Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality

Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality

Accepted Manuscript Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality Lilia Belghith Fendri, Fatma ...

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Accepted Manuscript Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality Lilia Belghith Fendri, Fatma Chaari, Marwa Maaloul, Fatma Kallel, Lobna Abdelkafi, Semia Ellouz Chaabouni, Dhouha Ghribi-Aydi PII:

S0023-6438(16)30402-9

DOI:

10.1016/j.lwt.2016.06.070

Reference:

YFSTL 5573

To appear in:

LWT - Food Science and Technology

Received Date: 30 March 2016 Revised Date:

29 June 2016

Accepted Date: 30 June 2016

Please cite this article as: Belghith Fendri, L., Chaari, F., Maaloul, M., Kallel, F., Abdelkafi, L., Ellouz Chaabouni, S., Ghribi-Aydi, D., Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality, LWT - Food Science and Technology (2016), doi: 10.1016/ j.lwt.2016.06.070. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

ACCEPTED MANUSCRIPT

Wheat bread enrichment by pea and broad bean pods fibers: Effect

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on dough rheology and bread quality

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Lilia Belghith Fendria,*, Fatma Chaaria, Marwa Maaloulb, Fatma kallela , Lobna Abdelkafic, Semia

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Ellouz Chaabounia,d, Dhouha Ghribi-Aydia, c,

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Soukra 3038, Sfax, Tunisia

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Unité Enzymes et Bioconversion, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, route de

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Institut Supérieur de Biotechnologie de sfax, Route de Soukra 3038, Sfax, Tunisia

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Département de biologie, Faculté des Sciences et des Arts, Université de Jeddah, Khulais, Arabie

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Saoudite

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Université de Sfax, route de Soukra 3038, Sfax, Tunisia

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* Correspondence to: Lilia Belghith Fendri, E-mail: [email protected]

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Unité de service commun bioréacteur couplé à un ultrafiltre, Ecole Nationale d’Ingénieurs de Sfax,

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ACCEPTED MANUSCRIPT Abstract

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Pea and broad bean pods fibers were extracted and incorporated with different levels into dough

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and breads made from wheat white flour. Incorporation of those two kinds of fibers at 1 g/100 g

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into low bread-making quality flour leads to the increase of the dough strength to 18.8 mJ and 20.8

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mJ for the fiber from pea pods and broad bean pods, respectively. Also, the curve configuration

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ratio was increased from 0.73 for the control to 1.13 and 1.42 for the fiber from pea pods and

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broad bean pods, respectively. Bread evaluation revealed that the addition of fibers from pea pods

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and broad bean pods improved considerably the texture profile of bread. In fact, there is a clear

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decrease in hardness (15.24 N for the control and 13.83 N and 12.75 N for breads enriched with

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fibers from pea pods and broad bean pods, respectively) with a slight perfection in adhesion and

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cohesion. In conclusion, fibers from pea pods and broad bean pods could be recommended as

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improver in the bread making industry.

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Keywords: pea pod, broad bean pod, fibers, alveograph characteristics, bread making.

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ACCEPTED MANUSCRIPT 1. Introduction

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Dietary fiber (DF) is considered as one of the food ingredients with an important contribution

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to health. Dietary fiber is the edible portion of plants (or analogous carbohydrates) that are

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resistant to the digestion and the adsorption in the human small intestine with complete or partial

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fermentation in the large intestine (AACC 1982; Lattimer & Haub, 2010). The main components

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of DF are cellulose and lignin, but also the hemicelluloses, pectins, gums and other carbohydrates

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(Stear, 1990). Dietary fiber is classified into two categories according to their water solubility,

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soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). SDF such as β-glucan and

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arabinoxylan can form viscous solutions, resulting in increased viscosity in the intestine slowing

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intestinal transit, delays gastric emptying and slows glucose and sterol absorption by the intestine

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(Andersson & Chen, 1986; Wood et al., 1994). Consequently, viscous soluble fiber can lower

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serum cholesterol, postprandial blood glucose, and insulin levels (Wood, 1991, 2007; Wood,

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Braaten, Fraser, Riedel, & Poste, 1990). IDF such as lignin, cellulose and hemicelluloses usually

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have high water-holding capacity which contributes to increased fecal bulk.

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Dietary fiber is currently considered as a critical ingredient in food products such as baked

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goods, beverages, meat, confectionery, dairy and pasta. Most frequently, DF are incorporated into

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bakery products to prolong freshness due to their capacity to retain water. Many forms of DF have

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been used in bread making and other cereal based products. In fact, Fibers can modify bread loaf

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volume, its springiness, the softness of the bread crumb and the firmness of the loaf (Sangnark &

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Noomhorm, 2004). Addition of some soluble DF at a low level strengthened the structure of dough

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and improved the quality of bread (Sivam, Sun-Waterhouse, Waterhouse, Quek, & Perera, 2011),

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but excess amounts of insoluble DF had an adverse effect on the formation of gluten network

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(Wang et al., 2003; Ahmed, Almusallam, Al-Salman, AbdulRahman & Al-Salem, 2013) and

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reduced the quality of bread due to gluten dilution effect or gluten–fiber interaction (Kaack et al.,

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2006; Noort, van Haaster, Hemery, Schols & Hamer, 2010). For example, the addition of apple

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ACCEPTED MANUSCRIPT pomace (Sudha, Baskaran & Leelavathi, 2007a) and insoluble wheat fiber (Bonnand-Ducasse et

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al., 2010) resulted in stiffer dough, probably through a filler-like effect in the dough matrix. Also,

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potato fiber which containing a high level of insoluble DF led to the increases in hardness and

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gumminess of bread (Kaack et al., 2006). Compared with control bread, steamed bread enriched

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with 10 and 20% wheat bran had similar sensory quality (Wu et al., 2012).

