scholarly journals Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 737 ◽  
Author(s):  
Fatma Bouaziz ◽  
Amal Ben Abdeddayem ◽  
Mohamed Koubaa ◽  
Raoudha Ellouz Ghorbel ◽  
Semia Ellouz Chaabouni
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Sensory Analysis ◽  
Water Soluble ◽  
Wheat Bread ◽  
Dietary Fibers ◽  
Bread Making ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Date Seed

The aim of this work was to investigate the effect of date seed water-soluble polysaccharides (DSP) and hemicellulose (DSH) as dietary fiber sources in enhancing the wheat bread’s quality. DSP and DSH were extracted from the three date seed varieties Deglet Nour, Ghars Souf, and Allig. The extraction yields ranged from 3.8% to 6.14% and from 13.29% to 18.8%, for DSP and DSH, respectively. DSP and DSH showed interesting functional properties and were incorporated at 0.5% and 0.75% (w/w) in wheat flour with low bread-making quality (FLBM). The results showed that the addition of 0.75% DSH significantly improved the alveograph profile of the dough, and in a more efficient way than that of DSP. Furthermore, bread evaluation revealed that the addition of DSH considerably improved the volume (by 24.22%) and the texture profile of bread (decrease of the hardness and chewiness by 41.54% and 33.81%, respectively), compared to control bread (prepared with FLBM). A sensory analysis showed that the better overall acceptability was found for bread supplemented with DSH. Results in this work demonstrate that hemicellulose fraction extracted from date seeds (DSH) and added with a level of 0.75% to FLBM represents the component that improved bread quality the best.

scholarly journals Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour

2018 ◽  
Vol 75 (1) ◽  
pp. 82
Author(s):  
Adriana PĂUCEAN ◽  
Simona MAN ◽  
Sevastiţa MUSTE ◽  
Anamaria POP ◽  
Simona CHIȘ ◽  
...  
Keyword(s):  
Protein Content ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Ash Content ◽  
Wheat Bread ◽  
Mustard Seed ◽  
Bread Making ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Physico Chemical

The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was analyzed and compared to those of bread without mustard flour. The protein content of mustard flour bread increased with 5.03% as a result of mustard flour incorporation, coupled with an increase in ash content. Sensory evaluation results revealed that the sample containing 7% mustard flour scored highest in most of the attributes including overall acceptability. The study reveals that incorporation of 7% mustard flour gave desirable results in terms of phisyco-chemical and sensory caracteristics of mustard flour fortified bread.

Breadmaking Performance and Keeping Behavior of Cocoa-soluble Fiber-enriched Wheat Breads

2009 ◽  
Vol 15 (1) ◽  
pp. 79-87 ◽  
Author(s):  
C. Collar ◽  
C.M. Rosell ◽  
B. Muguerza ◽  
L. Moulay
Keyword(s):  
Specific Volume ◽  
Lower Percentage ◽  
Wheat Bread ◽  
Dietary Fibers ◽  
Soluble Fiber ◽  
Softening Effect ◽  
Overall Acceptability ◽  
Cocoa Shell ◽  
Visual Properties

The effects of increasing amounts (from 0 up to 8%) of soluble dietary fiber preparations from cocoa shell samples obtained at different pH, on fresh and stored wheat bread performance were investigated, and results were compared with those provided by addition of a `hidden' fiber inulin. Flour addition with dietary fibers from cocoa shell — natural (ACSF) and alkalinized treatment (BCSF) — significantly modify visual properties, specific volume, and sensory perception of breads thereof as well as textural profile and staling kinetics during storage of fiber-supplemented breads. At 6% of addition, an increase in specific volume with respect to control samples was achieved by breads with ACSF (+5%), whereas BCSFcontaining loaves showed reduced specific volume (-5%). None of the cocoa shell fiber-supplemented breads scored higher than control without fibers and/or inulin-enriched breads but were sensory acceptable at all dosages used except for those at 8% of addition in terms of overall acceptability and taste. ACSF-supplemented breads were as acceptable as the control breads concerning appearance and aroma when added up to 4%, had taste and overall acceptability up to 2%, and texture up to 8%. BCSF-enriched breads deserved the same scores as ACSF at the same/lower percentage of incorporation into doughs. On increased dosage of addition cocoa-soluble fibers provided an initial softening effect. Dietary fibers from cocoa shell added up to 6% can be used to design technologically feasible, sensory acceptable, and long-term stored innovative fiber-enriched wheat bread formulations.

