Investigation of the effects of psyllium powder addition on the quality of fresh and frozen gluten-free bread

Sevda Can Keman; Görkem Özülkü

doi:10.31015/jaefs.2024.3.11

EN

Investigation of the effects of psyllium powder addition on the quality of fresh and frozen gluten-free bread

Abstract

The interest in gluten-free (GF) products has been growing since both the increase in prevalence of celiac disease and the preferences of GF diet. In this study, the contribution of psyllium powder (PP) to gluten-free (GF) bread quality, dough rheology and volatile compounds (VCs) profile was investigated throughout the frozen storage period of GF dough (-30 °C for 0, 7, 15, and 30 days). GF doughs containing 7.5% PP (PSY1) and 15% PP (PSY2) had lower tanδ value than GF control dough (p<0.05) according to the results obtained from fundamental rheological analysis. Frozen storage caused no effect on the tanδ value of PSY1 and PSY2 (p ≥ 0.05). PP addition increased the specific volume (SV) of GF breads (p<0.05). No significant effect of frozen storage on SV was shown for PSY2 while SV values of GF control bread (GFB) and PSY1 decreased (p<0.05). Lower crumb hardness was shown for PSY1 and PSY2 on day 0. Significant effect of frozen storage on crumb hardness was observed for PSY1 on day 30 while harder crumb structure was shown for GFB throughout the frozen storage (p<0.05). Psyllium addition led to a significant reduction in both L* value of crust and crumb color (p<0.05). In the VCs analysis performed by HS/GC-MS, ethanol and 1-butanol, 3-methyl from alcohol group, butanal, 3-methyl- and hexanal from aldehydes were common for GFB and GF breads containing psyllium. 1-butanol, 3-methyl-, butanal, 3-methyl- and hexanal were the VCs of PSY1 and they were also shown after frozen storage. This study suggested that quality deterioration due to frozen storage was less in gluten-free breads containing psyllium.

Keywords

Frozen storage, Gluten-free dough, Fundamental rheology, Texture, Volatile compounds

Thanks

Some part of this study was presented remotely in the 1st International Blacksea Scientific Research and Innovation Congress which held on December 23-24, 2023.

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Details

Primary Language

English

Subjects

Food Technology, Cereals and Legumes

Journal Section

Research Article

Authors

Sevda Can Keman This is me
0009-0002-8735-4196
Türkiye

Görkem Özülkü ^*
0000-0003-0495-5667
Türkiye

Publication Date

September 29, 2024

Submission Date

June 2, 2024

Acceptance Date

August 27, 2024

Published in Issue

Year 2024 Volume: 8 Number: 3

DOI

https://doi.org/10.31015/jaefs.2024.3.11

IZ

https://izlik.org/JA36WA95HA

APA

Can Keman, S., & Özülkü, G. (2024). Investigation of the effects of psyllium powder addition on the quality of fresh and frozen gluten-free bread. International Journal of Agriculture Environment and Food Sciences, 8(3), 581-590. https://doi.org/10.31015/jaefs.2024.3.11

AMA

1.Can Keman S, Özülkü G. Investigation of the effects of psyllium powder addition on the quality of fresh and frozen gluten-free bread. int. j. agric. environ. food sci. 2024;8(3):581-590. doi:10.31015/jaefs.2024.3.11

Chicago

Can Keman, Sevda, and Görkem Özülkü. 2024. “Investigation of the Effects of Psyllium Powder Addition on the Quality of Fresh and Frozen Gluten-Free Bread”. International Journal of Agriculture Environment and Food Sciences 8 (3): 581-90. https://doi.org/10.31015/jaefs.2024.3.11.

EndNote

Can Keman S, Özülkü G (September 1, 2024) Investigation of the effects of psyllium powder addition on the quality of fresh and frozen gluten-free bread. International Journal of Agriculture Environment and Food Sciences 8 3 581–590.

IEEE

[1]S. Can Keman and G. Özülkü, “Investigation of the effects of psyllium powder addition on the quality of fresh and frozen gluten-free bread”, int. j. agric. environ. food sci., vol. 8, no. 3, pp. 581–590, Sept. 2024, doi: 10.31015/jaefs.2024.3.11.

ISNAD

Can Keman, Sevda - Özülkü, Görkem. “Investigation of the Effects of Psyllium Powder Addition on the Quality of Fresh and Frozen Gluten-Free Bread”. International Journal of Agriculture Environment and Food Sciences 8/3 (September 1, 2024): 581-590. https://doi.org/10.31015/jaefs.2024.3.11.

JAMA

1.Can Keman S, Özülkü G. Investigation of the effects of psyllium powder addition on the quality of fresh and frozen gluten-free bread. int. j. agric. environ. food sci. 2024;8:581–590.

MLA

Can Keman, Sevda, and Görkem Özülkü. “Investigation of the Effects of Psyllium Powder Addition on the Quality of Fresh and Frozen Gluten-Free Bread”. International Journal of Agriculture Environment and Food Sciences, vol. 8, no. 3, Sept. 2024, pp. 581-90, doi:10.31015/jaefs.2024.3.11.

Vancouver

1.Sevda Can Keman, Görkem Özülkü. Investigation of the effects of psyllium powder addition on the quality of fresh and frozen gluten-free bread. int. j. agric. environ. food sci. 2024 Sep. 1;8(3):581-90. doi:10.31015/jaefs.2024.3.11

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Investigation of the effects of psyllium powder addition on the quality of fresh and frozen gluten-free bread

Abstract

Investigation of the effects of psyllium powder addition on the quality of fresh and frozen gluten-free bread

Abstract

Keywords

Thanks

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Abstracting & Indexing Services

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