Effect of Inulin and Resistant Starch on Some of Qualitative Properties of Baguette Bread

محورهای موضوعی : food microbiology

R. Moghaddasi ¹ (Graduate Student of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.)
S. Movahhed ² (Associate Professor of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.)
H. Ahmadi Chenarbon ³ (Assistant Professor of the Department of Agronomy, Faculty of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.)

تاریخ دریافت : 1399/02/24 تاریخ پذیرش : 1399/02/24 تاریخ انتشار : 1399/04/11

کلید واژه: Baguette Bread, Inulin, Prebiotics, Resistant starch,

چکیده مقاله :

Bread is a particularly important staple food. It can be thus improved using different prebiotics like inulin and resistant starch. Food diets with sufficient prebiotic content can trigger the growth of the remaining microorganisms in the digestive system. These microorganisms are essential for human health. In this study, the effect of different levels of inulin and resistant starch (at levels of 2.5 and 5%) was investigated on a number of qualitative properties of baguette breads. A completely randomized design with three replications was used to analyze experimental data (except for staleness data which were analyzed using factorial experiment with a completely randomized design). Means were compared by Duncan's multiple-range test (α = 5%). The results showed that moisture, ash and fiber contents of bread samples were higher than control samples, whereas protein, fat, and pH were lower in the former. In addition, these additives improved sensory analysis scores, instrumental staleness, color analysis and volumetric analysis of samples. According to the results, the treatment that contained 5% inulin and 5% resistant starch was selected as the best treatment.

منابع و مأخذ:

Anon. (2000). Approved Methods of American Association of Cereal Chemists. (10th ed), St Paul, Minn, USA.
Anon. (2003). Approved Methods of American Association of Cereal Chemists. (10th ed), St Paul, Minn, USA.
Akin, M. B., Akin, M. S. & Kirmaci, Z. (2007). Effects of Inulin and Sugar Levels on the Viability of Yogurt and Probiotic Bacteria and the Physical and Sensory Characteristics in Probiotic Ice-Cream. Food Chemistry, 104, 93-99.
Angioloni, A. & Collar, C. (2008). Functional Response of Diluted Dough Matrixes in High-Fiber Systems: A Viscometric and Rheological Approach. Food Research International, 41, 803-812.
Aravind, N., Sissons, M. & Fellows, C. M. (2012). Effect of Soluble Fiber (Guar Gum and Carboxy Methyl Cellulose) Addition on Technological, Sensory and Structural Properties of Durum Wheat Spaghetti. Food Chemistry, 131(3), 893- 900.
Baixauli, R., Sanz, T., Salvador, A. & Fiszman, S. M. (2008). Muffins with Resistant Starch: Baking Performance in Relation to the Rheological Properties of the Batter. Journal of Cereal Science, 47, 502–509.
Brites, C. M., Trigo, M. J., Carrapiço, B., Alviña, M. & Bessa R. J. (2011). Maize and resistant starch enriched breads reduce postprandial glycemic responses in rats. Nutrition Research Journal, 31(4), 302-308.
Devereux, H. M., Jones, G. P., Mc Cormax, L. & Hunter, W. C. (2003). Consumer Acceptability of Low Fat Foods Containing Inulin and Oligofructose. Journal of Food Science 68, (5), 1850-1854.
Fahey, G. C. (2010). The Effects ofI on gut Health and Bifid Bacterial Populations in the Colon. US Gastroenterology & Hepatology Reviews, 6, 58–63.
Franck, A. (2002). Technological Functionality of Inulin and Oligofructose. British Journal of Nutrition, 87(2), 287-291.
Gobbetti, M., Angelis, M., Corsetti, A. & Cagno, R. (2005). Biochemistry and Physiology of Sourdough Lactic Acid Bacteria. Trends in Food Science and Technology, 16(1-3), 57-69.
Hager, A., Ryan,L. A., Schwab, M. C., Jaenzle, M. G., O’Doherty, J. V. & Arendt E. K. (2011). Influence of the Soluble Fibers Inulin and Oat Beta-Glucan on Quality of Dough and Bread. European Food Research and Technology, 232 (3), 405-413.
Iranshahi, M., Seyedain Ardebili, M. & Yasini Ardakani, A. (2014). Survey Effect of Inulin and β-Glucan on Barbari Bread Staling. International Journal of Farming and Allied Sciences, 9, 1039-1043.
Krishnan, P.G., Chang, K. C. & Brown, G. (1987). Effects of Commercial Oat Bran on the Characteristics and Composition of Bread. Cereal Chemistry, 64(1), 55-58.
Mayer, D. & Peters, B. (2009). Enhancing the Nutritional Value of Bread with Inulin. Agro Food Industry Hi-Tech, 20(3), 48–50.

Mohamed, A., Jingyuan, Xu. & Singh, M. (2010). Yeast Leavened Banana-Bread: Formulation, Processing, Color and Texture Analysis. Journal of Food Chemistry, 118, 620-626.
Mohebbi, Z., Homayouni-rad, A., Azizi, M. H. & Asghari Jafarabadi, M. (2014). Influence of β-Glucan and Resistant Starch on Quality and Sensory Properties of Sliced White Bread. Iranian Journal of Nutrition Science and Food Technology, 8, 31-40.
Movahhed, S., Mirzaei, N. & Ahmadi Chenarbon, H. (2011). Evaluation of Additional Barley Flour and Lactobacillus plantarum (ATCC 43332) on Quality Properties of Toast Breads. Iranian Journal of Food Science and Technology, 37, 37-46.
Movahhed, S., Heydar,i F. & Ahmadi Chenarbon, H. (2014a). Effect of Brown Rice Flour and Mono- and Di-glyceride Emulsifier on Some of Qualitative Properties of Traditional Sangak Bread. Iranian Food Science and Technology Research Journal, 24, 189-200.
Movahhed, S., Zharfi, S. & Ahmadi Chenarbon, H. (2014b). Rheological Properties of Dough and Organoleptic Properties of Toast Breads Containing Banana Flour. Iranian Food Science and Technology Research Journal, 9, 359-365.
Peyghambardoust, S. A., Azadmard Damirchi, S., Fathnezhad Kazemi, R., Nemati, M. & Ra’fat, S. A. (2013). Common Flax Seed in Bread Baking: Effect on Chemical Properties, Flour-Bread Oil Phase Mixture, and Sensory Quality of Enriched Semi-Yeast Breads. Journal of Food Research, 23, 281-293.
Rajabzadeh, N. (2013). Bread Technology. Tehran University Press. PP. 339-340.
Rodriguez-Cabezas, M. E., Camuesco, D., Arribas, B., Garrido-Mesa, N., Comalada, M. & Bailon, E. (2010). The Combination of Fructooligo Saccharides and Resistant Starch Shows Prebiotic Additive Effects in Rats. Clinical Nutrition, 29(6), 832-839.
Skendi, A., Biliaderis, C., Papageorgiou, M. & Izydorczyk, M. (2010). Effects of Two Barley β-Glucan Isolates on Wheat Flour Dough and Bread Properties. Food Chemistry, 119(3), 1159-67.
Škrbic, B., Snezˇana Milovac, A., Dejan Dodig, B. & Bojana Filipcˇev, C. (2009). Effects of Hullless Barley Flour and Flakes on Bread Nutritional Composition and Sensory Properties. Food Chemistry, 115, 982–988.
Wang, R., Rosell, C. M. & Benedito de Barber, C. (2002). Effect of the Addition of Different Fibers on Wheat Dough Performance and Bread Quality. Food Chemistry, 79, 221-226.