Characterization of microbial polysaccharides and prebiotic enrichment of wheat bread with pullulan

NithyaBalaSundari, S.; Nivedita, V.; Chakravarthy, M.; Srisowmeya, G.; Antony, Usha; Dev, G. Nandhini

doi:10.1016/j.lwt.2019.109002

Cited by 25 publications

(10 citation statements)

References 18 publications

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“…The flavour‐maintaining property of levan enabled it to be used in a wide range of beverages. Bread volume‐enhancing capacity of dextran and textural improvement properties of pullulan was also studied for the meaningful application of EPS for food property modifications (NithyaBalaSundari et al ., 2020). Understanding the interaction of EPS with food ingredients is vital to create formulations with desired physical features.…”

Section: Exo‐polysaccharides In Food Product Engineeringmentioning

confidence: 99%

“…In ex‐situ applications, Dextran‐type EPS produced by L. curvatus TMW1.624 improved moisture content, crumb firmness, and reduced baking loss of gluten‐free bread (Rühmkorf et al ., 2012b). Similar findings in the improvement of bread texture and sensorial properties were found in 4% pullulan‐added wheat and white bread samples (NithyaBalaSundari et al ., 2020). These investigations also showed that the linkage type of EPS branching is not the only influencing factor but also MW, degree of branching, and conformation plays a major role in dough properties and bread quality.…”

Section: Exo‐polysaccharides In Food Product Engineeringmentioning

confidence: 99%

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Microbial exopolysaccharides: role in functional food engineering and gut‐health management

Muninathan

Guruchandran

Kalyan

et al. 2021

Int J of Food Sci Tech

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The objective of this review was to evaluate the structural and functional role of Microbial exopolysaccharides (EPS) in food products. EPS are biologically produced natural macromolecules that provides distinctive rheological and physicochemical properties to food matrix. Understanding the interactions of EPS with food components at the molecular level enables the application in bakery products, dairy/non-dairybased functional products, processed meat, as probiotics delivery vehicles, etc. Further information at the biological level throws light on the potential use for immunomodulation, microbiota modulation, and gut-health management. At present, though the commercial applications of these polysaccharides are limited due to lower yield, the bio-thickening properties at lower concentrations increases its scope for structural and functional food production through ex-vivo/in-vivo applications. The information relating to the successful application of EPS for functional foods is scattered and the exploited structural-functional relationships are crucial for laying further investigations to develop futuristic products. This article discusses the application of EPS in functional food products and the prospective benefits.

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Section: Exo‐polysaccharides In Food Product Engineeringmentioning

confidence: 99%

Section: Exo‐polysaccharides In Food Product Engineeringmentioning

confidence: 99%

Microbial exopolysaccharides: role in functional food engineering and gut‐health management

Muninathan

Guruchandran

Kalyan

et al. 2021

Int J of Food Sci Tech

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“…The United State Food and Drug Administration (USFDA) regulate hydrocolloids by classifying them as either food additives or generally recognized as safe (GRAS) substances. Hydrocolloids, a diverse group of long‐chain polysaccharides gained importance in the food industry due to their unique functional properties, water binding capacity, reduction in evaporation rate, and regulation of rheological properties (Gangale & Jadhao, 2016; NithyaBalaSundari et al, 2020). The incorporation of hydrocolloids to decrease the oil uptake during deep‐frying is considered one of the easy and most convenient way (Salehi, 2020).…”

Section: Introductionmentioning

confidence: 99%

Reduction of oil absorption in rice flour‐based snack by the incorporation of hydrocolloids

Viswanathan

Gopalakrishnan

Ganesan

2022

Food Processing Preservation

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Hydrocolloids, a diverse group of microbial polysaccharides have unique applications and are widely used in the food industry. The present study focuses on the effectiveness of hydrocolloids (gellan gum and pullulan) in reducing oil absorption of rice flour (RF) snack. The hydrocolloids were incorporated in the rice flour on a dry weight basis and frying was performed at 2, 4, and 6 min. The oil absorption of the fried RF snack was evaluated along with moisture retention, hardness, color, sensorial, and nutritional characteristics. Based on the results, we conclude that gellan gum was more effective in reducing oil absorption than pullulan. The oil absorption of the RF snack decreased with increased concentrations of hydrocolloids whereas the textural observation resulted in a less hard RF snack than a hard-to-bite RF snack. Based on the sensorial evaluation, 2% gellan gum and 5% pullulan incorporated RF snack fried at 4 min were found to be acceptable. Practical applicationsA low-fat diet and specialty foods are expected to help in managing the conditions of hyperlipidemia. This study provides the potential of hydrocolloids in reducing the oil content of deep-fried snacks. The efficiency of hydrocolloids (Gellan gum and Pullulan) as a functional ingredient for oil absorption in fried snacks demonstrates its aid in formulating low-fat fried snacks with improved and retained sensorial characteristics.

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“…Our previous study reported that pullulan exhibited significant prebiotic efficacy in bread. [ 14 ] The potential of gellan gum and pullulan to reduce oil absorption during deep‐fat frying is being investigated in this study. These polysaccharides are listed as GRAS and are in use for the formulation of various food products over the decades.…”

Section: Introductionmentioning

confidence: 99%

Effects of Microbial Polysaccharides on the Oil Absorption and Quality Characteristics of a Deep‐Fried Snack Namkeen

Nivedita

Srisowmeya

Chakravarthy

et al. 2021

Euro J Lipid Sci & Tech

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This study investigates the potential of microbial polysaccharides (MP) gellan gum and pullulan to reduce oil uptake in a deep-fried snack (Namkeen). The concentration of MP in refined wheat flour varied between 1-10% (w/w) and the frying time and temperature are optimized. The results reveal that MP added namkeens showed a maximum relative oil reduction of 33.87% with gellan gum and 26.93% with pullulan at 10% (w/w). Gellan gum and pullulan result in oil reduction of 23.19% and 15.97% with 5% (w/w). The results reveal that gellan gum added namkeens exhibited 1.45 times lower oil uptake than pullulan added namkeen indicating potential oil reduction capabilities. The hardness of namkeen is observed to increase with an increase in MP concentration. Sensorial and textural characteristics of control and MP incorporated fried samples are comparable up to 5% (w/w) with MP concentration. The results for the control samples and MP incorporated samples are statistically significant. Furthermore, overall sensorial acceptability of pullulan added namkeens (7.74 ± 0.53) is slightly higher than that of gellan gum added namkeens (7.64 ± 0.36). Practical Application: Low-fat diet and functional foods are expected to help in managing the conditions of hyperlipidaemia. This study focuses on the potential of MP in reducing the oil content of deep-fried snacks. The efficacy of MP gellan gum and pullulan as functional ingredients for oil reduction in fried snacks demonstrates its aid in formulating low-fat foods thereby retaining sensorial characteristics.

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Characterization of microbial polysaccharides and prebiotic enrichment of wheat bread with pullulan

Cited by 25 publications

References 18 publications

Microbial exopolysaccharides: role in functional food engineering and gut‐health management

Microbial exopolysaccharides: role in functional food engineering and gut‐health management

Reduction of oil absorption in rice flour‐based snack by the incorporation of hydrocolloids

Effects of Microbial Polysaccharides on the Oil Absorption and Quality Characteristics of a Deep‐Fried Snack Namkeen

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