Antimicrobial properties of carob flour as functional additive in bread product
- سال انتشار: 1398
- محل انتشار: سومین کنگره بین المللی و بیست و ششمین کنگره ملی علوم و صنایع غذایی ایران
- کد COI اختصاصی: NCFOODI26_970
- زبان مقاله: انگلیسی
- تعداد مشاهده: 211
نویسندگان
Bul.cara Lazara, Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
Jamnikarjeva ۱۰۱, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Bul.cara Lazara, Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
Bul.cara Lazara, Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
چکیده
Functional foods rich in dietary fibers have a positive physiological effect on human organism and in addition to the basic building function contribute to reducing the risk of non-communicable diseases as diabetes type 2 or coronary artery disease. Since bread is consumed on a daily basis, it is precisely a very suitable food product that can be modified. One of the interesting row material rich in dietary fiber is carob flour. Carob contains a limited amount of fat and proteins but rich in dietary fibers like lignin, cellulose, hemicellulose, pectin and galactomannan. Beside the mentioned compounds carob are rich in antioxidants too. The aim of this study was to investigate the effect of addition of carob flour on the rheological properties of dough and bread quality, as well as their impact on the microbiological quality of the bread. Bread was baked according to the AACC method. The dough samples were prepared according to the following dough formula: wheat flour (100-800%), salt (1%), sugar (5%), yeast (2%), milk powder (2.5%) and bakery fat (5%). In sample with carob flour, 20% of the wheat flour was replaced with carob flour. In the third sample was added just 0.4% of preservative. The quality of bread was characterized by bread volume and crumb quality 24h after baking. And the selected samples were tested on 4, 8, 12and 16th day after the baking on microbial activity. Dichloran Rose-Bengal Chloramphenicol Agar (DRBC) was used to detect molds and yeasts. By adding 20% carob flour changes of all tested parameters were observed. The water absorption is slightly increased, while the dough development was extended four times compared to the control sample. Results of sensory properties examination of bread samples have confirmed that the addition of carob flour had an effect on loaf volume as well as on the elasticity of the crumb and the fineness of pore structure after 24 and 48 h. The effect of additives on the microbiological quality of bread during the 16 daze of storage was also investigated, where the microbiological analysis was preformed every fouth day and were define the criteria of contamination: low 0-0.1; medium 0.1-0.3 and high > 0.3. Only on the Samples with preservatives and with 20% of carob flour, moulds have not developed, indicating that carob flour has antifungal effect, similar to a commercial preservative.کلیدواژه ها
Carob flour, Addtitive, Antioxidative properties, Breadمقالات مرتبط جدید
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