The Effect of Triticale Flour and Betaglucan on Physicochemical, Textural and Sensory Properties of Barbari Bread

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MOHTARAMI F.; TALEBI A.; Banaeikia p.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:113 Page(s): 351-361

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Title

The Effect of Triticale Flour and Betaglucan on Physicochemical, Textural and Sensory Properties of Barbari Bread

Author(s)

MOHTARAMI F. | TALEBI A. | Banaeikia p. | Issue Writer Certificate

Keywords

BarbaribreadQ2

Antioxidant capacityQ1

CalorieQ1

FiberQ1

Abstract

The purpose of this study was investigating the effect of wheat flour replacement withtriticale flour (0-30%) and β-glucan Fiber (0-10%) on physicochemical, texture and sensory properties of Barbari bread with using of two-level factorial design containing central points based on D-optimal. The results showed that withsubstitution of these two factors, the water activity, moisture and ash content in bread samples significantly increased and the fat, carbohydrate and Calorie of the samples decreased. Antioxidant capacity and protein of samples increased with replacement of triticale flour. However, high levels of β-glucan decreased the protein and Antioxidant capacity of the samples. Also the Fiber content of samples decreased and increased with addition of triticale flour and β-glucan, respectively. The effect ofreplacement of triticale flour on the specific volume of bread was dependent on the amount of β-glucan; so that thespecific volume of bread withreplacement of triticale in the samples without β-glucan significantly decreased but itincreased in the samples containing high levels of β-glucan. Loss weight, crust and crumb color, firmness and penetration energy of bread were not significantly affected by the substituted factors. According to the sensory evaluation, the replacement of triticale flour and β-glucan increased the flavor score and overall acceptance of barbari bread samples. According to the results, bread samples enriched with 30% triticale flour and 10% β-glucan have desirable physicochemical, texture and sensory properties and are recommended as optimum samples for production.

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APA: Copy

MOHTARAMI, F., TALEBI, A., & Banaeikia, p.. (2021). The Effect of Triticale Flour and Betaglucan on Physicochemical, Textural and Sensory Properties of Barbari Bread. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(113 ), 351-361. SID. https://sid.ir/paper/406517/en

Vancouver: Copy

MOHTARAMI F., TALEBI A., Banaeikia p.. The Effect of Triticale Flour and Betaglucan on Physicochemical, Textural and Sensory Properties of Barbari Bread. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(113 ):351-361. Available from: https://sid.ir/paper/406517/en

IEEE: Copy

F. MOHTARAMI, A. TALEBI, and p. Banaeikia, “The Effect of Triticale Flour and Betaglucan on Physicochemical, Textural and Sensory Properties of Barbari Bread,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 113 , pp. 351–361, 2021, [Online]. Available: https://sid.ir/paper/406517/en

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