Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology

Pourfarzad, Amir; Khodaparast, Mohammad Hossein Haddad; Karimi, Mehdi; Mortazavi, Seyed Ali

doi:10.1007/s13197-012-0778-9

Cited by 11 publications

(7 citation statements)

References 33 publications

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“…In fact, color is an essential attribute of bread, contributing to consumer preference (Pourfarzad et al 2014). Digital image analysis was used to characterize crust and crumb structure and compare the breads (Table 4).…”

Section: Image Propertiesmentioning

confidence: 99%

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

et al. 2015

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The aim of this work was to study the effects of a novel sourdough system prepared by wheat flour supplemented by combination of pulverized date seed, Lactobacillus plantarum, and/or Lactobacillus brevis as well as Saccharomyces cerevisiae on the sourdough characteristics, quality, sensory, texture, shelf life and image properties of Barbari flat bread. The highest sourdough acidity and bread specific volume was obtained with co-culture of Lb. plantarum + Lb. brevis + S. cerevisiae. The results suggest that fermentation is a potential bioprocessing technology for improving sensory aspects of bread supplemented with pulverized date seed, as a dietary fiber resource. Texture analysis of bread samples during 7 days of storage indicated that the presence of pulverized date seed in sourdough was able to diminish bread staling. The interaction of baker's yeast and lactic acid bacteria (LAB) has led to increase the particle average size of bread crumb and decrease the area fraction than the LAB samples. It was observed that all treatments of sourdough Barbari breads had higher cell wall thickness than the control Barbari bread. Avrami non-linear regression equation was chosen as useful mathematical model to properly study bread hardening kinetics. In addition, principal component analysis (PCA) allowed discriminating among sourdough and bread specialties. Partial least squares regression (PLSR) models were applied to determine the relationships between sensory and instrumental data.Keywords Barbari bread . Date seed . Sourdough . Staling . Multivariate analysis Practical applicationDate seeds considered a waste product of many date processing plants producing pitted dates, date syrup and date confectionery. The presence of large quantities of fiber and substantial amount of tannins, resistant starch, anabolic agents as well as selenium in date seeds are being recently approved by several investigators, suggest that may have health benefit and it is possible to be evaluated as an excellent source of functional foods components. Fermentation with well-characterized starter cultures-baker's yeast and/or lactic acid bacteria-is a potential means to improve the palatability and processability of fibers and wholemeal flours. Furthermore, fiber fermentation could assist in microflora management and improve the microbiological safety of fiber. The results suggest that fermentation is a potential bioprocessing technology for improving sensory aspects of bread supplemented with pulverized date seed, as a dietary fiber resource.Research Highlights • A novel sourdough system for dough and Barbari flat bread production was developed.• The date seed was used as a dietary fiber source in flat bread.• Principal components analysis (PCA) was used to investigate the sourdough and bread specialties.• Partial least squares regression (PLSR) models were applied to determine the relationships between sensory and instrumental data.

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Section: Image Propertiesmentioning

confidence: 99%

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

et al. 2015

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“…Emulsifiers are a wide class of additives that are employed in the food industry to improve the quality and prolong the shelf life of products [Pourfarzad et al, , 2014[Pourfarzad et al, , 2019Pourfarzad & Habibi-Najafi, 2012]. They allow two different phases to combine and form a semi-homogenous and stable mixture that can last for a long time.…”

Section: Introductionmentioning

confidence: 99%

Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach

Pourfarzad

Kisomi

2020

Pol. J. Food Nutr. Sci.

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“…Among the chemical properties, acidity has the highest significant correlations with other characteristics. The results show that the sensory and texture analysis Thus, it has significant potential for optimizing and improving product quality, shelf life, and sensory characteristics [51].…”

Section: Correlation Analysismentioning

confidence: 95%

Effect of xanthan, guar and tragacanth on quality and shelf life of hazelnut sauce: study with generalized regression, PCA and PLSR techniques

Pourfarzad

Derakhshan

2021

Food Measure

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Nut sauce can be used as a functional food substitute for mayonnaise. This study is thus aimed to investigate the effects of xanthan, guar and tragacanth hydrocolloids on the physicochemical properties and sensory characteristics of hazelnut sauce. For this purpose, various contents of the mentioned compounds (0, 0.25. 0.5, 0.75 and 1 g/100 g) were employed in the hazelnut sauce formulation. The moisture content, pH, acidity, viscosity, texture parameters, sensory specifications, and stability of the samples were evaluated during 90 days of storage. The results indicated a significant decline in the acidity of the samples upon increasing the hydrocolloid level. The moisture content (47.46-53.93 g/100 g), hardness (0.32-4.07 N), adhesiveness (0.1-2.14 N.s), and viscosity (0.0007-7.554 Pa.s) of the samples were also significantly increased by the addition of hydrocolloids. Among hydrocolloid-containing samples, the highest and the lowest stability were observed in the samples treated with xanthan (93.41%) and guar (93.13%). The sensory analysis indicated that the incorporation of the hydrocolloids significantly enhanced all the sensory aspects of the hazelnut sauce compared to the control. Pearson's correlation and principal component analysis (PCA) provided a better understanding of the relationships between underlying features. The partial least squares regression (PLSR) models were applied to find the relationships between instrumental and sensory descriptive data.

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Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology

Cited by 11 publications

References 33 publications

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach

Effect of xanthan, guar and tragacanth on quality and shelf life of hazelnut sauce: study with generalized regression, PCA and PLSR techniques

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