.43 ± 0.69). Physicochemical investigation showed no significant difference however, a gradual increase was obtained in fiber, water, and oil holding capacity of pizza base. Texture properties showed that the addition of OSP imparted an increased trend of hardness i.e. 5% OSP variant

SUBMITTER: Sagar NA 

PROVIDER: S-EPMC7596091 | biostudies-literature | 2020 Oct

REPOSITORIES: biostudies-literature