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To the best of our knowledge, there are no reports on the use of fibers extracted from pea

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pod and broad bean as a source of DF in bread making. The aim of the present research was to

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extract fibers from pea and broad bean pods and to investigate their effects and their allowances

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on the bread-making quality of wheat flour. The quality of baked products has been studied by

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Alveograph parameters, textural and sensory analysis

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2. Materials and methods

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2.1. Materials

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In this study, commercial blend of wheat flour (13.6 g/100 g moisture, 0.71 g/100 g ash, 9.95

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g/100 g protein, P/L=0.73 and W=188) was provided from the Tunisian Company for Food

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Production (STPA). Seedless pea and broad bean pods were obtained as by-products from kitchen

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wastes. The flour from these two by-products was first washed in tap water then in distilled water

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to remove the adhered surface dust particles. It was finally dried at 45 ◦C and ground in a mixer

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grinder (Moulinex, France) (Chaari et al., 2012).

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2.2. Fiber extraction and preservation

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Fibers were extracted from PP and BBP as described by Borchani et al., 2010. In fact, the

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extraction was realized from pod flours previously maintained in hot water at 70 °C (100 g/600

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mL) for 15 min. Then the mixture was filtrated using a thin cloth of 0.3 mm of pore size in order

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to discard the insoluble residue. Fiber extracts were dried at 100°C and preserved at 4°C.

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ACCEPTED MANUSCRIPT 2.3. Proximate composition analysis of fibers from pea and broad bean pods

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Dry matter was determined according to the Association of Official Analytical Chemists (AOAC.,

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1997) method. Total nitrogen content was analyzed by the Kjeldahl procedure (AOAC., 1995).Fat

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content was determined according to French Association of Standardization using standard NF

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V03-713 (AFNOR., 1986). Ash content was determined by incineration at 550 °C in a muffle

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furnace. Dietary fiber was determined according to the AOAC method (AOAC., 1995).

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Holocellulose, cellulose, hemicelluloses and lignin content were also determined according the

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standard TAPPI method (T257 om-09 and T222 om-11).

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2.4. Functional properties of the fiber from pea and broad bean pods

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Water activity (aw) was measured at 25°C using a NOVASINA aw Sprint TH-500

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apparatus (Novasina, pfäffikon, Switzerland).Water retention capacity (WRC) and Oil retention

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capacity (ORC) was studied according to the method described by Robertson et al., (2000).

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2.5. Dough characteristics

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2.5.1. Alveograph testing

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The viscoelastic behavior of the dough was studied by the alveograph test, using an Alveograph

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MA 87 (Chopin, Villeneuve La Garenne, France), following the standard method (AACC 2000).

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The following alveograph parameters were automatically recorded by a computer software

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program: tenacity (P), dough extensibility (L), curve configuration ratio (P/L ratio) and the

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deformation energy (W). Commercial Tunisian soft wheat flour characterized by a low bread-

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making quality was used as basis for fiber addition from PP and BBP at concentrations of 0, 0.25,

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0.5, 0.75 and 1g/100 g of flour.

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2.5.2. Preparation of dough samples and texture profile analysis of dough

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ACCEPTED MANUSCRIPT Dough was prepared using the following ingredients (percentages on a flour weight): 50 g flour

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and 60 g /100 g water without yeast. The extracted fiber from PP and BBP powder was added to

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the bread formula at different concentrations. The dough was prepared by manually mixing the

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flour and water for approximately 10 min until a homogeneous dough was achieved. Assays were

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performed in triplicate. Texture analysis was performed using a texture analyzer (TA Instrument

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Lloyd. Fareham. UK). Experiments were conducted on fresh dough of 20 mm thickness from the

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center of the dough using a 19mm circular probe and leading a vertical compression of 50%

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followed by relaxing at a speed of 10 mm/s. The texture profile analysis values reported are the

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averages of three different determinations.

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2.6. Bread- making procedure

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Breads were prepared from blends containing different levels (0.25-1g/100g of flour) of fiber from

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pea and broad bean pods.

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2.6.1. Bread preparation

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For the preparation of bread, we used the following formula: 100 g of flour, 2 g /100 g baking

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powder, 1 g / 100 g salt and 60 g/100 gwater. The fibers were added at the desired levels. After

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mixing, the breads are fermented at room temperature for 1h 30 min and then baked for 20 min at

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230 ° C. Breads were cooled at room temperature (Mnif, Besbes, Ellouze, Ellouze-Chaabouni, &

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Ghribi, 2012).

