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Mikronize edilmiş şeker pancarı besinsel lifinin buğday hamuru ve ekmek özellikleri üzerine etkileri

Year 2022, , 193 - 207, 01.07.2022

Ayla Hançer , İhsan Karabulut , İncilay Gökbulut

https://doi.org/10.3153/FH22019

Abstract

Bu çalışmanın amacı yüksek basınç homojenizasyonu aracılığıyla mikronize edilmiş şeker pancarı lifi ilavesinin hamurun reolojik ve tekstürel özellikleri ile ekmeğin kalite parametreleri üzerine etkilerini belirlemektir. Mikronize edilmemiş (S) ve mikronize edilmiş (Sm) şeker pancarı lifi örnekleri ekmek formülasyonunda %2, 4, 6, 8 ve 10 oranlarında kullanılmıştır. Lif ilavesi hamur örneklerinin elastisite modülü (G′) ve viskoz modülü (G″) değerlerinde artışa yol açmış, daha elastik ve katı benzeri bir materyalin elde edilmesine neden olmuştur. Ayrıca, hamurların sertlik değeri artarken sakızımsılık ve yapışkanlık değerlerinde önemli bir değişim meydana gelmemiştir. Ekmek örneklerine şeker pancarı lifi ilavesi, hacim değerlerinin önemli düzeyde azalmasına yol açmıştır (P ˂0.05). Ekmek örneklerinin tekstürel özellikleri üzerine lif ilavesinin etkileri saptanmış, örneklerin sertlik ve çiğnenebilirlik değerlerinde artış meydana gelirken koheziflik ve esneklik gibi parametrelerde önemli bir değişim belirlenmemiştir. Şeker pancarı lifi ilavesi, ekmek içi parlaklığını (L) önemli düzeyde azaltırken kırmızı renk (a) oranında artış meydana getirmiştir. Lif ilave edilmiş bütün ekmekler duyusal değerlendirmede panelistler tarafından kabul edilebilir olarak değerlendirilmiştir. Mikronize edilmemiş şeker pancarı lifi örnekleri %4, mikronize edilmiş şeker pancarı lifi örnekleri ise %2 ilave oranlarında kontrol ekmeğine benzer puanlar almıştır. Mikronizasyon aracılığıyla fonksiyonel özellikleri geliştirilmiş şeker pancarı lifinin çeşitli gıdalarda kullanımı değerlendirilebilir.

