Evaluation of Lepidium sativum seed and guar gum to improve dough rheology and quality parameters in composite rice–wheat bread

Sahraiyan, B; Naghipour, Fariba; Karimi, Meghdad; Davoodi, Mehdi

doi:10.1016/j.foodhyd.2012.08.013

Cited by 41 publications

(49 citation statements)

References 20 publications

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“…() and Sahraiyan et al . () also reported similar results of volume improvement after addition of hydrocolloids in the bread formulation. In addition many other scientific studies have also reported similar results of volume improvement after addition of hydrocolloids in the bread formulation (Guarda et al ; Kim et al ; Sabanis and Tzia ; Das et al ; Sahraiyan et al ).…”

Section: Resultssupporting

confidence: 59%

Effect of Basil Seed Gum on Physico-Chemical and Rheological Properties of Bread

Israr

Rakha

Rashid

et al. 2016

Journal of Food Processing and Preservation

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Current study was performed to evaluate the effect of basil seed gum on physicochemical, sensorial, and rheological parameters of bread. Purposely, gum was extracted from basil seeds followed by its addition in bread in different proportions (0, 0.5, 1.0, 1.5, 2.0, and 2.5%). With basil seed gum addition, a significant impact on physical properties such as weight loss of bread (went down from 20.43 to 9.97g), volume (increased from 797.3 to 996.6 cm3), specific volume (increased from 3.47 to 4.15 cm3 g−1) and width/height ratio of central slice (increased from 0.67 to 0.94) was observed. Scanning electron micrographs depicted pore size decrease with the addition of basil seed gum and minimum pore size was observed for bread containing 2% gum. Sensory evaluation results favored bread with 2% basil seed gum. Conclusively, basil seed gum can effectively be used to improve the nutritional, physicochemical and sensory profile of bread. Practical Implications This article involves the extraction of basil seed gum followed by the evaluation of properties imparted by it (basil seed gum) in the bread. The use of additives in baking industry is a common practice and has numerous beneficial effects on storage stability, rheological characteristics as well as shelf life of bread. Hydrocolloids from the pericarp of basil seeds have excellent hydrophilic and rheological properties. The bread samples containing gum can exhibit smooth surface with less cavities. Moreover, heat stable or weak thermo‐irreversible nature of basil seed gum makes it suitable for food products that need processing at higher temperatures. Scanning electron micrographs of bread samples also represent that the addition of basil seed gum can significantly improve the microstructure and porosity of bread.

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Section: Resultssupporting

confidence: 59%

Effect of Basil Seed Gum on Physico-Chemical and Rheological Properties of Bread

Israr

Rakha

Rashid

et al. 2016

Journal of Food Processing and Preservation

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“…Sahraiyan et al have evaluated the efect of hydrocolloid of GCS and guar gum in improving dough rheology and quality parameters in composite rice-wheat bread [39]. It was reported that the rheological properties of GCS and guar gum seeds improved the quality of ricewheat bread [40].…”

Section: Improvement Of Dough Rheology and Quality Parameters In Ricementioning

confidence: 99%

The Potential of Garden Cress (Lepidium sativum L.) Seeds for Development of Functional Foods

Singh¹,

Paswan²

2017

Advances in Seed Biology

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Garden cress (Lepidium sativum L.) belonging to Cruciferae family is widely grown in India, Europe, and United States. It has been used as an important medicinal plant since the Vedic era. Its seed, oil, and powder contain signiicant amount of protein, fat, minerals, ibers, and phytochemicals, which are incorporated in many functional beverages and foods. A number of clinical trials have been conducted on rats that also support the eicacy of garden cress seeds (GCSs). The seed of garden cress was used in the fortiication of diferent food items but due to the lack of their physicochemical properties and medicinal value, the exploration of the potential of garden cress seed was limited. In the present review, we discuss the proximate chemical composition, physicochemical, medicinal properties, and the food product development with garden cress seed. The functional properties of garden cress seed stimulate us to review its diferent valuable properties and the fortiied products developed by incorporating garden cress seeds.

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“…The L. perfoliatum and L. sativum seeds contain a large amount of gum with high-molecular weight and mucilaginous substances, which diffuses out when soaked in water. They are widely employed for the treatment of many diseases and also can be used as a potential thickening and stabilizing agent in the food industry (Koocheki et al 2009;Amin 2005;Koocheki et al 2013;Behrouzian et al 2014a, b;Karazhiyan et al 2009;Sahraiyan et al 2013;Karazhiyan et al 2011;Naji et al 2012). Finally, studies on compounds of plant hydrocolloids have brought numerous applications in food and pharmaceutical industries and it will be followed by economic benefits.…”

Section: Introductionmentioning

confidence: 99%

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM)

et al. 2017

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In this study, effect of Qodume shahri (Lepidium perfoliatum) and cress (Lepidium sativum) on rheological properties of ice cream were investigated. The gums were added to the ice cream formulation and different quality attributes including pH, acidity, melting characteristics, viscosity, overrun, texture analysis and sensory evaluation were determined. Results showed that ice cream formulations containing both the gums had improved overrun, melting rate, first dripping time, viscosity, hardness and adhesiveness. The gum concentrations beyond 0.2% level led to a negative effect on gumminess and chewiness of ice cream. Both the gums addition to improved quality attributes and textural properties of ice cream.

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Evaluation of Lepidium sativum seed and guar gum to improve dough rheology and quality parameters in composite rice–wheat bread

Cited by 41 publications

References 20 publications

Effect of Basil Seed Gum on Physico-Chemical and Rheological Properties of Bread

Effect of Basil Seed Gum on Physico-Chemical and Rheological Properties of Bread

The Potential of Garden Cress (Lepidium sativum L.) Seeds for Development of Functional Foods

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM)

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