The effect of seaweed composite flour on the textural properties of dough and bread

Mamat, Hasmadi; Matanjun, Patricia; Ibrahim, Salwa; Amin, Siti Faridah Md.; Hamid, Mansoor Abdul; Rameli, Ainnur Syafiqa

doi:10.1007/s10811-013-0082-8

Cited by 97 publications

(45 citation statements)

References 16 publications

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“…Biscuits with 10% LRF were found to be similar results as the control sample in terms of texture, color, and overall acceptability (Table 9). Fats help in lubricating and softening the dough structure because of restricting interaction of dough components that impart desirable textural properties (Hasmadi et al, 2014). Fat replacement at the level of 15% LRF was not significantly (P ≤ 0.05) different from the control biscuits in terms of appearance, taste, texture, and overall acceptability.…”

Section: Sensory Analysismentioning

confidence: 91%

Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties

Saeed

Tayyaba

Ali

et al. 2020

CyTA - Journal of Food

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In the present study, an effort was made to incorporate lotus (Nelumbo nucifera) as a fat mimetic for the development of functional biscuits. Functional properties, dough rheology, pasting profile, the microstructure of dough, antioxidant activities, physical, nutritional and sensorial properties of the samples were investigated. The addition of lotus root flour (LRF) resulted in a significant increase (P ≤ 0.05) in water absorption (57.51-72.40%) and dough stability time (7.38-13.10 min), while breakdown (802-554cP) and, setback viscosities (1154-900cP) decreased. Gluten content also decreased with the increased concentration of LRF, hence suggested weaker gluten network, which was further confirmed by scanning electron microscopic images (SEMIs) of biscuits dough. The total phenolic content (17.73-131.37 mg/mL and 14.43-94.67 mg/mL), DPPH radical scavenging activity-IC 50 (477.10 − 153.32 mg/mL and 500.41-94.32 mg/mL), and ferric reducing antioxidant power-IC 50 (348.21-53.62 mg/mL and 350.31-36.32 mg/mL) increased upon increasing the content of LRF in wheat flour and biscuits samples. Nutritional data revealed that protein (11.20-13.40%), ash (0.53-2.86%), and the crude fiber content (0.21-15.60%) of biscuits increased, and calories reduced (497-375kcal/100 gm). Therefore, this study explores the potential of using LRF as a fat mimetic in biscuits with the application on a commercial scale to enhance antioxidant, physical, nutritional, and sensory attributes.

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Section: Sensory Analysismentioning

confidence: 91%

Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties

Saeed

Tayyaba

Ali

et al. 2020

CyTA - Journal of Food

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“…In the case of brown algae, Różyło et al [199] showed that they should use levels up to 4% in the manufacture of gluten-free bread. The incorporation of red seaweed Kappaphycus alvarezii powder in bread at doses up to 8% could replace wheat flour without modify the quality of the final product, avoiding changes in color and the textural parameters of the dough [184].…”

Section: Ros Antioxmentioning

confidence: 99%

Seaweeds as a Functional Ingredient for a Healthy Diet

Lorenzo²,

et al. 2020

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Seaweeds have been used since ancient times as food, mainly by Asian countries, while in Western countries, their main application has been as gelling agents and colloids for the food, pharmaceuticals, and the cosmetic industry. Seaweeds are a good source of nutrients such as proteins, vitamins, minerals, and dietary fiber. Polyphenols, polysaccharides, and sterols, as well as other bioactive molecules, are mainly responsible for the healthy properties associated with seaweed. Antioxidant, anti-inflammatory, anti-cancer, and anti-diabetic properties are attributed to these compounds. If seaweeds are compared to terrestrial plants, they have a higher proportion of essential fatty acids as eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids. In addition, there are several secondary metabolites that are synthesized by algae such as terpenoids, oxylipins, phlorotannins, volatile hydrocarbons, and products of mixed biogenetic origin. Therefore, algae can be considered as a natural source of great interest, since they contain compounds with numerous biological activities and can be used as a functional ingredient in many technological applications to obtain functional foods.

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“…Edible seaweeds or marine macro algae are one of the richest sources of valuable compounds, which are traditionally consumed by humans as food [16]. In the baking industry, hydrocolloids are of increasing importance as bread making improvers, where their use aims to improve dough handling properties, increase the quality of fresh bread, and extend the shelf life of stored bread [17]. Seaweed polysaccharides are a potential source of soluble dietary fibers.…”

Section: Introductionmentioning

confidence: 99%

“…It was concluded that the addition of 0.5% M. myagroides to breads has a good influence on improving the shelf-life and the overall quality of the products. Mamat et al [17] find out that dried red seaweed species (Kappaphycus alvarezii) at amount 2-8% influenced dough and bread textural properties.…”

Section: Introductionmentioning

confidence: 99%

Effect of Spirulina platensis on the crumb firming of wheat bread during storage

Zlateva¹,

Chochkov²

2019

Ukr. food j.

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Introduction. The effect of Spirulina platensis on the crumb firmness during storage (96 h) of wheat bread was studied by measuring the deformation properties (total, plastic and elastic deformation). Materials and methods. Bread is obtained from wheat flour with the addition of Spirulina platensis (powder) in the amount of 2 or 4% by the weight of flour. The deformation properties of the bread crumb were studied 3, 24, 48, 72 and 96 hours after the baking. The deformation characteristics of the bread crumb are measured using automatic penetrometer, by immersion of a body with a certain mass for a certain time. Results and discussion. The highest penetration, and therefore the greatest softness of the bread crumb is found in the bread with the addition of Spirulina platensis in the amount of 4% by weight of flour. In the both algae samples, the rate of firming of the crumb is slower and after 96 hours of storage the total deformation of the crumb decreases 2.75 times, while that of control sample decreases 3.6 times. Bread samples containing Spirulina platensis have a higher plasticity of the crumb during the whole period of storage (96 hours). Algae addition in the amounts of 2% and 4% by weight of the flour leads to an improvement in the plastic properties of the bread crumb and to their retention for a longer time than in the control sample. During storage in the control sample elasticity of the bread crumb gradually decreases and at the last measurement (96 hours after baking) it is 3.54 times lower compared to the first measurement-3 h after baking. The elasticity of the bread crumb is affected by the addition of Spirulina platensis. Bread samples, which recipe includes 4% Spirulina platensis have a higher elasticity of the crumb throughout the storage period. Conclusions. Crumb firmness decreased with the incorporation of Spirulina platensis powder. The addition of Spirulina platensis in the amount of 4% determines the greatest softness of the bread crumb.

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The effect of seaweed composite flour on the textural properties of dough and bread

Cited by 97 publications

References 16 publications

Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties

Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties

Seaweeds as a Functional Ingredient for a Healthy Diet

Effect of Spirulina platensis on the crumb firming of wheat bread during storage

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