Black plum (pulp and peel) flours effects on wheat dough thermal and rheology properties Black plum flours effects on wheat dough …
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Abstract
Plant-based dietary fibers play a fundamental role in improving human health. The objective of this study is to determine the effect of incorporating black plum powders (pulp and peel) on the thermal and rheological properties of wheat dough. The test dough cake samples were prepared with 0% (control), 3%, 5% and 7% replacement of wheat flour with black plum pulp and peel powders. Thermal and rheological properties of these doughs were determined using Differential Scanning Calorimetry (DSC) and rheometer, respectively. Thermal analysis showed a decrease and an increase in the peak temperature (Tp) (65.90 ± 0.01 - 65.22 ± 0.03℃) and gelatinization enthalpy (ΔH) (5.54 ± 0.33 – 6.71 ± 0.45 SI) of the wheat flour-black plum pulp or peel powder mixture, respectively. However, the gelatinization temperature range (TF –Ti) of the wheat flour starch did not significantly (P>0.05) vary. The doughs exhibited shear thinning (pseudo-plastic) behavior and a typical solid-elastic behavior. Both powders (pulp and peel) did not have significant effects (P>0.05) on the rheological properties (flow and viscoelasticity) of the dough. Black plum pulp (FVPu) and peel (FVPe) powders can be partially incorporated into wheat flour in the preparation of cakes without significant modifications to the properties of wheat dough.
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References
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Ötles S., Ozgoz S. Health effects of dietary fiber. Acta Scientiarum Polonorum, Technologia Alimentaria, 2014, 13(2), 191-202. https://doi.org/10.17306/J.AFS.2014.2.8
Ouattara N. D., Gaille E., Stauffer F. W., Bakayoko A. Diversité floristique et ethnobotanique des plantes sauvages comestibles dans le Département de Bondoukou ( Nord- Est de la Côte d ’ Ivoire). Journal of Applied Biosciences, 2016, 98(3), 9284-9300, https//doi.org/ 10.4314/jab.v98i1.5
Pérez-Jiménez J. Dietary fiber: Still alive. Food Chemistry, 2024, 439(1), 138076. https://doi.org/10.1016/j.foodchem.2023.138076
Rahman M., Rahaman S., Islam R., Rahman,F., Mithi F. M., Alqahtani T., Almikhlafi M. A., Alghamdi S. Q., Alruwaili A. S., Hossain S., Ahmed M., Das R., Emran T. B., Uddin S. Role of Phenolic Compounds in Human Disease : Current. Molecules, 2022, 27(1), 233. https://doi.org/10.3390/molecules27010233
Salih N. K. M., Yahia E. M., Fitoquímicos D., Naturales F. D. C., Querétaro U. A. D., Juriquilla C., Ciencias A. D. Phenolics and fatty acids compositions of vitex and baobab seeds used as coffee substitutes in Nuba Mountains, Sudan. Agriculture and Biology Journal of North America, 2015, 6(3), 90-93. Available at: https://scihub.org/ABJNA/PDF/2015/3/ABJNA-6-3-90-93.pdf
Shaban W. A. Vitex doniana sweet (verbanaceae) evaluation of pharmacological basis of use in traditional medicine department of pharmacology and school of pharmacy college of health sciences. PhD Thesis by Department of pharmacology and pharmacognosy, University of Nairobi, 2011. [in Kenyan].
Sudha M. L., Vetrimani R., Leelavathi K. Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 2007, 100(4), 1365-1370. https://doi.org/10.1016/j.foodchem.2005.12.013
Tiébré M., Ouattara D., Tra B., Vroh A., Gnagbo A., Edouard K. Diversité floristique et disponibilité des plantes utilitaires en zone soudanienne de la Côte d’Ivoire. Journal of Animal and Plant Sciences, 2016, 31(1): 4815-4830. Available at: https://www.m.elewa.org/JAPS/2016/31.1/1.Ouattara.pdf
Toan N. V., Han N. N. M. Effects of passion fruit peel powder concentration and baking temperature on the physicochemical, antioxidant, and sensory characteristics of the made biscuits. International Journal of Scientific Research and Management, 2024, 12(07), 97-118. https://doi.org/10.18535/ijsrm/v12i07.nd01
Traore F. K., Ahi P. A., Kone Y. K., Soro D., Assidjo E. N. Profils des consommateurs et caractérisations physiques et chimiques des fruits de la prune noire (Vitex doniana) du Département de Bondoukou au Nord-Est de la Côte d’Ivoire. International Journal of Innovation and Applied Studies, 2018, 25(1), 121-130. https://www.proquest.com/openview/9f79ecbbb8db86d685784191defa4e14/1?pq-origsite=gscholar&cbl=2031961
Traore K. F., Kone Y., Ahi A. P., Soro D., Emmanuel N., Fauconnier M., Sindic M. Phenolic compounds characterisation and antioxidant activity of black plum (Vitex doniana) fruit pulp and peel from Côte d’Ivoire. Journal of Food Measurement and Characterization, 2021, 15(10), 1281-1293. https://doi.org/10.1007/s11694-020-00719-3
Vergara-Valencia N., Granados-Pérez E., Agama-Acevedo E., Tovar J., Ruales J., Bello-Pérez L. A. Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient. Lwt, 2007, 40(4), 722-729. https://doi.org/10.1016/j.lwt.2006.02.028
WAHO. West African Herbal Pharmacopoeia Table of Contents, 2013, 226.
