Effect of apple fibre on textural and relaxation properties of wheat chips dough
Main Article Content
Keywords
fibre, dough, stress relaxation, texture, wheat chips, viscoelastic
Abstract
In this study, the effect of apple fibre with different levels of fibres (5, 10, 15 and 20%) was investigated on viscoelastic nature and the textural properties of wheat chips dough using stress relaxation test and texture profile analysis. Apple fibre addition changed the stress relaxation properties of wheat dough, depending on fibre concentration. Increase in the fibre concentration increased resistance of the dough samples to the deformation by increasing their elasticity. Hardness and gumminess values increased while springiness, cohesiveness and resilience values decreased as apple fibre level increased. Significant correlations were found between stress relaxation and texture profile analysis parameters. In order to describe the effect of apple fibre on the viscoelastic properties of wheat dough, generalised Maxwell, Nussinovitch and Peleg models were fitted to experimental stress relaxation data. All three models were found to be efficient in describing the stress-relaxation behaviour of wheat dough; but, the Maxwell model was the most effective. In addition, power-law and exponential functions were successfully used to describe the effect of apple fibre concentration on the constants related with stress relaxation data and textural parameters.
References
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Blahovec, J., 1996. Stress relaxation in cherry fruit. Biorheology 33: 451-462.
Bourne M.C., 2002. Food texture and viscosity: concept and measurement. Academic Press, San Diego, CA, USA.
Carrillo-Navas, H., Hernández-Jaimes, C., Utrilla-Coello, R.G., Meraz, M., Vernon-Carter, E.J. and Alvarez-Ramirez, J., 2014. Viscoelastic relaxation spectra of some native starch gels. Food Hydrocolloids 37: 25-33.
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Del Nobile, M.A., Chillo, S., Mentana, A. and Baiano, A., 2007. Use of generalized Maxwell model for describing the stress relaxation behaviour of solid-like foods. Journal of Food Engineering 78: 978-983.
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Hassan, B.H., Alhamdan, A.M. and Elansari, A.M., 2005. Stress relaxation of dates at khalal and rutab stages of maturity. Journal of Food Engineering 66: 439-445.
Hatcher, D.W., Bellido, G.G., Dexter, J.E., Anderson, M.J. and Fu, B.X., 2008. Investigation of uniaxial stress relaxation parameters to characterize the texture of yellow alkaline noodles made from durum and common wheats. Journal of Texture Studies 39: 695-708.
Izydorczyk, M.S., Lagasse, S.L., Hatcher, D.W., Dexter, J.E. and Rossnagel, B.G., 2005. The enrichment of Asian noodles with fibre-rich fractions derived from roller milling of hull-less barley. Journal of the Science of Food and Agriculture 85: 2094-2104.
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Kajuna, S.T.A.R., Bilanski, W.K., Mittal, G.S., 1998. Effect of ripening on the parameters of three stress relaxation models for banana and plantain. Applied Engineering in Agriculture 14: 55-61.
Karazhiyana, H., Razavia, S.M.A., Phillips, G.O., Fang, Y., Al-Assaf, S., Nishinari, K. and Farhoosh, R., 2009. Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time. Food Hydrocolloids 23: 2062-2068.
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Knuckles, B.E., Hudson, C.A., Ch?u, M.M. and Sayre, R.N., 1997. Effect of ?-glucan barley fractions in high fibre bread and pasta. Cereal Food World 42: 94-99.
Lai, C.S., Hoseney, R.C. and Davis, A.B., 1989. Effects of wheat bran in bread making. Cereal Chemistry 66: 217-219.
Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N. and Biliaderis, C.G., 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering 79: 1033-1047.
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Limanond, B., Castell-Perez, M.E. and Moreira, R.G., 2002. Modelling the kinetics of corn tortilla staling using stress relaxation data. Journal of Food Engineering 53: 237-247.
López-Perea, P., Schwarz, P.B., Figueroa, J.D.C. and Hernández-Estrada, Z.J., 2012. Effect of ?-glucans on viscoelastic properties of barley kernels and their relationship to structure and soluble dietary fibre. Journal of Cereal Science 56: 595-602.
Manohar, R.S. and Rao, P.H., 1999. Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits. Journal of the Science of Food and Agriculture 79: 1223-1231.
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Rodríguez-Sandoval, E., Fernández-Quintero, A. and Cuvelier, G., 2009. Stress relaxation of reconstituted cassava dough. LWT – Food Science and Technology 42: 202-206.
Sar?çoban, C., Y?lmaz, M.T., Karakaya, M. and Tiske, S.S., 2010. The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef. Meat Science 84: 186-195.
Schiedt, B., Baumann, A., Conde Petit, B. and Vilgis, T.A., 2013. Short- and long-range interactions governing the viscoelastic properties during wheat dough and model dough development. Journal of Texture Studies 44: 317-332.
Singh, A.P., Lakes, R.S. and Gunasekaran, S., 2006. Viscoelastic characterization of selected foods over an extended frequency range. Rheologica Acta 46: 131-142.
Skendi, A., Papageorgiou, M. and Biliaderis, C.G., 2010. Influence of water and barley ?-glucan addition on wheat dough viscoelasticity. Food Research International 43: 57-65.
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Wang, Y., Li, X., Sun, G., Li, D. and Pan, Z., 2014. A comparison of dynamic mechanical properties of processing-tomato peel as affected by hot lye and infrared radiation heating for peeling. Journal of Food Engineering 126: 27-34.
