1120 International Journal of Food Science and Technology 2016, 51, 1120–1129

Original article
Effects of pineapple pomace fibre on physicochemical properties
of composite flour and dough, and consumer acceptance of
fibre-enriched wheat bread

Phantipha Chareonthaikij,1* Tanat Uan-On2 & Witoon Prinyawiwatkul3

1 Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Bangkok 10110, Thailand
2 Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
3 School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge LA 70803, USA
(Received 22 September 2015; Accepted in revised form 17 January 2016)

Summary Pineapple pomace fibre (PF, containing 70.2% total dietary fibre) can be added to increase dietary fibre
of wheat bread. This study was performed to evaluate effects of PF added at 0, 5 or 10% (wheat flour-
basis) on physicochemical properties of the composite flour (wheat flour as the control, CPF-5 and CPF-
10, respectively) and its dough, to evaluate consumer acceptance of CPF breads and to identify factors
affecting willingness to purchase of CPF breads. Incorporating PF affected rheological and pasting prop-
erties of CPF. Water- and oil-holding capacity of CPF increased (P < 0.05) as PF levels increased. Bread
made with CPF-5 was more acceptable than that with CPF-10; however, it was not significantly different
from the control, having similar specific volume and texture, but having about three times higher total
dietary fibre than the control (4.4% vs. 1.5%). Product label and health benefit information potentially
affected consumers’ willingness to purchase of fibre-enriched bread.
Keywords Baking quality, bread, consumer acceptance, dietary fibre, pineapple pomace.

Additionally, fibre is an inexpensive, noncaloric bulk-

Introduction
Bread is one of the most commonly consumed prod-
ucts worldwide. There is a worldwide recommendation
to increase the intake of dietary fibre (DF) (Wang
et al., 2002; Charoenthaikij et al., 2010). DF plays a
significant role in prevention of several diseases, such
as hypertension, coronary heart diseases and diabetes,
and has been associated with decreased incidences of
several types of cancer (Rodr
ıguez et al., 2006; Sudha
et al., 2007a). DF at 25–30 g day 1 has been recom-
mended for daily intake (Nishida et al., 2004). To sup-
plement daily diet with DF, DF should be
incorporated into frequently consumed products.
Thus, the development of bread products enriched
with DF would be an effective way to increase the
daily DF intake.
Incorporation of fibre contributes to modification or
improvement of texture and sensory quality, and shelf
life of foods due to its functional properties such as
water-holding capacity, gel-forming ability, fat
mimetic, thickening and antistalling properties
(Brennan & Cleary, 2007; Sabanis et al., 2009).
*Correspondent: Fax: +662 2602144; e-mail: phantipha@g.swu.ac.th
ing agent. It has been incorporated into food products
as partial replacement for flour, fat and/or sugar and
to improve water and oil retention and oxidative sta-
bility (Elleuch et al., 2011; Martinez et al., 2012).
In addition, new sources of DF (Rodr
ıguez et al.,
2006; Cherian et al., 2011) have been produced from
by-products of agricultural crops (Hernandez-Santos
et al., 2015). Various sources of DF have been studied
in bakery products such as cereal fibre (bran from rice,
oat, barley, wheat and maize) and agricultural by-pro-
ducts (apple pomace, sugar beet, sugarcane bagasse
and hazelnut testa) (Sangnark & Noomhorm, 2004;
Collar et al., 2006; Anil, 2007; Filipovic et al., 2007;
Sudha et al., 2007a; Sabanis et al., 2009; Rocha Parra
et al., 2015).
Commercially, pineapple (Ananas comosus) is mainly
produced as canned fruit and consumed fresh
worldwide (Tran, 2006). The increasing production of
processed pineapple produces massive waste and by-
products. Recently, utilisation of by-products from fruit
and vegetable processing is one of the important and
challenging works around the globe. Pomace is a by-
product from fruit processing which contains