Quality Evaluation of Functional Chicken Nuggets Incorporated with Ground Carrot and Mashed Sweet Potato

2011 ◽  
Vol 17 (3) ◽  
pp. 233-239 ◽  
Author(s):  
S.S. Bhosale ◽  
A.K. Biswas ◽  
J. Sahoo ◽  
M.K. Chatli ◽  
D.K. Sharma ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Nutritive Value ◽  
Meat Industry ◽  
Dietary Fibers ◽  
Chicken Nuggets ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Beneficial Effects ◽  
And Control ◽  
Β Carotene

This study was envisaged to evaluate the effect of ground raw carrot (0%, 5%, 10% and 15%) and mashed sweet potato (0%, 5%, 10% and 15%) as functional ingredients on the quality of chicken meat nuggets. The products were evaluated for physicochemical quality, proximate composition, nutritive value, sensory quality as well as color and texture profile analyses. Additions of either raw carrot or mashed sweet potato represent an improvement in the nutritional value and have some beneficial effects due to the presence of dietary fibers and β-carotene. They were also found to be effective in sustaining the desired cooking yield and emulsion stability. Treated samples showed lower (p > 0.05) protein, fat and ash contents but higher (p < 0.05) moisture content than control. There were differences among the nugget samples with respect to sensory qualities, and control samples as well as samples with 10% added carrot/sweet potato had higher overall acceptability scores. Hunter color values (L*, a* and b* values) were higher (p < 0.05) for both the formulated products, while their textural parameters were nearly unchanged. In conclusion, carrot and sweet potato at 10% added level have greater potential as good source of dietary fibers and β-carotene and may find their way in meat industry.

scholarly journals Hydrogen peroxide modification affects the structure and physicochemical properties of dietary fibers from white turnip (Brassica Rapa L.)

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Qi Gao ◽  
Xue-jie Zhou ◽  
Rui Ma ◽  
Han Lin ◽  
Jia-le Wu ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Brassica Rapa ◽  
Structural Changes ◽  
Pearson Correlation ◽  
Hydroxyl Groups ◽  
Dietary Fibers ◽  
Scanning Calorimetry ◽  
Structural And Functional Properties

AbstractTurnip (Brassica rapa L.) is widely consumed as a vegetable and traditional Chinese medicine with high dietary fiber content. Soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were obtained from white turnips, and the IDF was modified with alkaline hydrogen peroxide to obtain modified IDF (MIDF) and modified SDF (MSDF). The compositional, structural, and functional properties of the four samples were investigated. After modification, the modified dietary fibers (MDFs) showed smaller particle sizes and lower contents of pectin and polyphenol than those of unmodified dietary fibers (DFs) The results of scanning electron microscopy (SEM), Fourier transformed infrared (FT-IR) spectroscopy, X-ray diffraction (XRD) and differential scanning calorimetry (DSC) showed that compared to the DFs, the MDFs were smaller and had more exposed hydroxyl groups. Analysis of the microrheological behaviors showed that the MDFs had higher viscosity than that of the DFs, with a looser structure for the MSDF and a stable structure for the MIDF. Therefore, due to structural changes, the physical and functional properties of the MDFs were improved compared to those of the unmodified DFs. Pearson correlation analysis showed that the particle size was positively correlated with the pectin content. The water holding capacity (WHC), oil adsorption capacity (OAC) and water swelling capacity (WSC) showed positive correlations with each other. This work indicated that white turnip could be a potential new source of DFs, which presented desirable functional properties after modification.

Quality of wheat-cassava bread as affected by selected improvers

2015 ◽  
Vol 12 (1) ◽  
pp. 79-86
Author(s):  
Michael Ayodele Idowu ◽  
Kazeem Iroko ◽  
Abiodun Aderoju Adeola ◽  
Isaac Babatunde Oluwalana ◽  
Jerome Ayokunle Ayo ◽  
...  
Keyword(s):  
Specific Volume ◽  
Technical Problem ◽  
Wheat Bread ◽  
Composite Flour ◽  
Bread Making ◽  
Content Type ◽  
Overall Acceptability ◽  
Spring Yield ◽  
Composite Bread

