www.seipub.org/ijepr International Journal of Engineering Practical Research (IJEPR) Volume 3 Issue 3, August 2014 doi: 10.14355/ijepr.2014.0303.02
Incorporation of Oat, Psyllium and Barley Fibers: Effect on Baking Quality, Sensory Properties and Shelf Life of Bread Bhise S R1, Kaur A2 Department of Food Science & Technology, Punjab Agricultural University, Ludhiana‐141004
1,2
sureshbhise_cft@yahoo.co.in; 2foodtechak@gmail.com
1
Received 23th Mar. 2013; Accepted 22th Apr. 2013; Published 12th Aug. 2014 © 2014 Science and Engineering Publishing Company
Abstract The fibres namely oat, psyllium and barley were incorporated at 2, 4 and 6 per cent level in flour for bread making and their effect on pasting properties, bread making quality and sensory acceptability of bread was studied. The effect of incorporation revealed the increased bake absorption, bread weight while decreased specific volume. The overall acceptability scores were maximum for bread prepared with oat fibre at 2 per cent level, followed by barley at 2 per cent level and psyllium at 4 per cent level, in the order. During storage of packed bread, moisture content and water activity were higher for bread prepared from fibres as compared to control and it was observed that moisture content was higher in bread packed in Polypropylene (PP). Formation of free fatty acid content (% oleic acid) was observed to be higher in the bread stored at ambient condition and which were packed in LDPE packaging material. The overall acceptability of bread decreased with the increased storage period. Keywords Bread; Fibre; Sensory Acceptability; Shelf Life
Introduction A wide variety of fibre sources have been developed for use in various foods to provide more fibre in diet. Low dietary fibre intake has been associated with a variety of diseases such as diverticular disease, constipation, appendicitis, diabetes, obesity, coronary heart disease and bowl cancer (Clave, 1956). Dietary fibers increase water holding capacity in the gut and bulk of stool due to the growth of feacal biomass. Oats can reduce blood cholesterol levels because of their soluble fibre content. The enriched oat contains 4g soluble fibre per 100g (Dougherty et al., 1988). Psyllium is mainly used as a dietary fiber, which is not absorbed by the small intestine. The purely mechanical
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action of psyllium mucilage absorbs excess water while stimulating normal bowel elimination. Although its main use has been as a laxative, it is more appropriately termed a true dietary fiber and as such can help to reduce the symptoms of both constipation and mild diarrhoea. The laxative properties of psyllium are attributed to the fiber absorbing water and subsequently softening the stool. Barley fibre contains more than twice the amount of insoluble and soluble fibre found in wheat or oats, as well as resistant starch, which helps promote healthy digestive bacteria. The products made with barley fibre such as breakfast cereals, muffins and breads have a low glycemic index (GI) and strong bowel health attribute (Yokoyama et al., 1997). Preservation in bakery means the retardation of spoilage including the texture staling. Incorporation of dietary fibre obtained from cereals, fruits and vegetables could be very useful to improve the texture and prolong the shelf life without staling. Apart from increase in the shelf life, the dietary fibre has a number of nutritional advantages. It is well established that it has hypocholesteromic/ hypolipidemic effects and consumption of high fibre food items is very useful for the persons suffering from atherosclerosis, constipation, obesity and diabetes etc. Keeping these points in mind, the present study was planned with the objectives to optimize the level of fibres in bread to find out the best level on the basis of quality, to find the overall acceptability of the bread on the basis of sensory evaluation by panelists and to study the shelf life of bread prepared after incorporation of fibres in suitable packaging material. Materials and Methods Raw Materials: Flour, sugar, fibres (oat, psyllium and
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fibres at 2, 4 and 6 per cent level on baking qualities of bread is discussed in Table 1. Bread prepared after incorporation of oat, psyllium and barley fibres showed statistically significant variations regarding bake absorption, loaf volume, loaf weight and specific volume.
barley), salt, yeast and other ingredients for product preparation were procured from local market. Chemical Analysis of Flour
Chemical characteristics of flour were analysed using standard procedures (AACC, 2000).
Bake absorption increased with increased incorporation level of oat fibre as compared to control. With the incorporation of psyllium fibre at 2, 4 and 6 per cent level for bread making, bake absorption increased from 73 per cent at 2 per cent level to 74 per cent at 6 per cent. Similarly, bake absorption increased with increased levels of barley fibre incorporation as compared to control which was 68 per cent. This might have been due to increased water absorption capacity of fibres (oat, psyllium and barley). With the incorporation of psyllium fibre at 2, 4 and 6 per cent for bread making, loaf height decreased from 9.20 cm at 2 per cent to 8.70 cm at 6 per cent level of incorporation. Similarly, loaf height for bread incorporated with barley fibre decreased from 9.93 cm at 2 per cent to 8.77 cm at 6 per cent level of incorporation. With the incorporation of psyllium fibre at 2, 4 and 6 per cent in flour for bread making, loaf weight increased from 150.55 g at 2 per cent level to 159.36 g at 6 per cent level of incorporation. Maximum loaf weight was 141.84 g at 6 per cent level of barley fibre incorporation as compared to control which was 132.53 g.