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2.6.2. Physical characteristics of bread

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Volume of breads was measured using rapeseed displacement method (Ayadi, Abdelmaksoud,

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Ennouri & Attia, 2009). Weight of the breads was measured and density was calculated by the

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method described by Ayadi, Abdelmaksoud, Ennouri & Attia, 2009).

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2.6.3. Textural properties of bread

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ACCEPTED MANUSCRIPT Texture analysis test was performed using a Texture Analyser (Texture Analyser: LLOYD

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instruments, England) equipped with a load cell. Results were determined by the method described

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by Ayadi, Abdelmaksoud, Ennouri Attia (2009).

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2.6.4. Crust and crumb color of bread

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Crust and crumb colors were measured usinga colorimeter (model DP- 410 with chroma meter

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model CR- 410, Konica Minolta Sensing, Inc., Osaka, Japan) by the method described by Ayadi,

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Abdelmaksoud, Ennouri, &Attia, 2009).

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2.6.5. Sensory analysis

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The organoleptic characteristics of breads were carried out by 40 panelists who were asked to

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evaluate the products for crust color, crumb color, flavour, taste, tenderness and overall quality

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using five point hedonic scale (Sudha, Vetrimani, & Leelavathi. 2007b).

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2.7. Statistical analysis

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All analytical determinations were curried in triplicate. Values of each parameter are expressed as

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the mean ± standard deviation (x± SD). Duncan’s multiple range tests provided mean comparisons

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with the level of statistical significance set at P < 0.05. Statistical analyses were performed using

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SPSS for Windows (Version 17.0).

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3. Results and discussion

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3.1. Proximate composition analysis of fibers from pea and broad bean pods

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Fibers were extracted from PP and BBP flours to give a yield of 35 and 30 g/100 g, respectively.

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The proximate composition of PP and BBP fibers was presented in Table 1. Extracted fibers from

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PP and BBP showed a low moisture content which was 4.5 ± 0.22 g/100 g and 4.3 ± 0.21 g/100 g,

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respectively. These results were lower than those previously reported for Date flesh fiber

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ACCEPTED MANUSCRIPT concentrate (DFFC) of Deglet Nour variety which was 10.47 ± 0.07 g/100 g (Borchani et al. 2011)

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and Locust bean gum (LBG) from the seeds of carob tree which was 10.7±0.44 g/100 g (Blibech

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et al., 2013). Furthermore, these results were similar to those previously reported for Fino 49

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lemon cultivar and Marsh grapefruit cultivar which were 4.75 g/100 g and 4.34 g/100 g,

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respectively (Figuerola et al., 2005). Our results were in agreement with Larrauri (1999) who

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pointed out that among the main characteristic of the dietary fiber concentrates is moisture content

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lower than 9 g/100 g. as the upper limit for their handling and conservation of fibers.

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Moreover, PP and BBP fibers presented a low content of lipids which were evaluated,

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respectively, to 0.87±0.043 g/100 g and 0.66±0.033 g/100 g and which were lower than those

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reported for mango fiber (2.35 g/100 g dry basis) (Vergara-Valencia et al., 2007) and commercial

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grape fiber (6.9 g/100 g dry basis) (Saura-Calixto 1998). Protein content in fibers from PP and

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BBP were 6.73±0.34 g/100 g and 6.6±0.33 g/100 g, respectively. These results were higher than

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those obtained with other fibers such as mango fiber (4.28 g/100 g dry basis) (Vergara-Valencia et

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al., 2007) and lower than those determined in DFFC of Deglet Nour variety (8.35 g/100 g dry

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basis) (Borchani et al., 2011). The ash content of the two samples was 3.56±0.17 g/100 g and

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3.71±0.18 g/100 g for fibers from PP and BBP, respectively. These amounts were similar to that

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determined for fiber from Deglet Nour variety (3.60 g/100 g dry basis) (Borchani et al., 2011) and

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lower than values obtained for by-products obtained from white and red grapes (5.7–9.2 g/100 g

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dry basis) (Saura-Calixto, 1998; Valiente, Arrigoni, Esteban, & Amado.1995). Total DF content in

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PP and BBP were 89.86 and 91.61 g/100 g dry basis, respectively (Table 1). These values were

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within the range of the results of Figuerola, Hurtado, Estévez, Chiffelle, & Asenjo. (2005), who

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found that total DF content of apple (Liberty cultivars) was 89.8 g/100 g dry basis, and were

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higher than those of other fruit DF concentrates reported for grapefruit, lemon orange, apple and

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mango (28–78.2 g/100 g dry basis) (Figuerola, Hurtado, Estévez, Chiffelle, & Asenjo. 2005;

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Vergara-Valencia et al., 2007). Furthermore, fibers from PP and BBP contained high proportions

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of insoluble DF (85.5 and 86.38 g/100 g dry basis, respectively), similar to those reported in DF

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concentrates from apple (Figuerola, Hurtado, Estévez, Chiffelle, & Asenjo. 2005) and in fiber

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from pineapple peels (Huang, Chow & Fang. 2011). The lignin, cellulose and hemicellulose contents of PP and BBP fibers were also

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determined (Table 1). The fibers from PP and BBP contained 41.39 and 49.63 g/100 g of

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cellulose, respectively. These results showed that fibers from PP and BBP were a very good

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source of cellulose. These results are in agreement with previously published data for other

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byproduct/co-products from the food and agro industries, as banana rachis (48.7 g/100 g cellulose)

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(Zuluaga et al., 2009). Moreover, PP fibers contained more hemicelluloses (36.46 g/100 g) than

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BBP fibers (21.01 g/100 g). Both Fibers from PP and BBP contained noticeable fractions of lignin

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(11.57 and 11.65 g/100 g, respectively). These results were higher than those obtained in other

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lignocellulosic materials such as Garlic husk waste (Kallel et al., 2015) (6.32 g/100 g).