doi:10.1111/ijfs.13072
© 2016 Institute of Food Science and Technology

considerable amounts of bioactive components includ-
ing DF and antioxidant (Larrauri et al., 1997; Figuerola
et al., 2005). Incorporating DF into food is largely
determined by their technological properties; however,
its impacts on sensory characteristics need to be
considered (Martinez et al., 2012).
Consumers are increasingly demanding ‘clean labels’
on food and beverage products, and hence, the food
industry has attempted to formulate new products
from natural ingredients. For consumers, ‘natural’ and
‘clean label’ are related to what they perceive an ingre-
dient to be (Brewer, 2011). What ingredients fall into
the clean category depends on consumer perception;
fibre is considered a clean ingredient (Busken, 2015).
To our knowledge, pineapple pomace fibre has not
been fully utilised as a natural source of fibre in bread-
making. Therefore, this study was performed to evalu-
ate effects of pineapple pomace fibre (PF) on
physicochemical properties of the composite flour
(CPF) and its dough prepared from wheat flour and
PF and to evaluate consumer acceptability of CPF
bread.
Materials and methods
Ingredients for breadmaking
Food-grade ingredients for breadmaking included
wheat flour (White swanÒ, United Flour Mill Public
Co., Ltd., Samut Prakarn, Thailand), pineapple (A. co-
mosus L. Merr.) pomace fibre (PF) with fine particle
of <0.5 mm (Tipco Biotech Co. Ltd., Bangkok, Thai-
land), instant active dried yeast (FermipanÒ Red, GB
Ingredients Ltd., Suffolk, UK), salt (Prung ThipÒ,
Pure Salt Industry Co., Ltd., Nakhonratsima, Thai-
land), sugar (Mitr pholÒ sugar, Mitrphol Sugar Co.,
Ltd., Phissanulok, Thailand) and shortening [Fry
FryÒ, Lam soon, Bangna (Thailand) Public Co., Ltd.].
Proximate composition, reducing sugars, total phenolic
and DF measurements of PF
Moisture, protein, fat and ash content (%, db) of PF
were determined following the standard method of
AOAC (2005). Reducing sugars (%, db) of PF were
determined using 3,5- dinitrosalicylic acid method
according to Serna-Saldivar (2012). Soluble, insoluble
and total DF contents of PF (%, db) were measured
according to AOAC 985.29 (AOAC, 2005). The sample
extraction for the total phenolic compound analysis was
performed following the method of Liyana-Pathirana &
Shahidi (2007). Total phenolic compound of PF (mg
GAE per 100 g sample) was determined by spectropho-
tometry, using gallic acid as a standard, according to
the Folin–Ciocalteu method (Liyana-Pathirana &
Shahidi, 2007).
© 2016 Institute of Food Science and Technology
Pineapple pomace fibre affects flour and bread P. Chareonthaikij et al. 1121
Water (WHC)- and oil (OHC)-holding capacity of PF and
CPF
WHC and OHC were analysed in triplicate according
to Ang (1991) with slight modifications. One gram of
PF or CPF was added in a centrifuge tube with 15 mL
of water, vigorously mixed using a vortex mixer (Vor-
tex-GenieÒ 2, G560E, Scientific Industries, New York,
NY, USA) and stood for 10 min. After that, it was
centrifuged at 3000 g for 15 min using a centrifuge
(Sorvall Legend TR, Thermo Fisher Scientific Inc.,
Osterode, Germany). The supernatant was discarded,
and the residue portion was weighed to measure the
water content absorbed by PF and CPF. For OHC
measurement, sunflower oil (CookÒ, Thanakorn Vege-
table Oil Products Co., Ltd., Bangkok, Thailand) was
used instead of water. WHC (OHC) was expressed as
g of water (oil) absorbed per g sample.
Colour measurements of PF and CPF
Colour of PF or CPF was measured in triplicate using
a HunterLab colorimeter (ColorFlex E2, Hunter Asso-
ciates Laboratory, Reston, VA, USA) and reported as
L∗, a∗, b∗ and whiteness index [WI = 100
([100 L]2 + a2 + b2)1/2].
Dough rheological properties and pasting and thermal
properties of CPF
Dough rheology during mixing was measured in
duplicate using a Brabender farinograph (Brabender,
Duisburg, Germany) according to AACC method
54-21 (AACC, 2000). Results were reported as
dough water absorption to yield dough consistency
of 500 BU (%, WA), mixing tolerance index (MTI,
consistency difference between height at peak and
that after 5 min, BU) and stability (time that dough
consistency remains at 500 BU, min). Pasting profile
was analysed in triplicate using RVA (RVA 4500,
Perten Instruments, H€agersten, Sweden) following
the AACC method 61-20 (AACC, 2000). The ther-
mal property was determined in duplicate using a
differential scanning calorimeter (DSC) (Perkin
Elmer, DSC6000, Shelton, CT, USA). Wheat flour
or CPF of 40 mg weight with 2- to 2.2-fold of water
was placed in an aluminium pan. After sealing and
standing for 1 h, the pan was gradually scanned
from 25 °C to 100 °C at a constant rate of
10 °C min 1. An empty pan was used as a reference.
The onset temperature (To), the peak temperature
(Tp) and the conclusion temperature (Tc) were
reported. The enthalpy of starch gelatinisation (DH)
was calculated as the area enclosed by the straight
line between To and Tc and the endothermic curve
expressed in J g 1 dry sample.
International Journal of Food Science and Technology 2016
1122 Pineapple pomace fibre affects flour and bread P. Chareonthaikij et al.
Breadmaking procedure