Treatments: Bread prepared after incorporation of fibre such as barley, psyllium and oat at levels of 0‐6 per cent. Product Preparation: Bread was prepared according to standard procedures (AACC, 2000) with slight modifications. Sensory Evaluation: Product prepared was evaluated for sensory properties by panel of semi trained judges (Larmond, 1970). Calorific Value: Calorific value determined by using Bomb Calorimeter, Parr Calorimeter Assembly‐6100 (Parr Instrument Company, Moline, Ilinois 61265, U.S.A). Shelf Life: After preparation, the control and fibre enriched breads were packed in different packaging materials (Low density Polyethylene and Polypropylene) and were stored for 10 days at ambient (30±1ºC) and refrigerated (4‐6ºC) conditions. Periodic analysis for moisture, water activity and free fatty acid were carried out to asses the shelf life. Observations: Flour quality, product quality, organoleptic quality and shelf life of product were observed.
Significant variations were found in loaf volume for bread incorporated with different levels of oat, psyllium and barley fibres at 2, 4 and 6 per cent in flour for bread making. Significant variation was found in specific volume for bread incorporated with different levels of oat, psyllium and barley fibres for bread making. Specific volume of bread decreased with the increased level of incorporation of oat, psyllium and barley fibres. This might have been due to dilution of gluten protein after the incorporation of fibre (Pomeranz et al., 1977).
Statistical Analysis: Data obtained was analyzed statistically using techniques of analysis of variance (ANOVA) (Singh et al., 1991). Results and Discussion Flour Characteristics The flour had 11.99 per cent protein, 0.85 per cent fat, 0.44 per cent ash, 0.035 per cent free fatty acid (as % oleic acid), 28.92 per cent wet gluten, 8.42 per cent dry gluten, 203.75 mg maltose/10 g flour total sugars and 30.26 mg maltose/10 g of reducing sugars. On the basis of the protein content, the flour was found to be suitable for its use in production of bread. The results obtained were in close association with the findings of Pasha et al., (2002)
There was a decrease in loaf volume with increased bran substitution. The smaller loaf volumes obtained from fibre substituted flours might have been caused by poor gas formation and poor gas retention in the dough. Gluten dilution and gums present in the oat bran resulted to have a strong influence on bread quality. The bran produced smaller loaf volume than the large bran at the same level of substitution. Decrease in loaf volumes have been reported by several researchers (Burkit et al., 1974). Park et al.,
Bread Baking Quality The effect of incorporation of oat, psyllium and barley
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(1997) substituted 7:3 (w/w) mixtures of wheat fibre and psyllium fibre for preparation of bread. Haridas & Rao (1991) reported the use of different bran sources and found the maximum amount of 15 per cent bran could be incorporated to obtain an acceptable quality of bread. Loaf weight and water retention capacity increased in the levels of bran. Specific volume was not affected by the type of bran supplements. The bran level in the breads significantly decreased the specific volume and the extent of reduction was dependent upon loaf weight in each case (Sharma & Chauhan, 2002). Statistically, non significant variations were observed with regard to overall acceptability score for bread prepared after incorporation of oat fibre, psyllium fibre and barley fibre levels at 0, 2, 4 and 6 per cent. The breads were evaluated by semi trained panel of judges on nine point hedonic scale. Textural Properties of Bread The effect of incorporation of oat (2, 4 and 6 per cent), psyllium (2, 4 and 6 per cent) and barley (2, 4 and 6 per cent) fibres on the textural properties of bread are presented in Table 1. The textural properties were calculated from the force time diagram measured by the texture profile analysis. Significant variations were observed for the hardness of bread prepared from incorporation of oat, psyllium and barley fibres for bread making. With the incorporation of oat fibre at 2, 4 and 6 percent in flour for bread making, hardness for bread decreased from 4.16 N at 2 per cent level to 3.89 N at 6 percent level of incorporation. With the incorporation of psyllium fibre at 2, 4 and 6 per cent in flour for bread making, hardness for bread decreased from 4.98 N at 2 per cent level to 4.29 N at 6 per cent level of incorporation. Similarly, with the incorporation of barley fibre at 2, 4 and 6 per cent in flour for bread making, hardness for bread decreased from 4.36 N at 2 per cent level to 3.96 N at 6 per cent level of incorporation. It was found that as the level of fibre incorporation increased, hardness of bread decreased. This was due to fact that fibre had tendency to keep bread soft by increasing water holding capacity and bread had soft texture. Bread hardening effect of fibres have been subsequently reported (Pomeranz et al., 1977) and connected to the diluting gluten content of crumb structure disruption encompassing impairment in gas retention. The firming mechanism postulates that interactions occur between the swollen starch granules and the
