Physicochemical properties of bread prepared using pink guava (Psidium guajava) pomace powder as substitute to wheat flour

Abstract

Pink guava juice is a famous food product from pink guava fruit, but it will cause the generated off by-products or wastes such as peels, outer leaves, and pulps. Reducing the wastes should be taken by converting the by-products into something useful. The pink guava is also very good to health because it contains high dietary fibre. Thus, this study aims to produce pink guava pomace powder that can substitute wheat flour for bread making. Pink guava pomace powder (PGPP) was prepared by drying and ground into powder. Different percentages (10%, 20% and 30%) of PGPP were used to replace wheat flour in bread making. The bread made with PGPP can be as a potential additional source of dietary fibre in bread. Physicochemical properties of the bread prepared using PGPP were evaluated. Results show that 10% PGPP was the best for dough proofing. The hardness, springiness and chewiness of bread were significantly reduced when higher percentage of PGPP was used. In addition, color measurements showed a significant difference between the control and bread prepared with PGPP. PGPP decreased the lightness of bread. Whereas, the redness and yellowness and moisture content of bread were increased with higher percentage of PGPP in bread.