The effect of infrared stabilized rice bran substitution on physicochemical and sensory properties of pan breads: Part I

Wheat germ has an important enzymatic activity, being lipases the enzymes which cause the highest impact in the reduction of shelf life. The objective of this study was to evaluate the effects of infrared radiation on wheat germ stabilization in an attempt to extend the shelf life. The effects of treatment time, gap (sample distance to IR emitters) and infrared radiation intensity on wheat germ were analyzed through response surface methodology. Final moisture content, final temperature, color of germ and germ oil quality parameters: free fatty acid content changes and total tocopherol content were the responses evaluated using a Box-Behnken design. A combination of an infrared radiation intensity of 4800 W/m 2 , a 3 min treatment and 0.2 m emitter-sample distance were the best processing condition to stabilize the wheat germ without significantly reduction of the tocopherol content. A confirmatory experiment was conducted with these optimal conditions, and the heat-treated and raw germ samples were stored for 90 days at room temperature in three layer packages to protect them against light and oxygen. The oil quality parameters indicated that the raw germ had a shelflife of about 15 days, with the heat-treated wheat germ maintaining its quality for at least 90 days under these stored conditions.

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“…An additional color attribute, the whiteness index (WI), was calculated from L*, a* and b* using Eq. (3) according to Tuncel et al (2014).…”

Section: Color Determination Of the Raw And Heat-treated Germ Samplesmentioning

confidence: 99%

Wheat germ stabilization by infrared radiation

et al. 2017

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“…Contudo, com 0% de FAD, a PMA aumentou para 12%; com 5%, a PMA declinou para 5%; com 10% de FAD, a PMA declinou para 7%; e com 15% de FAD, obteve-se 6,5% de PMA. Esses resultados são semelhantes aos encontrados por Tuncel et al (2014b) com uso de farelo de arroz estabilizado por infravermelho, onde a inclusão de farelo de arroz também resultou em uma menor perda de massa, o que pode ser justificado pela retenção de moléculas de água por fibras dietéticas (DAMODARAN et al, 2010).…”

Section: Resultsunclassified

“…No entanto, substituições de 5% e 10% não alteraram significativamente (p>0,05) a dureza dos pães. O resultado encontra-se de acordo com Tuncel et al (2014b), onde maiores valores de dureza foram encontrados com uma adição mais acentuada de farelo de arroz na panificação. Esses resultados têm sido atribuídos, principalmente, a pães com menor volume específico devido à descontinuidade do glúten, o que sugere que o FAD, além de descontinuar a rede proteica por meio das fibras presentes, aumenta a dureza dos pães.…”

Section: Resultsunclassified

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Características tecnológicas de pães elaborados com farelo de arroz desengordurado

Paz

Marques

Schumann

et al. 2015

Braz. J. Food Technol.

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ResumoO objetivo deste trabalho foi avaliar a substituição, em diferentes níveis (5, 10 e 15%), da farinha de trigo por farelo de arroz desengordurado, sobre as características: capacidade de absorção de água, perda de massa ao fornear, volume específico, perfil texturométrico e cor da casca e do miolo dos pães. Os resultados demonstram que o farelo de arroz desengordurado não apresentou influência em relação à capacidade de absorção de água, em contrapartida, teve forte influência na perda do peso ao fornear, mesmo para substituições de 5%. No entanto, tal substituição não afetou o volume específico (p>0,05). Resultado semelhante foi observado para o perfil de textura, onde substituições de 10 e 15% demonstraram afetar, principalmente, a dureza dos pães analisados. Para a cor, a adição do farelo de arroz desengordurado apresentou efeito negativo para a luminosidade do miolo e da casca, principalmente em substituições superiores a 5% para casca e 10% para o miolo. Entretanto, a substituição da farinha de trigo por 5% de farelo de arroz desengordurado demonstrou uso potencial para aplicação em produtos panificáveis.

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“…Baked products have been recognized as best vehicles for amalgamation of ginger, although there are positive effects on the physicochemical properties of baked products after the addition of ginger along with health benefits [6]. Baking is a complex process and results in manifold physical and biochemical effects including structure formation, taste development, color formation and synthesis of health promoting and health impairing constituents [7].…”

Section: Introductionmentioning

confidence: 99%

Phytochemical Profiling of Conventional and Supercritical Ginger Extract Based Baked Bars

Tanweer¹,

Shehzad²,

M³

et al. 2016

J Food Process Technol

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Contemporary, nutraceutics have attracted the consumers owing to their therapeutical potential aligned with metabolic arrays. In this ambiance, ginger is a famous herb that has the ability to mitigate various health related disorders due to its unique photochemistry with special reference to gingerol and shagoal. To evaluate the health boosting ability of ginger, product namely ginger bars were prepared by the addition of 3% ginger conventional nutraceutical (CSE) as well as 0.3% of supercritical nutraceutic (SFE). The product was observed for color tonality in the form of L*, a*, b*, Chroma and Hue. The antioxidant potential of ginger bars was assessed by different antioxidant tests i.e. TPC, DPPH, Antioxidant activity, FRAP, ABTS and metal chelating ranges from 67.45 ± 2.29 to 112.28 ± 3.81 mg GAE/100g for TPC, 8.28 ± 0.28 to 30.72 ± 1.05% for DPPH, 13.27 ± 0.45 to 33.61 ± 1.14% for antioxidant activity, 22.15 ± 0.75 to 48.81 ± 1.66 µmole TE/g for FRAP assay, 5.94 ± 0.20 to 19.05 ± 0.65 µmole TE/g for ABTS and for metal chelating it varied from 16.41 ± 0.56 to 21.22 ± 0.72 by the addendum of ginger extracts. Furthermore the ginger bars were marked by hedonic response in terms of color, crispiness, taste, flavor and overall acceptability.

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The effect of infrared stabilized rice bran substitution on physicochemical and sensory properties of pan breads: Part I

Cited by 36 publications

References 23 publications

Wheat germ stabilization by infrared radiation

Wheat germ stabilization by infrared radiation

Características tecnológicas de pães elaborados com farelo de arroz desengordurado

Phytochemical Profiling of Conventional and Supercritical Ginger Extract Based Baked Bars

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