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continuous protein network in bread. These interactions or cross links origin at during the baking process. Ageing permits more linkages to form and strengthens linkages already present in the baked bread (Martin & Hoseney, 1991). Selection and Study of Best Level of Fibres On the basis maximum score for overall acceptability, more value for bake absorption, bake weight and bake volume, 2 percent oat, 2 percent psyllium and 2 per cent barley fibres were selected as best level for further studies (Table 2). Statistically significant variations were observed with regard to bake absorption, loaf height, loaf weight, loaf volume and specific volume of bread. Significant variations were observed on bake absorption for bread incorporated with 2 per cent oat, 2 percent psyllium and 2 per cent barley fibres. Loaf weight of bread varied significantly. Loaf weight for bread incorporated with 2 per cent oat, 2 per cent psyllium and 2 per cent barley fibres were 145.65 g, 142.05 g and 138.25 g, respectively. Loaf volume of bread varied significantly with respect to control. Specific volume for control bread was 4.83 cc/g. With addition of fibre in flour for bread making, specific volume of bread decreased. Among the fibre bread, maximum specific volume was observed at 2 per cent level of oat fibre incorporation (4.77 cc/g). Maximum specific volume was for the bread with 2 per cent oat fibre. Oat β‐glucan might have played an important role in increasing specific volume. More scores were given to overall acceptability of bread incorporated with fibres. Score for the overall acceptability of bread prepared after incorporation of 2 per cent oat, 2 per cent psyllium and 2 per cent barley fibres were 8.30, 8.15 and 8.45, respectively. Fibre breads were liked more as compared to control and among the fibres breads, bread with 2 per cent barley fibre was the best however, flavor scores were best for oat fibre bread. Calorific Value Fibres incorporated breads were evaluated for their calorie content. Calorie content of control bread was more than fibre bread (Table 2). Calorie content of fibre incorporated bread was lower than control. Calorie reduction (%) for bread prepared after incorporation of 2 per cent oat fibre, 2 percent psyllium fibre and 2 per cent barley fibre was 4.14 per cent, 3.45 per cent and 5.52 percent, respectively.
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Shelf Life Study
significant.
Shelf life of best level of breads prepared after incorporation of fibres was studied. Breads were analysed for moisture, water activity, free fatty acid and overall acceptability under ambient temperature (30±1ºC) and refrigerated temperature (4‐6⁰C) conditions.
Bread packed in LDPE showed a higher rate of moisture loss than those packed in PP packaging material. Moisture retention property of fibre keeps bread fresher for longer period of time (Forssell et al., 1998). Higher moisture retention in bread is economical & also required to lengthen shelf life. Bread moisture content‐after baking indicates the quality and can be directly correlated to shelf life of produce.
Breads were stored in different packaging material, under different temperature conditions and their moisture content, water activity, free fatty acid and overall acceptability were estimated after 2 days interval.
Water Activity and Free Fatty Acid (as % Oleic Acid) Statistically significant variations were observed in the water activity and free fatty acid content of bread prepared with fibres with respect to day of storage, packaging material and temperature of storage (Table 4). Increase in water activity and free fatty acid of bread prepared from fibres were less than that of control bread. At refrigeration storage, water activity and free fatty acid increased with the storage time. Water activity for breads at both storage conditions was less than 0.6. Arya (1980) reported that storage at less than 0.57 aw did not cause perceptible change in flavor for 24‐52 days. Rossel et al., (2001) reported that the hydroxyl group of the fibre structure which allow more water interaction through hydrogen bonding.
