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

2023-10-27Journal article Open access
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dc.contributor.authorBartkiene, Elena
dc.contributor.authorKungiene, Giedre
dc.contributor.authorStarkute, Vytaute
dc.contributor.authorKlupsaite, Dovile
dc.contributor.authorZokaityte, Egle
dc.contributor.authorCernauskas, Darius
dc.contributor.authorKamarauskiene, Egle
dc.contributor.authorÖzogul, Fatih
dc.contributor.authorRocha, João Miguel
dc.date.accessioned2023-11-25T19:28:41Z
dc.date.available2023-11-25T19:28:41Z
dc.date.issued2023-10-27
dc.description.abstractThis 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3389/fnut.2023.1277980pt_PT
dc.identifier.eid85176587139
dc.identifier.issn2296-861X
dc.identifier.pmcPMC10641513
dc.identifier.pmid37964936
dc.identifier.urihttp://hdl.handle.net/10400.14/43193
dc.identifier.wos001104062600001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAcrylamidept_PT
dc.subjectOverall acceptabilitypt_PT
dc.subjectPsyllium huskpt_PT
dc.subjectSafetypt_PT
dc.subjectWheat breadpt_PT
dc.titlePsyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reductionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFrontiers in Nutritionpt_PT
oaire.citation.volume10pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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