Keywords

Şeker pancarı lifi Mikronizasyon Reoloji Tekstür Ekmek kalitesi

Supporting Institution

İnönü Üniversitesi Bilimsel Araştırmalar Koordinasyon Birimi

Project Number

2015/35

References

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  • Almeida, E.L., Chang, Y.K., Steel, C.J. (2013). Dietary fibre sources in bread: Influence on technological quality. Food Science and Technology, 50(2), 545-553. https://doi.org/10.1016/j.lwt.2012.08.012
  • Anonim (2012). Türk Gıda Kodeksi. Ekmek ve Ekmek Çeşitleri Tebliği (2012/2). Gıda Tarım ve Hayvancılık Bakanlığı. 4 Ocak 2012 tarih ve 28163 sayılı Resmî Gazete, Ankara. https://www.resmigazete.gov.tr/eskiler/2012/01/20120104-6.htm (Erişim tarihi 05.05.2018)
  • Armero E., Collar C. (1997). Texture properties of formulated wheat doughs. Relationships with dough and bread technological quality. Zeitschrift für Lebensmitttel Untersuchung und Forschung A, 204, 136-145. https://doi.org/10.1007/s002170050050
  • Ayadi M.A., Abdelmaksoud W., Ennouri M., Attia H. (2009). Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making. Industrial Crops and Products, 30, 40-47.
  • Bogdanović, B., Šereš, Z., Gyura, J. (2013). The influence of the extraction parameters on the quality of dried sugar beet pulp. Hemijska Industrija, 67(2), 269-275. https://doi.org/10.2298/HEMIND120412067B
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  • Hu, R., Zhang, M., Adhikari, B., Liu, Y. (2015). Effect of homogenization and ultrasonication on the pyhsical properties of insoluble wheat bran fibres. International Agrophysics, 29, 423-432. https://doi.org/10.1515/intag-2015-0048
  • Ishwarya, S.P., Desai, K.M., Naladala, S., Anandharamakrishnan, C. (2017). Bran-induced effects on the evolution of bubbles and rheological properties in bread dough. Journal of Texture Studies, 48(5), 415-426. https://doi.org/10.1111/jtxs.12244
  • Jacquet, N., Vanderghem, C., Danthine, S., Blecker, C., Paquot, M. (2013). Influence of homogenization treatment on physicochemical properties and enzymatic hydrolysis rate of pure cellulose fibers. Applied Biochemistry and Biotechnology, 169(4), 1315-1328. https://doi.org/10.1007/s12010-012-0057-2
  • Ktenioudaki, A., Gallagher, E. (2012). Recent advances in the development of high-fibre baked products. Trends in Food Science and Technology, 28(1), 4-14. https://doi.org/10.1016/j.tifs.2012.06.004
  • Ktenioudaki, A., O’Shea, N., Gallagher, E. (2013). Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer’s spent grain and apple pomace. Journal of Food Engineering, 116(2), 362-368. https://doi.org/10.1016/j.jfoodeng.2012.12.005
  • Kurek, M., Wyrwisz, J., Piwińska, M., Wierzbicka, A. (2016). The effect of oat fibre powder particle size on the physical properties of wheat bread rolls. Food Technology and Biotechnology, 54(1), 45-51. https://doi.org/10.17113/ftb.54.01.16.4177
  • Lai, C.S., Hoseney, R.C., Davis, A.B. (1989). Effects of wheat bran in breadmaking. Cereal Chemistry, 66(3), 217-219.
  • Lopes, M.T., Mota, M.J., Gomes, A.M., Delgadillo, I., Saraiva, J.A. (2018). Application of high pressure with homogenization, temperature, carbon dioxide, and cold plasma for the inactivation of bacterial spores: A review. Comprehensive Reviews in Food Science and Food Safety, 17(3), 532-555. https://doi.org/10.1111/1541-4337.12311
  • Mišan, A., Sakač, M., Medić, D., Tadić, V., Marković, G., Gyura, J., Pagano, E., Izzo, A.A., Borrelli, F., Šarić, B., Milovanović, I., Milić, N. (2016). Antioxidant and physicochemical properties of hydrogen peroxide-treated sugar beet dietary fibre. Phytotheraphy Research, 30(5), 855-860. https://doi.org/10.1002/ptr.5598 Özboy, Ö., Köksel, H. (1999). Utilization of sugar beet fiber in the production of high fiber bread. Zuckerindustrie, 124(9), 712-715.
  • Özkaya, B., Baumgartner, B., Özkaya, H. (2018). Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties. Journal of Texture Studies, 49(1), 84-93. https://doi.org/10.1111/jtxs.12286
  • Öztürk, S., Özboy Özbaş, Ö., Cavidoğlu, I., Köksel, S. (2008). Utilization of sugar beet fiber and zero-trans interesterified and non-interesterified shortenings in cookie production. Zuckerindustrie, 133(11), 704-709.
  • Peressini, D., Sensidoni, A. (2009). Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs. Journal of Cereal Science, 49(2), 190-201. https://doi.org/10.1016/j.jcs.2008.09.007
  • Rabetafika, H.N., Bchir, B., Aguedo, M., Paquot, M., Blecker, C. (2014). Effects of processing on the compositions and physicochemical properties of fibre concentrate from cooked fruit pomaces. Food and Bioprocess Technology, 7(3), 749-760. https://doi.org/10.1007/s11947-013-1073-0
  • Rodriguez-Sandoval, E., Polania-Gaviria, L.Y., Lorenzo, G. (2017). Effect of dried cassava bagasse on the baking properties of composite wheat bread. Journal of Texture Studies, 48(1), 76-84. https://doi.org/10.1111/jtxs.12212
  • Romankiewicz, D., Hassoon, W.H., Cacak-Pietrzak, G., Sobczyk, M., Wirkowska-Wojdyla, M., Ceglińska, A., Dziki, D. (2017). The effect of chia seeds (Salvia hispanica L.) addition on quality and nutritional value of wheat bread. Journal of Food Quality, 2017(1) 1-7. https://doi.org/10.1155/2017/7352631
  • Rosell, C.M., Santos, E., Collar, C. (2009). Physico-chemical properties of commercial fibres from different sources: A comparative approach, Food Research International, 42(1), 176-184. https://doi.org/10.1016/j.foodres.2008.10.003
  • Sakać, M.B., Gyura, J.F., Miśan, A.Č, Šereś, Z.I., Pajin, B.S., Šoronja-Simović, D.M. (2011). Antioxidant activity of cookies supplemented with sugar beet dietary fiber. Sugar Industry, 136(3), 151-158.
  • Šoronja Simović, D., Maravić, N., Šereš, Z., Mišan, A., Pajin, B., Jevrić, L.D., Podunavac-Kuzmanović, S.O., Kovačević, S.Z. (2017). Antioxidant capacity of cookies with non-modified and modified sugar beet fibers: chemometric and statistical analysis. European Food Research and Technology, 243(2), 239-246. https://doi.org/10.1007/s00217-016-2739-4 Šoronja-Simović, D.M., Smole-Možina, S., Raspor, P., Maravić, N.R., Zahorec, J.J., Luskar, L., Šereš, Z.I. (2016). Carob flour and sugar beet fiber as functional additives in bread. Acta Periodica Technologica, 47, 83-93. https://doi.org/10.2298/APT1647083S
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Effects of micronized sugar beet dietary fiber addition on the properties of wheat dough and bread

