Potential of pumpkin oil cake protein isolate in production of millet bread
The objective of this study was to evaluate the potential of pumpkin oil cake protein isolate in production of millet bread. For that purpose, breads were created by substitution of millet flour with proteins at 5, 10 and 15% level. Dough rheological properties and both physical and sensory characte...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Institute for Food Technology, Novi Sad
2018-01-01
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| Series: | Food and Feed Research |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2018/2217-53691807139T.pdf |
| _version_ | 1818610165933408256 |
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| author | Tomić Jelena M. Torbica Aleksandra M. Belović Miona M. Popović Ljiljana M. Čakarević Jelena C. Savanović Danica M. Novaković Aleksandra R. Mocko-Blažek Karolina A. |
| author_facet | Tomić Jelena M. Torbica Aleksandra M. Belović Miona M. Popović Ljiljana M. Čakarević Jelena C. Savanović Danica M. Novaković Aleksandra R. Mocko-Blažek Karolina A. |
| author_sort | Tomić Jelena M. |
| collection | DOAJ |
| description | The objective of this study was to evaluate the potential of pumpkin oil cake protein isolate in production of millet bread. For that purpose, breads were created by substitution of millet flour with proteins at 5, 10 and 15% level. Dough rheological properties and both physical and sensory characteristics of obtained bread were determined. The increase in pumpkin oilseed cake protein (POCP) concentration influenced increase in dough viscosity, as determined using farinograph and fundamental rheological measurements. This is additionally confirmed by lower elasticity of supplemented breads as determined by texture analysis and sensory panel. Substitution of millet flour with POCP at all tested levels did not exhibit any influence on bread specific volume. However, 24 h after baking, breads supplemented with higher amount of POCP showed less pronounced hardening of the crumb, indicating that these proteins might retard starch retrogradation. The supplementation of millet bread with POCP had several beneficial effects on the sensory quality of bread, such as loss of bitter taste and aftertaste originating from millet flour. Additionally, bread granularity decreased and bread dissolving speed in mouth increased along with the increase in POCP concentration. |
| first_indexed | 2024-12-16T15:10:06Z |
| format | Article |
| id | doaj.art-a3f6804d434e44578cd546b56959cecd |
| institution | Directory Open Access Journal |
| issn | 2217-5369 2217-5660 |
| language | English |
| last_indexed | 2024-12-16T15:10:06Z |
| publishDate | 2018-01-01 |
| publisher | Institute for Food Technology, Novi Sad |
| record_format | Article |
| series | Food and Feed Research |
| spelling | doaj.art-a3f6804d434e44578cd546b56959cecd2022-12-21T22:26:59ZengInstitute for Food Technology, Novi SadFood and Feed Research2217-53692217-56602018-01-0145213914710.5937/FFR1802139T2217-53691807139TPotential of pumpkin oil cake protein isolate in production of millet breadTomić Jelena M.0Torbica Aleksandra M.1https://orcid.org/0000-0002-9627-1598Belović Miona M.2https://orcid.org/0000-0002-1547-9072Popović Ljiljana M.3Čakarević Jelena C.4Savanović Danica M.5Novaković Aleksandra R.6Mocko-Blažek Karolina A.7University of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Novi Sad, SerbiaUniversity of Banja Luka, Faculty of Technology, Banja Luka, Bosnia and HerzegovinaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaThe objective of this study was to evaluate the potential of pumpkin oil cake protein isolate in production of millet bread. For that purpose, breads were created by substitution of millet flour with proteins at 5, 10 and 15% level. Dough rheological properties and both physical and sensory characteristics of obtained bread were determined. The increase in pumpkin oilseed cake protein (POCP) concentration influenced increase in dough viscosity, as determined using farinograph and fundamental rheological measurements. This is additionally confirmed by lower elasticity of supplemented breads as determined by texture analysis and sensory panel. Substitution of millet flour with POCP at all tested levels did not exhibit any influence on bread specific volume. However, 24 h after baking, breads supplemented with higher amount of POCP showed less pronounced hardening of the crumb, indicating that these proteins might retard starch retrogradation. The supplementation of millet bread with POCP had several beneficial effects on the sensory quality of bread, such as loss of bitter taste and aftertaste originating from millet flour. Additionally, bread granularity decreased and bread dissolving speed in mouth increased along with the increase in POCP concentration.https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2018/2217-53691807139T.pdfpumpkin oil cakemillet breaddough rheological propertiessensory quality |
| spellingShingle | Tomić Jelena M. Torbica Aleksandra M. Belović Miona M. Popović Ljiljana M. Čakarević Jelena C. Savanović Danica M. Novaković Aleksandra R. Mocko-Blažek Karolina A. Potential of pumpkin oil cake protein isolate in production of millet bread Food and Feed Research pumpkin oil cake millet bread dough rheological properties sensory quality |
| title | Potential of pumpkin oil cake protein isolate in production of millet bread |
| title_full | Potential of pumpkin oil cake protein isolate in production of millet bread |
| title_fullStr | Potential of pumpkin oil cake protein isolate in production of millet bread |
| title_full_unstemmed | Potential of pumpkin oil cake protein isolate in production of millet bread |
| title_short | Potential of pumpkin oil cake protein isolate in production of millet bread |
| title_sort | potential of pumpkin oil cake protein isolate in production of millet bread |
| topic | pumpkin oil cake millet bread dough rheological properties sensory quality |
| url | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2018/2217-53691807139T.pdf |
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