A straight dough breadmaking process was performed
following the AACC method 10-10B (AACC, 2000)
with slight modification. The formulation was based
on 100 g wheat flour or CPF basis, consisting of wheat
flour mixed with PF at 0 (control), 5 and 10% (w/w)
and the following ingredients: active dry yeast (1.5%),
salt (1%), sugar (6%), shortening (3%), sodium bicar-
bonate (0.1%, to adjust the pH of dough only for
bread containing PF) and water (based on farinogram
absorption and required to reach 500 BU of consis-
tency). The 5 and 10% PF were predetermined in
order to increase the DF content of bread to a similar
or twice as much compared with the commercial bread
used in the consumer study. The dough was prepared
using an automatic home bakery machine (SEV-3983,
Severin Elektroger€ate GmbH, Sundern, Germany). All
ingredients were mixed for 30 min; then, the resulting
dough was divided into 300 g portions and fermented
for 15 min. Dough was hand-moulded, placed on a
well-greased aluminium pan (19 9 10 9 7.4 cm),
proofed at 35 °C and 80% RH for 60 min and baked
at 180 °C for 30 min in an electric oven (Turbofan32,
Moffat Ltd., Christchurch, New Zealand). The quality
of bread was determined after it had been cooled and
stored in a polyethylene bag at room temperature
(28 °C) for 24 h. Two independent batches of bread
were made.
Bread quality evaluation
Bread quality was evaluated in triplicate for each of
the two different batches: specific volume by the seed
replacement method and the moisture content accord-
ing to AOAC method 945.14 (AOAC, 2005) and col-
our L*, a*, b* (but only L* was reported) and
whiteness index (WI) of crumb using the HunterLab
colorimeter (ColorFlex E2, Hunter Associates Labora-
tory). Texture profile analysis (TPA) was performed
using a texture analyser (LF500, Lloyd instruments
Ltd., Fareham, UK) with a compression probe (diame-
ter of 48 mm). The bread crumb slice
(2.5 9 4.0 9 4.0 cm) was 40% compressed at a cross-
head speed of 50 mm min 1 (method 74-09; AACC,
2000). TPA was reported as hardness (N), adhesive-
ness (Ns) and springiness index. In addition, the con-
trol and bread made with CPF-5 were analysed for
fat, protein and total DF as previously described
above.
A total of 80 consumers participated in a consumer
test conducted in partitioned booths illuminated with
cool, natural and fluorescent lights. Consumers were
recruited from Srinakharinwirot University, Bangkok,
Thailand. The screening criterion was they must regu-
larly consume bread products. First, consumers rated
International Journal of Food Science and Technology 2016
13 variables (listed in Table 4) that may affect con-
sumer willingness to purchase bread containing fibre
using a 5-point scale (1 = totally disagree and 5 = to-
tally agree) before taste testing bread samples. Then,
they were served with four bread (12.5-mm thick) sam-
ples: control (0% PF), bread with CPF-5 (5% PF; B-
CPF-5), bread with CPF-10 (10% PF; B-CPF-10) and
a commercial bread containing wheat bran fibre (4 g
of DF per 100 g) (FarmhouseÒ brand, President Bak-
ery Public Co., Ltd., Bangkok, Thailand). They were
asked to rate acceptability of appearance, texture soft-
ness, flavour and overall liking using the 9-point hedo-
nic scale (1 = dislike extremely; 5 = neither like nor
dislike; 9 = like extremely) and on a paper ballot. Dif-
ferent 3-digit sample codes were used for all samples
to avoid biases. Consumers were provided with water
to clean their palate before testing and between sam-
ples. The sample serving order was counterbalanced
and followed the randomised complete block design.
Statistical analysis
All data were subjected to analysis of variance
(ANOVA), followed by the Duncan’s multiple range test
(DMRT) for post hoc multiple comparisons. Statisti-
cally significant difference was established at P < 0.05.
Component loadings of factors affecting consumer
willingness to purchase were determined via factor
analysis using XLSTAT2007 software (Addinsoft,
Paris, France).
Results and discussions
Proximate composition, reducing sugars, total phenolic
and DF measurements of PF
The moisture, protein, fat and ash contents of PF were
3.9%, 5.9%, 2.8% and 2.9%, respectively. Reducing
sugars and total phenolic compound contents of PF
were 8.4% db and 2740 mg per 100 g GAE, respec-
tively. The main reducing sugars found in pineapple
waste were glucose and fructose (Rani & Nand, 2004).
In addition, polyphenols such as gallic acid, myricetin,
salicylic, tannic, trans-cinnamic and p-coumaric acids
were found in the high DF powder from pineapple
(Larrauri et al., 1997; Gorinstein et al., 1999). PF con-
tained a high amount of total dietary fibre (TDF,
70.2% db), of which insoluble dietary fibre (66.8% db)
was much higher than soluble dietary fibre (3.4% db).
Martinez et al. (2012) reported TDF of 75.8% from
pineapple fibre concentrate. PF contained a similar
level of TDF compared to those from agricultural
products such as sugar-beet fibre (70.0%) (Filipovic
et al., 2007), hazelnut testa (64.7%) (Anil, 2007) and
guava and mango fibre (70.0% and 69.1%, respec-
tively) (Martinez et al., 2012), but it contained a
© 2016 Institute of Food Science and Technology

