Peanut Hull Flour as Dietary Fiber in Wheat Bread |
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| Authors: | J L COLLINS S M KALANTARI A R POST |
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| Affiliation: | Department of Food Technology and Science institute of Agriculture, The University of Tennessee, Knoxville, Tennessee 37901-1071. |
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| Abstract: | Peanut hull flour (PHF) at 0, 4, and 8% was added to wheat bread (WB) to increase the dietary fiber content. The bread was tested for textural properties, proximate composition, dietary fiber content, specific volume, color, and some sensory attributes. While addition of PHF caused some changes in the bread, all samples were evaluated by a panel as being acceptable. From the standpoint of bread quality, PHF is an acceptable material which can be added to WB to increase the level of dietary fiber. |
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