Formulations and quality characterization of low salt flat bread: Effects on functionality, rheological and sensory properties

Fayaz, Ufaq; Dar, Aamir Hussain; Kumar, Navneet; Junaid, Pir Mohammad; Shams, Rafeeya; Khan, Shafat Ahmad

doi:10.1016/j.afres.2021.100005

Cited by 11 publications

(6 citation statements)

References 28 publications

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“…The moisture percentage of the samples was between 30% and 35%, similar values to those reported by Fayaz et al. (2021). The formulation with the largest amount of byproduct flour presented the highest moisture; this is probably because this formulation, having less gluten and less possibility of expansion in the dough, presented a less spongy and more compact crumb, which allowed it to retain moisture during cooking.…”

Section: Resultssupporting

confidence: 89%

Stabilization and valorization of tomato byproduct: A case study for the bakery industry

Fernandez‐Pan,

Ibañez,

Virseda

et al. 2023

Journal of Food Science

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Worldwide, tomato production is estimated at 180 million tons per year, which generates a byproduct with highly variable characteristics and volumes. According to the principles of the circular economy, a semi‐industrial method for the integral use of the tomato byproduct as an ingredient in the bakery industry is proposed. Using two different dehydration processes (convection or freeze‐drying), a tomato byproduct formed by peels and seeds was stabilized and ground into flours that were used as ingredients in focaccia‐type flatbread elaboration through a wheat flour partial substitution trial (from 0% to 20% w/w). Based on the kinetics of convection drying and remaining lycopene content results, conditioning of the byproduct at 60°C was proposed. The higher the percentage of substitution, the greater the firmness of the flatbread. However, the cutting force was maximum with 15% replacement. The flatbreads with 5%–15% replacement were rated positively according to consumer acceptance studies. Substitution of up to 15% tomato byproduct is suggested for the formulation, as the higher the byproduct flour content, the lower the volume, the higher the firmness, and reddish‐brown tones. Realistically, for the industrial setting, this processing proposal reached the whole food chain, from field to fork.Practical ApplicationBased on the circular economy and considering the whole food chain, a case study is proposed to prove the usefulness of tomato byproduct flour implementation in bakery with consumers’ acceptance. Once the tomato byproduct was dehydrated by convection drying and ground, the flour was used to make focaccia‐type flatbread. Up to 15% of tomato byproduct flour addition was accepted by consumers. Considering the tons of tomato byproducts generated worldwide and the overall bakery possibilities, this case shows industrial steps toward sustainable food production practices.

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Section: Resultssupporting

confidence: 89%

Stabilization and valorization of tomato byproduct: A case study for the bakery industry

Fernandez‐Pan,

Ibañez,

Virseda

et al. 2023

Journal of Food Science

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“…The impact of KCl on the qualities of dough and bread was found to be comparable to NaCl (Chen et al, 2018). For instance, replacing 1% NaCl with KCl in flatbread had the highest mean overall acceptability and comparable texture as regular flatbread (Fayaz et al, 2021). Similarly, de Marco et al (2022) found that the replacement of NaCl with up to 50% KCl was possible and did not impose adverse impact on rheological properties of dough, qualities, and sensory acceptability of bread.…”

Section: Salt Substitutes and Human Healthmentioning

confidence: 91%

“…The impact of KCl on the qualities of dough and bread was found to be comparable to NaCl (Chen et al ., 2018). For instance, replacing 1% NaCl with KCl in flatbread had the highest mean overall acceptability and comparable texture as regular flatbread (Fayaz et al ., 2021). Similarly, de Marco et al .…”

Section: Salt Substitutesmentioning

confidence: 99%

The use of salt substitutes to replace sodium chloride in food products: a review

Tan

Easa

2022

Int J of Food Sci Tech

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Sodium chloride (NaCl) has a significant role in food's texture, shelf life, and flavour. The increasing consumption of foods with high amounts of NaCl leads to life-threatening pathologies. Salt reduction was a cost-effective strategy. Recent publications on sodium reductions were on fish products, seafoods, meat products, and Asian foods. However, there are no previous reviews on the application effects of salt substitutes (SS) on staple foods. This review article aimed to analyse current application of SS in food products, recent advancements to increase SS intake via food formulation, findings from published literature on various food products, and latest innovations to aid NaCl reduction approach. Approaches that are taken including NaCl reduction based on sensory acceptability of foods, replacing NaCl with low-sodium blends, and usage of flavour enhancers. The usage of cross-linking agents, hydrocolloids, and NaCl coating are innovations that reduce NaCl and maintain qualities of food products.

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“…EOs are not dangerous to mammals, according to the US Food and Drug Administration. According to studies, essential oils of clove and cinnamon have a higher potential for exhibiting significant antibacterial activity against extended-spectrum beta-lactamases, producing Klebsiella, pneumonia, and Escherichia coli isolates, This confirms that the oils are potent antibacterial agents [ 21 , 22 ]. A decrease in artificial food additives is being demanded by consumers due to concerns about the effects of these artificial chemical compounds on health.…”

Section: Introductionmentioning

confidence: 94%

Mycobiota contaminating some market cake samples with reference to their toxin and enzyme

Abdelhameed,

Khalifa

2024

BMC Microbiol

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Fungi can spoil the majority of baked products. Spoilage of cake during storage is commonly associated with fungi. Therefore, this study aimed to assess the quality of different types of cakes sold in the market. The most predominant fungal genera in the tested cake samples (14 samples) were Aspergillus spp., and Penicillium spp. On Potato Dextrose Agar (PDA), the medium fungal total count was 43.3 colonies /g. Aspergillus was the most dominant genus and was isolated from six samples of cake. Aspergillus was represented by 3 species namely, A. flavus, A. niger, and A. nidulans, represented by 13.32, 19.99, and 3.33 colonies /g respectively. On Malt Extract Agar (MEA) Medium, the fungal total count was 123.24 colonies / g. Aspergillus was the most dominant isolated genus from 11 samples of cake and was represented by 5 species, namely, A. flavus, A. niger, A. ochraceous, A. terreus, and A. versicolor (26. 65, 63.29, 3.33, 6.66, and 3.33 colonies / g , respectively). Twenty-four isolates (88.88 %) of the total tested twenty-seven filamentous fungi showed positive results for amylase production. Ten isolates (37.03%) of the total tested filamentous fungi showed positive results for lipase production, and finally eleven isolates (40.74 %) of the total fungal isolates showed positive results for protease production. Aflatoxins B1, B2, G1, G2, and ochratoxin A were not detected in fourteen collected samples of cake. In this study, clove oil was the best choice overpeppermint oil and olive oil for preventing mold development when natural agents were compared. It might be due to the presence of a varietyof bioactive chemical compounds in clove oil, whose major bioactive component is eugenol, which acts as an antifungal reagent. Therefore, freshly baked cake should be consumed within afew days to avoid individuals experiencing foodborne illnesses.

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Formulations and quality characterization of low salt flat bread: Effects on functionality, rheological and sensory properties

Cited by 11 publications

References 28 publications

Stabilization and valorization of tomato byproduct: A case study for the bakery industry

Stabilization and valorization of tomato byproduct: A case study for the bakery industry

The use of salt substitutes to replace sodium chloride in food products: a review

Mycobiota contaminating some market cake samples with reference to their toxin and enzyme

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