6533b874fe1ef96bd12d62c7
RESEARCH PRODUCT
Effects of almond gum as texture and sensory quality improver in wheat bread
Souhail BesbesFrancisco J. BarbaRhoudha Ellouz GhorbelKhaoula Ben JeddouFatma BouazizFatma ChaariMohamed KoubaaSemia Ellouz Chaabounisubject
0106 biological sciencesbread formulation[SDV.BIO]Life Sciences [q-bio]/BiotechnologyChemistry[SDV]Life Sciences [q-bio]digestive oral and skin physiologyDietary fibrefood and beverages04 agricultural and veterinary sciencesWheat bread040401 food science01 natural sciencesSensory analysisIndustrial and Manufacturing Engineeringsensory analysisAlmond gumfibrestextural analysis0404 agricultural biotechnology010608 biotechnology[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringFood science[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood Sciencedescription
International audience; The aim of this work was to investigate the effect of almond gum as dietary fibre source in enhancing the wheat bread quality. Different amounts of almond gum (2%, 5% and 10% (w/w)) were used in bread formulation. The volume, texture, crust and crumb colour, as well as the sensorial properties, were evaluated and compared to control (without almond gum). The obtained results showed that almond gum addition enhanced significantly the volume of bread. The highest volume was obtained using 2% almond gum concentration with 23.6% increase, compared to control. Using almond gum in bread formulation improved considerably its texture with a notable decrease in hardness by 61.7% and 42.5% when using 2% and 5% almond gum, respectively. The sensory analysis scores showed that the better overall acceptability was found for breads supplemented with 2% almond gum, as compared to control and breads supplemented with 5% or 10% almond gum.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2016-11-24 | International Journal of Food Science & Technology |