Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 104, Issue -, Pages 992-1002Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijbiomac.2017.06.126
Keywords
Jujube (Ziziphus jujuba Mill.) mucilage; Functional polysaccharide; Protein-polysaccharide interaction; Microstructure; RSM
Ask authors/readers for more resources
Addition effect of yogurt powder (YP, 2.96-10.03%) and jujube polysaccharide (JP, 2.08-4.91%) to the dough formulation of novel semi-volume breads was optimized using response surface methodology (RSM) to achieve the best physical (moisture content, specific volume and color parameters), textural (crumb firmness and springiness) and sensory attributes. A contrary behaviour on physico-mechanical and sensorial characteristics was found by adding YP and JP. An increase in JP content led to a significant reduction in the texture firmness and a remarkable increase in specific volume, crumb springiness and overall acceptability. YP had a substantial increase on the lightness, while JM significantly increased the bread redness. The optimum moisture (30.58%), specific volume (3.01 g/mL), firmness (2.16N), springiness (58.48%), lightness (83.14), and redness (2.98) were obtained in the dough formulated with 5.16% YP and 3.62% JP. The optimal bread with superior organoleptic and microstructural properties compared to the control showed a lower moisture loss during the cooking and storage processes. (C) 2017 Elsevier B.V. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available