Effect of psyllium husk addition on the instrumental texture and consumer acceptability of high-fiber wheat pan bread and buns

Texture profile analysis of any food product shows correlation with sensory and overall consumer acceptability of the developed milk products. Instrumental texture profile analysis was conducted on low fat milk nuggets prepared with 2% fat milk coagulum and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour. The texture profile analysis results showed higher values for hardness, springiness, cohesiveness, gumminess and chewiness for the milk nuggets prepared with 2% fat milk coagulum as compared to the nuggets prepared with skim milk coagulum.

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Amla fruit powder addition influences objective color and instrumental texture of pan bread

Journal of Food Science and Technology ◽

10.1007/s13197-019-03766-x ◽

2019 ◽

Vol 56 (5) ◽

pp. 2750-2757 ◽

Cited By ~ 1

Author(s):

Dina Alkandari ◽

Humaira Sarfraz ◽

Jiwan S. Sidhu

Keyword(s):

Pan Bread ◽

Powder Addition ◽

Fruit Powder ◽

Instrumental Texture

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Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough

International Journal of Food Science ◽

10.1155/2020/8867402 ◽

2020 ◽

Vol 2020 ◽

pp. 1-10

Author(s):

Ahmad Aldughpassi ◽

Tasleem Zafar ◽

Jiwan S. Sidhu ◽

Fatima Al-Hassawi ◽

Mohammad Mirza Abdullah ◽

...

Keyword(s):

Wheat Germ ◽

Area Under The Curve ◽

Peak Time ◽

Rheological Characteristics ◽

Negative Effects ◽

High Fiber ◽

White Flour ◽

Dough Quality ◽

Psyllium Husk ◽

Brabender Farinograph

Arabic bread (khubuz) made from white flour is the staple food in the Arabic countries but has now become popular all over the world. A different approach of producing high fiber bread with improved quality can be produced using white flour with added mill fractions, but the addition of mill fractions has been shown to adversely affect the dough characteristics. Therefore, the effect of adding mill fractions on the rheological characteristics of dough was investigated using Brabender Farinograph and Extensograph with the major objective of eliminating their deleterious effects on dough quality, mainly by using psyllium husk, and also reported as an excellent source of soluble dietary fiber. Addition of fine bran, coarse bran, and raw wheat germ decreased the extensibility and resistance to extension and area under curve, lower dough stability, but enhanced water absorption and peak time. Addition of psyllium husk, though reduced the extensibility, but did not affect the area under the curve adversely, thus overcame some of the negative effects on rheological characteristics of the white flour dough. It was concluded that the use of psyllium husk will evidently help the bakers to produce nutritious and acceptable quality Arabic bread.

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INSTRUMENTAL TEXTURE and BAKING QUALITY of HIGH-FIBER TOAST BREAD AS AFFECTED BY ADDED WHEAT MILL FRACTIONS

Journal of Food Processing and Preservation ◽

10.1111/j.1745-4549.2000.tb00402.x ◽

2000 ◽

Vol 24 (1) ◽

pp. 1-16 ◽

Cited By ~ 18

Author(s):

JAMEELA M. AL-SAQER ◽

JIWAN S. SIDHU ◽

SUAD N. AL-HOOTI

Keyword(s):

High Fiber ◽

Baking Quality ◽

Instrumental Texture

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Effect of pumpkin and psyllium husk seed powder on dough rheology, sensory and quality of pan bread

African Journal of Biological Sciences ◽

10.21608/ajbs.2018.205544 ◽

2018 ◽

Vol 14 (2) ◽

pp. 1-19

Author(s):

Samah Ismael

Keyword(s):

Dough Rheology ◽

Psyllium Husk ◽

Pan Bread

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Studies on Development of Fibre Rich Probiotic Frozen Yogurt

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1753 ◽

2021 ◽

Author(s):

S.D. Katke ◽

H.W. Deshpande

Keyword(s):

Lactobacillus Plantarum ◽

Lactobacillus Acidophilus ◽

Health Benefits ◽

Buffalo Milk ◽

Global Market ◽

Consumer Acceptability ◽

Organoleptic Evaluation ◽

Soluble Fibre ◽

Psyllium Husk ◽

Frozen Yogurt

Background: Yogurt is one of the most popular fermented dairy products worldwide which has great consumer acceptability due to its health benefits other than its basic nutrition. Yogurt is a rich source of calcium in bio-available form and also acts as a probiotic carrier food. Yogurt is reported to be beneficial for the treatment of Inflammatory Bowel Disease (IBD) that includes gastrointestinal disorders. Because of these known health benefits of yogurt, consumer demand for yogurt and yogurt related products has been increased and became the fastest growing dairy category in the global market. Notably, India ranks first in psyllium husk (isabgol) production and is the sole supplier of seeds and husk in the international market. Among medicinal plants, psyllium is the first ranked foreign exchange earner for the country. India is the largest producer and the main supplier of seed and husk to the world market. The psyllium is high in soluble fibre content with detoxing effect over digestive system makes it a very apt nutraceutical. Methods: The present investigation indicates utilization of acid modified psyllium husk for the preparation of probiotic frozen yogurt. The prepared probiotic frozen yogurt was analyzed for sensorial, physicochemical and microbial quality parameters. Probiotic frozen yogurt was prepared from 1 liter buffalo milk, 10 gm sugar and 0.5 gm of acid modified psyllium husk (0.60% HCl in the ethanol solvent with ratio of 1:7). The probiotic culture (107, 108, 109 cfu/gm) containing equal proportions of Lactobacillus acidophilus and Lactobacillus plantarum were added in encapsulated form. It was then stored at refrigerated conditions at 4°C for 8 hours. Result: The organoleptic evaluation of probiotic frozen yogurt was carried out. As per the score of 9-point hedonic scale, probiotic frozen yogurt prepared with 10 per cent encapsulated probiotic culture (109 cfu/gm and 5 per cent each of Lactobacillus acidophilus and Lactobacillus plantarum) and 0.5 gm of acid modified psyllium husk had shown maximum consumer acceptability (8.7) among all samples.

