Research Article
BibTex RIS Cite

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

Year 2024, Volume: 8 Issue: 3, 581 - 590, 29.09.2024
https://doi.org/10.31015/jaefs.2024.3.11

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.

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.

References

  • AACC. (2000). Approved Methods of AACC, 10th ed.; American Association of Cereal Chemists: St. Paul, MN, USA.
  • Arslan, M., Rakha, A., Xiaobo, Z., & Mahmood, M. A. (2019). Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints. Trends in Food Science & Technology, 83, 194-202. https://doi.org/10.1016/j.tifs.2018.11.011
  • Belorio, M., & Gómez, M. (2020). Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum. Foods, 9(11), 1548. https://doi.org/10.3390/foods9111548
  • Cappa, C., Lucisano, M., & Mariotti, M. (2013). Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality. Carbohydrate Polymers, 98(2), 1657-1666. https://doi.org/10.1016/j.carbpol.2013.08.007
  • Capriles, V. D., Santos, F. G., & Aguiar, E. V. (2021). Innovative gluten-free breadmaking. Trends in Wheat and Bread Making, 371-404. https://doi.org/10.1016/B978-0-12-821048-2.00013-1
  • Conte, P., Fadda, C., Drabińska, N., & Krupa-Kozak, U. (2019). Technological and nutritional challenges, and novelty in gluten-free breadmaking-a review. Polish Journal of Food and Nutrition Sciences, 69(1). 10.31883/pjfns-2019-0005
  • de Oliveira Teotônio, D., da Costa, B. A. F., Gomes, P. T. G., Santos, M. P., Amaral, E. F. G., Clerici, M. T. P. S., Leoro, M. G. V., & Schmiele, M. (2021). Fructo-oligosaccharides, hydrolyzed soy protein and yeast (Saccharomyces sp.) extract as potential cryoprotectans in gluten-free frozen dough and bread quality. Research, Society and Development, 10(3). https://doi.org/10.33448/rsd-v10i3.13556
  • Fratelli, C., Muniz, D. G., Santos, F. G., & Capriles, V. D. (2018). Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response. Journal of Functional Foods, 42, 339-345. https://doi.org/10.1016/j.jff.2018.01.015
  • Fratelli, C., Santos, F. G., Muniz, D. G., Habu, S., Braga, A. R. C., & Capriles, V. D. (2021). Psyllium improves the quality and shelf life of gluten-free bread. Foods, 10(5), 954. https://doi.org/10.3390/foods10050954
  • Gallagher, E., Gormley, T. R., & Arendt, E. K. (2004). Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science & Technology, 15(3-4), 143-152. https://doi.org/10.1016/j.tifs.2003.09.012
  • Güler, N., & Sensoy, I. (2023). The effect of psyllium fiber on the in vitro starch digestion of steamed and roasted wheat based dough. Food research international, 168, 112797. https://doi.org/10.1016/j.foodres.2023.112797
  • Hayıt, F., & Gül, H. (2019). Kinoa ununun ve kısmi pişirilerek dondurma yönteminin glutensiz ekmek kalitesi üzerine etkisi. The Black Sea Journal of Sciences, 9(2), 406-427 (in Turkish). https://doi.org/10.31466/kfbd.647249
  • He, N., Xia, M., Zhang, X., He, M., Li, L., & Li, B. (2024). Quality attributes and functional properties of whole wheat bread baked from frozen dough with the addition of enzymes and hydrocolloids. Journal of the Science of Food and Agriculture, 104(4), 1928-1941. https://doi.org/10.1002/jsfa.13077
  • Leray, G., Oliete, B., Mezaize, S., Chevallier, S., & de Lamballerie, M. (2010). Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough. Journal of Food Engineering, 100(1), 70-76. https://doi.org/10.1016/j.jfoodeng.2010.03.029
  • Lorenzo, G., Zaritzky, N. E., & Califano, A. N. (2009). Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase. Journal of Cereal Science, 50(2), 255-261. https://doi.org/10.1016/j.jcs.2009.06.003
  • Lu, P., Guo, J., Fan, J., Wang, P., & Yan, X. (2023). Combined effect of konjac glucomannan addition and ultrasound treatment on the physical and physicochemical properties of frozen dough. Food Chemistry, 411, 135516. https://doi.org/10.1016/j.foodchem.2023.135516
  • Mancebo, C. M., San Miguel, M. Á., Martínez, M. M., & Gómez, M. (2015). Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water. Journal of Cereal Science, 61, 8-15. https://doi.org/10.1016/j.jcs.2014.10.005
