Dietary Supplementation of &amp;lt;i&amp;gt;κ&amp;lt;/i&amp;gt;-Carrageenan to Improve the Physio-Chemical and Functional Properties of White Bread

Raman, Maya; Dinakaran, Ammu; Ravindran, Akshaya; Sankar, Thazhakot Vasunambisan; Gopal, T.K.S.

doi:10.4236/fns.2019.108071

Cited by 4 publications

(2 citation statements)

References 38 publications

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“…The colour profiles of the bread samples (crumb and crust) were determined according to the procedure described by Raman et al [ 41 ]. The colorimeter (Hunterlab CalorFlex EZ, Sunset Hills Road, Reston, VA, USA) was used to determine the colour of the bread crusts and crumbs.…”

Section: Methodsmentioning

confidence: 99%

Proximate Compositions, Texture, and Sensory Profiles of Gluten-Free Bario Rice Bread Supplemented with Potato Starch

Ronie

Mamat

Aziz

et al. 2023

Foods

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Current gluten-free food development trends tend to favour pigmented rice flour. Bario Merah Sederhana is a type of red-pigmented rice that is indigenous to Sarawak, Malaysia. This research investigates the nutritional, texture, and sensory properties of gluten-free rice bread produced from a composite of BMS rice flour and potato starch, producing samples referred to as F1 (100:0), F2 (90:10), F3 (80:20), and F4 (70:30). The gluten-free rice bread formulations demonstrated higher ash and crude fibre content and lower carbohydrate content than wheat bread. However, the crude protein content of the bread decreased significantly (p < 0.05) with a decreased amount of rice flour, owing to wheat flour containing greater protein. The crumb of rice bread appeared to be darker due to the red pigment of rice flour; in contrast, the crust was lighter than the control sample, possibly due to a lower Maillard reaction. Among rice bread formulations, F4 demonstrated the lowest hardness in dough and bread, as well as the highest stickiness and springiness in dough and bread, respectively. The wheat bread received the highest rating (p < 0.05) in the sensory test; nonetheless, among the rice breads, F4 was considered to be an acceptable formulation owing to its high score in colour (7.03), flavour (5.73), texture (6.03), and overall acceptability (6.18). BMS has potential in gluten-free rice breads; the formulation of 70% rice flour combined with 30% potato starch was indicated to be acceptable.

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Section: Methodsmentioning

confidence: 99%

Proximate Compositions, Texture, and Sensory Profiles of Gluten-Free Bario Rice Bread Supplemented with Potato Starch

Ronie

Mamat

Aziz

et al. 2023

Foods

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show abstract

“…According to [84], adding carrageenan increased the protein content of tempeh sausage. Additionally, the inclusion of carrageenan increased the protein content in the "Otak-otak" of the Kurisi fish, White Bread, and Milkfish Galantin [59], [85]; [73]. Furthermore, the protein content in broiler meatballs increased to 17.65% as the carrageenan concentration increased [86].…”

Section: Nutrional Content Of Whole Tilapia Meatballs With Carrageena...mentioning

confidence: 99%

Whole Tilapia Fish Balls: Texture, Calcium, and Phosphorus

Faridah,

Utami,

Rosel

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Indonesian love beef meatballs. However, beef meatballs have a high saturated fat content and are expensive. Tilapia fish can replace meatballs’ primary protein source. However, tilapia has a low fillet yield of 20-30%, producing 65-89% waste. The use of whole tilapia in the production of fish balls can increase the benefits of calcium- and phosphorus-rich fish by-products. Osteoporosis-prone individuals need calcium and phosphorus-rich foods. Notwithstanding, our preliminary research showed whole tilapia fish balls have a low texture; thus, adding a gelling agent (carrageenan) is necessary. Carrageenan has not been examined in whole tilapia fish balls. This study aimed to analyse whole tilapia fish balls’ sensory and nutritional qualities with 1%, 2%, 3%, 4%, and 5% carrageenan. The study used Complete Randomized Designs (CRD) with three repetitions. ANOVA and Duncan’s test were used to analyse sensory data. The results showed that more carrageenan improved the texture of the whole fish balls. Therefore, it is recommended to use 5% carrageenan to make whole tilapia fish balls chewy and dense. The ash, fat, protein, calcium, and phosphorus content of whole tilapia fish balls were higher than that of tilapia fillet fish balls, but the water content and carbohydrates were lower. Adding 5% carrageenan enhanced the water content, ash, protein, calcium, and phosphorus, reducing the carbohydrate for both whole and fillet tilapia balls. Whole tilapia fish balls had ± 9 times more calcium than fillet balls (417.23 mg/100 gr) and ± 32 times more phosphorus (231.22 mg/100 gr). The calcium and phosphorus content of whole tilapia fish balls is roughly equal to the daily recommended value of 2:1. This study suggests that by eating 250-350 grams daily, people prone to osteoporosis can meet their calcium and phosphorus levels needs.

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Edible gums—An extensive review on its diverse applications in various food sectors

Kadirvel,

Narayana

2023

Food Bioengineering

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In recent years, the extraction, processing, and application of edible gums, in the food and healthcare sector has skyrocketed and extensively explored. Edible gums are derived from multiple sources such as plants/trees, animals, microorganisms, and seaweed. Edible gums are typically employed to perform certain functions including modification of rheology, gel formation, stability, encapsulation, and fat replacement. The unique interaction of edible gums with food molecules enables the achievement of desired characteristics of specific food products belonging to various sectors. This review delivers a comprehensive understanding of the classification and characterization of edible gums and their applications in the food industry. Despite several advantages offered by edible gums, there exist certain challenges that are encountered during commercialization by manufacturers and proposed strategies to overcome the hurdles, regulatory aspects, and safety of edible gums upon consumption have been highlighted in this review.

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Dietary Supplementation of <i>κ</i>-Carrageenan to Improve the Physio-Chemical and Functional Properties of White Bread

Cited by 4 publications

References 38 publications

Proximate Compositions, Texture, and Sensory Profiles of Gluten-Free Bario Rice Bread Supplemented with Potato Starch

Proximate Compositions, Texture, and Sensory Profiles of Gluten-Free Bario Rice Bread Supplemented with Potato Starch

Whole Tilapia Fish Balls: Texture, Calcium, and Phosphorus

Edible gums—An extensive review on its diverse applications in various food sectors

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