Evaluation of the effects of okra and carboxymethyl cellulose gums on quality properties and shelf life of Barbaribread

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NASEHI B.; RAZAVI R.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:90 Page(s): 259-269

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Title

Evaluation of the effects of okra and carboxymethyl cellulose gums on quality properties and shelf life of Barbaribread

Author(s)

NASEHI B. | RAZAVI R. | Issue Writer Certificate

Keywords

OkraQ2

BarbariQ2

StailingQ1

HydrocolloidQ1

Abstract

Nowadays Hydrocolloids are one of commonly additives used in backing industry. Gums are Hydrocolloids increasing water absorption leads to increased viscosity and stability of some food systems. Okra gum due to have thickening properties used as Hydrocolloid in food industry. In this study the effect ofOkra and carboxymethyl cellulose (CMC) gums in four levels (0, 0. 5, 1. 5 and 3%) on rheological properties of dough and breads were evaluated by using randomized complete block with factorial design. The results showed that an increase in Hydrocolloids caused to increase in water absorption, energy of dough, resistance to deformation and extensibility while dough stability and dough development time reduced. Doughs containing 1. 5% mixture gums, 3% CMC and 3% Okra have the best rheological properties and used to preparation breads. Evaluation of bread properties including moisture content, specific volume and firmness of samples and sensory properties including appearance, texture, chewability, Aroma and flavor and overall evaluation on day 1, 3 and 5 of storage showed that by increasing in Hydrocolloidsthe moisture content and specific volume were increased and firmness was decreased. Over time lead to a decrease in moisture content and specific volume and it increased firmness of texture. According to the results of this research to improve the quality properties and shelf life extension of bread used of 3% Okra gum in dough formulation can be useful.

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APA: Copy

NASEHI, B., & RAZAVI, R.. (2019). Evaluation of the effects of okra and carboxymethyl cellulose gums on quality properties and shelf life of Barbaribread. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(90 ), 259-269. SID. https://sid.ir/paper/71747/en

Vancouver: Copy

NASEHI B., RAZAVI R.. Evaluation of the effects of okra and carboxymethyl cellulose gums on quality properties and shelf life of Barbaribread. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(90 ):259-269. Available from: https://sid.ir/paper/71747/en

IEEE: Copy

B. NASEHI, and R. RAZAVI, “Evaluation of the effects of okra and carboxymethyl cellulose gums on quality properties and shelf life of Barbaribread,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 90 , pp. 259–269, 2019, [Online]. Available: https://sid.ir/paper/71747/en

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