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3.2. Functional properties of pea and broad bean pods fibers

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The physical properties of PP and BBP fiber are studied because of their importance in the

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functionality and nutritional quality of food fibers.

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Water activity (aw) analysis of the two extracts showed that aw of PP fibers was higher

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(0.34) than that obtained for BBP fiber (0.22), which was higher than those reported by Selani et

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al., (2014) who found 0.14 for pineapple pomace.

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Water retention capacity (WRC) is the ability of a wet material to retain water when is

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subjected to an external centrifugal gravity or compression forces. Fibers from PP and BBP

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showed low water retention capacity (WRC) values corresponding to 4.64 and 6.98 g water/g dry

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sample, respectively. These values were lower than those reported for other fruit fiber concentrates

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such as mango fiber (11 g water/g sample) (Vergara-Valencia et al., 2007), peach and orange

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dietary fibers (7.3–12.1 g water/g sample) (Grigelmo-Miguel & Martin-Belloso. 1999; Grigelmo9

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attributed whether to insoluble fiber, or to the high content of uronic acids, components of soluble

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fraction of DF (Femenia et al., 1997; Rupérez & Saura-Calixto, 2001). Moreover, this property

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could also depend upon the experimental conditions, such as temperature, pH, time, centrifugation

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circumstances, as well as upon sample preparation and particle size (Michel et al., 1988; Suzuki et

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al., 1996; Femenia et al., 1997).

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The highest oil retention capacity (ORC) was observed in BBP fiber (3.39 g oil/g dry

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sample), while PP fiber had the lowest value (2.86 g oil/g dry sample). These values were lower

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than those reported for mango peel dietary fiber (4 g oil/g dry sample) and insoluble dietary fiber

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fraction of pineapple peel (5.84 g/g dry sample) (Larrauri, Rupérez, Borroto & Saura-calixto.

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1996; Huang et al., 2011) but higher than that reported for fibers isolated from Deglet Nour

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variety (2.31 g oil/g dry sample) (Borchani et al., 2011). The ORC has been found to depend on

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surface properties, overall charge density, thickness, and hydrophobic nature of the fiber particle,

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where those particles with the greatest surface area possess greater capacity of adsorbing and

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binding components of an oily nature.

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3.4. Evaluation of the effect of pea and broad bean pods fibers incorporation on dough

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properties

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Incorporation of PP and BBP fibers at 0, 0.25, 0.5, 0.75 and 1 g/100 g levels showed differences

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on the dough properties as measured by the alveograph and texture parameters.

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The effect of PP and BBP fibers addition on the alveograph characteristics of wheat flour

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dough was shown in Table 2. PP and BBP fibers addition showed a significant effect on

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alveograph parameters of fortified samples and control dough. Dough resistance to deformation or

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tenacity is a predictor of the ability of dough to retain gas. The highest effect was exhibited by

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fiber added at 1g/100 g ratio. This is likely due to the interactions between polysaccharides and 10

ACCEPTED MANUSCRIPT proteins from wheat flour as previously reported by Jones & Erlander, (1967). Likewise, the

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extensibility of dough (L), an indicator of the handling characteristics of the dough, was greatly

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reduced by fibers addition. The resulting effect on P and L values becomes evident in the P/L

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ratio. The addition of PP and BBP fibers at 1g/100 g level led to the highest P/L ratio (1.13 and

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1.42 from PP and BBP fiber, respectively versus 0.73 in the control). This might be caused by the

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high content of cellulose present in fiber, which promotes a strong interaction between fiber and

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flour protein (Wang, Rosell, & Barber. 2002). The deformation energy (W) was increased by the

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addition of PP and BBP fibers and the highest value was detected at the level of 1 g/100 g (18.8

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and 20.8 mJ for the fiber from PP and BBP, respectively vs 18.8 mJ in the wheat flour). Our

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findings are in line with the observations realized by Sudha, Baskaran & Leelavathi (2007a) and

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Anil (2007) who reported a decrease on elasticity and an increase on resistance to extension of

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dough prepared by incorporating apple pomace and hazelta tested as sources of dietary fiber,

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respectively.

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The effects of fiber added at different levels on the texture characteristics of wheat flour

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doughs are summarized in Table 3. According to the literature, it is advantageous to maximize the

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cohesion, adhesion, springiness and minimize the hardness (Moore, Heinbockel, Dockery, Ulmer

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& Arendt 2006; Ziobro, Witczak, Juszczak, & Korus. 2013). Indeed, as shown in Table 3, the

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addition of PP and BBP fiber significantly improves the textural characteristics of the dough.

