Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread
| Autor: | Amal Ben Abdeddayem, Semia Ellouz Chaabouni, Fatma Bouaziz, Mohamed Koubaa, Raoudha Ghorbel |
|---|---|
| Přispěvatelé: | École Nationale d'Ingénieurs de Sfax | National School of Engineers of Sfax (ENIS), ESCOM - Ecole Supérieure de Chimie Organique et Minérale (ESCOM), Transformation Intégrée de la Matière Renouvelable (TIMR), Université de Technologie de Compiègne (UTC)-Université de Technologie de Compiègne (UTC), Unité enzymes et bioconversion et unité de service commun bioréacteur couplé à un ultrafiltre - Ecole nationale d’ingénieurs de Sfax, Université de Sfax - University of Sfax |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Health (social science)
[SDV.BIO]Life Sciences [q-bio]/Biotechnology [SDV]Life Sciences [q-bio] Wheat flour Plant Science lcsh:Chemical technology 01 natural sciences Health Professions (miscellaneous) Microbiology Sensory analysis Article chemistry.chemical_compound 0404 agricultural biotechnology stomatognathic system Hemicellulose [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering lcsh:TP1-1185 Food science Mathematics date seed bread formulation 010401 analytical chemistry digestive oral and skin physiology food and beverages 04 agricultural and veterinary sciences hemicellulose Wheat bread bread quality 040401 food science 0104 chemical sciences chemistry water-soluble polysaccharides Chewiness Natural source Dietary fiber Water soluble polysaccharides [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science alveographic analysis |
| Zdroj: | Foods, Vol 9, Iss 737, p 737 (2020) Foods Foods, MDPI, 2020, 9 (6), pp.737. ⟨10.3390/foods9060737⟩ Volume 9 Issue 6 |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods9060737⟩ |
| Popis: | The aim of this work was to investigate the effect of date seed water-soluble polysaccharides (DSP) and hemicellulose (DSH) as dietary fiber sources in enhancing the wheat bread&rsquo s quality. DSP and DSH were extracted from the three date seed varieties Deglet Nour, Ghars Souf, and Allig. The extraction yields ranged from 3.8% to 6.14% and from 13.29% to 18.8%, for DSP and DSH, respectively. DSP and DSH showed interesting functional properties and were incorporated at 0.5% and 0.75% (w/w) in wheat flour with low bread-making quality (FLBM). The results showed that the addition of 0.75% DSH significantly improved the alveograph profile of the dough, and in a more efficient way than that of DSP. Furthermore, bread evaluation revealed that the addition of DSH considerably improved the volume (by 24.22%) and the texture profile of bread (decrease of the hardness and chewiness by 41.54% and 33.81%, respectively), compared to control bread (prepared with FLBM). A sensory analysis showed that the better overall acceptability was found for bread supplemented with DSH. Results in this work demonstrate that hemicellulose fraction extracted from date seeds (DSH) and added with a level of 0.75% to FLBM represents the component that improved bread quality the best. |
| Databáze: | OpenAIRE |
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