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Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread
Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free bread and wheat bread in terms of performance....
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8145964/ https://www.ncbi.nlm.nih.gov/pubmed/33925416 http://dx.doi.org/10.3390/foods10050954 |
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author | Fratelli, Camilly Santos, Fernanda Garcia Muniz, Denise Garcia Habu, Sascha Braga, Anna Rafaela Cavalcante Capriles, Vanessa Dias |
author_facet | Fratelli, Camilly Santos, Fernanda Garcia Muniz, Denise Garcia Habu, Sascha Braga, Anna Rafaela Cavalcante Capriles, Vanessa Dias |
author_sort | Fratelli, Camilly |
collection | PubMed |
description | Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free bread and wheat bread in terms of performance. The effect of time on crumb moisture and firmness, microbial safety, and sensory acceptability using a 10-cm scale was assessed at 0, 24, 48, and 72 h postproduction. Crumb firming was observed during the storage time, especially for the control gluten-free bread, which had a crumb firmness 8-fold higher than that of the wheat bread. Psyllium addition decreased the crumb firmness values by 65–75% compared to those of the control gluten-free bread during 72 h of storage. The longest delay in bread staling was observed with a 17.14% psyllium addition. The psyllium-enriched gluten-free bread was well accepted during 72 h of storage, and the acceptability scores for aroma, texture, and flavor ranged from 6.8 to 8.3, which resembled those of wheat bread. The results showed that the addition of 17.14% psyllium to the formulation improved the structure, appearance, texture, and acceptability of gluten-free bread and delayed bread staling, resembling physical and sensory properties of wheat bread samples during 72 h of storage. Therefore, according to the obtained results, this approach seems to be promising to overcome some of the limitations of gluten-free breadmaking. |
format | Online Article Text |
id | pubmed-8145964 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-81459642021-05-26 Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread Fratelli, Camilly Santos, Fernanda Garcia Muniz, Denise Garcia Habu, Sascha Braga, Anna Rafaela Cavalcante Capriles, Vanessa Dias Foods Article Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free bread and wheat bread in terms of performance. The effect of time on crumb moisture and firmness, microbial safety, and sensory acceptability using a 10-cm scale was assessed at 0, 24, 48, and 72 h postproduction. Crumb firming was observed during the storage time, especially for the control gluten-free bread, which had a crumb firmness 8-fold higher than that of the wheat bread. Psyllium addition decreased the crumb firmness values by 65–75% compared to those of the control gluten-free bread during 72 h of storage. The longest delay in bread staling was observed with a 17.14% psyllium addition. The psyllium-enriched gluten-free bread was well accepted during 72 h of storage, and the acceptability scores for aroma, texture, and flavor ranged from 6.8 to 8.3, which resembled those of wheat bread. The results showed that the addition of 17.14% psyllium to the formulation improved the structure, appearance, texture, and acceptability of gluten-free bread and delayed bread staling, resembling physical and sensory properties of wheat bread samples during 72 h of storage. Therefore, according to the obtained results, this approach seems to be promising to overcome some of the limitations of gluten-free breadmaking. MDPI 2021-04-27 /pmc/articles/PMC8145964/ /pubmed/33925416 http://dx.doi.org/10.3390/foods10050954 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Fratelli, Camilly Santos, Fernanda Garcia Muniz, Denise Garcia Habu, Sascha Braga, Anna Rafaela Cavalcante Capriles, Vanessa Dias Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread |
title | Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread |
title_full | Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread |
title_fullStr | Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread |
title_full_unstemmed | Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread |
title_short | Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread |
title_sort | psyllium improves the quality and shelf life of gluten-free bread |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8145964/ https://www.ncbi.nlm.nih.gov/pubmed/33925416 http://dx.doi.org/10.3390/foods10050954 |
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