Effect of frozen storage and hydrocolloids on structural and rheological properties of frozen roti dough supplemented with rice bran

Muadiad, Khanittha; Sirivongpaisal, Piyarat

doi:10.1590/fst.44620

Cited by 5 publications

(5 citation statements)

References 31 publications

(50 reference statements)

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“…The contribution of each structure obtained was expressed as % area of the total area of the absorption in the Amide III region. The areas of the obtained peak components were assigned to specific secondary conformations; i.e., the region of 1215–1254 cm −1 corresponds to β -sheet conformation, the region of 1254–1278 cm −1 corresponds to random structures, the region of 1278–1295 cm −1 corresponds to the β -turn conformation, and the region of 1295–1350 cm −1 corresponds to the α -helix [ 31 , 32 ], while an intense absorption peak at 1206 cm −1 corresponds to the tyrosine residue [ 33 ]. FTIR intensities of crumb samples from fresh (day 0) and stored breads for 4 or 6 days at 25 °C were also reported for the region between 945 and 1066 cm −1 , where the characteristic bands of the flour starch are located.…”

Section: Methodsmentioning

confidence: 99%

Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism

Nouska,

Hatzikamari,

Matsakidou

et al. 2023

Foods

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A traditional Greek sourdough, based on the fermentation of chickpea flour by an autochthonous culture, was evaluated as a wheat bread improver. The dominant indigenous microflora (Clostridium perfringens isolates) was identified by 16S rDNA analysis, and a selected strain (C. perfringens CP8) was employed to ferment chickpea flour to obtain a standardized starter culture (sourdough) for breadmaking. In accordance with toxin-typed strain identification, all isolates lacked the cpe gene; thus, there is no concern for a health hazard. Loaf-specific volumes increased with the addition of liquid, freeze-dried, and freeze-dried/maltodextrin sourdoughs compared to control bread leavened by baker’s yeast only. Following storage (4 days/25 °C), the amylopectin retrogradation and crumb hardness changes (texture profile analysis) revealed a lower degree of staling for the sourdough-fortified breads. Modifications in the protein secondary structure of fortified doughs and breads were revealed by FTIR analysis. High amounts of organic acids were also found in the sourdough-supplemented breads; butyric and isobutyric acids seemed to be responsible for the characteristic ‘butter-like’ flavor of these products (sensory analysis). Overall, the addition of liquid or freeze-dried chickpea sourdough in wheat bread formulations can improve the specific volume, textural characteristics, and sensorial properties of loaves, along with extending bread shelf life.

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Section: Methodsmentioning

confidence: 99%

Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism

Nouska,

Hatzikamari,

Matsakidou

et al. 2023

Foods

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show abstract

“…Fourier transform infrared spectroscopy (FTIR) determination could reflect protein molecular interactions and protein structure changes (Muadiad & Sirivongpaisal, 2022). The amide I region (1 600 -1 700 cm -1 ), including α-helix (1 650 -1 660 cm -1 ), β-sheet (1 600 -1 640 cm -1 ), β-turn (1 660 -1 700 cm -1 ), and random coil (1 640 -1 650 cm -1 ) were used to analyze the secondary structure of proteins (Gao et al, 2019;Xie et al, 2022a).…”

Section: Fourier Transform Infrared Spectroscopy (Ftir) Analysismentioning

confidence: 99%

Comparative study on the edible quality and protein digestibility of diced chicken with mushroom from Prefabricated product and traditional cooked

et al. 2023

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The diced chicken with mushroom was taken as the research object to investigate the differences in quality and protein digestion characteristics between traditional (TD) cooked and prefabricated (ST) product. The results showed that compared to TD cooked, the acceptability and flavor of sensory evaluation of ST product decreased significantly, while the taste and chewiness improved remarkably. In addition, the bound and immobilized water were found transferred to free water indicated the water holding capacity decreased and meat softened. The analysis of gas chromatography-mass spectrometry (GC-MS) indicated that hexal, octanal and volatile substances from spices were the key substances causing flavor differences between the two methods and could be further distinguished by the electronic nose and tongue. The results of digestion in vitro showed that the protein digestibility, release rate of peptide and free amino-acid in the ST product were higher than that in the TD cooked. The contents of α-helix and β-sheet decreased with the increase of digestion time in the two methods, while the α-helix content of the ST product was lower during the first 60 min of intestinal digestion than that in TD cooked. These findings give a new insight into the associations of processing methods with meat quality.

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“…According to the standard, mayonnaise must contain at least 50% of vegetable oil, which makes up the product fat phase. The authors (Muadiad & Sirivongpaisal, 2022) found out that edible vegetable oil is used as the main ingredient to create this type of water-in-oil emulsion, contributing to the organoleptic and physical-and mechanical properties of mayonnaise in a specific way. The mayonnaise oil content has a significant effect on rheological properties such as yield stress, storage modulus and loss modulus (Bredikhin et al, 2022a;Yildirim et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Research of the rheological properties of mayonnaise with adding pumpkin and rice oils to replace sunflower oil

2023

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The influence of ingredients and homogenization process parameters on the rheological properties of mayonnaise with pumpkin and rice oils added was investigated in this work. Various types of vegetable oils: sunflower, pumpkin and rice were used to make mayonnaise. The mechanical process of mayonnaise homogenization was carried out at room temperature. The preparation of mayonnaise was carried out on a laboratory model homogenizer with a rotor speed range of 3500-24000 rpm. Rheological measurements were carried out on a rotary viscometer with concentric cylinders at temperatures of 25 °C and 10 °C. The following rheological parameters were calculated from the data obtained: apparent viscosity, consistency index and flow index. The investigation results revealed that the main ingredients influenced the rheological properties of mayonnaise with pumpkin and rice oils added. Empirical flow curves were described by the Herschel-Bulkley model with a high degree of adequacy.

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Effect of frozen storage and hydrocolloids on structural and rheological properties of frozen roti dough supplemented with rice bran

Cited by 5 publications

References 31 publications

Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism

Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism

Comparative study on the edible quality and protein digestibility of diced chicken with mushroom from Prefabricated product and traditional cooked

Research of the rheological properties of mayonnaise with adding pumpkin and rice oils to replace sunflower oil

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