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Furthermore, there is an increase in the cohesion, adhesion and springiness parameters while the

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concentration of the fiber from PP and BBP was increased. As for the hardness, there is a decrease

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in low concentration of fibers added (0.25 and 0.5 g/100 g) and a slight increase was detected in

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high percentage of fibers (0.75 and 1 g/100 g).

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3.5. Evaluation of the effect of pea and broad bean pods fibers incorporation on bread

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quality

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3.5.1. Observations of breads enriched with fiber from pea and broad bean pods

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ACCEPTED MANUSCRIPT The effect of PP and BBP fibers on bread appearance and crumb structure was illustrated in Fig. 1

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and Fig 2. Indeed, with the increase of fibers level, breads crust became darker and greener mostly

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at 1 g/100 g concentration. Fig. 2 shows the distribution of the cells of air between the control

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breads and the breads enriched with fibers. Indeed, these latter exhibit a considerable number of

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non-uniform large gas cells which affect adversely the uniformity of the crumb structure, and

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subsequently the bread quality (Borchani et al., 2011).

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3.5.2. Physical properties of breads

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Physical properties of breads enriched with PP and BBP fibers are presented in Table 4. The

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addition of the fibers reduce the loaf volume of breads significantly between the control and those

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enriched with PP and BBP fibers at low concentrations (0.25 and 0.5 g/100 g). The same result

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was observed for the specific bread volume which also decreases with PP and BBP fibers addition.

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Our results agree with those reported by Wang, Rosell, & Barber. 2002 who found that the

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addition of the carob, inulin and pea fiber reduce the specific loaf volume. Whereas, at high

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concentrations, the same volume was detected between the control and those enriched with PP and

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BBP fibers. There was no significant difference in weight of breads prepared with fibers of PP and

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BBP and control (P > 0.05).Indeed, reduction of specific volume was previously reported for

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addition of fibers (Pomeranz, Shogren, Finney & Bechtel, 1977; Krishnan, Chang & Brown 1987;

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Sosulski & Wu, 1988; Chen, Rubenthaler, Kleung & Baranowski, 1988b; Abdel-Kader 2000;

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Gomez, Ronda, Blanco, Caballero & Apestegula, 2003). This could be due to the dilution of

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gluten (Pomeranz, Shogren, Finney & Bechtel, 1977), or to the interaction between gluten and

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fiber (Chen, Rubenthaler, Kleung & Baranowski, 1988b).This phenomenon could be also a result

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of the fiber weakening or crippling dough structure and reducing CO2 gas retention.

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3.5.3. Crust and crumb color

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The effect of PP and BBP fibers addition on bread color was shown in Table 5. Significant

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differences between the crust and crumb of the control bread and the bread obtained with enriched

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ACCEPTED MANUSCRIPT dough were observed. In terms of crust color, the control bread gave higher L* values compared to

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the breads enriched with fibers from PP and BBP.A decrease in L* was showed with the addition

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of fibers from PP and BBP (66.52 in control to 63.44 and 62.18 in bread prepared with fibers from

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PP and BBP up to 1 g/100 g level, respectively).This is mainly due to Maillard and caramelization

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reactions. A darker color is a characteristic of the Maillard reaction which was attributed to the degree

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of polymerization and the presence of low molecular weight sugars in the formulation and the level of

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its contribution in the recipe (Juszczak et al., 2012; Peressini & Sensidoni, 2009). In crumb color

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values, L* values decrease and changed from white to black when PP and BBP fibers addition

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level increase. This crumb lightness reduction could be related to the effect of this fiber source on

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crumb moisture content (greater moisture, lower lightness). Moreover, the increase in level of

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fiber added increased crumb a* values of breads and decreased crumb b* values for breads

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enriched by fibers from PP. As for breads enriched by fibers from BBP, there was no significant

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difference for the a* values.

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3.5.4. Improvement of bread textural properties

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According to several previous studies, the fiber presence may improve the quality parameters of

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bread and other baked products as long as it is less than certain content (Brockmole & Zabik,

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1976; Lebesi & Tzia, 2009). The texture profile analyses are illustrated in Table 6. As can be seen,

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the addition of PP and BBP fibers in the formulation of bread affect significantly the textural

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properties of the product.

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Hardness of bread samples were significantly (p<0.05) decreased by increasing the PP and

303

BBP fibers in their formula from 15.24 N in bread control to 13.83 N and 12.75 N in bread

304

prepared with 1g/100 g PP and BBP fibers, respectively. Hardness is mainly attributed to the

305

amylose and amylopectin matrix which contribute to overall bread texture (Schiraldi & Fessas,

306

2000). According to Gomez, Ronda, Blanco, Caballero & Apestegula 2003, bread hardness was

307

resulting to the interactions between gluten and fibrous materials. 13

ACCEPTED MANUSCRIPT Springiness of the bread samples significantly were increased (p>0.05) by addition of PP

309

and BBP fibers in their formulation from 6.96 mm in bread control to 12.60 mm and 12.70 mm in

310

bread prepared with 0.75 g/100 g PP and BBP fibers, respectively. But, at the level of 1 g/100 g,

311

Springiness decreased for the two types of fibers. According to a report by Hoseney in 1994,

312

interaction between gelatinized starch and gluten dough can make dough more elastic and form

313

continuous sponge structure of bread after heating. So, the high springiness in BC could be

314

attributed to dilution of the gluten structure in composite breads. Lower amount of gluten cause

315

lower ability to hold gases which caused an extensibility reduction in breads (Plyer, 1988).

