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Influence of Psyllium Husk (Plantago Ovata) on Bread Quality

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Influence of Psyllium Husk (Plantago Ovata) on Bread Quality Influence of Psyllium husk (Plantago ovata) on Bread Quality Simona MAN, Adriana PĂUCEAN*, Sevastiţa MUSTE, Anamaria POP, Elena Andruța MUREȘAN Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur street, 3400, Cluj-Napoca, Romania *Corresponding author, e-mail: [email protected] Bulletin UASVM Food Science and Technology 74(1) / 2017 ISSN-L 2344-2344; Print ISSN 2344-2344; Electronic ISSN 2344-5300 DOI: 10.15835/buasvmcn-fst:12631 ABSTRACT It is well supported that a significant intake of dietary fibre reduces the risk of several chronic diseases. The development of staple foods enriched with fibre is an important contribution to a broader supply of food products with health beneficial effects. In this sense, the objective of this work is the development of bread enriched with psyllium husk. Four experimental variants obtained by substituting wheat flour with different proportions (0%, 5%, 10%, and 15%) of psyllium husk were used. Bread samples were subjected to physico-chemical examination: humidity, weight, volume and specific volume of bread, crumb porosity and elasticity (according to STAS 91 -2007). An increment of the hydration capacity of the dough was recorded as the psyllium husk level increased. The volume of the breads decreased as the level of psyllium husk increased, due the dilution of gluten content in the blend and due to the interactions among fiber properties. components, water and gluten. Nevertheless, substitution at 5%, 10% and 15%, gave quality parameters at least as good as for the control sample and produced acceptable bread, in terms of weight,Keywords volume: wheat and rheological flour, Psyllium husk, rheological dough properties, bread quality INTRODUCTION different dosages of psyllium husk and literature Regular consumption of fibre is an important suggested that replacement of psyllium husk up factor to prevent many types of diseases and is to 50% is possible without detrimental change associated with a standard balanced diet (Rosell in quality. Other reported that for the enriched et al., 2009). The positive role of dietary fibre as cookies (30% psyllium husk powder) and a prebiotic component is related to their effect control cookies (100% wheat flour) the total in the reduction of chronic diseases. including carbohydrates content were 65.7 and 64.9 g, cardiovascular disease, specific types of cancer, respectively. While the values for starch, sugar and and constipation (Beikzadeh et al , 2016). Thus, it fiber were 30.3, 20.8 and 12.0 g in fiber enriched is essential to enrichPlantago various ovata foods with a variety cookies compared with 40.8, 21.0 and only 1.6 g of dietary fibres. in control cookies, respectively (Anjali and Renu, Psyllium ( ) is a source of 2015).AIMS AND OBJECTIVES natural and concentrated soluble fiber derived from the husks of blonde psyllium seed. Husk is the outermost skin of the seed which is removed The objectives of this study were to supplement by a mechanical process. Total recovery of husk wheat flour (WF) with various levels of psyllium is around 25 to 26 % from the seed. The psyllium husk (PH) for baking purpose. in order to obtain husk contains 6.83% fiber, 0.94% protein, 4.07% a psyllium husk supplemented bread (PHB) with ash and 84.98% total carbohydrates (Anjali and good quality characteristics Renu, 2015). Bakery products are prepared from 34 et al. MAN Tab. 1. * Effect of different levels of psyllium husk on bread making quality Experimental variants cmQuality parameterscm Humidity, Weight, Volume,3 Specific3 volume, Porosity, Elasticity, % g /100g % % WFB 40.17 300.00 800 266.66 72.17 98.77 PHB1 42.92 304.00 710 233.55 68.85 97.46 PHB2 45.52 307.00 620 201.95 68.12 95.31 * 3 PHP 50.66 311.00 1 525 168.88 267.21 94.12 WFB = 100% wheat flour + 0% psyllium husk; PHB = 95% wheat flour +5% psyllium husk; PHB = 90% wheat flour +10% 3 psylliumMATERIALS husk; PHB =AND 85% wheat METHODS flour +15% psyllium husk were measured according to the Romanian official Psyllium husk was purchased from the medici- methodsRESULTS SR 91:2007. AND DISCUSSION nal herb market at Cluj-Napoca (Romania). A commer cial wheat flour type 650 (according to ash content 0.65% by the Romanian classification), The values of analyzed parameters for assort- with 13.6 % moisture and 29.3 % gluten content ment of bread with psyllium husk are presented in was used. The other raw materials of the recipe Table 1. Supplementation with 15% psyllium husk (wheat flour, yeast and salt) were purchased from could be adopted in wheat bread manufacturing the local market. The psyllium husk was mixed without affecting quality adversely, since according with wheat flour in different portions (5%, 10% SR 878:1996, the quality parameters are:3 humidity and 15%) for producing psyllium bread (PHB). The 45.5% max., specific volume, 220 cm /100g min., water absorption of the flour blends increased from porosityCONCLUSION 60% min. and elasticity 78% min. 78% to 115% with increasing amount of psyllium husk from 5% to 15%; the wheat flour (WF) water absorption was 62%. The higher water absorption The addition of the psyllium husk raised the capacity of the psyllium husk could be attributed moisturizing ability and kept the rheological to the molecular composition of the psyllium: 75% properties of the bread. The obtained bread had xylose, 23% arabinose, traces of other sugars, and a very fine core and the elasticity and the porosity approximately 35% of non-reducing terminal. resi- were within the permissible limits (SR 878:1996). dues (Fischer et al., 2004). According to Kristensen Supplementation with 15% psyllium husk could and Jensen (2011) cited by Raymundo et al (2014), be adopted in wheat bread manufacturing without each gram of psyllium retain about 10 g of water. affectingREFERENCES quality adversely. The first step was dough kneading for about Plantago ovata 8-10 minutes, after that the dough was maintained 1. Anjali V, Renu M (2015). Psyllium ( ) Husk: for 60-90 minutes at a temperature of 28-32°C for A Wonder Food for Good Health, International Journal of bulk-fermentation. The next step is dividing the Science and Research Volume 4 Issue 9: 1581-1585. dough in two equal weight parts and shaping them 2. Beikzadeh S, Peighambardoust SH, Beikzadeh M, Asghari in an oval shape, after which the pieces are placed Javar-Abadi M, Homayouni-Rad A (2016). Effect of Psyllium Husk on Physical, Nutrigggtional, Sensory, and in trays and introduced into the fermentation room Staling Properties of Dietary Prebiotic Sponge Cake, Czech for 30-40 minutes at a temperature of 35-40°C and J. Food Sci., 34, (6): 534–540. relative humidity of 75-85%. After the fermentation, 3. FischerPlantago MH, Yu N, ovata Gray GR, Ralph J, Anderson L, Mar letta the products are baked at a temperature of 215 °C JA (2004). The gel forming polysaccharide of psyllium for about 30-40 minutes. The weight of the bread husk ( Forsk). Carbohydrate Research, 339: 2009–2017. was taken using a digital balance. The bread volume 4. Raymundo A, Fradinho P, Nunes MC (2014). Bioactive was determined by the seeds displacement method. Carbohidrates and Dietary Fibre 3: 96-105. The volume of seeds displaced by the loaf was 5. Rosell CM, Santos E, Collar C (2009). Physico-chemical considered as the loaf bread volume. The specific properties of commercial fibers from different sources: volume of loaf was calculated by dividing volume A comparative approach. Food Research International, 42(1), 176–184. byBulletin weight. UASVM FoodThe Science porosity, and Technology elasticity 74(1) / 2017 and humidity .
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