Physicochemical and nutritional properties of reduced-caloric density high-fibre breads

Angioloni, Alessandro; Collar, Concha

doi:10.1016/j.lwt.2010.09.008

Cited by 112 publications

(91 citation statements)

References 32 publications

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“…Colour characteristics of ingredients, mainly lightness, play an important role in bakery products, strongly influencing consumer acceptability (Angioloni and Collar 2011). It is also important for the identification of product's quality, flavour expectation and commercial value.…”

Section: Instrumental Colour Evaluation Of Biscuitsmentioning

confidence: 99%

Developing consumer acceptable biscuits enriched with Psyllium fibre

Fradinho

Nunes²,

Raymundo

2014

J Food Sci Technol

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Consumer's demand for functional food is a trend of the last decades. Nowadays, the attention is focused on the development of products with health claims on the label, which can result in value-added products for the producers companies. Cookies are popular staple foods in the human diet in many countries and are generally well accepted by consumers due to their sensory attributes, long shelf life and convenience. The incorporation of solid components on the biscuit dough, such as dietary fibre, could have serious implications on its structure and perceived texture which explains the technological limitations for the fibre incorporation. The aim of this work is to develop an enriched functional biscuit with Psyllium fibre and understand the impact of the new ingredient on physicochemical and sensorial properties of the dough and biscuits. The optimum biscuit's formulation was determined using the response surface methodology (RSM). Effects of wheat flour (48-52 %) and Psyllium (3-9 %) contents on the dimensional features (spread ratio, expansion factor), water activity, colour parameters (L*, a*, b*), texture characteristics (firmness, adhesiveness, cohesiveness, springiness) and sensory properties (colour, flavour, texture, overall acceptability) of dough and biscuits were investigated. The most representative parameters evaluated were used to develop biscuits with similar features to commercial references. An optimum formulation was obtained by incorporating 6 % Psyllium and 50 % flour. This biscuit has the enough amount of Psyllium soluble fibre recommended by Food and Drug Administration (FDA) to prevent the risk of coronary heart disease and to bear a health claim on the label.

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Section: Instrumental Colour Evaluation Of Biscuitsmentioning

confidence: 99%

Developing consumer acceptable biscuits enriched with Psyllium fibre

Fradinho

Nunes²,

Raymundo

2014

J Food Sci Technol

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“…There are some reports about the effect of these soluble components on gelatinization (Jung et al, 2011., Funami et al, 2008., Sripattra and Manop, 2007Rawiwan and Manop, 2009) and retrogradation (Sripattra and Manop, 2007;Rawiwan and Manop, 2009;Angioloni and Collar, 2011) properties of starch. However, the main fibers in which nutritionists and health scientists are interested in cellulose, hemicellulose and lignin (Kelsay, 1978).…”

Section: Effects Of Cellulose Lignin and Hemicellulose On The Retrogmentioning

confidence: 99%

Effects of Cellulose, Lignin and Hemicellulose on the Retrogradation of Rice Starch

Xia

Liu

et al. 2014

FSTR

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Effects of cellulose, lignin and hemicellulose on the retrogradation of rice starch were investigated by RVA, Texture profile analysis, FTIR, XRD and SEM. Results showed that those three elements all delayed the retrogradation of rice starch. Among them, the best effect was hemicellulose, cellulose second, and lignin was the worst. RVA expressed that the addition group had lower but more stable pasting temperature and setback. Texture profile analysis demonstrated that the addition group had a lower hardness but higher adhesiveness. XRD analysis indicated that the addition group had no change in crystalline structure but had a lower degree of crystallinity being compared with the control group. FTIR revealed that addition of them had an interaction with starch by hydrogenbond and a lower absorbance ratio (A 1047 /A 1022 ). SEM confirmed that cellulose, lignin and hemicellulose will associate with starch, through reducing the chances of starch chains combining with themselves so as to retard staling.

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“…Recent studies (Lavelli et al, 2014;Pasqualone et al, 2014) reported that the use of grape pomace as a source of dietary fiber in various foods showed an increase in dietary fiber content in the developed products. Fiber is an important ingredient associated with prolonged gastric emptying, and slower transit time through the small intestine, modifying the trend and the extent of starch digestion (Angioloni and Collar 2011).…”

Section: Introductionmentioning

confidence: 99%

Effects of Grape Peels Addition on Mixing, Pasting and Fermentation Characteristics of Dough from 480 Wheat Flour Type

Mironeasa¹,

Zaharia²,

Codină³

et al. 2018

BUASVMCN-FST

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In this study, white grape peels were incorporated in wheat flour at levels of 3, 5, 7 and 9% (w/w), with different particle sizes (large, L > 500 mm, medium, 200 mm > M < 500 mm and small fractions, S < 200 mm). The effects of the addition of grape peels flour (GPF) to wheat flour on the viscoelastic properties of dough and both mixing and proofing behaviour is presented. By GPF addition an increase of water absorption and a decrease of dough stability were recorded, whereas dough development time is remarkable influenced by the particle sizes. Alpha-amylase activity and gelatinization temperature increases by the increased of GPF addition level. The presence of GPF at different levels and particle sizes in dough affected fermentation behaviour of dough with GPF. The whole study shown that grape peels can be used as ingredients in breadmaking in order to improve bread quality.

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Physicochemical and nutritional properties of reduced-caloric density high-fibre breads

Cited by 112 publications

References 32 publications

Developing consumer acceptable biscuits enriched with Psyllium fibre

Developing consumer acceptable biscuits enriched with Psyllium fibre

Effects of Cellulose, Lignin and Hemicellulose on the Retrogradation of Rice Starch

Effects of Grape Peels Addition on Mixing, Pasting and Fermentation Characteristics of Dough from 480 Wheat Flour Type

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