Purpose – The purpose of this paper is to evaluate some common bread improvers (normally used for 100 per cent wheat bread) for their effect on the quality attributes of wheat-cassava (90:10) composite bread. Design/methodology/approach – Four commonly used bread improvers (ASA, ABT, EDC and PTB) in Nigeria were evaluated for their effect on the baking potential of wheat-cassava (90:10) composite flour. Bread samples were baked from wheat-cassava (90:10) composite flour, with and without bread improvers. Changes in dough height during fermentation, oven spring, yield and specific volume of bread samples were determined. Bread samples were also evaluated for their sensory and staling characteristics. Findings – Results showed that dough height during fermentation did not change significantly (p<0.05) and crumb colour, firmness, taste and aroma were unaffected by addition of bread improvers; but oven spring, yield, specific volume, bread shape, crust colour, texture and overall acceptability of bread were significantly different (p>0.05). All the bread improvers except ABT extended the shelf life of wheat-cassava (90:10) composite bread for a period of 24-48 hours. Practical implications – Bread improvers normally used for 100 per cent wheat bread could be used effectively for wheat-cassava (90:10) composite bread without an adverse effect on quality of bread. Originality/value – Bread makers need little or no additional training to handle wheat-cassava (90:10) composite flour for bread making process hence, Nigeria can sustain her policy of using wheat-cassava composite flour for baking without any serious technical problem.

scholarly journals Aloe vera based cookies as a functional food

2021 ◽  
Vol 56 (4) ◽  
pp. 293-298
Author(s):  
S Masood ◽  
Alim un Nisa ◽  
F Arif ◽  
M Ashraf ◽  
S Ashraf ◽  
...  
Keyword(s):  
Developing Countries ◽  
Functional Properties ◽  
Vulnerable Populations ◽  
Sensory Analysis ◽  
Proximate Composition ◽  
Functional Food ◽  
Aloe Vera ◽  
Overall Acceptability ◽  
Aloe Vera Gel

Cookies are one of the most widely consumed food products that are high in demand worldwide. Based on this fact, an attempt was made to develop the cookies by adding aloe vera gel due to its functional properties. The study was focused on the quality characterization of aloe vera-based cookies in terms of nutritional and sensory attributes. To find out the best formulation, the proximate composition and sensory analysis of biscuits containing 10%, 20% and 30% aloe vera gel were determined. For overall acceptability, cookies with 20% aloe vera gel were found best compared to the cookies containing 20% and 30% aloe vera gel. Aloe vera-based biscuits may also be helpful for most vulnerable populations in developing countries due to their functional properties. Bangladesh J. Sci. Ind. Res.56(4), 293-298, 2021

scholarly journals Antioxidant Activities, Functional Properties, and Application of a Novel Lepidium Sativum Polysaccharide Cake Formulation

2021 ◽  
Author(s):  
Sirine Ben Slima ◽  
Naourez Ktari ◽  
Imen Trabelsi ◽  
Aicha Chouikhi ◽  
Amina Hzami ◽  
...  
Keyword(s):  
Functional Properties ◽  
Antioxidant Activities ◽  
Control Sample ◽  
High Water ◽  
Water Soluble ◽  
Lepidium Sativum ◽  
Gravimetric Analysis ◽  
Texture Profile ◽  
Total Antioxidant ◽  
Soluble Polysaccharide

Abstract A novel heteropolysaccharide, named Cress Water Soluble Polysaccharide (CWSP) was purified from Lepidium sativum seeds. Antioxidant activities and functional properties were characterized thermally using thermal gravimetric analysis (TGA), and the differential scanning calorimeter (DSC) of CWSP were evaluated. The total antioxidant capacity and the metal chelating activities of CWSP at 3 mg/ml was equivalent to 116.34 µg acsorbic acid and 62.57%, respectively. CWSP were thermally stable and presented high water (WHC) and oil holding (OHC) capacities and good emulsion properties. CWSP was used for the production of cakes. The formulations samples were prepared with different levels of CWSP (0.1; 0.3 and 0.5%) and analyzed during 15 days of storage at room temperature. The obtained results indicated that the addition of CWSP had a significant effect on the texture profile, leading to the increase in all parameters in terms of hardness, springiness, cohesiveness, adhesiveness and chewiness. Moreover, the reformulation samples presented higher a* and lower L* and b* than control sample. The sensory evaluation showed that the formulation of cake with 0.3% of CWSP was the most acceptable. Therefore, CWSP proved to be a new alternative for improving the quality attributes and showed potent antioxidant activities on the shelf life during the storage of bakery foods.

scholarly journals EFFECTS OF DIETARY FIBER ON HUMAN HEALTH: A REVIEW

2020 ◽  
Vol 20 (1) ◽  
pp. 106-113 ◽  
Author(s):  
S Merenkova ◽  
O Zinina ◽  
M Stuart ◽  
E Okuskhanova ◽  
N Androsova
Keyword(s):  
Human Health ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Physiological Effect ◽  
Review Literature ◽  
Physiological Effects ◽  
Dietary Fibers ◽  
Consensus Definition ◽  
Nutrition Research ◽  
Structural And Functional Properties