higher level of fibre than those from cereal sources
such as rice bran (40.0%), barley bran (45.0%) and
oat bran (20.4%) (Sudha et al., 2007a). Accordingly,
PF could be considered as a natural ingredient with
bioactive components that can be incorporated in food
products.
Effects of PF on water (WHC)- and oil (OHC)-holding
capacity of composite flour
Water plays an important role in the entire breadmak-
ing process such as starch gelatinisation, protein denat-
uration and flavour and colour development (Rosell &
Santos, 2010; Martinez et al., 2012). As shown in
Table 1, PF had WHC of 4.44 g water g 1 sample
which was 4.2 times higher than that of wheat flour
(1.06 g water g 1 sample). This was likely attributed
to a high amount of insoluble fibre (Martinez et al.,
2012). CPF-10 had the highest (1.32 g water g 1 sam-
ple) WHC among flours (1.06 and 1.2 g water g 1
sample for wheat flour and CPF-5, respectively). Addi-
tion of different fibres increased WHC of mixed flours,
which, in turn, affected dough water absorption char-
acteristics as reported in several studies (Wang et al.,
2002; Anil, 2007; Sudha et al., 2007a; Ajila et al.,
2008). The extent of increased water absorption
depends upon the fibre structure and is likely caused
by a large number of hydroxyl groups allowing more
water interaction via hydrogen bonding (Wang et al.,
2002; Sabanis et al., 2009).
Increasing the level of PF significantly increased
OHC of CPF (1.29 and 1.39 g oil g 1 sample for
CPF-5 and CPF-10, respectively) compared with the
control (1.1 g oil g 1 sample). This result was similar
to that observed in the study of L
opez et al. (1996)
who reported that artichoke flour containing both
soluble and insoluble fibre had OHC of 1.31 g
oil g 1 sample. The oil adsorption capacity depends
on various properties of fibre including surface prop-
erties, overall charge density, thickness and
hydrophobic nature of the fibre particle (Figuerola
et al., 2005).
Table 1 Effects of pineapple pomace fibre (PF) on water (WHC)- and oil (OHC)-holding capacity and colour profiles of composite flours1
Sample2 WHC (g water g 1
sample) OHC (g oil g
Control 1.06  0.04d 1.10  0.02d
PF 4.44  0.03a 1.65  0.00a
CPF-5 1.20  0.02c 1.29  0.02c
CPF-10 1.32  0.03b 1.39  0.02b
1
Mean  standard deviation from triplicate measurements. Means with the different letters in a column were significantly different (P < 0.05).
2
Control = wheat flour, PF = pineapple pomace fibre, CPF = composite flour of wheat flour and PF at 5% (CPF-5) and 10% (CPF-10). Whiteness index
(WI) = 100 ([100 L]2 + a2 + b2)1/2.
© 2016 Institute of Food Science and Technology
Pineapple pomace fibre affects flour and bread P. Chareonthaikij et al. 1123
Effects of PF on colour profiles of composite flour
Addition of PF significantly (P < 0.05) affected the
colour of composite flours (Table 1). Increasing PF
decreased colour lightness (L*) and whiteness index
(WI), while increased redness (a*) and yellowness (b*)
of CPF. CPF-10 was darker (L* = 86.47, WI = 82.21),
redder (a* = 1.27) and yellower (b* = 11.48) than the
control and CPF-5 (L* = 88.15–92.16, WI = 84.30–
89.31, a* = 0.49–1.02, and b* = 7.25–10.25). Addition
of PF will consequently affect colour of CPF bread,
which will be further discussed below.
Effects of PF on dough rheological properties, and
pasting and thermal properties of composite flour
Addition of PF directly affected the dough rheological
behaviour of CPF measured by the farinograph
(Table 2; Fig. 1). An increase in PF from 0 to 10%
significantly (P < 0.05) increased the water absorption
of dough from 63.4% to 77.6%. This result indicated
that the different levels of PF in bread formulation
would require different amounts of water added. Like-
wise, Sudha et al. (2007b) reported an increase in
water absorption from 60.1% to 70.6% when apple
pomace content was increased from 0% to 15%. Addi-
tion of PF increased WHC of CPF (Table 1), which
resulted in greater water absorption of dough
(Table 2). These observations were also reported in
several studies (Wang et al., 2002; Anil, 2007; Sudha
et al., 2007a; Ajila et al., 2008). Dough stability
decreased significantly (P < 0.05) from 20 min to
14.5 min then to 9.0 min with an increase in PF from
0 to 5 then to 10% (Table 2). An increase in the
dough development time and a decrease in dough sta-
bility were due to the fibre ability to slow down the
rate of hydration and development of gluten (Sudha
et al., 2007b). Mixing tolerance index (MTI) increased
from 9.0 to 59.5 BU which indicated a much weaker
dough when PF was increased from 0 to 10%
(Table 2). This undesirable property was due to the
dilution of gluten protein and interaction between
1
sample) L* a* b* WI
92.16  0.02a 0.49  0.01d 7.25  0.01d 89.31  0.01a
72.50  0.07d 3.48  0.02a 21.66  0.14a 64.82  0.14d
88.15  0.10b 1.02  0.02c 10.25  0.06c 84.30  0.07b