SC

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308

Adhesiveness was significantly increased by addition of PP and BBP fibers levels into

317

bread samples. In fact, it increased from 0.133in bread control to 0.407 in bread enriched by 0.75

318

g/100 gof PP fibers and to 0.355 in bread enriched by 0.75 g/100 g of BPP fibers. But, at the level

319

of 1g/100 g, cohesiveness decreased for the two types of fibers. This increase indicates that the

320

breads formulated with the two types of fibers have high ability to resist before the bread structure

321

deformed under the teeth.

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316

Bread samples enriched with PP and BBP fibers showed significantly (p<0.05) higher

323

values of chewiness at the level of 0.75 g/100 g. A report by Gomez, Ronda, Blanco, Caballero

324

& Apestegula, 2003, also showed similar trend for breads with addition of fibers since they

325

caused an increase in chewiness of tested breads.

326

3.5.5. Sensory characteristics of breads enriched with pea and broad bean pods fibers

327

The effects of PP and BBP fibers addition on the sensory characteristics of breads are presented in

328

Table 7. Results from hedonic sensory evaluation indicated that substitution of bread control with

329

PP and BBP fibers had a significant (p<0.05) effect on all sensory parameters of the bread

330

samples. Crumb color was found to be darker and less acceptable when 1 g/100 g of fibers from

331

PP and BBP were added to the breads. Darkness of the crumb was directly related to the rate of

332

fiber added. Odor and taste ratings were not significantly different for breads enriched with fibers

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322

14

ACCEPTED MANUSCRIPT from PP and BBP and control. Panelists preferred the taste of bread containing fibers from PP in

334

ratio 1 g/100 gand bread containing fibers from BBP in ratio 0.25 g/100 g. Overall acceptability of

335

the breads enriched PP and BBP fibers in ratio 0.25 g/100 g were not significantly different from

336

the control. Nevertheless all the breads were acceptable.

337

Conclusion

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By-products of plant food are excellent economical sources of proteins, fat, carbohydrates

339

and dietary fiber. The legume by-products pea and broad bean pods as an important source of

340

dietary fiber could be valorized by including extracted fibers from those by products in bakery.

341

From the overall results, it could be concluded that the addition of extracted fibers from pea and

342

broad bean pods to wheat flour at different levels modifies the rheological and textural properties

343

of the dough and the enriched breads. The addition of those fibers at 1 g/100 g increased the

344

deformation energy, the configuration curve ratio and raised also some textural parameters such as

345

cohesion, adhesion and springiness of dough. Furthermore, bread evaluation revealed that the

346

addition of those extracted fibers improved considerably the texture profile of enriched breads. In

347

fact, there is a clear decrease in hardness, with a slight perfection in adhesion and cohesion. Also,

348

enriched breads at 0.25 g/100 g were considered acceptable by the sensory panel.

349

On the basis of these results it seems possible to assume that extracted fibers from pea and broad

350

bean pods have good properties to be used as improver in bakery and further to increase the daily

351

fiber intake of the final product.

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352

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353 354 355 356

15

ACCEPTED MANUSCRIPT

Acknowledgments

358

We extend our thanks to Mr. Hamadi Attia, for textural measurements. This work was funded by

359

“Ministry of Higher Education, Scien-tific Research and Technology-Tunisia”.

360

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ACCEPTED MANUSCRIPT Table 1: Proximate composition of pea pod and broad bean pod fibers and physical properties. Fibers from broad bean pod (g/100g) 6.6a ±0.33

Fat

0.87a ±0.04

0.66b ±0.03

Total Dietary fibre

89.86a ±4.49

91.61a ±4.58

Insoluble DF

85.5a ±4.27

86.38a ±4.31

Soluble DF

4.36b ±0.21

5.23a ±0.26

Moisture

4.50a ±0.22

SC

3.56b ±0.17

3.71a ±0.18 4.3a ±0.21

M AN U

Ash

RI PT

Protein

Fibers from pea pod (g/100g) 6.73a ±0.34

77.85a ±3.89

70.64a ±3.53

Cellulose

41.39b ±2.07

49.63a ±2.48

Hémicellulose

36.46a ±1.82

21.01b ±1.05

Lignine

11.57a ±0.58

11.65b ±0.58

Physical properties

TE D

Holocellulose

2.86b ±0.143

3.39a ±0.17

WHC (g water/g dry sample)

4.64b ±0.23

6.98a ±0.35

0.34a ±0.017

0.22b ±0.011

AC C

Water activity

EP

OHC (g oil/g dry sample)

Data are means ± standard deviations values of three replicates. Values with different superscript letters present significant differences (P < 0.05).