  • Matos, M. E., & Rosell, C. M. (2013). Quality indicators of rice-based gluten-free bread-like products: relationships between dough rheology and quality characteristics. Food and Bioprocess Technology, 6, 2331-2341. https://doi.org/ 10.1007/s11947-012-0903-9
  • Mezaize, S., Chevallier, S., Le-Bail, A., & De Lamballerie, M. (2010). Gluten-free frozen dough: Influence of freezing on dough rheological properties and bread quality. Food Research International, 43(8), 2186-2192. https://doi.org/10.1016/j.foodres.2010.07.030
  • Onyango, C., Mutungi, C., Unbehend, G., & Lindhauer, M. G. (2011). Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch. LWT-Food Science and Technology, 44(3), 681-686. https://doi.org/10.1016/j.lwt.2010.09.006
  • Ozkoc, S. O., & Seyhun, N. (2015). Effect of gum type and flaxseed concentration on quality of gluten-free breads made from frozen dough baked in infrared-microwave combination oven. Food and Bioprocess Technology, 8, 2500-2506. https://doi.org/ 10.1007/s11947-015-1615-8
  • Ozulku, G. (2024). Monitoring the Dough Properties, Quality Characteristics and Volatile Compounds of Whole Wheat Bread Made by Different Sourdough Types during Frozen Storage. Foods, 13(9), 1388. https://doi.org/10.3390/foods13091388
  • Öncel, B. (2023). Determination of the aroma profile and bioactive properties of gluten-free bread with legumes flour. Çukurova University, Graduate School of Science, Department of Food Engineering, PhD Thesis, Adana, Turkiye, 276 pp.
  • Pico, J., Hansen, Å. S., & Petersen, M. A. (2017). Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS. Journal of Cereal Science, 76, 280-288. https://doi.org/10.1016/j.jcs.2017.07.004
  • Pico, J., Antolín, B., Román, L., Bernal, J., & Gómez, M. (2019). Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles. European Food Research and Technology, 245, 1755-1766. https://doi.org/10.1007/s00217-019-03279-z
  • Rzepa, J., Wojtal, Ł., Staszek, D., Grygierczyk, G., Labe, K., Hajnos, M., Kowalska, T., & Waksmundzka-Hajnos, M. (2009). Fingerprint of selected Salvia species by HS-GC-MS analysis of their volatile fraction. Journal of Chromatographic Science, 47(7), 575-580. https://doi.org/10.1093/chromsci/47.7.575
  • Sabanis, D., Lebesi, D., & Tzia, C. (2009). Effect of dietary fibre enrichment on selected properties of gluten-free bread. LWT-Food Science and Technology, 42(8), 1380-1389. https://doi.org/10.1016/j.lwt.2009.03.010
  • Santos, F. G., Aguiar, E. V., Centeno, A. C. L., Rosell, C. M., & Capriles, V. D. (2020). Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread. LWT, 134, 110025. https://doi.org/10.1016/j.lwt.2020.110025
  • Sharadanant, R., & Khan, K. (2003). Effect of hydrophilic gums on the quality of frozen dough: II. Bread characteristics. Cereal Chemistry, 80(6), 773-780. https://doi.org/10.1094/CCHEM.2003.80.6.773
  • Singh, B. (2007). Psyllium as therapeutic and drug delivery agent. International Journal of Pharmaceutics, 334(1-2), 1-14. https://doi.org/10.1016/j.ijpharm.2007.01.028
  • Stantiall, S. E., & Serventi, L. (2018). Nutritional and sensory challenges of gluten-free bakery products: a review. International Journal of Food Sciences and Nutrition, 69(4), 427-436. https://doi.org/10.1080/09637486.2017.1378626
  • Tulukcu, E., Cebi, N., & Sagdic, O. (2019). Chemical fingerprinting of seeds of some salvia species in Turkey by using GC-MS and FTIR. Foods, 8(4), 118. https://doi.org/10.3390/foods8040118
  • Yazar, G., & Demirkesen, I. (2023). Linear and non-linear rheological properties of gluten-free dough systems probed by fundamental methods. Food Engineering Reviews, 15(1), 56-85. https://doi.org/10.1007/s12393-022-09321-3
  • Ylimaki, G., Hawrysh, Z., Hardin, R., & Thomson, A. (1991). Response surface methodology in the development of rice flour yeast breads: sensory evaluation. Journal of Food Science, 56(3), 751-755. https://doi.org/10.1111/j.1365-2621.1991.tb05374.x
Year 2024, Volume: 8 Issue: 3, 581 - 590, 29.09.2024
https://doi.org/10.31015/jaefs.2024.3.11

