Enrichment of wheat bread with carob molasses source: Impact on bread quality and acceptability

Year 2022, Volume: 1 Issue: 1, 17 - 26, 25.12.2022

Sema Aydın Yüksel Özdemir Müge Keçeli

Abstract

Carob is one of the most important plant sources of dietary fiber, which is essential for human health and must be consumed daily. Carob molasses (pekmez) obtained from carob fruit contains many beneficial components for health. Although the molasses pulp that comes out as waste in the production of molasses contains a large amount of fiber, it is not evaluated. In this study; purification, drying and grinding of the crude carob fiber (CCF) from raw molasses pulp was carried out. The obtained CCF flour was added to the bread. After baking bread, the effects of the addition of 1 to 5 % CCF flour on chemicals (moisture, ash and protein) and also textural (hardness, color) and sensory properties (acceptability, taste, softness, appearance) of the bread samples were investigated. The results showed that the addition of CCF up to 4 % into the bread dough had no significant effect compared with the control group on these properties. Ther

Keywords

Carob, Carob molasses pulp, Crude fiber

References

• AACC. (1999). Measurement of Bread Firmness by Universal Testing Machine, Method: 74-09. AACC International Approved Methods, 7–10.
• AACC. (1995). Approved Method of American Association of Cereal Chemists, American Association of Cereal Chemists. 9th edition. St. Paul, Minnesota, USA
• Aksoy, M. (2000). Karbonhidratlar: Beslenme Biyokimyası. Ankara: Hatiboğlu Yayımevi, 2nd Edition, ISBN: 975-8322-07-9
• Anderson, J. W. (1980). Dietary Fiber and Diabetes BT - Medical Aspects of Dietary Fiber (G. A. Spiller & R. M. Kay, eds.). https://doi.org/10.1007/978-1-4615-9176-4_11.
• Anonymus. (1990). Approved Method of the American Association of Cereal Chemists. 8th edition. St. Paul, Minnesota, U.S.A.
• Anonymus. (1983). Gıda Maddelerinde Muayene ve Analiz Yöntemleri Kitabı. Ministry of Agriculture, Forestry and Rural Affairs. General Directorate of Food Affairs. General Publication No: 65, Special Publication No: 62-105, Ankara.
• AOAC-Association of Official Analytical Chemistry. (1990). Official Methods of Analysis of the Association of Official Analytical Chemists. 15th ed. Washington, DC.
• Aydın, S., & Özdemir, Y. (2017). Development and characterization of carob flour based functional spread for increasing use as nutritious snack for children. Journal of Food Quality, https://doi.org/10.1155/2017/5028150
• Biesalski, H. K. (2005). Meat as a component of a healthy diet – are there any risks or benefits if meat is avoided in the diet? Meat Science. 70(3), 509–524. https://doi.org/10.1016/J.MEATSCI.2004.07.017.
• Burdurlu, H. S., Karadeniz, F. (2003). Gıdalarda Diyet Lifin Önemi. Gıda Mühendisliği Dergisi. 7 (15), 18-25. Turkish Food Codex Communiqué, (2012). Communique on bread and bread types (Communique Number: 2012/2).
• Ekici, L., & Ercoşkun, H. (2007). Et Ürünlerinde Diyet Lif Kullanımı. Gıda Teknolojileri Elektronik Dergisi, 2007(1), 83–90.
• Ekici, L., Ozturk, I., Karaman, S., Caliskan, O., Tornuk, F., Sagdic, O., & Yetim, H. (2015). Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage. Lwt, 62(1), 718–726. https://doi.org/10.1016/j.lwt.2014.12.025.
• Gómez, M., Ronda, F., Blanco, C. A., Caballero, P. A., & Apesteguía, A. (2003). Effect of dietary fibre on dough rheology and bread quality. European Food Research and Technology, 216(1), 51–56. https://doi.org/10.1007/s00217-002-0632-9.
• GÜL, H. (2007). Mısır ve Buğday Kepeğinin Hamur ve Ekmek Nitelikleri Üzerindeki Etkilerinin İncelenmesi. PhD. Çukurova University Institute of Natural and Applied Sciences.
• Haber, B. (2002). Carob fiber benefits and applications. Cereal Foods World. 47(8), 365.
• Harris, P. J., & Ferguson, L. R. (1999). Dietary fibres may protect or enhance carcinogenesis. Mutation Research - Genetic Toxicology and Environmental Mutagenesis, 443(1–2), 95–110. https://doi.org/10.1016/S1383-5742(99)00013-7.
• ISO (International Organization for Standardization). (1981). Modified Scharrer method (ISO 6541). Determination of crude fibre content. Agricultural food products.