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Substituting wheat flour with okara flour in biscuit production

Foods and raw materials ◽

10.21603/2308-4057-2020-2-422-428 ◽

2020 ◽

Vol 8 (2) ◽

pp. 422-428

Author(s):

Md. A. Momin ◽

Md. F. Jubayer ◽

Anjuman A. Begum ◽

Asmaul H. Nupur ◽

Thottiam V. Ranganathan ◽

...

Keyword(s):

Weight Loss ◽

Wheat Flour ◽

Sensory Attributes ◽

Consumer Acceptability ◽

Bakery Products ◽

Nutritional Properties ◽

High Fiber ◽

Flour Dough ◽

Spread Ratio ◽

Wheat Flours

Introduction. High fiber bakery products can be a healthy snack option for consumers. Our study focused on the effect of replacing wheat flour with okara flour on the physicochemical, nutritional, textural, and sensory attributes of biscuits. Study objects and methods. We used 2, 4, 6, and 8% w/w okara flour to prepare biscuits. Refined wheat flour (control), mixed flour (okara and wheat flour), dough, and biscuits were assessed for physicochemical, textural, and nutritional properties, as well as sensory characteristics. The volume of particles was higher in 8% okara flour (145 μm) compared to refined wheat flour (91 μm). Results and discussion. 2, 4, 6, and 8% w/w okara flour biscuits showed significantly (P ≤ 0.05) lower spread ratio and weight loss than biscuits from wheat flour. Hardness, stickiness, and cohesiveness of 2, 4, 6, and 8% okara flour dough were significantly (P ≤ 0.05) lower compared to the control, resulting in decreased cutting strength and increased hardness of okara flour biscuits. Moisture, protein, ash, fat, and crude fiber contents of 2, 4, 6, and 8% okara biscuits were significantly (P ≤ 0.05) higher compared to the control biscuits. The sensory evaluation suggested that 4% okara biscuits had higher consumer acceptability and were superior to the control and other okara biscuits. Conclusion. Mixed flour biscuits made from okara and wheat flours were superior in physicochemical, nutritional, textural, and sensory attributes, which allows considering them as an alternative healthy snack.

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Yield and Consumer Acceptability of ‘Evangeline’ Sweetpotato for Production in North Carolina

HortTechnology ◽

10.21273/horttech03533-16 ◽

2017 ◽

Vol 27 (2) ◽

pp. 281-290 ◽

Cited By ~ 3

Author(s):

Susan L. Barkley ◽

Jonathan R. Schultheis ◽

Sushila Chaudhari ◽

Suzanne D. Johanningsmeier ◽

Katherine M. Jennings ◽

...

Keyword(s):

North Carolina ◽

Ipomoea Batatas ◽

Dry Matter ◽

Consumer Acceptance ◽

Consumer Acceptability ◽

Storage Root ◽

Root Yield ◽

Flesh Color ◽

The North ◽

Instrumental Texture

Studies were conducted in 2012 and 2013 to compare Evangeline to various sweetpotato (Ipomoea batatas) varieties (Bayou Belle, Beauregard, Bonita, Covington, NC05-198, and Orleans) for commercial production in North Carolina. In another study, microwaved and oven-baked ‘Evangeline’ and ‘Covington’ sweetpotato roots were subjected to analysis of chemical and physical properties [color, dry matter (DM), texture, and sugar] and to sensory evaluation for determining consumer acceptance. ‘NC05-198’ produced the highest no. 1 grade sweetpotato 600 bushels [bu (50 lb)] per acre and total marketable storage root yield was similar to ‘Bayou Belle’ and ‘Beauregard’ (841, 775, and 759 bu/acre, respectively). No. 1 and marketable root yields were similar between ‘Orleans’ and ‘Beauregard’. However, ‘Orleans’ produced more uniform roots than ‘Beauregard’, in which the latter had higher cull production. ‘Evangeline’ was comparable to no. 1 yield of ‘Bayou Belle’, ‘Orleans’, and ‘Covington’, which indicates the ability of this variety to produce acceptable yields in North Carolina conditions. ‘Covington’ had slightly higher DM than ‘Evangeline’, but instrumental texture analysis showed that these varieties did not differ significantly in firmness after cooking. However, microwaved roots were measurably firmer than oven-baked roots for both varieties. In this study, ‘Evangeline’ had higher levels of fructose and glucose, with similar levels of sucrose and maltose to ‘Covington’. Consumers (n = 100) indicated no difference between varieties in their “just about right” moisture level, texture, and flavor ratings, but showed a preference for Evangeline flesh color over Covington. Consumers in this study preferred oven-baked over microwaved sweetpotato (regardless of variety) and indicated that Evangeline is as acceptable as the standard variety Covington when grown in the North Carolina environment.

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