86.47  0.03c 1.27  0.01b 11.48  0.02b 82.21  0.03c
International Journal of Food Science and Technology 2016
1124 Pineapple pomace fibre affects flour and bread P. Chareonthaikij et al.
Table 2 Dough rheological properties, pasting profiles and thermal properties of composite flour as affected by pineapple pomace fibre (PF)
added at 5 and 10% compared with the control1
Quality Control (Wheat flour)
Dough characteristic
Water absorption (%) 63.40  0.10c
Mixing stability (min) 20.00  0.00a
Mixing tolerance index (B.U.) 9.00  1.40c
Pasting profile
Peak viscosity (RVU) 131.08  0.35a
Final viscosity (RVU) 163.13  1.59a
Setback viscosity (RVU) 84.29  0.77a
Thermal property
To (°C) 58.56  0.23a
Tp (°C) 64.40  0.19a
Tc (°C) 69.54  1.84a
DH (J g 1 dry sample)2 0.30  0.14a
1
Mean  standard deviation from duplicate measurements. Means with different letters in a row were significantly different (P < 0.05).
2
Dry sample was referred to as total solids.
fibrous materials and gluten which affected the dough
mixing behaviours (Chen et al., 1988).
Pasting properties were significantly affected by
addition of PF (Table 2; Fig. 2). In general, the CPF
paste viscosity (i.e. peak, final and setback viscosities)
decreased with increased PF levels. Peak viscosity
decreased from 131.08 RVU to 109.88 RVU when PF
was increased from 0 to 10% (Table 2). DF is com-
posed of a highly water-binding macromolecule and
can compete with starch for water absorption; thus,
starch swelling power is limited (Collar et al., 2006).
Sudha et al. (2007b) reported that peak viscosity
decreased from 950 to 730 BU with increased apple
pomace in the flour blends, indicating the limited abil-
ity of the starch granules to freely swell. The final vis-
cosity significantly decreased from 163.13 RVU to
121.38 RVU when PF was increased from 0 to 10%
(Table 2), likely indicating that the fibre fraction inter-
acted with the starch, and made the swollen granules
more fragile (Sudha et al., 2007b). Changes in pasting
characteristics of CPF as affected by the presence of
PF may affect consumer acceptability of bread, which
will be furthered discussed.
Despite the evident differences observed on pasting
properties (Table 2; Fig. 2), the thermal properties of
CPF were not significantly affected by addition of PF
(Table 2). To, Tp, Tc and DH of CPF-5 and CPF-10
ranged from 57.99 to 58.11 °C, 64.61 to 64.78 °C,
71.18 to 70.72 °C and 0.48 to 0.33 J g 1 dry sample,
respectively (Table 2). However, in other studies, addi-
tion of fibre affected thermal properties of flour. For
example, Collar et al. (2006) reported that DF com-
peted with starch for water absorption and limited
starch swelling and gelatinisation, hence a higher Tp
value. Fibre may interact with starch to promote the
International Journal of Food Science and Technology 2016
CPF-5 CPF-10
71.80  0.10b 77.60  0.10a
14.50  0.00b 9.00  0.30c
20.00  7.10b 59.50  12.00a
123.75  0.71b 109.88  0.18c
142.00  1.53b 121.38  0.41c
70.17  0.82b 59.79  0.53c
57.99  0.63a 58.11  0.43a
64.61  0.50a 64.78  0.01a
71.18  0.77a 70.72  0.16a
0.48  0.81a 0.33  0.05a
formation of a more stable structure, hence reducing
DHg (Katina et al., 2006). Sabanis et al. (2009) evalu-
ated effects of various dietary fibres (wheat, maize, oat
and barley) on dough thermal properties and reported
that the higher the fibre concentration in the flour
blend, the lower the DHg values. Differences observed
in our current study (Table 2) and other mentioned
studies may be due to different structure and particle
size of fibres as well as a ratio of water to composite
flour used.
Effect of PF on physicochemical properties of bread
The bread loaf volume is a very important physical
property affecting the quality of bread as well as con-
sumer acceptance. The specific volume indicates the
amount of air that can remain in the final product
(Chaiya et al., 2015). Bread containing CPF5 (B-
CPF5) had specific volume of 4.3 cm3 g 1 which was
comparable to that of the control (4.6 cm3 g 1). Addi-
tion of 10% PF in B-CPF10 bread resulting in a sig-
nificantly lower loaf volume (3.0 cm3 g 1) compared
with the control (Table 3; Fig. 3). Fibre interacts with
gluten leading to decreased gas retention and, hence,
decreased specific loaf volume. Sabanis et al. (2009)
observed a slightly decreased (but not significant,
P ≥ 0.05) loaf specific volume of bread containing
wheat bran fibre (3, 6 or 9%); they reported that
wheat fibre containing dough had low apparent viscos-
ity value; therefore, the air bubbles entrapped into the
dough could not remain in the bread during baking,
resulting in lower specific volume. Likewise, other
studies reported decreased loaf volume of breads as
negatively affected by fibres from different agricultural
by-products such as sugarcane bagasse, hazelnut testa
© 2016 Institute of Food Science and Technology