• Kahlon, T. S., Chow, F. I., Hoefer, J. L., & Betschart, A. A. (2001). Effect of wheat bran fiber and bran particle size on fat and fiber digestibility and gastrointestinal tract measurements in the rat. Cereal Chemistry, 78(4), 481–484. https://doi.org/10.1094/CCHEM.2001.78.4.481.
• Keçeli, M. (2016). Keçiboynuzu Pekmez Posasından Elde Edilen Lifin Kimyasal Yapısının Aydınlatılması ve Gıdalarda Kullanımının Araştırılması. Master Thesis. Mersin University Institute of Natural and Applied Sciences.
• Kıroglu, F. (2001). Determination of chemical forms of copper and zinc in locust bean. Master Thesis. Mersin University Institute of Natural and Applied Sciences.
• Knuckles, B. E., Hudson, C. A., Chiu, M. M., & Sayre, R. N. (1997). Effect of β-glucan barley fractions in high-fiber bread and pasta. Cereal Foods World. 42(2), 94-99.
• Grigelmo-Miguel, N., Carreras-Boladeras, E., & Martín-Belloso, O. (1999). Development of high-fruit-dietary-fibre muffins. European Food Research and Technology, 210(2), 123–128. https://doi.org/10.1007/s002170050547.
• Owen, R. W., Haubner, R., Hull, W. E., Erben, G., Spiegelhalder, B., Bartsch, H., & Haber, B. (2003). Isolation and structure elucidation of the major individual polyphenols in carob fibre. Food and Chemical Toxicology, 41(12), 1727–1738. https://doi.org/10.1016/S0278-6915(03)00200-X.
• Özcan, M. M., Arslan, D., & Gökçalik, H. (2007). Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup. International Journal of Food Sciences and Nutrition, 58(8), 652–658. https://doi.org/10.1080/09637480701395549.
• Özdemir, Y., Öncel, B., & Keceli, M. (2021). Purification of crude fiber from carob molasses pulp and uses in traditional Turkish sucuk. International Journal of Gastronomy and Food Science, 25(July), 100410. https://doi.org/10.1016/j.ijgfs.2021.100410.
• Özdemir, Y., Özbek, C., & Ilhan, S. (2022). Ice cream cone enriched with carob molasses pulp. Journal of Food Measurement and Characterization, (0123456789). https://doi.org/10.1007/s11694-022-01489-w.
• Papaefstathiou, E., Agapiou, A., Giannopoulos, S., & Kokkinofta, R. (2018). Nutritional characterization of carobs and traditional carob products. Food Science and Nutrition, 6(8), 2151–2161. https://doi.org/10.1002/fsn3.776.
• Ragaee, S., Guzar, I., Dhull, N., & Seetharaman, K. (2011). Effects of fiber addition on antioxidant capacity and nutritional quality of wheat bread. Lwt, 44(10), 2147–2153. https://doi.org/10.1016/j.lwt.2011.06.016.
• Ramulu, P., & Rao, P. U. (2003). Total, insoluble and soluble dietary fiber contents of Indian fruits. Journal of Food Composition and Analysis, 16(6), 677–685. https://doi.org/10.1016/S0889-1575(03)00095-4.
• Rózyło, R., Dziki, D., Gawlik-Dziki, U., Biernacka, B., Wójcik, M., & Ziemichód, A. (2017). Physical and antioxidant properties of gluten-free bread enriched with carob fibre. International Agrophysics, 31(3), 411–418. https://doi.org/10.1515/intag-2016-0060.
• Sangnark, A., & Noomhorm, A. (2004). Effect of dietary fiber from sugarcane bagasse and sucrose ester on dough and bread properties. Lwt, 37(7), 697–704. https://doi.org/10.1016/j.lwt.2004.02.015.
• Šereš, Z., Gyura, J., Filipović, N., & Simović, D. Š. (2005). Application of decolorization on sugar beet pulp in bread production. European Food Research and Technology, 221(1–2), 54–60. https://doi.org/10.1007/s00217-004-1127-7.
• Shehzad, A., Chaunier, L., Chiron, H., DellaValle, G., Ducasse, M., Lourdin, D., & Saulnier, L. (2011). Processing doughs for bread with improved nutritional properities to incorporation of dietary fibers. Pakistan Journal of Food Sciences. 21(1-4), 56-66.
• TAMER, C.E., AYDOĞAN, N., ÇOPUR, U. (2004). Diyet Liflerin Sağlık Üzerine Etkileri. Turkish 8th Food Congress. 26-28 May, Bursa.
• Waldron, K. W., Parker, M. L., & Smith, A. C. (2003). Plant Cell Walls and Food Quality. Comprehensive Reviews in Food Science and Food Safety, 2(4), 128–146. https://doi.org/10.1111/j.1541-4337.2003.tb00019.x,
• Wang, J., Rosell, C. M., & Benedito de Barber, C. (2002). Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chemistry, 79(2), 221–226. https://doi.org/10.1016/S0308-8146(02)00135-8.