Moisture Content The bread stored under ambient conditions showed a higher rate of moisture loss than those stored under refrigerated conditions (Table 3). Higher moisture content was found in bread prepared after incorporation of 2 per cent barley fibre as compared to control. Barley fibre had high capacity to absorb more water than other fibre sources. Interactions between type of bread and days of storage, type of bread and temperature of storage, days of storage and temperature of storage and type of bread, days of storage and temperature of storage were found to be
TABLE 1. EFFECT OF INCORPORATION OF FIBRES ON BAKING QUALITY AND OVERALL ACCEPTABILITY OF BREAD
Fibres
Level Bake absorption Loaf height Loaf volume Loaf weight (g) (%) (%) (cm) (cc)
Specific volume (cc/g)
Overall Hardness acceptability ( N)
Resilence
Control
0
68
10.06
132.53
664.33
5.01
8.19
5.89
0.32
Oat
2
71
9.53
141.99
657.67
4.63
8.42
4.16
0.31
4
72
9.57
141.71
647.00
4.56
8.22
3.96
0.34
6
72
9.23
142.78
644.00
4.51
8.00
3.89
0.32
Psyllium
2
73
9.20
150.55
647.33
4.30
8.05
4.98
0.38
4
73.3
8.90
155.05
627.67
4.04
8.04
4.36
0.38
6
74
8.70
159.36
607.66
3.81
7.79
4.29
0.38
Barley
2
71
9.93
139.06
637.66
4.58
8.30
4.36
0.39
4
73
9.37
140.70
634.67
4.51
7.84
4.16
0.33
6
73.5
8.77
141.84
607.33
4.28
7.89
3.96
0.32
0.19
0.37
1.88
5.20
0.65
NS
0.304
0.17
LSD(p<0.05)
TABLE 2. EFFECT OF INCORPORATION OF BEST LEVEL OF FIBRES ON BAKING QUALITY, OVERALL ACCEPTABILITY AND CALORIE REDUCTION (%) OF BREAD.
Overall acceptability
Net heat (Kcal/g)
4.83
8.15
2.90
0
4.77
8.30
2.78
4.14
612.33
4.32
8.17
2.80
3.45
138.25
687.33
4.67
8.45
2.74
5.52
1.87
5.64
0.10
0.30
0.27
0.58
Bake absorption Loaf height Loaf weight Loaf volume Specific volume (%) (cm) (g) (cc) (cc/g)
Fibres
Level (%)
Control
0
68
9.20
131.55
637.00
Oat
2
73
10.33
145.65
674.33
Psyllium
2
71
9.20
142.05
Barley
2
74
9.90
0.12
0.36
LSD(p<0.05)
Calorie reduction (%)
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TABLE 3. EFFECT OF PACKAGING MATERIAL, STORAGE CONDITION AND PERIOD ON MOISTURE CONTENT (%) OF BREAD PREPARED BY ADDING FIBRES.
Storage condition
Days
Ambient (30±10⁰C)
Refrigeration (4‐6⁰C)
Packaging material
Packaging material
LDPE Control
PP
2% Fibre Oat Psyllium Barley
LDPE
2% Fibre
Control
Oat Psyllium Barley
Control
PP
2% Fibre
2% Fibre
Control
Oat Psyllium Barley
Oat Psyllium Barley
0
38.97
36.20
38.90
39.72
35.99
36.34
35.40
37.61
36.67
37.35
37.60
37.99
36.43
36.92
38.24
37.31
2
38.75
36.01
34.00
39.12
35.16
35.74
35.33
36.48
36.71
37.59
38.50
38.45
36.72
37.93
39.38
38.27
4
39.31
35.91
32.48
36.84
34.65
35.63
33.55
35.09
36.76
38.46
39.92
39.36
36.92
38.71
41.09
40.27
6
36.26
35.74
32.11
36.46
33.50
33.91
32.20
34.36
36.90
39.18
40.27
41.14
37.76
39.35
41.89
42.53
8
31.09
32.20
31.88
34.20
32.50
31.33
31.10
34.13
37.01
41.10
42,51
42.20
38.11
42.92
42.80
43.96
10
29.80
31.04
30.73
34.46
28.91
30.30
30.42
32.86
37.42
42.51
43.74
43.96
39.60
43.93
42.97
44.77
LSD (p<0.05)
0.70
0.88
1.72
0.95
LSD‐ Least significant difference, LDPE – Low density polyethylene, PP – Polypropylene TABLE 4. EFFECT OF PACKAGING MATERIAL, STORAGE CONDITION AND PERIOD ON WATER ACTIVITY OF BREAD PREPARED BY ADDING FIBRES.