Abstract

References

  • AACC. (2000). Approved Methods of AACC, 10th ed.; American Association of Cereal Chemists: St. Paul, MN, USA.
  • Arslan, M., Rakha, A., Xiaobo, Z., & Mahmood, M. A. (2019). Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints. Trends in Food Science & Technology, 83, 194-202. https://doi.org/10.1016/j.tifs.2018.11.011
  • Belorio, M., & Gómez, M. (2020). Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum. Foods, 9(11), 1548. https://doi.org/10.3390/foods9111548
  • Cappa, C., Lucisano, M., & Mariotti, M. (2013). Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality. Carbohydrate Polymers, 98(2), 1657-1666. https://doi.org/10.1016/j.carbpol.2013.08.007
  • Capriles, V. D., Santos, F. G., & Aguiar, E. V. (2021). Innovative gluten-free breadmaking. Trends in Wheat and Bread Making, 371-404. https://doi.org/10.1016/B978-0-12-821048-2.00013-1
  • Conte, P., Fadda, C., Drabińska, N., & Krupa-Kozak, U. (2019). Technological and nutritional challenges, and novelty in gluten-free breadmaking-a review. Polish Journal of Food and Nutrition Sciences, 69(1). 10.31883/pjfns-2019-0005
  • de Oliveira Teotônio, D., da Costa, B. A. F., Gomes, P. T. G., Santos, M. P., Amaral, E. F. G., Clerici, M. T. P. S., Leoro, M. G. V., & Schmiele, M. (2021). Fructo-oligosaccharides, hydrolyzed soy protein and yeast (Saccharomyces sp.) extract as potential cryoprotectans in gluten-free frozen dough and bread quality. Research, Society and Development, 10(3). https://doi.org/10.33448/rsd-v10i3.13556
  • Fratelli, C., Muniz, D. G., Santos, F. G., & Capriles, V. D. (2018). Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response. Journal of Functional Foods, 42, 339-345. https://doi.org/10.1016/j.jff.2018.01.015
  • Fratelli, C., Santos, F. G., Muniz, D. G., Habu, S., Braga, A. R. C., & Capriles, V. D. (2021). Psyllium improves the quality and shelf life of gluten-free bread. Foods, 10(5), 954. https://doi.org/10.3390/foods10050954
  • Gallagher, E., Gormley, T. R., & Arendt, E. K. (2004). Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science & Technology, 15(3-4), 143-152. https://doi.org/10.1016/j.tifs.2003.09.012
  • Güler, N., & Sensoy, I. (2023). The effect of psyllium fiber on the in vitro starch digestion of steamed and roasted wheat based dough. Food research international, 168, 112797. https://doi.org/10.1016/j.foodres.2023.112797
  • Hayıt, F., & Gül, H. (2019). Kinoa ununun ve kısmi pişirilerek dondurma yönteminin glutensiz ekmek kalitesi üzerine etkisi. The Black Sea Journal of Sciences, 9(2), 406-427 (in Turkish). https://doi.org/10.31466/kfbd.647249
  • He, N., Xia, M., Zhang, X., He, M., Li, L., & Li, B. (2024). Quality attributes and functional properties of whole wheat bread baked from frozen dough with the addition of enzymes and hydrocolloids. Journal of the Science of Food and Agriculture, 104(4), 1928-1941. https://doi.org/10.1002/jsfa.13077
  • Leray, G., Oliete, B., Mezaize, S., Chevallier, S., & de Lamballerie, M. (2010). Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough. Journal of Food Engineering, 100(1), 70-76. https://doi.org/10.1016/j.jfoodeng.2010.03.029
  • Lorenzo, G., Zaritzky, N. E., & Califano, A. N. (2009). Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase. Journal of Cereal Science, 50(2), 255-261. https://doi.org/10.1016/j.jcs.2009.06.003
  • Lu, P., Guo, J., Fan, J., Wang, P., & Yan, X. (2023). Combined effect of konjac glucomannan addition and ultrasound treatment on the physical and physicochemical properties of frozen dough. Food Chemistry, 411, 135516. https://doi.org/10.1016/j.foodchem.2023.135516
  • Mancebo, C. M., San Miguel, M. Á., Martínez, M. M., & Gómez, M. (2015). Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water. Journal of Cereal Science, 61, 8-15. https://doi.org/10.1016/j.jcs.2014.10.005
  • Matos, M. E., & Rosell, C. M. (2013). Quality indicators of rice-based gluten-free bread-like products: relationships between dough rheology and quality characteristics. Food and Bioprocess Technology, 6, 2331-2341. https://doi.org/ 10.1007/s11947-012-0903-9
  • Mezaize, S., Chevallier, S., Le-Bail, A., & De Lamballerie, M. (2010). Gluten-free frozen dough: Influence of freezing on dough rheological properties and bread quality. Food Research International, 43(8), 2186-2192. https://doi.org/10.1016/j.foodres.2010.07.030
  • Onyango, C., Mutungi, C., Unbehend, G., & Lindhauer, M. G. (2011). Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch. LWT-Food Science and Technology, 44(3), 681-686. https://doi.org/10.1016/j.lwt.2010.09.006
