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....
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-04-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/5/954 |
| _version_ | 1827693989175754752 |
|---|---|
| author | Camilly Fratelli Fernanda Garcia Santos Denise Garcia Muniz Sascha Habu Anna Rafaela Cavalcante Braga Vanessa Dias Capriles |
| author_facet | Camilly Fratelli Fernanda Garcia Santos Denise Garcia Muniz Sascha Habu Anna Rafaela Cavalcante Braga Vanessa Dias Capriles |
| author_sort | Camilly Fratelli |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-03-10T11:55:58Z |
| format | Article |
| id | doaj.art-70819ad491734b539fa49fc16a4d11d8 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T11:55:58Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-70819ad491734b539fa49fc16a4d11d82023-11-21T17:20:27ZengMDPI AGFoods2304-81582021-04-0110595410.3390/foods10050954Psyllium Improves the Quality and Shelf Life of Gluten-Free BreadCamilly Fratelli0Fernanda Garcia Santos1Denise Garcia Muniz2Sascha Habu3Anna Rafaela Cavalcante Braga4Vanessa Dias Capriles5Department of Biosciences, Institute of Health and Society (Campus Baixada Santista), Federal University of São Paulo, Rua Silva Jardim, 136, Santos CEP 11015-020, BrazilDepartment of Biosciences, Institute of Health and Society (Campus Baixada Santista), Federal University of São Paulo, Rua Silva Jardim, 136, Santos CEP 11015-020, BrazilDepartment of Biosciences, Institute of Health and Society (Campus Baixada Santista), Federal University of São Paulo, Rua Silva Jardim, 136, Santos CEP 11015-020, BrazilDepartment of Biosciences, Institute of Health and Society (Campus Baixada Santista), Federal University of São Paulo, Rua Silva Jardim, 136, Santos CEP 11015-020, BrazilDepartment of Biosciences, Institute of Health and Society (Campus Baixada Santista), Federal University of São Paulo, Rua Silva Jardim, 136, Santos CEP 11015-020, BrazilDepartment of Biosciences, Institute of Health and Society (Campus Baixada Santista), Federal University of São Paulo, Rua Silva Jardim, 136, Santos CEP 11015-020, BrazilPsyllium 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.https://www.mdpi.com/2304-8158/10/5/954bread qualitygluten-freeacceptabilitymultiple factor analysisstaling process |
| spellingShingle | Camilly Fratelli Fernanda Garcia Santos Denise Garcia Muniz Sascha Habu Anna Rafaela Cavalcante Braga Vanessa Dias Capriles Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread Foods bread quality gluten-free acceptability multiple factor analysis staling process |
| 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 | bread quality gluten-free acceptability multiple factor analysis staling process |
| url | https://www.mdpi.com/2304-8158/10/5/954 |
| work_keys_str_mv | AT camillyfratelli psylliumimprovesthequalityandshelflifeofglutenfreebread AT fernandagarciasantos psylliumimprovesthequalityandshelflifeofglutenfreebread AT denisegarciamuniz psylliumimprovesthequalityandshelflifeofglutenfreebread AT saschahabu psylliumimprovesthequalityandshelflifeofglutenfreebread AT annarafaelacavalcantebraga psylliumimprovesthequalityandshelflifeofglutenfreebread AT vanessadiascapriles psylliumimprovesthequalityandshelflifeofglutenfreebread |