Year 2022, , 193 - 207, 01.07.2022

Ayla Hançer , İhsan Karabulut , İncilay Gökbulut

https://doi.org/10.3153/FH22019

Abstract

The aim of this study is to determine the effect of sugar beet fiber, micronized by high pressure homogenization, addition on the rheological and textural properties of wheat dough and the quality parameters of bread. The micronized and unmicronized sugar beet fibers were used in the bread formulation and they were incorporated into flour at levels of 2, 4, 6, 8, and 10%. The addition of sugar beet fiber increased the storage modulus (G′) and loss modulus (G″) values and led to more solid-like and elastic bread dough. Also, the hardness values of bread dough increased while the gumminess and adhesiveness values didn’t change significantly. The addition of sugar beet fiber significantly decreased the volume of bread samples (P ˂0.05). The effect of fiber addition on the textural properties of bread was determined and it was observed that the hardness and chewiness of bread samples increased while the cohesiveness and springiness parameters didn’t change. Sugar beet fiber addition significantly decreased the lightness (L) values and increased the redness (a) values of the crumbs. According to the results of sensory analysis, all bread samples that contain sugar beet fiber were evaluated as acceptable by the panelists. The bread samples that contain unmicronized sugar beet fiber at a 4% level and micronized sugar beet fiber at a 2% level got similar scores to the control bread. Micronization by high pressure homogenization has developed functional properties of sugar beet fiber and it is understood that it could be used in various foods. 

