Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology

Collar, Concha; Santos, Eva María; Rosell, Cristina M.

doi:10.1016/j.jfoodeng.2005.11.026

Cited by 162 publications

(119 citation statements)

References 16 publications

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“…The observed differences were more evident when the levels of shatavari were above 4 % as seen in Table 1. Similar results were reported for addition of bran in bread by Collar et al (2007) and Flander et al (2007).…”

Section: Resultssupporting

confidence: 89%

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Enhancement of the functionality of bread by incorporation of Shatavari (Asparagus racemosus)

Singh

Jha

Chaudhary³

et al. 2012

J Food Sci Technol

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In view of the wider consumption of bakery products, they could be good choice for the delivery of functionality. The present study attempts to develop a functional formulation of bread by incorporation of shatavari (Asparagus racemosus Willd.), which is an important medicinal plant of India. Central composite rotatable design (CCRD) was used for experiments in which yeast and shatavari powder were taken as variables. Response surface methodology (RSM) was used to optimize the bread formulations on the basis of hardness, adhesiveness, springiness, chewiness and cohesiveness as responses. Qualitative tests were performed for assessing the presence of phytochemicals in shatavari bread. Sensory attributes of the shatavari bread were evaluated using descriptive analysis technique. The optimum acceptable level for shatavari and yeast in bread was found to be 3.5 % and 4.96 %, respectively. All the phytochemicals such as alkaloid, steroid, terpenoid and saponin present in original herbs were also present in bread. However flavonoids were not found in the bread when analysed qualitatively and using TLC.

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Section: Resultssupporting

confidence: 89%

“…Worldwide demand for bakery products is increasing at the rate of 10.07 % per annum (Kamaljit et al 2010). Among bakery products, bread is one of the most widely consumed foods in existence and is the one which has shown the most dynamic growth pattern in terms of volume over the last few years (Collar et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Enhancement of the functionality of bread by incorporation of Shatavari (Asparagus racemosus)

Singh

Jha

Chaudhary³

et al. 2012

J Food Sci Technol

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“…The texture modifier change of cake texture may be due to the ratio of texturized inulin in cake, which decreases the number of air bubbles and the existence of a denser matrix of muffin. The addition of Fibruline (1-5%) did not have any impact on the dough resistance to deformation (Collar et al 2007).…”

Section: Food Applicationsmentioning

confidence: 90%

Physico-chemical and sensory characteristics of steviolbioside synthesized from stevioside and its application in fruit drinks and food

et al. 2017

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Steviolbioside (Sb) was synthesized from stevioside and characterized by infrared, nuclear magnetic resonance ( 1 H NMR and 13 C NMR) spectroscopy. The purity melting point, solubility, acute toxicity, heat stability and sensory properties of Sb were evaluated. Physicochemical and sensory properties of low calorie fruit drinks and shortened cake prepared by replacing sugar with Sb were evaluated. Sb was stable in neutral or acidic aqueous solutions maintained at 100°C for 2 h. The sweetness intensity rate of Sb was found to be about 44 and 18.51 times sweeter than 0.5% and 10% sucrose solution, respectively. Sb solutions had sweet taste without bitterness compared to stevioside. No significant differences between the organoleptic properties of cakes prepared using sugar and those prepared replacing sugar with 50% Sb were observed. All drinks replacing sugar with Sb at 66% level had the highest overall acceptability scores comparable to those prepared using sugar alone.

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“…Drisya et al, (2015), reported that there was significant increase in the dough hardness with addition of DMKLP. According to Collar et al, (2007), addition of fibers affected the mechanical properties like increased hardness and decreased cohesiveness of dough. Nandeesh et al, (2011) also reported an increased biscuit dough hardness and decreased in cohesiveness, springiness and adhesiveness with addition of 30 % differently treated wheat brans.…”

Section: Texture Analysis Of Cookiesmentioning

confidence: 99%

Nutritional assessment of beetroot (Beta vulgaris L.) powder cookies

Ingle

Thorat

Kotecha

et al. 2017

AJDFR

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Fruits and vegetables are important constituents of the diet and provide significant quantities of nutrients, especially vitamins, minerals and fiber. Beetroots (Beta vulgaris L.) are a rich source of potent antioxidants and minerals including magnesium, sodium and potassium. It contains betaine, which is important for cardiovascular health. Beetroots are low in calories (about 45 Kcal per 100 g) and have zero cholesterol. The study was conducted to improve the nutritional qualities of cookies with incorporation of different levels of beetroot powder i.e. 0, 5, 7, 10, 15 and 20 %, and examined for its physical and chemical composition. The proximate composition of cookies enriched with beetroot powder from 5 to 20% indicated that protein was increased from 7.39 to 9.12 %, crude fibre 0.95 to 1.90 % and ash content 0.93 to1.89 %. The incorporation of beetroot powder in cookies lowered the lightness (L*) and yellowness (b*) but increased redness (a*) of cookies. The hardness of the cookies was increased with increasing the level of beetroot powder. Sensory evaluation of cookies concluded that the cookies prepared with addition of 10% beetroot powder were more acceptable as compared to others.

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Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology

Cited by 162 publications

References 16 publications

Enhancement of the functionality of bread by incorporation of Shatavari (Asparagus racemosus)

Enhancement of the functionality of bread by incorporation of Shatavari (Asparagus racemosus)

Physico-chemical and sensory characteristics of steviolbioside synthesized from stevioside and its application in fruit drinks and food

Nutritional assessment of beetroot (Beta vulgaris L.) powder cookies

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