EFFECTS OF ASCORBIC ACID AND SUGAR ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF COMPOSITE BREADS
Keywords:
colored maize, breadmaking, textural properties, sensory properties, ascorbic acid, sugar
Abstract
The present study was carried out to demonstrate the combined effects of different maize flour, ascorbic acid and sugar on the physical, textural and sensory properties of composite breads. The composite flour was prepared using 70% of wheat flour and 30% of flour obtained from grain of differently coloured maize - light blue, blue, red and yellow maize flour. Chemical characterization of composite flours made with four different types of maize was also assessed. Furthermore, the content of total phenolics, flavonoids, anthocyanins, phenolic acids and antioxidant capacity in composite flours was determined. The total of 12 breads that were prepared, four of which were control composite breads, four breads with ascorbic acid, and four were breads with ascorbic acid and sugar. The content of total phenolic compounds showed clear differences among all composite flours. The anthocyanins content determined in composite flours was in the following descending order: blue>red>light blue, while in the yellow maize composite flour anthocyanins were not detected. The results showed that the addition of AsA (0.025%) and sugar (5%) negatively affected the volume as well as the specific volume of composite wheat-maize breads. The texture analysis showed that the addition of AsA in amount of 0.025% had no impact on springiness, cohesiveness and resilience of bread crumb, while it increased crumb hardness. However, composite breads made with AsA and AsA and sugar showed a more compact structure, with a larger number of cells and smaller mean cell areas. Bread samples with AsA and sugar in the tested doses had the lowest springiness, which is indicative of brittleness and reflects the tendency of the bread to crumble when slicing. Results of the sensory evaluation revealed that the AsA and sugar addition had a generally positive effect on the investigated sensory attributes.
References
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Hrušková, M., & Novotna, D. (2003). Effect of ascorbic acid on the rheological properties of wheat fermented dough. Czech Journal of Food Science, 21, 137–144.
Hu, Q.-P., & Xu, J.-G. (2011). Profiles of carotenoids, anthocyanins, phenolics, and antioxidant activity of selected color waxy corn grains during maturation. Journal of Agricultural and Food Chemistry, 59, 2026-2033. https://doi.org/10.1021/jf104149q
Janković, M., Barać, M., Pešić, M., Dodig, D., Kandić, V., & Žilić, S. (2015). The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough. International Journal of Food Science and Technology, 50, 2236-2245. https://doi.org/10.1111/ijfs.12894
Joye, I.J., Lagrain, B., & Delcour, J.A. (2009). Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking - A review. Journal of Cereal Science, 50, 11-21. https://doi.org/10.1016/j.jcs.2009.04.001
Kamoto R. J., Kasapila W. & Tinna A. N. M. (2018). Use of fungal alpha amylase and ascorbic acid in the optimisation of grain amaranth–wheat flour blended bread. Food & Nutrition Research, 62, 1341. https://doi.org/10.29219/fnr.v62.1341
Khalil, A. H., Mansour, E. H., & Dawoud, F. M. (2000). Influence of malt on rheological and baking properties of wheat-cassava composite flours. LWT - Food Science and Technology, 33, 159-164. https://doi.org/10.1006/fstl.1999.0629
Koehler, P., (2003). Effect of ascorbic acid in dough: reaction of oxidized glutathione with reactive thiol groups of wheat glutelin. Journal of Agricultural and Food Chemistry, 51, 4954-4959. https://doi.org/10.1021/jf026061t
Komlenić, D., Ugarčić-Hardi, Z., Jukić, M., Planinić, M., Bucić-Kojić, A., Strelec, I. (2010). Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition. International Journal of Food Science Technology, 45, 1417–1425. https://doi.org/10.1111/j.1365-2621.2010.02282.x
Kurilich, A.C., Juvik, J.A. (1999). Simultaneus quantification of carotenoids and tocopherol in corn kernels extracts by HPLC. Journal of Liquid Chromatography and Related Technologies 19, 2925-2934. https://doi.org/10.1081/JLC-100102068
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Liyana-Pathirana, C. M., & Shahidi, F. (2006). Antioxidant properties of commercial soft and hard winter wheats (Triticum aestivum L.) and their milling fractions. Journal of the Science of Food and Agriculture, 86, 477-485. https://doi.org/10.1002/jsfa.2374
Maforimbo E., Skurray G.R., & Nguyen M. (2007). Evaluation of L-ascorbic acid oxidation on SH concentration in soy-wheat composite dough during resting period. LWT-Food Science and Technology, 40, 338–343. https://doi.org/10.1016/j.lwt.2005.09.008
McCarthy, D.F., Gallagher, E., Gormley, T.R., Schober, T.J., & Arendt, E.K. (2005). Application of response surface methodology in the development of gluten-free bread. Cereal Chemistry, 82, 609–615. http://dx.doi.org/10.1094/CC-82-0609
Menon, L., Swarnali, D. M., & Usha, R. (2015). Development and analysis of composite flour bread. Journal of Food Science and Technology, 52(7), 4156–4165. https://doi.org/10.1007/s13197-014-1466-8
Mongi, R. J., Ndabikunze, B. K., Chove, B. E., Mamiro, P., Ruhembe, C. C. & Ntwenya, J. G. (2011). Proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads. African Journal of Food, Agriculture, Nutrition and Development, 11(7), 5586-5599.
Nindjin, C., Amani, G. N., & Sindic, M. (2011). Effect of blend levels on composite wheat doughs performance made from yam and cassava native starches and bread quality. Carbohydrate Polymers, 86, 1637– 1645. https://doi.org/10.1016/j.carbpol.2011.06.076
Nip, W.K. (2006). Sweeteners. In Y. H. Hui, H. Corke, I. De Leynet al. (Eds.), Bakers products: science and technology (pp. 137-159), (1st ed.). USA: Blackwell Publishing.
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2021/12/09
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