Effect of psyllium husk addition on the instrumental texture and consumer acceptability of high-fiber wheat pan bread and buns
The consumption of recommended amount of dietary fiber is a challenge not only for most consumers but also for the food scientists to design fiber-enriched foods with acceptable eating quality, texture, color and flavor. The addition of psyllium husk (PS) significantly made the bread texture softer...
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| Format: | Article |
| Language: | English |
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Elsevier
2021-06-01
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| Series: | Annals of Agricultural Sciences |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0570178321000178 |
| _version_ | 1818438827777196032 |
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| author | Mohammad M. Abdullah Ahmed D.H. Aldughpassi Jiwan S. Sidhu Muhammad Y. Al-Foudari Amani R.A. Al-Othman |
| author_facet | Mohammad M. Abdullah Ahmed D.H. Aldughpassi Jiwan S. Sidhu Muhammad Y. Al-Foudari Amani R.A. Al-Othman |
| author_sort | Mohammad M. Abdullah |
| collection | DOAJ |
| description | The consumption of recommended amount of dietary fiber is a challenge not only for most consumers but also for the food scientists to design fiber-enriched foods with acceptable eating quality, texture, color and flavor. The addition of psyllium husk (PS) significantly made the bread texture softer with increasing levels, producing the lowest compression force value (2.48 ± 0.37 N) at a 5% level. Addition of coarse wheat bran (at 10 and 20% levels) to white wheat flour (WWF) produced a significantly softer bread texture (4.65 ± 0.61 to 5.27 ± 0.32 N) compared with the harder texture with the fine wheat bran addition (5.04 ± 0.33 to 6.82 ± 0.57 N) for the control samples, respectively. When psyllium at 5% level was added to either the WWF or wholegrain wheat flour (WGF), it produced a significantly softer bread texture. Interestingly, the incorporation of diacetyl tartaric acid esters of mono- and diglyceride (DATEM) emulsifier (0.5%) in the WWF or WGF bread samples containing 5% psyllium did not significantly improve the textural properties of bread samples. When WWF + 5%PS (4.03 ± 0.12 N) buns were compared with WGF + 5%PS, the WGF +5%PS buns (7.37 ± 0.16 N) had a significantly harder texture. The results of compression force (N) and higher consumer acceptability values of these products clearly brought out the superior textural properties of wheat pan bread and buns made by this newer approach, than the common approach of using only the wholegrain wheat flour. Future studies on the effect of various wheat bran treatments, such as steaming or extrusion on the textural properties of pan bread and buns are recommended. |
| first_indexed | 2024-12-14T17:46:45Z |
| format | Article |
| id | doaj.art-b14d0040ddfe47b798469442a6eef5e3 |
| institution | Directory Open Access Journal |
| issn | 0570-1783 |
| language | English |
| last_indexed | 2024-12-14T17:46:45Z |
| publishDate | 2021-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Annals of Agricultural Sciences |
| spelling | doaj.art-b14d0040ddfe47b798469442a6eef5e32022-12-21T22:52:44ZengElsevierAnnals of Agricultural Sciences0570-17832021-06-016617580Effect of psyllium husk addition on the instrumental texture and consumer acceptability of high-fiber wheat pan bread and bunsMohammad M. Abdullah0Ahmed D.H. Aldughpassi1Jiwan S. Sidhu2Muhammad Y. Al-Foudari3Amani R.A. Al-Othman4Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box 5969, Safat 13060, KuwaitDepartment of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box 5969, Safat 13060, KuwaitDepartment of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box 5969, Safat 13060, Kuwait; Food Science & Nutrition Program, Kuwait Institute for Scientific Research, P.O. Box 24885, 13109 Safat, Kuwait; Corresponding author at: Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box 5969, Safat 13060, Kuwait.Food Science & Nutrition Program, Kuwait Institute for Scientific Research, P.O. Box 24885, 13109 Safat, KuwaitInformation and Communications Technology Department, Kuwait Institute for Scientific Research, P.O. Box 24885, 13109 Safat, KuwaitThe consumption of recommended amount of dietary fiber is a challenge not only for most consumers but also for the food scientists to design fiber-enriched foods with acceptable eating quality, texture, color and flavor. The addition of psyllium husk (PS) significantly made the bread texture softer with increasing levels, producing the lowest compression force value (2.48 ± 0.37 N) at a 5% level. Addition of coarse wheat bran (at 10 and 20% levels) to white wheat flour (WWF) produced a significantly softer bread texture (4.65 ± 0.61 to 5.27 ± 0.32 N) compared with the harder texture with the fine wheat bran addition (5.04 ± 0.33 to 6.82 ± 0.57 N) for the control samples, respectively. When psyllium at 5% level was added to either the WWF or wholegrain wheat flour (WGF), it produced a significantly softer bread texture. Interestingly, the incorporation of diacetyl tartaric acid esters of mono- and diglyceride (DATEM) emulsifier (0.5%) in the WWF or WGF bread samples containing 5% psyllium did not significantly improve the textural properties of bread samples. When WWF + 5%PS (4.03 ± 0.12 N) buns were compared with WGF + 5%PS, the WGF +5%PS buns (7.37 ± 0.16 N) had a significantly harder texture. The results of compression force (N) and higher consumer acceptability values of these products clearly brought out the superior textural properties of wheat pan bread and buns made by this newer approach, than the common approach of using only the wholegrain wheat flour. Future studies on the effect of various wheat bran treatments, such as steaming or extrusion on the textural properties of pan bread and buns are recommended.http://www.sciencedirect.com/science/article/pii/S0570178321000178PsylliumCoarse wheat branFine wheat branInstrumental textureBaked products |
| spellingShingle | Mohammad M. Abdullah Ahmed D.H. Aldughpassi Jiwan S. Sidhu Muhammad Y. Al-Foudari Amani R.A. Al-Othman Effect of psyllium husk addition on the instrumental texture and consumer acceptability of high-fiber wheat pan bread and buns Annals of Agricultural Sciences Psyllium Coarse wheat bran Fine wheat bran Instrumental texture Baked products |
| title | Effect of psyllium husk addition on the instrumental texture and consumer acceptability of high-fiber wheat pan bread and buns |
| title_full | Effect of psyllium husk addition on the instrumental texture and consumer acceptability of high-fiber wheat pan bread and buns |
| title_fullStr | Effect of psyllium husk addition on the instrumental texture and consumer acceptability of high-fiber wheat pan bread and buns |
| title_full_unstemmed | Effect of psyllium husk addition on the instrumental texture and consumer acceptability of high-fiber wheat pan bread and buns |
| title_short | Effect of psyllium husk addition on the instrumental texture and consumer acceptability of high-fiber wheat pan bread and buns |
| title_sort | effect of psyllium husk addition on the instrumental texture and consumer acceptability of high fiber wheat pan bread and buns |
| topic | Psyllium Coarse wheat bran Fine wheat bran Instrumental texture Baked products |
| url | http://www.sciencedirect.com/science/article/pii/S0570178321000178 |
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