Keywords

Sugar beet fiber Micronization Rheology Texture Bread quality

Project Number

2015/35

References

  • Ahmed, J., Almusallam, A.S., Al-Salman, F., AbdulRahman, M.H., Al-Salem, E. (2013). Rheological properties of water insoluble date fiber incorporated wheat flour dough. Food Science and Technology, 51(2), 409-416. https://doi.org/10.1016/j.lwt.2012.11.018
  • Almeida, E.L., Chang, Y.K., Steel, C.J. (2013). Dietary fibre sources in bread: Influence on technological quality. Food Science and Technology, 50(2), 545-553. https://doi.org/10.1016/j.lwt.2012.08.012
  • Anonim (2012). Türk Gıda Kodeksi. Ekmek ve Ekmek Çeşitleri Tebliği (2012/2). Gıda Tarım ve Hayvancılık Bakanlığı. 4 Ocak 2012 tarih ve 28163 sayılı Resmî Gazete, Ankara. https://www.resmigazete.gov.tr/eskiler/2012/01/20120104-6.htm (Erişim tarihi 05.05.2018)
  • Armero E., Collar C. (1997). Texture properties of formulated wheat doughs. Relationships with dough and bread technological quality. Zeitschrift für Lebensmitttel Untersuchung und Forschung A, 204, 136-145. https://doi.org/10.1007/s002170050050
  • Ayadi M.A., Abdelmaksoud W., Ennouri M., Attia H. (2009). Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making. Industrial Crops and Products, 30, 40-47.
  • Bogdanović, B., Šereš, Z., Gyura, J. (2013). The influence of the extraction parameters on the quality of dried sugar beet pulp. Hemijska Industrija, 67(2), 269-275. https://doi.org/10.2298/HEMIND120412067B
  • 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
  • Chen, T., Zhang, M., Bhandari, B., Yang, Z. (2018). Micronization and nanosizing of particles for an enhanced quality of food: A review. Critical Reviews in Food Science and Nutrition, 58(6), 993-1001. https://doi.org/10.1080/10408398.2016.1236238
  • Espejo, G.G.A., Hernandez-Herrero, M.M., Juan, B., Trujillo, A.J. (2014). Inactivation of Bacillus spores inoculated in milk by ultra-high-pressure homogenization. Food Microbiology, 44, 204-210. https://doi.org/10.1016/j.fm.2014.06.010 Felli, R., Yang, T.A., Abdullah, W.N.W., Zzaman, W. (2018). Effects of incorporation of jackfruit rind powder on chemical and functional properties of bread. Tropical Life Sciences Research, 29(1), 113-126. https://doi.org/10.21315/tlsr2018.29.1.8
  • Fendri, L.B., Chaari, F., Maaloul, M., Kallel, F., Abdelkafi, L., Chaaboni, S.E., Ghribi-Aydi, D. (2016). Wheat bread enrichment by pea and broad bean pod fibers: Effect on dough rheology and bread quality. Food Science and Technology, 73, 584-591. https://doi.org/10.1016/j.lwt.2016.06.070
  • Filipovic, N., Djuric, M., Gyura, J. (2007). The effect of the type and quantity of sugar-beet fibers on bread characteristics. Journal of Food Engineering, 78(3), 1047-1053. https://doi.org/10.1016/j.jfoodeng.2005.12.050
  • Filipović, N.K., Gyura, J.F., Filipović, J.S. (2004). Influence of additive from sugar beet on white bread quality. Acta Periodica Technologica, 35, 25-29. https://doi.org/10.2298/APT0435025F
  • Floury, J., Desrumaux, A., Axelos, M., Legrand, J. (2002). Degradation of methylcellulose during ultra-high-pressure homogenization. Food Hydrocolloids, 16(1), 47-53. https://doi.org/10.1016/S0268-005X(01)00039-X
  • Gomez, M., Moraleja, A., Oliete, B., Ruiz, E., Caballero, P.A. (2010). Effect of fibre size on the quality of fibre-enriched layer cakes. Food Science and Technology, 43(1), 33-38. https://doi.org/10.1016/j.lwt.2009.06.026
  • 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, 51-56. https://doi.org/10.1007/s00217-002-0632-9
  • Gül, H., Şen, H. (2017). Effects of pomegranate seed flour on dough rheology and bread quality. CyTA-Journal of Food, 15(4), 622-628. https://doi.org/10.1080/19476337.2017.1327461
  • Hancer, A., Karabulut, İ. (2019). Şeker pancarı besinsel lifinin fonksiyonel özellikleri üzerine farklı ekstraksiyon uygulamaları ve mikronizasyonun etkileri. GIDA, 44 (3), 498-512. https://doi.org/10.15237/gida.GD19031
  • Hu, R., Zhang, M., Adhikari, B., Liu, Y. (2015). Effect of homogenization and ultrasonication on the pyhsical properties of insoluble wheat bran fibres. International Agrophysics, 29, 423-432. https://doi.org/10.1515/intag-2015-0048
  • Ishwarya, S.P., Desai, K.M., Naladala, S., Anandharamakrishnan, C. (2017). Bran-induced effects on the evolution of bubbles and rheological properties in bread dough. Journal of Texture Studies, 48(5), 415-426. https://doi.org/10.1111/jtxs.12244
  • Jacquet, N., Vanderghem, C., Danthine, S., Blecker, C., Paquot, M. (2013). Influence of homogenization treatment on physicochemical properties and enzymatic hydrolysis rate of pure cellulose fibers. Applied Biochemistry and Biotechnology, 169(4), 1315-1328. https://doi.org/10.1007/s12010-012-0057-2
