Production of Barbari Bread (Traditional Iranian Bread) Using Different Levels of Distillers Dried Grains with Solubles (DDGS) and Sodium Stearoyl Lactate (SSL)
Bread is one of the oldest foods known throughout history and even though it is one of the principal types of staple around the world, it usually lacks enough nutrients, including protein and fiber. As such, fortification is one of the best solutions to overcome this problem. Thus, the objective thi...
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| Format: | Article |
| Language: | English |
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MDPI AG
2018-03-01
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| Series: | Foods |
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| Online Access: | http://www.mdpi.com/2304-8158/7/3/31 |
| _version_ | 1811224736240238592 |
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| author | Shirin Pourafshar Kurt A. Rosentrater Padmanaban G. Krishnan |
| author_facet | Shirin Pourafshar Kurt A. Rosentrater Padmanaban G. Krishnan |
| author_sort | Shirin Pourafshar |
| collection | DOAJ |
| description | Bread is one of the oldest foods known throughout history and even though it is one of the principal types of staple around the world, it usually lacks enough nutrients, including protein and fiber. As such, fortification is one of the best solutions to overcome this problem. Thus, the objective this study was to examine the effect of three levels of distillers dried grains with solubles (DDGS) (0%, 10% and 20%) in conjunction with three levels of SSL (sodium stearoyl lactate) (0%, 2% and 5%) on physical and chemical properties of Barbari bread (traditional Iranian bread). To the best of our knowledge, this is the first study to evaluate DDGS and Sodium Stearoyl-2-Lactilate (SSL), as sources of fortification in Barbari bread. The results showed that incorporation of 20% of DDGS and 0% SSL caused a significant increase in the amount of fiber and protein. As for the physical attributes, using higher amount of DDGS caused a darker color, and as for the texture parameters, the highest firmness was measured when 10% DDGS and 5% of SSL were used. Different Mixolab and Rapid Visco Analyzer (RVA) parameters also were measured with varying results. The findings of this study show that DDGS can be a valuable source of fiber and protein, which can be used as a cost effective source to fortify cereal-based products. |
| first_indexed | 2024-04-12T08:53:42Z |
| format | Article |
| id | doaj.art-440e1279257747eab552fab30df588fd |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-12T08:53:42Z |
| publishDate | 2018-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-440e1279257747eab552fab30df588fd2022-12-22T03:39:27ZengMDPI AGFoods2304-81582018-03-01733110.3390/foods7030031foods7030031Production of Barbari Bread (Traditional Iranian Bread) Using Different Levels of Distillers Dried Grains with Solubles (DDGS) and Sodium Stearoyl Lactate (SSL)Shirin Pourafshar0Kurt A. Rosentrater1Padmanaban G. Krishnan2Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USADepartment of Agriculture and Biosystems Engineering, Iowa State University, Ames, IA 50011, USADairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USABread is one of the oldest foods known throughout history and even though it is one of the principal types of staple around the world, it usually lacks enough nutrients, including protein and fiber. As such, fortification is one of the best solutions to overcome this problem. Thus, the objective this study was to examine the effect of three levels of distillers dried grains with solubles (DDGS) (0%, 10% and 20%) in conjunction with three levels of SSL (sodium stearoyl lactate) (0%, 2% and 5%) on physical and chemical properties of Barbari bread (traditional Iranian bread). To the best of our knowledge, this is the first study to evaluate DDGS and Sodium Stearoyl-2-Lactilate (SSL), as sources of fortification in Barbari bread. The results showed that incorporation of 20% of DDGS and 0% SSL caused a significant increase in the amount of fiber and protein. As for the physical attributes, using higher amount of DDGS caused a darker color, and as for the texture parameters, the highest firmness was measured when 10% DDGS and 5% of SSL were used. Different Mixolab and Rapid Visco Analyzer (RVA) parameters also were measured with varying results. The findings of this study show that DDGS can be a valuable source of fiber and protein, which can be used as a cost effective source to fortify cereal-based products.http://www.mdpi.com/2304-8158/7/3/31distillers dried grains with solublesfortificationsodium stearoyl sactate |
| spellingShingle | Shirin Pourafshar Kurt A. Rosentrater Padmanaban G. Krishnan Production of Barbari Bread (Traditional Iranian Bread) Using Different Levels of Distillers Dried Grains with Solubles (DDGS) and Sodium Stearoyl Lactate (SSL) Foods distillers dried grains with solubles fortification sodium stearoyl sactate |
| title | Production of Barbari Bread (Traditional Iranian Bread) Using Different Levels of Distillers Dried Grains with Solubles (DDGS) and Sodium Stearoyl Lactate (SSL) |
| title_full | Production of Barbari Bread (Traditional Iranian Bread) Using Different Levels of Distillers Dried Grains with Solubles (DDGS) and Sodium Stearoyl Lactate (SSL) |
| title_fullStr | Production of Barbari Bread (Traditional Iranian Bread) Using Different Levels of Distillers Dried Grains with Solubles (DDGS) and Sodium Stearoyl Lactate (SSL) |
| title_full_unstemmed | Production of Barbari Bread (Traditional Iranian Bread) Using Different Levels of Distillers Dried Grains with Solubles (DDGS) and Sodium Stearoyl Lactate (SSL) |
| title_short | Production of Barbari Bread (Traditional Iranian Bread) Using Different Levels of Distillers Dried Grains with Solubles (DDGS) and Sodium Stearoyl Lactate (SSL) |
| title_sort | production of barbari bread traditional iranian bread using different levels of distillers dried grains with solubles ddgs and sodium stearoyl lactate ssl |
| topic | distillers dried grains with solubles fortification sodium stearoyl sactate |
| url | http://www.mdpi.com/2304-8158/7/3/31 |
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