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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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dc.contributor.advisor Marcone, Massimo
dc.contributor.author Yang, Yi
dc.date.accessioned 2016-09-08T14:31:00Z
dc.date.available 2016-09-08T14:31:00Z
dc.date.copyright 2016-09
dc.date.created 2016-09-06
dc.date.issued 2016-09-08
dc.identifier.uri http://hdl.handle.net/10214/9980
dc.description.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. en_US
dc.language.iso en en_US
dc.subject Goji berry en_US
dc.subject Chinese steamed bread en_US
dc.subject Rheology en_US
dc.subject Texture en_US
dc.subject Shelf life en_US
dc.title Utilization of a By-Product from Goji Berry Beverage as a Value-Added Ingredient in Chinese Steamed Bread en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food, Agricultural and Resource Economics en_US
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