Effect of psyllium fiber addition on the quality of Arabic flatbread (Pita) produced in a commercial bakery

Aldughpassi, Ahmed; Alkandari, Sharifa; Alkandari, Dina; Al-Hassawi, Fatima; Sidhu, J. S.; Al-Amiri, Hanan; Al-Salem, Ebtihal

doi:10.1016/j.aoas.2021.08.002

Cited by 15 publications

(10 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Many nutritionists and health professionals have made dietary recommendations to eat healthy foods for controlling such non-communicable diseases, including certain types of cancer (Alkandari et al 2019). Various legumes, such as, chickpea, being rich in many health-promoting phytochemicals have been investigated recently (Hamad et al 2018, Franco et al 2020, Aldughpassi et al 2021, Bye et al 2021. Recently, the food processors have developed many formulations by incorporating legume mixtures to provide health benefits to the consumers (Boye et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Oscillatory and Thermo Rheological Studies of Wheat and Chickpea Flour Blended Doughs for Producing Arabic Flat Bread

Almusallam

Zafar²,

Sidhu³

2022

JER is an international, peer-reviewed journal that publishes f

View full text Add to dashboard Cite

Doughs made from blends of white wheat flour and wholegrain wheat flour mixed with chickpea flour were studied rheologically and morphologically in an effort to understand the effect of chickpea flour on the rheology of doughs. The doughs were subjected to a variety of rheological tests to understand how chickpea flour substitution affects wheat dough rheological behavior. Strain sweep, frequency sweep and temperature sweep tests were carried out. Strain sweep tests show that chickpea flour dough has a significantly strong nonlinear behavior compared to white wheat flour dough and wholegrain wheat flour dough. Frequency sweep tests show the solid like behavior of the doughs. From the theoretical analysis of strain sweep and frequency sweep experimental results, we conclude that up to 10% substitution of chickpea flour to wheat flour does not alter the doughs rheological behavior. Temperature sweep tests show that the chickpea flour dough follows zero-order gelatinization kinetics, whereas white wheat flour dough and wholegrain wheat flour doughs follow first-order gelatinization kinetics.

show abstract

Section: Introductionmentioning

confidence: 99%

Oscillatory and Thermo Rheological Studies of Wheat and Chickpea Flour Blended Doughs for Producing Arabic Flat Bread

Almusallam

Zafar²,

Sidhu³

2022

JER is an international, peer-reviewed journal that publishes f

View full text Add to dashboard Cite

show abstract

“…A local company supplied us with the psyllium husk (PS) that was of Indian origin. Using standard AACC methods ( AACC, 2000 ), flour, mill fractions and psyllium were tested for moisture (method 44–19), crude fat (method 30–25), crude protein (Nx5.70) (method 46–12), total ash (method 08–01), and crude fiber (method 32–10) contents, and the average values have been reported in another publication earlier ( Aldughpassi et al, 2021a ).…”

Section: Methodsmentioning

confidence: 99%

“…Various baking supplies, such as, bakery shortening (Wesson brand, USA), common salt, fine granulated sugar, and instant dry yeast were procured locally. With the control sample made from WGF, different levels of FB and CB, were added to the WWF, to produce Arabic bread according to the method of Aldughpassi et al (2021a) . The bread dough after sheeting to 2 mm thickness (Pastry dough sheeter, Swiss make), was manually cut into 6 in.…”

Section: Methodsmentioning

confidence: 99%

“…The Arabic bread samples were freeze-dried (Virtis make, Model: Unitop 800L, USA) to conduct scanning electron micrograph studies. The incorporation of psyllium fiber, CB, FB, and WG affecting the chemical composition and quality of Arabic bread ( Aldughpassi et al, 2021a ); the chemical composition as well as instrumental texture of pan bread and hamburger buns ( Alkandari et al, 2021b , Abdullah et al, 2021 ); CIE tristimulus L* a* b* values ( Aldughpassi et al, 2021b ); phytic acid in various baked products ( Alkandari et al, 2021a ), the rheology of Arabic bread dough ( Aldughpassi et al, 2020 ), have recently been reported and can be referred to for more detailed information.…”

Section: Methodsmentioning

confidence: 99%

“…P = 0.05 was taken to statistically evaluate the significance of research data. Mean ± standard deviations are presented here ( Aldughpassi et al, 2021a ).…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Effect of psyllium husk and wheat mill bran fractions on the microstructure and mixograph characteristics of Arabic bread

Al-Foudari

Sidhu

Alhazza

2022

Saudi Journal of Biological Sciences

Self Cite

View full text Add to dashboard Cite

Morphotextural, microbiological, and volatile characterization of flatbread containing cricket (Acheta domesticus) powder and buckwheat (Fagopyrum esculentum) flour

Belleggia

Foligni

Ferrocino

et al. 2023

Eur Food Res Technol

View full text Add to dashboard Cite

The growing awareness of the consumers on the advantages of a proper nutrition is deeply modifying their demands. Hence, the exploitation of innovative ingredients to enrich the nutritional values of staple foods is continuously explored by research institutions and food industries. This paper represents a feasibility study on the use of nonconventional ingredients, including house cricket (Acheta domesticus) powder and buckwheat (Fagopyrum esculentum) flour, for the production of novel flatbread formulations. Experimental flatbread prototypes were evaluated by analyzing microbiological, physico-chemical, textural, colorimetric, and volatile parameters. Microbiological viable counts revealed low levels of bacterial spores in the formulations comprising cricket powder. Water activity results showed adequate values, inhibiting the growth of spoilage and pathogenic bacteria, and preventing the germination of bacterial spores. The addition of cricket powder, influenced textural properties of flatbread samples, characterized by lower hardness values respect to those not containing insects seems likely due to a high content of dietary fiber (chitin from insects). As for the color analysis, flatbread samples added with cricket powder evidenced darker tones respect to those not containing insects, thus resulting visibly comparable with whole grain products. Worthy to mention that the addition of buckwheat flours did not cause hardness reduction or color variation of experimental prototypes. The volatile component analysis highlighted numerous compounds associated with enzymatic activities and nonconventional ingredients. Overall, the results collected demonstrated that cricket powder and buckwheat flour possess a great potential to produce innovative flatbreads.

show abstract

Effect of psyllium fiber addition on the quality of Arabic flatbread (Pita) produced in a commercial bakery

Cited by 15 publications

References 29 publications

Oscillatory and Thermo Rheological Studies of Wheat and Chickpea Flour Blended Doughs for Producing Arabic Flat Bread

Oscillatory and Thermo Rheological Studies of Wheat and Chickpea Flour Blended Doughs for Producing Arabic Flat Bread

Effect of psyllium husk and wheat mill bran fractions on the microstructure and mixograph characteristics of Arabic bread

Morphotextural, microbiological, and volatile characterization of flatbread containing cricket (Acheta domesticus) powder and buckwheat (Fagopyrum esculentum) flour

Contact Info

Product

Resources

About