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Utilization of a By-Product from Goji Berry Beverage as a Value-Added Ingredient in Chinese Steamed Bread

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Title: Utilization of a By-Product from Goji Berry Beverage as a Value-Added Ingredient in Chinese Steamed Bread
Author: Yang, Yi
Department: Department of Food, Agricultural and Resource Economics
Program: Food Science
Advisor: Marcone, Massimo
Abstract: Chinese steamed bread (CSB) is an Asian staple food made by steaming fermented wheat dough. Goji berry (Lycium barbarum) is considered an excellent source of several bioactive components which have been associated with several health benefits. During processing of beverages from goji berries, a significant amount of solid material is produced as a waste. This study was designed to evaluate the nutritional quality of goji berry by-product (GBP) and the feasibility of fortifying CSB with the GBP. Incorporating the GBP in the formula had significant adverse effect on the rheological properties of wheat flour to different extents. On the other hand, increasing the GBP concentration in the formula increased the free phenolics and consequently the antioxidant capacities of the CSB. Sensory evaluation of the composite breads indicated acceptability comparable to that of the control wheat bread. These findings suggest the possibility of utilizing GBP as a value added ingredient to produce functional CSB.
URI: http://hdl.handle.net/10214/9980
Date: 2016-09
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