  • Ozkoc, S. O., & Seyhun, N. (2015). Effect of gum type and flaxseed concentration on quality of gluten-free breads made from frozen dough baked in infrared-microwave combination oven. Food and Bioprocess Technology, 8, 2500-2506. https://doi.org/ 10.1007/s11947-015-1615-8
  • Ozulku, G. (2024). Monitoring the Dough Properties, Quality Characteristics and Volatile Compounds of Whole Wheat Bread Made by Different Sourdough Types during Frozen Storage. Foods, 13(9), 1388. https://doi.org/10.3390/foods13091388
  • Öncel, B. (2023). Determination of the aroma profile and bioactive properties of gluten-free bread with legumes flour. Çukurova University, Graduate School of Science, Department of Food Engineering, PhD Thesis, Adana, Turkiye, 276 pp.
  • Pico, J., Hansen, Å. S., & Petersen, M. A. (2017). Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS. Journal of Cereal Science, 76, 280-288. https://doi.org/10.1016/j.jcs.2017.07.004
  • Pico, J., Antolín, B., Román, L., Bernal, J., & Gómez, M. (2019). Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles. European Food Research and Technology, 245, 1755-1766. https://doi.org/10.1007/s00217-019-03279-z
  • Rzepa, J., Wojtal, Ł., Staszek, D., Grygierczyk, G., Labe, K., Hajnos, M., Kowalska, T., & Waksmundzka-Hajnos, M. (2009). Fingerprint of selected Salvia species by HS-GC-MS analysis of their volatile fraction. Journal of Chromatographic Science, 47(7), 575-580. https://doi.org/10.1093/chromsci/47.7.575
  • Sabanis, D., Lebesi, D., & Tzia, C. (2009). Effect of dietary fibre enrichment on selected properties of gluten-free bread. LWT-Food Science and Technology, 42(8), 1380-1389. https://doi.org/10.1016/j.lwt.2009.03.010
  • Santos, F. G., Aguiar, E. V., Centeno, A. C. L., Rosell, C. M., & Capriles, V. D. (2020). Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread. LWT, 134, 110025. https://doi.org/10.1016/j.lwt.2020.110025
  • Sharadanant, R., & Khan, K. (2003). Effect of hydrophilic gums on the quality of frozen dough: II. Bread characteristics. Cereal Chemistry, 80(6), 773-780. https://doi.org/10.1094/CCHEM.2003.80.6.773
  • Singh, B. (2007). Psyllium as therapeutic and drug delivery agent. International Journal of Pharmaceutics, 334(1-2), 1-14. https://doi.org/10.1016/j.ijpharm.2007.01.028
  • Stantiall, S. E., & Serventi, L. (2018). Nutritional and sensory challenges of gluten-free bakery products: a review. International Journal of Food Sciences and Nutrition, 69(4), 427-436. https://doi.org/10.1080/09637486.2017.1378626
  • Tulukcu, E., Cebi, N., & Sagdic, O. (2019). Chemical fingerprinting of seeds of some salvia species in Turkey by using GC-MS and FTIR. Foods, 8(4), 118. https://doi.org/10.3390/foods8040118
  • Yazar, G., & Demirkesen, I. (2023). Linear and non-linear rheological properties of gluten-free dough systems probed by fundamental methods. Food Engineering Reviews, 15(1), 56-85. https://doi.org/10.1007/s12393-022-09321-3
  • Ylimaki, G., Hawrysh, Z., Hardin, R., & Thomson, A. (1991). Response surface methodology in the development of rice flour yeast breads: sensory evaluation. Journal of Food Science, 56(3), 751-755. https://doi.org/10.1111/j.1365-2621.1991.tb05374.x
There are 34 citations in total.

Details

Primary Language English
Subjects Food Technology, Cereals and Legumes
Journal Section Research Articles
Authors

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

Görkem Özülkü 0000-0003-0495-5667

Publication Date September 29, 2024
Submission Date June 2, 2024
Acceptance Date August 27, 2024
Published in Issue Year 2024 Volume: 8 Issue: 3

Cite

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 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. September 2024;8(3):581-590. doi:10.31015/jaefs.2024.3.11
Chicago 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 8, no. 3 (September 2024): 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 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, 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 2024), 581-590. https://doi.org/10.31015/jaefs.2024.3.11.
JAMA 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, 2024, pp. 581-90, doi:10.31015/jaefs.2024.3.11.
Vancouver 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):581-90.


The International Journal of Agriculture, Environment and Food Sciences content is licensed under a Creative Commons Attribution-NonCommercial (CC BY-NC) 4.0 International License which permits third parties to share and adapt the content for non-commercial purposes by giving the appropriate credit to the original work. Authors retain the copyright of their published work in the International Journal of Agriculture, Environment and Food Sciences. 

Web:  dergipark.org.tr/jaefs  E-mail: editor@jaefs.com WhatsApp: +90 850 309 59 27