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Influence of β-glucan and resistant starch on quality and sensory properties of sliced white bread
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Z Mohebbi   , A Homayouni * , MH Azizi , M Asghari Jafarabadi |
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Abstract: (8941 Views) |
| Background and Objective: Although bread is a staple food, it is a poor source of dietary fiber and has a high glycemic index, which may increase the prevalence of diabetes. The addition of resistant starch and β-glucan with a prebiotic effect can improve the nutritional value of this valuable nutrient.
Material and Methods: Different amounts of β-glucan (0.8%, 1%, 1.2% w/w) and resistant starch (5.5%, 8%, 10.5%) were added to wheat flour and to one sample with 4% BG and 0.5% RS. Their effect on bread quality in terms of moisture, specific volume, bread firmness, sensory evaluation, and bread salting during storage were evaluated.
Results: The results of bread quality suggested that the addition of prebiotic β-glucan and resistant starch increased moisture but decreased crumb firmness during 5 d of storage over that of the control sample. During storage, crumb firmness of all samples increased significantly and was the same as the staling sensory results of bread. BG had no significant effect on specific volume and RS decreased specific volume. The chewiness, crust, texture, color, appearance, aroma, and taste/flavor of all samples were evaluated as being the same or slightly better than the control.
Conclusion: Β-glucan and resistant starch had no significant effect on the sensory properties of bread, but did increase shelf life. Water absorption and moisture retention increased and staling decreased.
Keywords: β-glucan, Resistant starch, Prebiotica, Functional food, Bread quality |
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| Keywords: β-glucan, Resistant starch, Prebiotica, Functional food, Bread quality |
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Full-Text [PDF 426 kb]
(2752 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2014/01/28 | Accepted: 2014/01/28 | Published: 2014/01/28
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