Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread

Santos, Fernanda G.; Aguiar, Etiene Valéria de; Centeno, Ana Carolina Ladeia Solera; Rosell, Cristina M.; Capriles, Vanessa Dias

doi:10.1016/j.lwt.2020.110025

Cited by 39 publications

(24 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The highest P-levels added to the GFB17.14P sample presented the highest number of cells with a rounded top. This was due to the increase in the dough consistency and strengthening of the boundaries of the expanding cells, since during heating, the characteristics of the system’s starch-hydrocolloid network intensified gas retention and improved the structural characteristics of GFB, as previously explained [ 20 , 21 ], effects similar to those on the WB samples.…”

Section: Resultsmentioning

confidence: 61%

“…In addition to the health benefits, psyllium (P) presents water-binding, gelling, and structure-building properties that can increase the dough viscosity, strengthen the boundaries of the expanding cells, increase gas retention during baking, and improve the volume, in addition to reducing the loss of crumb moisture, softness, cohesiveness, and springiness during storage, thus improving the structure, texture, appearance, acceptance, and shelf life of the GFB [ 17 , 18 , 19 , 20 , 21 ], along with fiber enrichment, which decreases the glycemic index [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread

Fratelli

Santos

Muniz

et al. 2021

Foods

View full text Add to dashboard Cite

Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free bread and wheat bread in terms of performance. The effect of time on crumb moisture and firmness, microbial safety, and sensory acceptability using a 10-cm scale was assessed at 0, 24, 48, and 72 h postproduction. Crumb firming was observed during the storage time, especially for the control gluten-free bread, which had a crumb firmness 8-fold higher than that of the wheat bread. Psyllium addition decreased the crumb firmness values by 65–75% compared to those of the control gluten-free bread during 72 h of storage. The longest delay in bread staling was observed with a 17.14% psyllium addition. The psyllium-enriched gluten-free bread was well accepted during 72 h of storage, and the acceptability scores for aroma, texture, and flavor ranged from 6.8 to 8.3, which resembled those of wheat bread. The results showed that the addition of 17.14% psyllium to the formulation improved the structure, appearance, texture, and acceptability of gluten-free bread and delayed bread staling, resembling physical and sensory properties of wheat bread samples during 72 h of storage. Therefore, according to the obtained results, this approach seems to be promising to overcome some of the limitations of gluten-free breadmaking.

show abstract

Section: Resultsmentioning

confidence: 61%

Section: Introductionmentioning

confidence: 99%

Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread

Fratelli

Santos

Muniz

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…In addition to flours deriving from legumes and pseudo-cereals, whose importance in the GF sector is mainly related to the nutritional and functional properties, other flours gained the attention of the producers as texture improvers. Psyllium flour is reported as one of the most important ingredients already used in commercial GF bread due to its structuring properties [ 9 , 17 ]. Other seeds (or derived flours) such as chia and flaxseed have been proposed thanks to their water-binding capacity and production of mucilage [ 18 ], which favor the workability and cohesiveness of the GF doughs, and the hydration and softness of the GF breads.…”

Section: Introductionmentioning

confidence: 99%

Design of a “Clean-Label” Gluten-Free Bread to Meet Consumers Demand

Montemurro

Pontonio

Rizzello

2021

Foods

View full text Add to dashboard Cite

The market of gluten-free (GF) products has been steadily increasing in last few years. Due to the technological importance of gluten, the GF food production is still a challenge for the industry. Indeed, large quantities of fat, sugars, structuring agents, and flavor enhancers are added to GF formulations to make textural and sensorial characteristics comparable to conventional products, leading to nutritional and caloric intake imbalances. The formulation of the novel “clean-label” GF bread included a commonly used mixture of maize and rice flour (ratio 1:1) fortified with selected protein-rich flours. Naturally hydrocolloids-containing flours (psyllium, flaxseed, chia) were included in the bread formulation as structuring agents. A type-II sourdough was obtained by using a selected Weissella cibaria P9 and a GF sucrose-containing flour as substrate for fermentation to promote the exo-polysaccharides synthesis by the starter lactic acid bacterium. A two-step protocol for bread-making was set-up: first, the GF sourdough was fermented (24 h at 30 °C); then, it was mixed with the other ingredients (30% of the final dough) and leavened with baker’s yeast before baking. Overall, the novel GF bread was characterized by good textural properties, high protein content (8.9% of dry matter) and in vitro protein digestibility (76.9%), low sugar (1.0% of dry matter) and fat (3.1% of dry matter) content, and an in vitro predicted glycemic index of 85.

show abstract

“…Psyllium is a plant with a high content of soluble fiber (found in the bark of the seeds of Plantago ovata) that has several proven functional benefits such as reducing LDL cholesterol, controlling blood glucose, laxative, slows the time of gastric emptying and have been studied by many researchers. It has been successfully added in food products, mainly as a source of hydrocolloid in gluten-free formulations, but the addition of psyllium in plant products is scarce (Belorio, Marcondes, & Gómez, 2020;Franco et al, 2020;Fratelli, Muniz, Santos, & Capriles, 2018;Peressini, Cavarape, Brennan, Gao, & Brennan, 2020;Santos, Aguiar, Centeno, Rosell, & Capriles, 2020). According to Fradinho, Soares, Niccolai, Sousa, & Raymundo (2020) psyllium when added in food increases the fiber content and reduces the glycemic index.…”

Section: Introductionmentioning

confidence: 99%

Effect of the addition of psyllium (plantago ovata forsk) on the physicochemical characteristics of frozen banana pulp during storage

Franco¹,

Chávez²,

Lima³

et al. 2021

RSD

View full text Add to dashboard Cite

Psyllium is a soluble fiber that has aroused the interest of several researchers for presenting proven functional benefits such as reducing LDL cholesterol, controlling blood glucose, delaying gastric emptying time among others. This study aimed to elaborate a banana pulp added psyllium and verify the effect on the physicochemical parameters (pH, total titratable acidity, color and rheology) during 90 days of storage under different temperatures (- 8 °C and – 18 °C). The results showed that the addition of 3% psyllium altered some parameters: the pH did not present a significant difference at time 0, but at times 30 and 60 it showed a difference and at the end of storage it did not show any difference, the ATT did not change at time 0 , but from time 30 it showed a significant decrease until the end of the storage period, the psyllium having a darker color than the banana reduced the luminosity (L *), it was verified that the addition of psyllium increased the apparent viscosity of the pulp. Psyllium has the potential to be used in banana pulp, since the changes in pH and TTA did not affect the quality of the product and meet the recommended by the current quality and identity standard for banana pulp, being a viable product with functional properties that can receive health claims.

show abstract

Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread

Cited by 39 publications

References 26 publications

Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread

Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread

Design of a “Clean-Label” Gluten-Free Bread to Meet Consumers Demand

Effect of the addition of psyllium (plantago ovata forsk) on the physicochemical characteristics of frozen banana pulp during storage

Contact Info

Product

Resources

About