ACCEPTED MANUSCRIPT

Table 2: Alveograph characteristics of dough containing different levels of fibers from pea pod (PP) and broad bean pod (BBP). L (mm) 94c±4.7

P/L 0.73a±0.036

68a±3.35 75ab±3.75 75ab±3.75 80b±4.00

70ab±3.5 73b±3.65 71ab±3.55 71ab±3.55

0.97b±0.048 1.03bc±0.052 1.06cd±0.053 1.13de±0.057

73ab±3.65 77b±3.85 78b±2.90 92c±4.60

74b±3.7 68ab±3.4 66a±3.30 65a±3.25

0.99bc±0.050 1.13de±0.050 1.18e±0.060 1.42f±0.070

PP 0.25 g/100g 0.5 g/100g 0.75 g/100g 1 g/100g

0.25 g/100g 0.5 g/100g 0.75 g/100g 1 g/100g

M AN U

BBP

W (mJ) 18.8b±0.94

RI PT

P (mm H2O) 69a±3.45

16.0a±0.88 17.8b±0.89 18.4b±0.92 18.8b±0.94

SC

Control

17.6b±0.88 17.9b±0.89 18.0b±0.90 20.8c±1.04

AC C

EP

TE D

Data are means ± standard deviations values of three replicates. a Means not sharing the same letters (a- f) within a column are significantly different (P < 0.05). (P) tenacity, (L) dough extensibility, (P/L ratio) curve configuration ratio and the deformation energy (W).

ACCEPTED MANUSCRIPT Table 3: Effect of fibers from pea pod (PP) and broad bean pod (BBP) flours addition on

Cohesiveness (mm) 0.489c±0.024

Adhesiveness (N) 0.358b±0.018

Springiness (mm) 12.128b±0.606

0.25 g/100g

0.643a±0.032

0.294a±0.015

0.269a±0.013

0.5 g/100g

0.649a±0.032

0.530cd±0.026

SC

10.302a±0.515

0.344b±0.017

10.696a±0.535

0.75 g/100g

0.914c±0.046

0.504c±0.025

0.418c±0.021

13.304c±0.665

1 g/100g

0.937c±0.047

0.650f±0.032

0.472e±0.024

13.456c±0.673

0.25 g/100g

0.687ab±0.034

0.412b±0.021

0.283a±0.014

12.065b±0.603

0.5 g/100g

0.709ab±0.035

0.606ef±0.030

0.430cd±0.021

12.816bc±0.641

0.75 g/100g

0.750b±0.037

0.611ef±0.030

0.458de±0.023

12.714bc±0.636

1 g/100g

0.959c±0.048

0.565de±0.028

0.541f±0.027

13.456c±0.673

Control

PP

AC C

EP

TE D

BBP

RI PT

Hardness (N) 0.731b±0.036

M AN U

textural properties (hardness. cohesiveness, adhesiveness, springiness) of doughs.

Data are means ± standard deviations values of three replicates. a Means not sharing the same letters (a- f) within a column are significantly different (P < 0.05).

ACCEPTED MANUSCRIPT Table 4: Effect of fiber from pea pod and broad bean pod addition in physical characteristic of breads Volume (mL)

Specific volume (mL / g)

125.22a±6.26

450b±22.50

3.59c±0.18

0.25 g/100g

130.26a±6.51

400a±20.00

0.5 g/100g

133.02a±6.65

425ab±21.25

0.75 g/100g

136.05a±6.80

450b±22.50

1 g/100g

125.97a±6.30

450b±22.50

Control

M AN U

BBP

SC

PP

RI PT

Weight (g)

3.07a±0.16

3.19ab±0.17

3.30abc±0.15 3.57c±0.18

132.94a±6.65

400a±20.00

3.00a±0.15

0.5 g/100g

127.02a±6.35

400a±20.00

3.14a±0.16

0.75 g/100g

129.75a±6.49

450b±22.50

3.46bc±0.17

1 g/100g

130.09a±6.50

450b±22.50

3.45bc±0.17

TE D

0.25 g/100g

AC C

EP

Data are means ± standard deviations values of three replicates. a Means not sharing the same letters (a- c) within a column are significantly different (P < 0.05).

ACCEPTED MANUSCRIPT

Table 5: Effect of Pea and broad bean pods fibers addition on textural properties (Hardness. cohesiveness, Adhesiveness, Springiness and Chewiness) of breads.

Cohesiveness Adhesiveness Springiness (mm) (N) (mm)

15.24c±3.167

0.133b±0.089

1.89b±0.942

0.25 g/100g

7.78a±0.755

0.321c±0.002

2.50bcd±0.259

0.5 g/100g

6.94a±0.397

0.334c±0.040

2.33bcd±0.412

9.98cd±0.55

23.35cd±5.40

0.75 g/100g

7.26a±0.255

0.407c±0.087

2.97cd±0.733

12.60e±0.26

37.53e±10.01

1 g/100g

13.83bc±3.076 0.049a±0.031

0.72a±0.583

5.00a±1.08

4.31a± 1.64

Control

21.47bcd±1.07

10.67de±0.77 26.79d±4.68

M AN U

TE D

BBP

6.96ab±2.03

SC

PP

Chewiness (Nmm)

RI PT

Hardness (N)

6.23a±0.484

0.333c±0.025

2.08bc±0.319

10.76de±2.09 22.08bcd±0.92

0.5 g/100g

8.89a±0.335

0.176b±0.029

2.13bc±0.293

7.80bc±1.60

16.84bc±5.70

0.75 g/100g

12.13b±0.369

3.15d±0.194

12.70e±0.90

40.10e±5.30

2.32bcd±0.123

5.65ab±0.91

13.04b±1.42

AC C

EP

0.25 g/100g

1 g/100g

0.355c±0.035

12.75bc±0.169 0.181b±0.007

Data are means ± standard deviations values of three replicates. a Means not sharing the same letters (a- e) within a column are significantly different (P < 0.05).