Ambé G. A. Les fruits sauvages comestibles des savanes guinéennes de côte-d’ivoire : état de la connaissance par une population locale, Les malinké. Biotechnology, Agronomy and Society and Environment, 2001, 5(1), 43-58. Available at: https://popups.uliege.be/1780-4507/index.php?id=17459&file=1&pid=15005
Bansal P., Choudhary S., Taneja T., Sangwan S., Gupta B., Goyal S., Kumar R., Sharma P. Exploring the Potential of Calotropis procera in Pharmacological Approaches. In: Medicinal Plants - Chemical, Biochemical, and Pharmacological Approaches, (M.S. de Oliveira, E.H.A. Andrade, R. Kumar, S.N. Mali Eds.), 2024, 494p. https://doi.org/10.5772/intechopen.113161 ISBN: 978-1-80356-744-0, Print ISBN: 978-1-80356-743-3, eBook (pdf) ISBN: 978-1-80356-745-7, Book https://doi.org/10.5772/intechopen.107682
Béguin G. D. Plantes et cueillettes alimentaires dans le Sud du V-Baoulé en Côte d’Ivoire: description, écologie, consommation et production. In: Boissiera,1992, 341 p. ISBN: 2-8277-0062-X
Dadjo C. Assessment of nutritional variation and establishment of an efficient tissue culture propagation protocol for Vitex doniana Sweet ( Lamiaceae ) from benin ( western africa ). PhD thesis by JKUAT-PAUSTI, Pan African University, 2018. [in Kenyan].
Edwards C. A. Physiological effects of fiber. In Dietary Fiber: Chemistry, Physiology, and Health Effects. In: (eds) Dietary Fiber, MA: Springer US. 1990, pp. 167–178, Print ISBN: 978-1-4612-7846-7, eBook ISBN 978-1-4613-0519-4. https://doi.org/10.1007/978-1-4613-0519-4_11
Gutiérrez-Grijalva E. P., Ambriz-Pére D. L., Leyva-López N., Castillo-López R. I., Heredia J. B. Review: Dietary phenolic compounds, health benefits and bioaccessibility. Archivos Latinoamericanos de Nutricion, 2016, 66(2), 87-100. Available at: https://ve.scielo.org/pdf/alan/v66n2/art01.pdf
Jose M., Himashree P., Sengar A. S., Sunil C. K. Valorization of food industry by-product (Pineapple Pomace): A study to evaluate its effect on physicochemical and textural properties of developed cookies. Measurement: Food, 2022, 6(6), 100031. https://doi.org/10.1016/j.meafoo.2022.100031
Kaczmarczyk M. M., Miller M. J., Freund G. G. The health benefits of dietary fiber: Beyond the usual suspects of type 2 diabetes mellitus, cardiovascular disease and colon cancer. Metabolism: Clinical and Experimental, 2012, 61(8), 1058-1066. https://doi.org/10.1016/j.metabol.2012.01.017
Kausar T., Saeed E., Hussain A., Firdous N., Bibi B., Kabir K., Ul A. Q., Ali M. Q., Najam A., Ahmed A., Yaqub S., Elkhedir A. E. Development and quality evaluation of cookies enriched with various levels of grapefruit pomace powder. Discover Food, 2024, 4(8), 65. https://doi.org/10.1007/s44187-024-00148-x
Koba F. T., Kisselmina. Y. K., Amédée P. A., Doudjo S., Nogbou. E. A., Sindic M. Nutritional and Antioxidant Values of the Black Plum (Vitex doniana). In: Prunus - Recent Advances (IntechOpen), 2022, pp. 13-28. Print ISBN: 978-1-83969-581-0, eBook ISBN: 978-1-83969-583-4, https://www.intechopen.com/chapters/77977
Korus J., Juszczak L., Witczak M., Ziobro R. Effect of citrus fiber on the rheological properties of dough and quality of the gluten-free bread. Applied Sciences, 2020, 10(19), 6633. https://doi.org/10.3390/APP10196633
Merenkova S. P., Zinina O. V., Stuart M., Okuskhanova E. K., Androsova N. V. Effects of dietary fiber on human health: A review. Human Sport Medicine, 2020, 20(3), 106-113. https://doi.org/10.14529/HSM200113
Nisar A., Jan N., Gull A., Masoodi F. A., Amin T., Bashir O., Wani S. M. Effect of the incorporation of apricot pulp powder on physicochemical, functional, rheological and nutraceutical properties of wheat flour based cookies. British Food Journal, 2021, 123(11), 3776-3788. https://doi.org/10.1108/BFJ-11-2020-1000
Nouroudine S., Sognigbé N., Dèdéou A. Tchokponhoué D. A., Ekué M. R., Achigan-Dako E. G. Production, domestication and genetic improvement of Vitex doniana Sweet: an overview. Genetic Resources and Crop Evolution, 2025, 72(7), 1271-1287. https://doi.org/10.1007/s10722-024-02012-4
