Investigation the effect of pumpkin (Cucurbita pepo) puree on sourdough toast bread properties

Document Type : Research Article

Authors

1 M.Sc. Student, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources

2 Assistant Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources

Abstract

In this project, the effect of 10, 20 and 30% pumpkin (Cucurbita pepo) puree on firmness, specific volume, porosity, total acceptance and microbial contamination of sourdough toast bread (containing 25% sourdough of whole wheat flour prepared under controlled fermentation) during 4 days after baking, were investigated. Results showed that with increasing pumpkin puree, the amount of porosity was increased significantly (p≤0.05) in comparison to control sample. Furthermore, sample containing 20% pumpkin puree had the lowest amount of firmness and microbial contamination and also the highest amount of specific volume and total acceptance, in comparison to other treatments. 96 h after baking, the effect of pumpkin puree on toast bread properties in comparison to sample prepared from sourdough controlled fermentation was also significant and mentioned sample (after control sample) had the highest amount of firmness and the lowest amount of specific volume.

Keywords

Main Subjects

References

[1] El-Demery, M. E. (2011). Evaluation of physico-chemical properties of toast bread fortified with pumpkin (Cucurbita moschata) flour. In: Proceeding of the 6th Arab and 3rd Int. Annu. Sci. Cong. (pp. 13-14), Mansoura, Egypt.
 
[2] Batifoulier, F., Verny, M. A., Chanliaud, E., Remesy, C., Demigane, C. (2005). Effect of different bread making methods on thiamine, riboflavin and pyridoxine contents of wheat bread. J. Cereal Sci., 42, 101-108.
[3] Schnurer J., Magnusson J. (2005). Antifungal lactic acid bacteria as biopreservatives. Trends Food Sci. Tech., 16, 70-78.
[4] Devuyst, L., Neysens, p. (2005). The sourdough microflora: biodiversity and metabolic interactions. Trends Food Sci. Tech., 16, 43–56.
[5] Arendt, E. K., Ryan, L. A. M., Dal Bello, F. (2007). Impact of sourdough on the texture of bread. Food     Microbiol., 24, 165-174.
 
[6] Katina, K., Poutanen, K., Autio, K. (2004). Influence and interactions of processing conditions and starter culture on formation of acids ,volatile compounds and amino acids in wheat sourdoughs. Cereal Chem., 81, 598–610.
 
[7] Galvez, A., Abriouel, H., Lucas Lopez, R., Ben Omar, N. (2007). Bacteriocin-based strategies for food biopreservation. Int. J. Appl. Microbiol., 120, 51-70.
 
[8] Meignen, B., Onno, B., Gelinas, P., Infantes, M., Guilois, S., Cahagnier, B. (2001). Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast. Food Microbiol., 18, 239-245.
 
[9] Crowely, P., Schober, T. J., Clark, C. I., Arendt, E. K. (2003). The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. Eur. Food Res. Tech., 214, 489-496.
 
[10] Katina, K., Heinio, R.L., Autio, K., Poutanen, K. (2006). Optimization of sourdough process for improved sensory profile and texture of wheat bread. LWT-Food Sci. Tech., 39, 1189-1202.
 
[11] Dal Bello, F., Clarke, C. I., Ryan, L. A. M., Ulmer, H., Schober, T. J., Strom, K. (2007). Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7. J. Cereal Sci., 45, 309–318.
 
[12] Lazos, S. E. (1986). Nutritional, fatty acid and oil characteristics of pumpkin and melon seeds. J. Food Sci., 51, 1382-1383.
 
[13] Dutta, D., Dutta, A., Raychaudhuri, U., Chakraborty, R. (2006). Rheological characteristics and thermal degradation kinetics ofbeta-carotene in pumpkin puree. J. Food Eng., 76, 538-546.
 
[14] Messiaen, C. M., Fagbayide, J. A. (2004). Cucurbita pepolinn. In: Grubben, G. J. H., Denton, O. A. (Eds.), Plant Resources of Tropical Africa, Backhuys Publishers, Wageningen, pp 273–277.
 
[15] Neves, F. I. G., Vieira, M. C., Silva, C. L. M. (2012). Inactivation kinetics of peroxidase in zucchini (Cucurbita pepo L.) by heat and UV-C radiation.  Innov. Food Sci. Emerg. Technol., 13, 158–162.
 
[16] Nawirska-Olszanska, A., Biesiada, A., Sokol-Letowska, A., Kucharska, A. Z. (2011). Content of bioactive compounds and antioxidant capacity capacity of Pumpking puree enriched with japanes quince, cornelian cherry, straw berry and apples. Acta Sci. Pol., Technol. Aliment., 10, 51-60.
 
