Effect of Oat and Psyllium Fibers on Qualitative Properties of Toast Bread

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Fardinia s.; MOVAHED S.; Shakouri M.J.

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Paper Information

Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2020 | Volume:12 | Issue:1 Page(s): 67-80

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Information Journal Paper

Title

Effect of Oat and Psyllium Fibers on Qualitative Properties of Toast Bread

Author(s)

Fardinia s. | MOVAHED S. | Shakouri M.J. | Issue Writer Certificate

Keywords

Oat fiberQ1

Psyllium fiberQ1

Toast breadQ2

Abstract

Background and objectives: Toast bread belongs to the bulk breads group that is recently bulk considered to be the most popular bread in Iran. The quality of breads depends on the baking power of the flour, the time of fermentation, the amount of protein and the type of additives which had been added. In addition, the outcome of the baking flour can be compared by the characteristics of the flour, the type of industrial measures, the method of preparation and the dough preparation process. By considering the bread position in the diet of individuals, it is possible to increase the nutritional value of this product by using different functional compounds of which fibers are widely considered. There are several reports indicating the daily intake of fiber is lower than the recommended dose that may increase the incidence of various diseases such as obesity and diabetes. During the recent years, however, efforts have been made to increase the use of dietary fiber in various food sources due to its impact on health. Therefore, in the present study, the effect of adding different levels of Oat and Psyllium fibers as new sources of dietary fiber on the quality of Toast bread was investigated in comparison with the control sample. Materials and Methods: Firstly, chemical properties of the used wheat flour was determined. Then the raw materials had been prepared according to the treatments for preparing the dough. The treatments consisted of regular toast as the control, Toast bread containing 0. 5% (of flour weight) oat and Psyllium fiber, Toast bread containing 1 % of oat and Psyllium fiber, Toast bread containing 1. 5 % of oat and Psyllium fiber and Toast bread containing 2% of oat and Psyllium fiber which were subjected to various evaluations including the amounts of moisture, ash, protein, fat and fiber, pH values, as well as volumetric, texture analysis, colorimetric and sensory characteristics. To analyze the data, a completely randomized design was performed. The comparison of mean values was done by Duncan's multiple range test at a probability level of α = 5% Results: According to the results, with increasing the levels of Oat and Psyillium fibers, the values for moisture, ash, fiber, bread volume and L* were increased but pH, protein, fat, a* and b*, and staling rate decreased compared to the control. Application of fiber compounds also improved most sensory characteristics such as porosity, texture, chewing ability, taste, color intensity of crust and crumb and also aroma. Conclusion: The treatment containing 2% of oat and Psyllium fibers were found to be the best treatment in this study. According to the results, it seems that oat and Psyllium fibers can be used to improve the qualitative and organoleptic characteristics of the Toast bread.

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APA: Copy

Fardinia, s., MOVAHED, S., & Shakouri, M.J.. (2020). Effect of Oat and Psyllium Fibers on Qualitative Properties of Toast Bread. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 12(1 ), 67-80. SID. https://sid.ir/paper/374903/en

Vancouver: Copy

Fardinia s., MOVAHED S., Shakouri M.J.. Effect of Oat and Psyllium Fibers on Qualitative Properties of Toast Bread. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2020;12(1 ):67-80. Available from: https://sid.ir/paper/374903/en

IEEE: Copy

s. Fardinia, S. MOVAHED, and M.J. Shakouri, “Effect of Oat and Psyllium Fibers on Qualitative Properties of Toast Bread,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 12, no. 1 , pp. 67–80, 2020, [Online]. Available: https://sid.ir/paper/374903/en

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