Ötles S., Ozgoz S. Health effects of dietary fiber. Acta Scientiarum Polonorum, Technologia Alimentaria, 2014, 13(2), 191-202. https://doi.org/10.17306/J.AFS.2014.2.8
Ouattara N. D., Gaille E., Stauffer F. W., Bakayoko A. Diversité floristique et ethnobotanique des plantes sauvages comestibles dans le Département de Bondoukou ( Nord- Est de la Côte d ’ Ivoire). Journal of Applied Biosciences, 2016, 98(3), 9284-9300, https//doi.org/ 10.4314/jab.v98i1.5
Pérez-Jiménez J. Dietary fiber: Still alive. Food Chemistry, 2024, 439(1), 138076. https://doi.org/10.1016/j.foodchem.2023.138076
Rahman M., Rahaman S., Islam R., Rahman,F., Mithi F. M., Alqahtani T., Almikhlafi M. A., Alghamdi S. Q., Alruwaili A. S., Hossain S., Ahmed M., Das R., Emran T. B., Uddin S. Role of Phenolic Compounds in Human Disease : Current. Molecules, 2022, 27(1), 233. https://doi.org/10.3390/molecules27010233
Salih N. K. M., Yahia E. M., Fitoquímicos D., Naturales F. D. C., Querétaro U. A. D., Juriquilla C., Ciencias A. D. Phenolics and fatty acids compositions of vitex and baobab seeds used as coffee substitutes in Nuba Mountains, Sudan. Agriculture and Biology Journal of North America, 2015, 6(3), 90-93. Available at: https://scihub.org/ABJNA/PDF/2015/3/ABJNA-6-3-90-93.pdf
Shaban W. A. Vitex doniana sweet (verbanaceae) evaluation of pharmacological basis of use in traditional medicine department of pharmacology and school of pharmacy college of health sciences. PhD Thesis by Department of pharmacology and pharmacognosy, University of Nairobi, 2011. [in Kenyan].
Sudha M. L., Vetrimani R., Leelavathi K. Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 2007, 100(4), 1365-1370. https://doi.org/10.1016/j.foodchem.2005.12.013
Tiébré M., Ouattara D., Tra B., Vroh A., Gnagbo A., Edouard K. Diversité floristique et disponibilité des plantes utilitaires en zone soudanienne de la Côte d’Ivoire. Journal of Animal and Plant Sciences, 2016, 31(1): 4815-4830. Available at: https://www.m.elewa.org/JAPS/2016/31.1/1.Ouattara.pdf
Toan N. V., Han N. N. M. Effects of passion fruit peel powder concentration and baking temperature on the physicochemical, antioxidant, and sensory characteristics of the made biscuits. International Journal of Scientific Research and Management, 2024, 12(07), 97-118. https://doi.org/10.18535/ijsrm/v12i07.nd01
Traore F. K., Ahi P. A., Kone Y. K., Soro D., Assidjo E. N. Profils des consommateurs et caractérisations physiques et chimiques des fruits de la prune noire (Vitex doniana) du Département de Bondoukou au Nord-Est de la Côte d’Ivoire. International Journal of Innovation and Applied Studies, 2018, 25(1), 121-130. https://www.proquest.com/openview/9f79ecbbb8db86d685784191defa4e14/1?pq-origsite=gscholar&cbl=2031961
Traore K. F., Kone Y., Ahi A. P., Soro D., Emmanuel N., Fauconnier M., Sindic M. Phenolic compounds characterisation and antioxidant activity of black plum (Vitex doniana) fruit pulp and peel from Côte d’Ivoire. Journal of Food Measurement and Characterization, 2021, 15(10), 1281-1293. https://doi.org/10.1007/s11694-020-00719-3
Vergara-Valencia N., Granados-Pérez E., Agama-Acevedo E., Tovar J., Ruales J., Bello-Pérez L. A. Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient. Lwt, 2007, 40(4), 722-729. https://doi.org/10.1016/j.lwt.2006.02.028
WAHO. West African Herbal Pharmacopoeia Table of Contents, 2013, 226.
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How to Cite
TRAORE, Fatou Koba et al.
Black plum (pulp and peel) flours effects on wheat dough thermal and rheology properties.
Food Science and Applied Biotechnology, [S.l.], v. 8, n. 2, p. 156-166, oct. 2025.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/459>. Date accessed: 10 dec. 2025.
doi: https://doi.org/10.30721/fsab2025.v8.i2.459.