The Influence of Aloe Vera Powder on Dough Properties and the Quality of Barbari Bread
محورهای موضوعی : food microbiology
M. Jafari
1
(M.Sc. Graduated of the Department of Food Science and Engineering, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.)
S. H. Hosseini Ghaboos
2
(Assistant Professor of Food Science and Technology Research Center of East Golestan, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.)
کلید واژه: Aloe Vera, Bread, Dough, Rheology, Texture,
چکیده مقاله :
ABSTRACT: Barbari is traditional flat leavened Iranian bread and one of the most popular breads consumed in Iran. Barbari bread stales quite fast and its shelf life is very short. Therefore, the addition of bread improvers and anti-staling agents, such as aloe vera, is a suitable method for extending the shelf life of the bread. In the present study, the effect of aloe vera powder at 0, 1, 3, 6 and 9% (w/w based on flour) concentration on dough rheological properties, fresh bread quality and bread staling have been investigated. Dough water absorption was increased by the addition of aloe vera and 9% aloe vera had the highest effect. In all the treatments, the extensibility of dough was significantly decreased with an increase in the resting time from 45 to 135 minutes, that is probably due to the water-biding ability of aloe vera (P<0.05). The application of aloe vera resulted in increase in dough development time (DDT) but dough stability decreased. Hydrocolloid addition to the bread formulation improved the rheological properties of Barbari bread and retarded the staling process while toughness was changed in the range of 7.87-60.7 mJ.
Abu-Ghough, M., Herald, T. & Walker, C. (2002). Quality improvement and shelf-life extension of Arabic flat bread. Annual Meeting and Food Expo, 41-46
Bárcenas, M. E. & Rosell, C. M. (2007). Different approaches for increasing the shelf life of partially baked bread: low temperatures and hydrocolloid addition. Food Chemistry 100(4), 1594-1601.
Biliaderis, C., Arvanitoyannis, I., Izydorczyk, M. & Prokopowich, D. (1997). Effect of hydrocolloids on gelatinization and structure formation in concentrated waxy maize and wheat starch gels. Starch‐Stärke 49(7‐8), 278-283.
Collar, C., Andreu, P., Martınez, J. & Armero, E. (1999). Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study. Food Hydrocolloids 13(6), 467-475.
Dempster, C., Hlynka, I. & Winkler, C. (1952). Quantitative extensograph studies of relaxation of internal stresses in non-fermenting bromated and unbromated doughs. Cereal Chemistry 29(1), 39-53.
Dziezak, J. D. (1991). A focus on gums. Food Technology 45(3), 116-132.
Friend, C. P., Waniska, R. D. & Rooney, L. W. (1993). Effects of hydrocolloids on processing and qualities of wheat tortillas. Cereal Chemistry 70, 252-252.
Guarda, A., Rosell, C., Benedito, C. & Galotto, M. (2004). Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloids 18(2), 241-247.
Gujral, H. S. & Pathak, A. (2002). Effect of composite flours and additives on the texture of chapati. Journal of Food Engineering 55(2), 173-179.
Leung, M., Liu, C., Zhu, L., Hui, Y., Yu, B. & Fung, K. (2004). Chemical and biological characterization of a polysaccharide biological response modifier from Aloe vera L. var. chinensis (Haw.) Berg. Glycobiology 14(6), 501-510.
Majzoobi, M., Farahnaky, A. & Agah, S. (2011). Properties and shelf-life of part-and full-baked flat bread (Barbari) at ambient and frozen storage. Journal of Agricultural Science and Technology 13, 1077-1090.
Maleki, M., Hoseney, R. & Mattern, P. (1980). Effects of loaf volume, moisture content, and protein quality on the softness and staling rate of bread. Cereal Chemistry 57(2), 138-140.
Nindo, C., Powers, J. & Tang, J. (2010). Thermal properties of Aloe vera powder and rheology of reconstituted gels. Transactions of the ASABE 53(4), 1193-1200.
Polaki, A., Xasapis, P., Fasseas, C., Yanniotis, S. & Mandala, I. (2010). Fiber and hydrocolloid content affect the microstructural and sensory characteristics of fresh and frozen stored bread. Journal of Food Engineering 97(1), 1-7.
Pomeranz, Y. (1988). Wheat: chemistry and technology. American Association of Cereal Chemists.
Puvanenthiran, A., Stevovitch-Rykner, C., McCann, T.H. & Day, L. (2014). Synergistic effect of milk solids and carrot cell wall particles on the rheology and texture of yoghurt gels. Food Research International 62, 701-708.
Qiu, Z., Jones, K., Wylie, M., Jia, Q. & Orndorff, S. (2000). Modified Aloe barbadensis polysaccharide with immunoregulatory activity. Planta Medica 66(02), 152-156.
Ramzi, M., Kashaninejad, M., Salehi, F., Sadeghi Mahoonak, A. R. & Ali Razavi, S. M. (2015). Modeling of rheological behavior of honey using genetic algorithm–artificial neural network and adaptive neuro-fuzzy inference system. Food Bioscience 9, 60-67.
Rojas, J., Rosell, C. & de Barber, C. B.
(2001). Role of maltodextrins in the staling of starch gels. European Food Research and Technology 212(3), 364-368.
Rosell, C., Rojas, J. & De Barber, C. B. (2001). Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids 15(1), 75-81.
Salehi, F., Kashaninejad, M., Akbari, E., Sobhani, S. M. & Asadi, F. (2016a). Potential of Sponge Cake Making using Infrared–Hot Air Dried Carrot. Journal of Texture Studies 47(1), 34-39.
Salehi, F., Kashaninejad, M., Asadi, F. & Najafi, A. (2016b). Improvement of quality attributes of sponge cake using infrared dried button mushroom. Journal of Food Science and Technology 53(3), 1418-1423.
Sciarini, L., Ribotta, P., Leon, A. & Pérez, G. (2012). Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality. Journal of Food Engineering 111(4), 590-597.
Shalini, K. G. & Laxmi, A. (2007). Influence of additives on rheological characteristics of whole-wheat dough and quality of Chapatti (Indian unleavened Flat bread) Part I—hydrocolloids. Food Hydrocolloids 21(1), 110-117.
Smitha, S., Rajiv, J., Begum, K. & Indrani, D. (2008). Effect of hydrocolloids on rheological, microstructural and quality characteristics of parotta–an unleavened indian flat bread. Journal of Texture Studies 39 (3), 267-283.
Stone, H., Bleibaum, R. & Thomas, H. A. (2012). Sensory evaluation practices. 4 th, Academic press, New York, NY.
Tavakolipour, H. & Kalbasi‐Ashtari, A. (2007). Influence of gums on dough properties and flat bread quality of two persian wheat varieties. Journal of Food Process Engineering 30(1), 74-87.
Upadhyay, R., Ghosal, D. & Mehra, A. (2012). Characterization of bread dough: Rheological properties and microstructure. Journal of Food Engineering 109(1), 104-113.
Zameni, A., Kashaninejad, M., Aalami, M. & Salehi, F. (2015). Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum. Journal of Food Science and Technology 52(9), 14-21.