[17] Sudha, M. L., Vetrimani, R., Leelavathi, K. (2007). Influence of fibre from different cereals onthe rheological characteristics of wheat flour dough and on biscuit quality. Food Chem., 100, 1365–70.
 
[18] Jun, H., Lee, C., Song, G., Kim, Y.  (2006). Characterization of pectic and polysaccharides from pumpkin peel. LWT- Food Sci. Tech., 39, 554-561.
 
[19] Różyło, R., Gawlik-Dziki, U., Dziki, D., Jakubczyk, A., Karas, M., Rozylo, K. (2014). Wheat bread with pumpkin (Cucurbita maxima L.) pulp as a functional food product. Food Tech. Biotech., 52, 430–438.
 
[20] AACC International. (2010). Approved methods of the American association of cereal chemists. 11th Ed. The St. Paul.
 
[21] AOAC Method. (2003). Association of official analytical chemists. 17th Ed. Arlington, Virginia.
 
[22] صادقی، ع. (1393) جداسازی و شناسایی آغازگرهای لاکتوباسیلوس غالب موجود در خمیرترش حاصل از آرد نان سنگک. طرح پژوهشی خاتمه یافته به شماره شناسه 15-314-92. دانشگاه علوم کشاورزی و منابع طبیعی گرگان.
 
[23] Dal Bello, F., Clarke, C.I., Ryan, LAM., Ulmer, H., Schober, T.J., Strom, K. (2007). Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7. J Cereal Sci., 45, 309–318.
 
[24] عابدفر، ع.، صادقی، ع.، کاشانی نژاد، م.، خمیری، م.، اعلمی، م. (1394). بررسی تاثیر آغازگر لاکتوباسیلوس غالب جدا شده از خمیرترش سنتی بر میزان بیاتی نان قالبی حاصل از آرد کامل گندم، مجله پژوهش­های علوم و صنایع غذایی ایران، در نوبت چاپ.
 
 
[25] Meignen, B., Onno, B., Gelinas, P., Infantes, M., Guilois, S., Cahagnier, B. (2001). Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast. Food Microbiol., 18, 239-245.
 
[26] Katina, K., Heinio, R.L., Autio, K., Poutanen, K. (2006). Optimization of sourdough process for improved sensory profile and texture of wheat bread. LWT-Food Sci. Tech., 39, 1189-1202.
 
[27] Katina, K. (2005). Sourdough a Tool for the Improved Flavour, Texture and Shelf life of Wheat Bread. VTT Technical Research Centre of Finland publication, pp 13-41.
 
[28] Chiavaroa, E., Vittadini, E., Musci, M., Bianchi, F., Curti, E. (2008). Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread (‘‘Altamura bread’’). LWT-Food Sci. Tech., 41, 58–70.
 
[29] Ribotta, P. D., Cuffini, S., Leon, A. E., Anon, M. C. (2004). The staling of bread: an X-ray diffraction study. Eur. Food Res. Tech., 218, 219-223.
 
[30] Gobbetti, M., Smacchi, E., Fox, P., Stepaniak, L., Corsetti, A. (1996). The sourdough microflora. cellular localization and characterization of proteolytic enzymes in lactic acid bacteria. LWT-Food Sci. Tech., 29, 561-569.
 
[31] Pasha, I., Bashir Khan, Q. A., Sadiq, M., Saeed, M. (2013). Rheological and functional properties of pumpkin wheat composite flour. Pakistan J. food sci., 23,100-104.
 
[32] Ptichkina, N. M., Novokreschonova, L.V., Piskunova, G. V., Morris, E. R. (1998). Large enhancements in loaf volume and organoleptic acceptability of wheat bread by small additions of pumpkin powder: possible role of acetylated pectin in stabilising gas-cell structure. Food Hydrocolloid., 12, 333-337.
 
[33] Soukkary, F. A. H. (2001). Evaluation of pumpkin seed products for bread fortification. Plant Food Hum. Nutr., 56, 365-384.
 
[34] Singh, J., Kaur, L., McCarthy, O. J. (2009). Potato starch and its modification. In: Singh, J.K (Eds). Advanced in Potato Chemistry and Technology. Academic Press. New Zealand, pp 273-318.
 
[35] Kotancilar, H. G., Gerçekaslan, K. E., Karaoğlu, M. M. (2009). Crumb pasting and staling properties of white and traditional Vakfıkebir breads. Turk. J. Agric., 435–443.
 
[36] Simsek, O., Con, A. H., Tumuloglu, S. (2006). Isolating lactice starter cultures with antimicrobial activity for sourdough process. Food Control., 17, 263-270.
Innovative Food Technologies
Volume 3, Issue 2
March 2016
Pages 43-52

Files

History

  • Receive Date: 20 August 2015
  • Revise Date: 01 November 2015
  • Accept Date: 28 May 2016

Share

How to cite

Statistics