The aim of this article is to review literature data on the terminology, classification and physiological effects of dietary fibers. Results. The scientific studies on the terminology, classification and characteristics of various types of dietary fiber are presented, the sources of dietary fiber and their positive physiological effects are described. Nowadays no consensus definition has been given to the concept of dietary fibers. The authors point to dietary fibers being related to chemical compounds defined by structure, or functional properties, and/or a combination of both structural and functional properties. The authors noted one commonality in these definitions: each mentioned positive physiological effects. The modern classification system for dietary fibers is wide and diverse and can be based on origin, structure of polymers, solubility, ion exchange, sorption or physiological effect. Many studies have shown that dietary fibers can promote human health and help prevent specific chronic diseases that increase mortality and reduce life expectancy. Numerous healthful effects of the dietary fibers have been documented. These include curative and preventive effects for diseases such as obesity, certain types of cancers, cardiovascular diseases, diabetes, and constipation. Conclusion. Fibers are considered before other nutrients to ensure a healthy nutrition. Research continues to contribute new data on the effect of dietary fiber on the human body.

scholarly journals The effects of cassava variety, fertilizer type and dosage on physical and sensory characteristics of cassava-wheat composite bread

2020 ◽  
Vol 12 (1) ◽  
pp. 27-36
Author(s):  
Semiu Abolore Rasaq ◽  
Taofiq Akinyemi Shittu ◽  
Gbemisola Jamiu Fadimu ◽  
Adebayo Abass ◽  
Olajumoke Omoniyi
Keyword(s):  
Sensory Characteristics ◽  
Bread Quality ◽  
Interactive Effects ◽  
Wheat Bread ◽  
Bread Making ◽  
Independent Variables ◽  
Overall Acceptability ◽  
Main Effect ◽  
Composite Bread ◽  
Cassava Varieties

Substitution of wheat flour with high quality cassava flour (HQCF) in bread making is economically important in Nigeria as wheat is mainly imported. Different treatments are applied to cassava used for HQCF production and the effects of such a treatment on cassava-wheat bread quality is scarce in literature. This study was conducted to study the effects of cassava varieties (TME 419, TMS 30572), fertilizer type ((NPK 15-15-15, 20-10-10, 12-12-17) and dosage (150, 300 kg/ha) on physical and sensory characteristics of cassava-wheat composite bread according to General Linear Model (GLM) analysis. According to the results, the independent variables had varying effects on the composite bread quality. While the main effect of fertilizer type was significant for oven spring and crumb moisture content, the interactive effects of fertilizer type and dosage significantly influenced crumb texture and taste. In spite of the significant differences in certain physical and sensory attributes, the overall acceptability of bread samples did not differ significantly. HQCF from cassava variety TMS 30572 showed the best performance in making composite cassava-wheat bread in terms of physical and sensory properties.

scholarly journals Boletus Edulis Mushroom Flour-Based Wheat Bread as Innovative Fortified Bakery Product

2019 ◽  
Vol 76 (1) ◽  
pp. 52
Author(s):  
Romina Alina VLAIC ◽  
Crina Carmen MUREȘAN ◽  
Sevastiţa MUSTE ◽  
Vlad MUREȘAN ◽  
Anamaria POP
Keyword(s):  
Antioxidant Activity ◽  
Sensory Analysis ◽  
Nutritional Value ◽  
Positive Impact ◽  
New Products ◽  
Wheat Bread ◽  
Nutritional Properties ◽  
Active Compounds ◽  
Bakery Product ◽  
Texture Profile

Mushroom powder was added to bread in different proportions, namely: 3%, 6% and 9%, in order to improve the nutritional properties of bread. Thus, the new products, had increased contents of protein from 6.60% to 7.79% and fat from 0.78% to 1.43%. Moreover, the content of polyphenols also increased from 39.88 to 84.46 mg GAE/100 g, and the antioxidant activity increased from 16.81% to 27.91%. According to the sensory analysis, performed by means of the hedonic test, the most appreciated bread was that fortified with 6% of mushroom powder. In terms of texture profile, the sample with 6% of mushroom powder recorded the best results. Nowadays, this product has a positive impact on the consumers, who take a growing interest in functional products, that are rich in active compounds. Bread enriched with more than 3 % mushroom powder is a product with high nutritional value.

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