Potential use of onion peel powder in bread making

ABSTRACT: In this study, red (Pusa red) and yellow (Arka pitamber) onion peels, which are the most grown onion species in Turkey (Allium cepa L.), were dried and powdered. Onion peel powder (OPP) was substituted with wheat flour at 2%, 4%, and 6% ratios, and bread was produced with the standard method. Total phenolic content, anthocyanin, DPPH antioxidant activity, crude fiber, moisture, color (L*, a*, b*), volume, pore structure, base diameter, height, dough and bread yield, baking loss and sensory evaluation analyzes were performed. It has been determined that the addition of OPP generally contributes positively to improving bread characteristics. In particular, the addition of 6% yellow onion peel powder (YOPP) increased the total DPPH antioxidant activity of the bread approximately four times, and the addition of 6% red onion peel powder (ROPP) increased six times compared to the control bread. Total phenolic content, anthocyanin, crude fiber content, dough and bread yield increased depending on the OPP addition rate. The difference in the height values of the breads is in the form of a significant decrease in the breads with the addition of ROPP. The addition of OPP created a significant difference (P < 0.05) on both crust and crumb color of the breads. We concluded that likable bread was produced with the addition of OPP up to 4%, and at the level of 6%, the acceptability of the breads in terms of all these properties was negatively affected. Overall, it was concluded that OPP has a potential application as a nutritious, health-friendly and natural additive in bread-making.

• Publication year

  2025

• Venue

  Ciência Rural

• Publication date

  Unknown publication date

• Fields of study

  Not labeled

• Identifiers
  DOI 10.1590/0103-8478cr20240630
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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