(A) Control (100% wheat flour)
(C) Composite flour with 10%PF
Figure 1 Effect of PF on dough rheological properties measured by farinograph: 100% wheat flour (a), wheat flour and pineapple pomace
fibre (PF) added at 5% (b) and 10% (c).
and sugar beet (G
omez et al., 2003; Sangnark &
Noomhorm, 2004; Anil, 2007; Filipovic et al., 2007).
The observed decreased loaf volume may be due to
the orientation of hydrated fibre and physical disrup-
tion of gluten protein matrix caused by weakness of
dough cell wall during expansion (Wang et al., 2002;
Rosell & Santos, 2010).
The bread crumb colour is usually similar to the col-
our of the ingredients because the crumb does not
reach as high temperatures as the crust (G
omez et al.,
2003). However, the crumb colour of B-CPF5 and B-
CPF10 (Table 3) was much darker than CPF-5 and
CPF-10 (Table 1; Fig. 3). Crumb colour of B-CPF10
was significantly (P < 0.05) darker than the control
bread, but comparable to B-CPF5. Sabanis et al.
(2009) reported that an increased moisture content in
bread containing wheat fibre could retard browning by
diluting the sugar and amino acid. This was not
© 2016 Institute of Food Science and Technology
Pineapple pomace fibre affects flour and bread P. Chareonthaikij et al. 1125
(B) Composite flour with 5%PF
observed in this current study, even though B-CPF-10
had a significantly higher moisture content than the
control (Table 3). Instead, PF may have contributed
to Maillard and caramelisation reactions of bread, as
also observed in bread by Anil (2007) and G
omez
et al. (2003), and in biscuits containing different types
of cereal bran fibres by Sudha et al. (2007a).
The texture profile analysis revealed that addition of
PF at 5% did not significantly affect bread hardness
compared to the control, having the hardness value of
2.69 N for B-CPF5 vs. 3.02 N for the control
(Table 3). However, addition of PF at 10% signifi-
cantly increased texture hardness of B-CPF10 (7.07 N)
compared with the control and B-CPF5 breads. Breads
with lower specific volume have more compact struc-
ture resulting in firmer crumb (Charoenthaikij et al.,
2010). Addition of fibres may impart opposite effects
on texture hardness of fresh breads, depending on the
International Journal of Food Science and Technology 2016
1126 Pineapple pomace fibre affects flour and bread P. Chareonthaikij et al.