ACCEPTED MANUSCRIPT

Table 6: Effect of fiber from pea and broad bean pods additions on the color characteristic of breads prepared with wheat flour fortified with fiber from pea pod and broad bean pod

L*

a*

66.52c±1.59

6.58ab±0.67

0.25 g/100g

68.83d±2.43

5.89a±1.20

0.5 g/100g

64.24b±0.33

7.23bc±0.16

0.75 g/100g

63.39b±1.01

7.54cd±0.14

29.39abc±0.04

1 g/100g

63.44b±1.37

7.41bc±0.64

31.34d±0.42

0.25 g/100g

60.46a±0.59

8.53d±0.49

29.05ab±0.42

0.5 g/100g

63.65b±0.77

7.05bc±0.25

29.85bc±0.22

0.75 g/100g

60.25a±0.21

7.68c±0.24

28.44a±0.37

1 g/100g

62.18ab±0.62

7.40bc±0.28

30.18c±0.04

78.28d±0.85

-0.2b±0.03

21.34f±0.41

BBP

Control

21.9g±0.06

0.5 g/100g

77.35cd±0.11 -0.25ab±0.09

21.98g±0.04

0.75 g/100g

75.51bc±2.16 -0.26ab±0.06

20.87e±0.23

1 g/100g

75.45bc±1.43 -0.23ab±0.12

20.77e±0.42

0.25 g/100g

74.19b±1.44

-0.18b±0.05

18.84d±0.11

0.5 g/100g

71.46a±1.37

-0.16b±0.04

17.42c±0.12

0.75 g/100g

70.44a±0.28

-0.11b±0.02

16.32b±0.25

1 g/100g

69.34a±0.76

-0.12b±0.08

15.34a±0.08

AC C

BBP

29.54bc±0.35

77.23cd±0.70 -0.35a±0.13

TE D

Crumb

30.04bc±1.30

0.25 g/100g

EP

PP

29.30abc±0.80

SC

Crust

b*

M AN U

Control

PP

RI PT

powder at 0.25; 0.5; 0.75 and 1% levels.

Data are means ± standard deviations values of three replicates. a Means not sharing the same letters (a- f) within a column are significantly different (P < 0.05).

ACCEPTED MANUSCRIPT

Table 7: Sensory evaluation of breads enriched by pea pod and broad bean pod fibers at levels of 0.25; 0.5; 0.75 and 1%.

Color Crust c 3.95 ±0.197

Crumb 3.69c±0.184

3.79bc±0.189

odor

Taste

3.58a±0.179

3.43bc±0.171

3.41d±0.170

Overall acceptability 3.51b±0.175

3.66c±0.183

3.61a±0.180

3.24b±0.162

3.35cd±0.167

3.49b±0.174

3.69abc±0.184

3.69c±0.184

3.32a±0.166

3.17ab±0.158

3.23bcd±0.161

3.38ab±0.169

3.73abc±0.186

3.48bc±0.174

3.47a±0.173

3.22b±0.161

3.00ab±0.150

3.30ab±0.165

3.83bc±0.191

3.39bc±0.169

3.53ab±0.176

3.23b±0.161

3.44a±0.172

2.88a±0.144

3.43a±0.171

2.73a±0.136

3.49ab±0.174

2.75a±0.137

0.5 g/100g 0.75 g/100g 1 g/100g

0.75 g/100g 1 g/100g

3.41bc±0.170

3.18bcd±0.159

3.38ab±0.169

3.34a±0.167

3.55c±0.177

3.37cd±0.168

3.41b±0.170

3.38a±0.169

3.20ab±0.160

3.10bc±0.155

3.24ab±0.162

3.43a±0.171

3.20ab±0.160

3.14bcd±0.157

3.36ab±0.168

2.90a±0.145

2.78a±0.139

3.06a±0.153

3.41a±0.179

Data are means ± standard deviations values of three replicates. a Means not sharing the same letters (a- d) within a column are significantly different (P < 0.05).

EP

0.5 g/100g

AC C

0.25 g/100g

3.50a±0.175

TE D

BBP

RI PT

0.25 g/100g

M AN U

PP

SC

Control

Tenderness

M AN U

SC

RI PT

ACCEPTED MANUSCRIPT

AC C

EP

TE D

Fig 1: Overall observations of breads prepared with wheat flour (T), Pea pod fiber (A) and broad bean pod fiber (B).

M AN U

SC

RI PT

ACCEPTED MANUSCRIPT

AC C

EP

TE D

Fig 2: cross-section views of breads prepared with wheat flour (T), Pea pod fiber (A) and broad bean pod fiber (B).

ACCEPTED MANUSCRIPT Highlights The effect of pea and broad bean pods fibers on bread making was studied.



The incorporation of fibers from pea and broad bean enhance dough development.



The addition of fibers improved considerably the texture profile of breads.

AC C

EP

TE D

M AN U

SC

RI PT