Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction

Frontiers in Nutrition

Nutrition

Giedre Kungiene¹  Vytaute Starkute²  Elena Bartkiene²  Fatih Özogul³  Egle Zokaityte⁴  Dovile Klupsaite⁴  Egle Kamarauskiene⁵  Darius Cernauskas⁶  João Miguel Rocha⁷ 

[1] Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania;Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania;Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania;Department of Seafood Processing Technology, Cukurova University, Adana, Türkiye;Biotechnology Research and Application Center, Cukurova University, Adana, Türkiye;Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania;Faculty of Natural Sciences, Vytautas Magnus University, Kaunas, Lithuania;Food Institute, Kaunas University of Technology, Kaunas, Lithuania;Universidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal;LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal;ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal;

关键词: wheat bread;    psyllium husk;    acrylamide;    safety;    overall acceptability;   

DOI  :  10.3389/fnut.2023.1277980

 received in 2023-08-15, accepted in 2023-10-02,  发布年份 2023

来源: Frontiers

【 摘 要 】

This study aimed at evaluating the influence of different amounts (5, 10, 15, 20, and 25%) of psyllium husk gel (PHG) on wheat bread (WB) characteristics – chiefly, overall acceptability (OA), porosity, specific volume (v), mass loss after baking (ML), shape retention coefficient, crust and crumb color coordinates, bread crumb hardness during storage, saccharides content, and acrylamide (AA) concentration. PHG was prepared by mixing 100 g of psyllium husk powder with 800 mL of warm water. It was established that the amount of psyllium husk gel is a significant factor in dough redness (a*) (p < 0.001). A moderate positive correlation (r) was found between acrylamide content in wheat bread and maltose concentration in dough (r = 0.567). The psyllium husk gel increased the overall acceptability and specific volume of wheat bread. Wheat bread porosity showed a moderate positive correlation with mass loss after baking (r = 0.567) and a strong positive correlation with texture hardness (r = 0.664). Lower acrylamide content was obtained in wheat bread prepared with 5, 10, 15, 20, and 25% of psyllium husk gel (1.53, 2.34, 3.80, 2.69, and 3.62 times lower than the control wheat bread, respectively). Acrylamide content showed a strong positive correlation with the porosity of wheat bread (r = 0.672), with crust brightness (L*), and yellowness/blueness (b*) coordinates, as well as with crumb brightness, redness, and yellowness coordinates. Overall, psyllium husk gel hydrocolloids reduced acrylamide formation in wheat bread and can be recommended for the quality improvement of wheat bread.

【 授权许可】

Unknown   
Copyright © 2023 Bartkiene, Kungiene, Starkute, Klupsaite, Zokaityte, Cernauskas, Kamarauskiene, Özogul and Rocha.