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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread

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Author(s):
Fratelli, Camilly [1] ; Santos, Fernanda Garcia [1] ; Muniz, Denise Garcia [1] ; Habu, Sascha [1, 2] ; Braga, Anna Rafaela Cavalcante [1, 3] ; Capriles, Vanessa Dias [1]
Total Authors: 6
Affiliation:
[1] Univ Fed Sao Paulo, Inst Hlth & Soc, Dept Biosci, Campus Baixada Santista, Rua Silva Jardim 136, BR-11015020 Santos - Brazil
[2] Univ Tecnol Fed Parana, Dept Res Pro Rectory Res & Postgrad, Av Silva Jardim 775, BR-85504311 Curitiba, Parana - Brazil
[3] Univ Fed Sao Paulo, Dept Chem Engn, Campus Diadema, Rua Sao Nicolau 201, BR-09972270 Diadema - Brazil
Total Affiliations: 3
Document type: Journal article
Source: FOODS; v. 10, n. 5 MAY 2021.
Web of Science Citations: 0
Abstract

Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free bread and wheat bread in terms of performance. The effect of time on crumb moisture and firmness, microbial safety, and sensory acceptability using a 10-cm scale was assessed at 0, 24, 48, and 72 h postproduction. Crumb firming was observed during the storage time, especially for the control gluten-free bread, which had a crumb firmness 8-fold higher than that of the wheat bread. Psyllium addition decreased the crumb firmness values by 65-75% compared to those of the control gluten-free bread during 72 h of storage. The longest delay in bread staling was observed with a 17.14% psyllium addition. The psyllium-enriched gluten-free bread was well accepted during 72 h of storage, and the acceptability scores for aroma, texture, and flavor ranged from 6.8 to 8.3, which resembled those of wheat bread. The results showed that the addition of 17.14% psyllium to the formulation improved the structure, appearance, texture, and acceptability of gluten-free bread and delayed bread staling, resembling physical and sensory properties of wheat bread samples during 72 h of storage. Therefore, according to the obtained results, this approach seems to be promising to overcome some of the limitations of gluten-free breadmaking. (AU)

FAPESP's process: 14/21132-5 - Effect of Psyllium (Plantago ovata) in quality and glycemic response of gluten-free breads
Grantee:Camilly Fratelli Pereira
Support type: Scholarships in Brazil - Master