  • Ktenioudaki, A., Gallagher, E. (2012). Recent advances in the development of high-fibre baked products. Trends in Food Science and Technology, 28(1), 4-14. https://doi.org/10.1016/j.tifs.2012.06.004
  • Ktenioudaki, A., O’Shea, N., Gallagher, E. (2013). Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer’s spent grain and apple pomace. Journal of Food Engineering, 116(2), 362-368. https://doi.org/10.1016/j.jfoodeng.2012.12.005
  • Kurek, M., Wyrwisz, J., Piwińska, M., Wierzbicka, A. (2016). The effect of oat fibre powder particle size on the physical properties of wheat bread rolls. Food Technology and Biotechnology, 54(1), 45-51. https://doi.org/10.17113/ftb.54.01.16.4177
  • Lai, C.S., Hoseney, R.C., Davis, A.B. (1989). Effects of wheat bran in breadmaking. Cereal Chemistry, 66(3), 217-219.
  • Lopes, M.T., Mota, M.J., Gomes, A.M., Delgadillo, I., Saraiva, J.A. (2018). Application of high pressure with homogenization, temperature, carbon dioxide, and cold plasma for the inactivation of bacterial spores: A review. Comprehensive Reviews in Food Science and Food Safety, 17(3), 532-555. https://doi.org/10.1111/1541-4337.12311
  • Mišan, A., Sakač, M., Medić, D., Tadić, V., Marković, G., Gyura, J., Pagano, E., Izzo, A.A., Borrelli, F., Šarić, B., Milovanović, I., Milić, N. (2016). Antioxidant and physicochemical properties of hydrogen peroxide-treated sugar beet dietary fibre. Phytotheraphy Research, 30(5), 855-860. https://doi.org/10.1002/ptr.5598 Özboy, Ö., Köksel, H. (1999). Utilization of sugar beet fiber in the production of high fiber bread. Zuckerindustrie, 124(9), 712-715.
  • Özkaya, B., Baumgartner, B., Özkaya, H. (2018). Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties. Journal of Texture Studies, 49(1), 84-93. https://doi.org/10.1111/jtxs.12286
  • Öztürk, S., Özboy Özbaş, Ö., Cavidoğlu, I., Köksel, S. (2008). Utilization of sugar beet fiber and zero-trans interesterified and non-interesterified shortenings in cookie production. Zuckerindustrie, 133(11), 704-709.
  • Peressini, D., Sensidoni, A. (2009). Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs. Journal of Cereal Science, 49(2), 190-201. https://doi.org/10.1016/j.jcs.2008.09.007
  • Rabetafika, H.N., Bchir, B., Aguedo, M., Paquot, M., Blecker, C. (2014). Effects of processing on the compositions and physicochemical properties of fibre concentrate from cooked fruit pomaces. Food and Bioprocess Technology, 7(3), 749-760. https://doi.org/10.1007/s11947-013-1073-0
  • Rodriguez-Sandoval, E., Polania-Gaviria, L.Y., Lorenzo, G. (2017). Effect of dried cassava bagasse on the baking properties of composite wheat bread. Journal of Texture Studies, 48(1), 76-84. https://doi.org/10.1111/jtxs.12212
  • Romankiewicz, D., Hassoon, W.H., Cacak-Pietrzak, G., Sobczyk, M., Wirkowska-Wojdyla, M., Ceglińska, A., Dziki, D. (2017). The effect of chia seeds (Salvia hispanica L.) addition on quality and nutritional value of wheat bread. Journal of Food Quality, 2017(1) 1-7. https://doi.org/10.1155/2017/7352631
  • Rosell, C.M., Santos, E., Collar, C. (2009). Physico-chemical properties of commercial fibres from different sources: A comparative approach, Food Research International, 42(1), 176-184. https://doi.org/10.1016/j.foodres.2008.10.003
  • Sakać, M.B., Gyura, J.F., Miśan, A.Č, Šereś, Z.I., Pajin, B.S., Šoronja-Simović, D.M. (2011). Antioxidant activity of cookies supplemented with sugar beet dietary fiber. Sugar Industry, 136(3), 151-158.
  • Šoronja Simović, D., Maravić, N., Šereš, Z., Mišan, A., Pajin, B., Jevrić, L.D., Podunavac-Kuzmanović, S.O., Kovačević, S.Z. (2017). Antioxidant capacity of cookies with non-modified and modified sugar beet fibers: chemometric and statistical analysis. European Food Research and Technology, 243(2), 239-246. https://doi.org/10.1007/s00217-016-2739-4 Šoronja-Simović, D.M., Smole-Možina, S., Raspor, P., Maravić, N.R., Zahorec, J.J., Luskar, L., Šereš, Z.I. (2016). Carob flour and sugar beet fiber as functional additives in bread. Acta Periodica Technologica, 47, 83-93. https://doi.org/10.2298/APT1647083S
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There are 40 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Articles
Authors

Ayla Hançer 0000-0002-4370-8039

İhsan Karabulut 0000-0002-9014-8863

İncilay Gökbulut 0000-0003-4994-5788

Project Number 2015/35
Publication Date July 1, 2022
Submission Date November 16, 2021
Published in Issue Year 2022

Cite

APA Hançer, A., Karabulut, İ., & Gökbulut, İ. (2022). Mikronize edilmiş şeker pancarı besinsel lifinin buğday hamuru ve ekmek özellikleri üzerine etkileri. Food and Health, 8(3), 193-207. https://doi.org/10.3153/FH22019

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