Effects of almond gum as texture and sensory quality improver in wheat bread |
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| Authors: | Fatma Bouaziz Mohamed Koubaa Khaoula Ben Jeddou Francisco J Barba Fatma Chaari Souhail Besbes Rhoudha Ellouz Ghorbel Semia Ellouz Chaabouni |
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| Affiliation: | 1. Enzyme Bioconversion Unit (UR13ES74), National School of Engineering, Sfax University, 3038 Sfax, Tunisia;2. Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM EA 4297 TIMR), Centre de Recherche de Royallieu, 60203 Compiègne Cedex, France;3. Nutrition and Food Science Area, Faculty of Pharmacy, Universitat de València, València, Spain;4. Unité Analyses Alimentaires, Département de Biologie, Ecole Nationale d'Ingénieurs de Sfax, 3038 Sfax, Tunisia;5. Common Service Unit of Bioreactor Coupled with an Ultrafilter, National School of Engineering, Sfax University, 3038 Sfax, Tunisia |
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| Abstract: | The aim of this work was to investigate the effect of almond gum as dietary fibre source in enhancing the wheat bread quality. Different amounts of almond gum (2%, 5% and 10% (w/w)) were used in bread formulation. The volume, texture, crust and crumb colour, as well as the sensorial properties, were evaluated and compared to control (without almond gum). The obtained results showed that almond gum addition enhanced significantly the volume of bread. The highest volume was obtained using 2% almond gum concentration with 23.6% increase, compared to control. Using almond gum in bread formulation improved considerably its texture with a notable decrease in hardness by 61.7% and 42.5% when using 2% and 5% almond gum, respectively. The sensory analysis scores showed that the better overall acceptability was found for breads supplemented with 2% almond gum, as compared to control and breads supplemented with 5% or 10% almond gum. |
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| Keywords: | Almond gum bread formulation fibres sensory analysis textural analysis |
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