Storage condition
Days
Ambient (30±1⁰C)
Refrigeration (4‐6⁰C)
Packaging material
Packaging material
LDPE
PP
2% Fibre
Control
Oat Psyllium Barley
Control
LDPE
2% Fibre Oat Psyllium Barley
Control
PP
2% Fibre Oat
Psyllium Barley
2% Fibre
Control
Oat Psyllium Barley
0
0.82
0.82
0.82
0.80
0.84
0.81
0.83
0.84
0.83
0.81
0.82
0.80
0.84
0.82
0.81
0.82
2
0.84
0.82
0.83
0.81
0.85
0.83
0.83
0.85
0.83
0.81
0.83
0.82
0.85
0.81
0.82
0.83
4
0.86
0.84
0.83
0.82
0.90
0.84
0.85
0.85
0.84
0.83
0.84
0.83
0.85
0.83
0.84
0.84
6
0.88
0.85
0.85
0.83
0.92
0.85
0.87
0.87
0.86
0.84
0.84
0.85
0.89
0.86
0.84
0.85
8
0.92
0.87
0.86
0.86
0.95
0.85
0.87
0.88
0.91
0.85
0.87
0.87
0.93
0.87
0.88
0.86
10
0.96
0.88
0.89
0.87
0.95
0.87
0.90
0.89
0.93
0.89
0.90
0.88
0.94
0.89
0.90
0.87
LSD (p<0.05)
0.097
0.057
0.089
0.090
TABLE 5. EFFECT OF PACKAGING MATERIAL, STORAGE CONDITION AND PERIOD ON OVERALL ACCEPTABILITY OF BREAD PREPARED BY ADDING FIBRES
Storage condition
Days
Packaging material
Packaging material PP
2% Fibre Oat Psyllium Barley
Control
LDPE
2% Fibre
Control
Oat Psyllium Barley
Oat
PP
2% Fibre Psyllium Barley
Control
2% Fibre
Oat Psyllium Barley
0
8.30
8.51
8.50
8.67
8.42
8.48
8.50
8.67
8.47
8.57
8.53
8.67
8.40
8.47
8.65
8.62
2
8.21
8.46
8.40
8.53
8.34
8.30
8.20
8.42
8.39
8.48
8.47
8.55
8.33
8.40
8.60
8.45
4
8.01
8.23
8.30
8.32
7.96
8.13
8.14
8.26
8.10
8.33
8.32
8.43
7.87
8.30
8.33
8.10
6
7.60
7.94
7.90
8.19
7.82
7.94
7.87
8.14
7.80
8.13
7.97
7.89
7.75
7.92
7.32
7.23
8
7.41
7.80
7.75
7.87
7.68
7.85
7.70
7.67
7.55
7.80
7.78
7.72
7.60
7.57
7.02
7.12
10
6.30
7.45
7.20
7.65
6.85
7.30
7.10
7.54
6.67
6.89
6.85
7.45
6.57
6.98
6.51
6.23
LSD (p<0.05
56
Refrigeration (4‐6⁰C)
LDPE Contro l
Ambient (30±10⁰C)
0.21
0.17
0.27
0.11
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Bread packed in LDPE had higher values of free fatty acids than bread packed in PP. This could have been because of the fact that PP had less water vapour transmission rate (WVTR) as compared to LDPE. Free fatty acid content was more for bread stored under ambient condition than bread stored at refrigeration conditions. Gain of moisture by the product promoted oxidation of fats. Similar results were obtained by Singh et al., (2000) who reported that free fatty acid content of all biscuits increased gradually with the increase in the storage period. Overall Acceptability Statistically significant variations were observed in the overall acceptability of breads stored under ambient conditions but in different packaging material (Table 5). Overall acceptability of bread decreased with increased storage period from 2 to 10 days due change in texture of bread. Overall acceptability decreased more in bread stored under ambient temperature than that for refrigeration temperature. Overall acceptability for bread stored at ambient condition was less than that of refrigeration condition because of increased hardness of bread. Conclusions The effect of incorporation of oat, psyllium and barley fibres at 2, 4 and 6 per cent on bread baking and sensory properties of bread revealed the increased bake absorption, increased bread weight and decreased specific volume. The overall acceptability scores were maximum for bread prepared with oat fibre at 2 per cent level, followed by barley fibre at 2 per cent level and psyllium fibre at 4 per cent level, in the order. With the increasing level of incorporation of fibres, there was definite improvement in the texture of bread i.e. hardness decreased and resilence improved. Comparing the best level of fibres on bread baking and overall acceptability scores. Significant variations in various parameters were observed during storage. Decrease in moisture content less in fibre containing breads that were packed in PP. Water activity was more in breads packed in PP as compared to control. At refrigeration storage, water activity increased with the increased storage time. Free fatty acid content (% oleic acid) was observed to be higher in the bread stored at ambient condition with LDPE packaging material. The packaging material and storage period had significant effect on the overall acceptability of bread stored in ambient conditions. The overall acceptability of bread decreased with the
increasing storage period. Shelf life of control bread was 4 days which increased to 8 days by incorporation of fibres in bread making. REFERENCES
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