Figure 2 Pasting properties of composite

flour of wheat flour and pineapple pomace
fibre (PF) added at 5% and 10% (--- CPF5
and . . . CPF10, respectively) compared with
the control (– wheat flour).

Table 3 Physicochemical and textural properties of bread contain-

ing pineapple pomace fibre (PF) added at 5 and 10% compared with comparable to the commercial bread with wheat bran
the control1 fibre (4.0% total dietary fibre).

Quality Control B-CPF5 B-CPF10

Effects of PF on consumer acceptability of breads and
Physicochemical properties factors affecting purchase intent
Moisture content (%) 37.20  0.20c 40.70  0.40b 42.10  0.10a
Specific volume 4.60  0.50a 4.30  0.10a 3.00  0.10b
Addition of PF significantly impacted on consumer
(cm3 g 1) acceptability (Fig. 4). Without exception, addition of
L* 58.32  0.87a 57.09  0.78ab 56.24  0.28b PF at 10% significantly lowered liking scores of
WI 57.56  0.81a 54.32  0.76b 52.50  0.06c appearance, softness, flavour and overall liking of B-
Textural properties CPF10 compared to the control (Fig. 4). Compared to
Hardness (N) 3.02  0.36b 2.69  0.17b 7.07  0.38a the control, the much lower appearance liking score of
Springiness index 0.88  0.10a 0.87  0.18a 0.88  0.10a B-CPF10 was likely due to the darker colour of bread
Adhesiveness (Ns) 0.08  0.11a 0.04  0.04a 0.15  0.06a crumb (Table 3). The softness and flavour of B-CPF10
1
Mean  standard deviation from six measurements. Means with the
were not acceptable (scores below 5.0). Among bread
different letters in a row were significant different (P < 0.05). B-CPF5 samples, the lowest softness liking score (4.8, Fig. 4)
and B-CPF10 were bread containing 5% and 10% of pineapple pomace of B-CPF10 might be due to the highest hardness
fibre, respectively. L* = colour lightness; WI = Whiteness index; value (Table 3). Charoenthaikij et al. (2010) reported
WI = 100 ([100 L]2 + a2 + b2)1/2 (data for a* and b* not shown). that a lower liking score of softness was a major cause
of a lower overall liking score of bread.
Addition of PF at 5% did not make B-CPF5 unac-
type of fibres and addition levels, and particle sizes ceptable, with liking scores for all sensory attributes
(G
omez et al., 2003; Sabanis et al., 2009). There were ranging from 5.5 to 5.9. The overall liking score of B-
no significant differences in springiness index and CPF5 (5.9) was not significantly different from that of
adhesiveness values among all samples (Table 3). the control (6.4), but lower than the commercial bread
Preliminary consumer acceptance test indicated that (7.3). As a portion of consumers might prefer the
B-CPF5 was as acceptable as the control. Therefore, pineapple pomace containing bread, we further sorted
some selected proximate compositions were performed the liking scores for all sensory attributes simultane-
(data not shown in Table). The fat and protein content ously and segmented consumers into three groups
of B-CPF5 (2.7% and 9.6%, respectively) were not sig- (scores >5, =5 and <5 on a 9-point hedonic scale). From
nificantly different from the control (2.8% fat and the consumer segment who liked the bread containing
9.9% protein, respectively). In addition, B-CPF5 con- 5% PF (scores >5 for all sensory attributes), the mean
tained 4.4% total dietary fibre, which was about three liking scores for all sensory attributes were higher, that
times higher than that of the control bread (1.5%) but is, 6.8–6.9 (like moderately; data not shown). This

International Journal of Food Science and Technology 2016 © 2016 Institute of Food Science and Technology
 Pineapple pomace fibre affects flour and bread P. Chareonthaikij et al. 1127

(A) CB (B) Control (C) B-CPF5 (D) B-CPF10

Figure 3 Cross section of commercial bread compared with the control bread and breads containing PF. CB = Commercial bread with wheat
bran fibre (a), control = 100% wheat flour bread (b), B-CPF5 = bread with 5% PF (c) and B-CPF10 = bread with 10% PF (d).

