Effect of Oat and Psyllium Fibers on Qualitative Properties of Toast Bread

Document Type : Complete scientific research article

Authors

1 M.Sc Student, Department of Food Science, North Tehran Branch, Islamic Azad University, Tehran, Iran.

2 Associated Professor, Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.

3 Assistant Professor, Department of Food Science, North Tehran Branch, Islamic Azad University, Tehran, Iran.

Abstract

Background and objectives: Toast bread belongs to the bulk breads group. Recently in Iran bulk breads are considered to be the most popular bread. The quality of breads depends on the baking power of the flour, the time of fermentation, the amount of protein and the type of additives which had been added. In addition, the outcome of the baking flour can be compared by the characteristics of the flour, the type of industrial measures, the method of preparation and the dough preparation process. By considering the bread position in the diet of individuals, it is possible to increase the nutritional value of this product by using different additives, which fiber compounds can be from this group of substances. There are several reports that show the daily intake of fiber is lower than the recommended dose, which increases the incidence of various diseases such as obesity and diabetes. But in recent years, efforts have been made to increase the use of dietary fiber in various food sources due to its impact on the health of individuals. Therefore, in the present study, the effect of adding different levels of Oat and Psyllium fibers as new sources of dietary fiber was investigated in baking toast bread in comparison with the control sample.
Materials and Methods: Firstly, chemical tests were carried out on wheat flour which is used in the toast bread. Then the raw materials had been prepared according to the treatments for preparing the dough. The treatments consisted of ordinary toast as a control, toast bread containing 0.5% of oat and psyllium fiber according to the flour weight, toast bread containing 1 % of oat and psyllium fiber according to the flour weight, toast bread containing 1.5 % of oat and psyllium fiber according to the flour weight, and toast bread containing 2% of oat and psyllium fiber according to the flour weight, which were subjected to various tests including moisture, ash, protein, fat, fiber, pH, volumetric, texture analysis, colorimetric and sensory properties tests. To analyze the data, a completely randomized design was performed. The comparison of meanings was done by Duncan's multiple range test at a probability level of α = 5%.
Results: According to the results of this study, with increasing levels of Oat and Psyillium fibers, most of the physicochemical properties of treatments such as moisture, ash, fiber, volume and L* were increased but the pH, protein, fat, color indexes of a* and b*, and the treatment of staling decreased compared to the control. The use of these fibers also improves most sensory characteristics such as porosity, texture, chewing ability, taste, color of the skin, color of the inside and aroma .
Conclusion: The treatments containing 2% of oat and psyllium fibers were introduced as the best treatment in this study. According to the results, it seems that oat and psyllium fibers can be used to improve the qualitative and organoleptic characteristics of the toast bread.

Keywords

References

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Food Processing and Preservation Journal
Volume 12, Issue 1
June 2020
Pages 67-80

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