USE OF PECTIN PRESERVATIVES IN BAKERY PRODUCTS
DOI:
https://doi.org/10.5281/zenodo.19630124Keywords:
pectin, pectin concentrate, bakery products, dough rheology, gel formation, texture, porosity, shelf life, functional food, polysaccharides, nutritional value, biopolymersAbstract
This study investigated the effect of pectin preservative concentrates obtained from local fruit waste (apples and tangerines) on the quality and shelf life of bakery products. Pectin was extracted by acid hydrolysis (pH 3.5; 75–80°C; 180 min) and added to the dough in an amount of 0–1.5%. Samples were evaluated for moisture, softness index, and structural properties for 0–72 h. Experiments were repeated three times (n = 3) and results were expressed as mean ± standard deviation. Statistical analysis (ANOVA) revealed that differences were significant at the p < 0.05 level. The results showed that the addition of pectin increased the moisture retention capacity of bread and slowed down the process of staleness. After 72 hours, the moisture loss in the control sample was 6.8%, while in the sample with the addition of 1.0% pectin, this indicator decreased to 4.1%. The softness index increased from 0.62 to 0.78, but structural densification was observed when 1.5% pectin was added. The scientific novelty of the study is the extraction of pectin from local fruit waste and the scientific justification of its optimal amount (1.0%). The results are important for the production of functional bakery products and the development of the “waste-to-value” approach.
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