Table 4 Component loading of factors affecting consumer willing-

ness to purchase bread containing fibre

Factor

Variablesa 1 2 3 4 5

1. Labelling 0.809 0.061 0.131 0.054 0.058

2. Health benefit 0.724 0.257 0.209 0.152 0.021
information
of added fibre
3. Food additive-free 0.539 0.021 0.072 0.124 0.114
4. Price 0.041 0.875 0.101 0.060 0.094
5. Portion size 0.163 0.763 0.226 0.152 0.035
6. Soft texture bread 0.214 0.120 0.790 0.105 0.118
7. Brand loyalty 0.053 0.143 0.770 0.055 0.012
8. White colour crumb 0.197 0.123 0.038 0.829 0.017
9. Long shelf life 0.266 0.276 0.084 0.618 0.318
10. Type of bread 0.231 0.408 0.159 0.512 0.314
11. Hard texture bread 0.289 0.004 0.255 0.264 0.701
Figure 4 Effects of pineapple pomace fibre (PF) on consumer 12. Convenient to buy 0.222 0.039 0.357 0.033 0.671
acceptability of bread containing PF at 5% ( B-CPF5) and 10% 13. Brown colour crumb 0.310 0.183 0.159 0.234 0.596
( B-CPF10) compared with the control ( wheat flour bread) and Cumulative variance 14.9 28.3 40.6 52.5 64.3
the commercial bread with wheat bran fibre ( CB) [n = 80 explained (%)
responses] based on a 9-point hedonic scale. For each attribute, bars a
with the different letters were significantly different (P < 0.05). Variables affecting consumer willingness to purchase were rated
using a 5-point scale (1 = totally disagree and 5 = totally agree).

information was valuable as this fibre-enriched bread

may be targeted to a specific group of consumers.
Additionally, to gain higher acceptability for bread
containing PF, one possible approach is to apply food
additives such as emulsifiers and enzymes such as xyla-
nase (Sangnark & Noomhorm, 2004; Shah et al.,
2006). The emulsifying agents provide possibility of
forming complexes with starch and proteins due to
their amphiphilic nature, which allows the final pro-
duct to exhibit greater volume and marked improve-
ment in crumb structure (G
omez et al., 2004).
Appropriate cross-links between wheat proteins and
fibre polysaccharides could possibly improve bread
dough enhanced with PF. At an optimum dosage,
xylanase can improve dough processing, dough
stability, oven spring, loaf volume, crumb structure
and shelf life of bread (Shah et al., 2006).
While flavour may be a more important factor driv-
ing consumers’ choice of food products, health benefit
information positively increased purchase intent (Kim
& Kwak, 2015). To identify factors affecting con-
sumers’ willingness to purchase of bread fortified with
fibre, the factor analysis was performed. From 13 orig-
inal variables, five factors accounted for 64.3% of the
total variances explained are presented in Table 4. The
component loading values of greater than 0.5 (regard-
less of the sign) indicate moderate to strong correla-
tion of the variables to the factors (Manly, 1986). In
factor 1, the three variables with component loading

© 2016 Institute of Food Science and Technology International Journal of Food Science and Technology 2016
1128 Pineapple pomace fibre affects flour and bread P. Chareonthaikij et al.
values greater than 0.5 were labelling (0.809), health
benefit information of added fibre (0.724) and food
additive-free (0.539). As these 13 variables were rated
in relation to consumer willingness to purchase, it
implied that labelling, health benefit information of
added fibre and food additive-free variables were more
critical to purchase intent of bread containing fibre.
Results from Fig. 4 and Table 4 preliminarily sug-
gested that product improvement towards texture soft-
ness and flavour, along with providing product
information on label, particularly health benefit from
added fibre would increase consumer acceptability and
willingness to purchase of PF-enriched breads.
Conclusions
Pineapple pomace fibre (PF) significantly affected
physicochemical properties of composite flour (CPF)
and dough, which, in turn, affected quality and con-
sumer acceptance of bread containing PF (B-CPF).
Addition of PF increased water- and oil-holding
capacity of CPF, as well as water absorption of CPF
dough; however, it decreased the CPF peak, final and
setback viscosities. Addition of PF at 10% signifi-
cantly lowered sensory liking scores of B-CPF10 bread
compared to the control. The overall liking score of B-
CPF5 (5.9) was not significantly different from that of
the control (6.4); however, from the consumer segment
who liked the bread containing PF (scores >5 for all
sensory attributes), the mean liking scores for all sen-
sory attributes were higher (6.8–6.9, like moderately).
Incorporating PF at 5% resulted in a bread with 4.4%
total dietary fibre. Regarding consumer willingness to
purchase, the factor analysis results implied that label-
ling, health benefit information of added fibre and
food additive-free variables were more critical to pur-
chase intent of bread containing fibre.
Acknowledgment
The authors would like to express their appreciation
to Srinakarinwirot University for the financial support
(Funding No. 132/2557). The pineapple pomace fibre
was gratefully provided by Tipco Biotech Company
Limited. The appreciation was also passed through
Ms. Janjira Jaifua and Ms. Chanticha Methakullawat.
We also would like to thank Ms. Rosaly Vallejo Man-
aois for constructive comments on the manuscript.
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