PMID- 33122789
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20201112
LR  - 20240407
IS  - 2045-2322 (Electronic)
IS  - 2045-2322 (Linking)
VI  - 10
IP  - 1
DP  - 2020 Oct 29
TI  - Dough rheology, antioxidants, textural, physicochemical characteristics, and 
      sensory quality of pizza base enriched with onion (Allium cepa L.) skin powder.
PG  - 18669
LID - 10.1038/s41598-020-75793-0 [doi]
LID - 18669
AB  - In the present research, wheat flour was replaced with onion skin powder (OSP) in 
      2%, 3.5%, and 5% concentration along with control to produce different pizza base 
      variants. Prepared pizza doughs and base were investigated for different quality 
      parameters. Rheology revealed that increased concentration of OSP elevated the 
      storage modulus (G') (solid nature) of pizza doughs. Colour measurement of both 
      the doughs and pizza base exhibited lightness in control (L* 86.46 +/- 0.39) and 
      darkness in 5% OSP variant (L* 46.43 +/- 0.69). Physicochemical investigation 
      showed no significant difference however, a gradual increase was obtained in 
      fiber, water, and oil holding capacity of pizza base. Texture properties showed 
      that the addition of OSP imparted an increased trend of hardness i.e. 5% OSP 
      variant had maximum hardness (14.87 +/- 0.20 N). A higher level of total phenols, 
      total flavonoids, and antioxidant activity was obtained in fortified products, 
      which exhibits onion skin as a natural source of antioxidants for functional 
      foods. Sensory evaluation revealed OSP 2% as the most accepted variant in terms 
      of overall acceptability. The storage study of the pizza base revealed that 
      controlled environment was the best-suited atmosphere for a longer shelf-life of 
      pizza base.
FAU - Sagar, Narashans Alok
AU  - Sagar NA
AD  - Department of Agriculture and Environmental Sciences, National Institute of Food 
      Technology Entrepreneurship and Management, Plot No. 97, Sector 56, HSIIDC 
      Industrial Estate, Kundli, Sonipat, Haryana, 131028, India.
FAU - Pareek, Sunil
AU  - Pareek S
AD  - Department of Agriculture and Environmental Sciences, National Institute of Food 
      Technology Entrepreneurship and Management, Plot No. 97, Sector 56, HSIIDC 
      Industrial Estate, Kundli, Sonipat, Haryana, 131028, India. 
      sunil_ciah@yahoo.co.in.
LA  - eng
PT  - Journal Article
DEP - 20201029
PL  - England
TA  - Sci Rep
JT  - Scientific reports
JID - 101563288
SB  - IM
PMC - PMC7596091
COIS- The authors declare no competing interests.
EDAT- 2020/10/31 06:00
MHDA- 2020/10/31 06:01
PMCR- 2020/10/29
CRDT- 2020/10/30 05:50
PHST- 2020/08/20 00:00 [received]
PHST- 2020/10/20 00:00 [accepted]
PHST- 2020/10/30 05:50 [entrez]
PHST- 2020/10/31 06:00 [pubmed]
PHST- 2020/10/31 06:01 [medline]
PHST- 2020/10/29 00:00 [pmc-release]
AID - 10.1038/s41598-020-75793-0 [pii]
AID - 75793 [pii]
AID - 10.1038/s41598-020-75793-0 [doi]
PST - epublish
SO  - Sci Rep. 2020 Oct 29;10(1):18669. doi: 10.1038/s41598-020-75793-0.