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Amiot, M., Fleuriet, A., Cheynier, V. and Nicolas, J., 1997. Phenolic compounds and oxidative mechanisms in fruit and vegetables. In: Tomas-Barberan, F. and Robins, R. (eds.) Phytochemistry of fruit and vegetables. Clarendon Press, Oxford, UK, pp. 51-85.
Anderson, J.W., Smith, B.M. and Guftanson, N.S., 1994. Health benefit and practical aspects of high fibre diets. American Journal of Clinical Nutrition 595: 1242-1247.
Andres, S.C., Zaritzky, N.E. and Califano, A.N., 2008. Stress relaxation characteristics of low-fat chicken sausages made in Argentina. Meat Science 79: 589-594.
AOAC, 1997. Official methods of analysis of AOAC International. AOAC International, Gaithersburg, MD, USA.
Baragale, P.C., Irudayaraj, J.M. and Marquis, B., 1994. Some mechanical properties and stress relaxation characteristics of lentils. Canadian Agricultural Engineering 36: 247-254.
Boyer, J. and Liu, R.H., 2004. Apple phytochemicals and their health benefits. Nutrition Journal 3(5): 1-15.
Becker, A.J., Bagan, J.E. and Medri, W.M., 1986. Process for producing snack food product with high dietary fibre content. United States Patent No. US4568557 A.
Bertola, N., Califano, A.N., Bevilacqua, A. and Zaritzky, N.E., 1996. Textural changes and proteolysis of low moisture Mozzorella cheese frozen under various conditions. LWT-Food Science and Technology 29: 470-474.
Blahovec, J., 1996. Stress relaxation in cherry fruit. Biorheology 33: 451-462.
Bourne M.C., 2002. Food texture and viscosity: concept and measurement. Academic Press, San Diego, CA, USA.
Carrillo-Navas, H., Hernández-Jaimes, C., Utrilla-Coello, R.G., Meraz, M., Vernon-Carter, E.J. and Alvarez-Ramirez, J., 2014. Viscoelastic relaxation spectra of some native starch gels. Food Hydrocolloids 37: 25-33.
Codex Alimentarius Commission, 1999. Codex Stan 234-1999. Recommended methods of analysis and sampling. FAO, Rome, Italy, pp. 1-75.
Costell, E., Fiszman, S.M., Serra, P. and Duran, L., 1986. Relaxation in viscoelastic systems – comparison of methods to analyze experimental curve. In: Phillips, G.O., Wedlock, D.J. and Williams, P.A. (eds.) Gums and stabilizers for food industry 3. Elsevier, New York, NY, USA, pp. 545-553.
Crockett, R., Ie, P. and Vodovotz, Y., 2011. How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough? Journal of Food Science 76(3): E274-E282.
Del Nobile, M.A., Chillo, S., Mentana, A. and Baiano, A., 2007. Use of generalized Maxwell model for describing the stress relaxation behaviour of solid-like foods. Journal of Food Engineering 78: 978-983.
Dogan, M., Toker, O.S., Aktar, T. and Goksel, M., 2013. Optimization of gum combination in prebiotic instant hot chocolate beverage model system in terms of rheological aspect. Food and Bioprocess Technology 6: 783-794.
Food Navigator-USA, 2008. Snack market set for billion dollar growth. Food Navigator-USA, New York, NY, USA.
Gallaher, D. and Schneeman, B.O., 2001. Dietary fibre. In: Bowman, B. and Russel, R. (eds.) Present knowledge in nutrition. ILSI, Washington, DC, USA.
Gardner, P.T., White, T.A.C., McPhail, D.B. and Duthie, G.G., 2000. The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chemistry 68: 471-474.
Gómez, M., Moraleja, A., Oliete, B., Ruiz, E. and Caballero, P.A., 2010. Effect of fibre size on the quality of fibre-enriched layer cakes. LWT – Food Science and Technology 43: 33-38.
Gómez, M., Ronda, F., Blanco, C.A., Caballero, P.A. and Apesteguía, A., 2003. Effect of dietary fibre on dough rheology and bread quality. European Food Research and Technology 216: 51-56.
Gularte, M.A., Hera, E., Gomez, M. and Rosell, C., 2012. Effect of different fibres on batter and gluten-free layer cake properties. LWT – Food Science and Technology 48: 209-214.
Gunasekaran, S. and Ak, M., 2002. Cheese rheology and texture. CRC Press, New York, NY, USA.
Guo, Z., Castell-Perez, M.E. and Moreira, R.G., 1999. Characterization of masa and low-moisture corn tortilla using stress relaxation methods. Journal of Texture Studies 30: 197-215.
Gurmeric, V.E., Dogan, M., Toker, O.S., Senyigit, E. and Ersoz, N.B., 2013. Application of different multi-criteria decision techniques to determine optimum flavour of prebiotic pudding based on sensory analyses. Food and Bioprocess Technology 6: 2844-2859.
Hassan, B.H., Alhamdan, A.M. and Elansari, A.M., 2005. Stress relaxation of dates at khalal and rutab stages of maturity. Journal of Food Engineering 66: 439-445.
Hatcher, D.W., Bellido, G.G., Dexter, J.E., Anderson, M.J. and Fu, B.X., 2008. Investigation of uniaxial stress relaxation parameters to characterize the texture of yellow alkaline noodles made from durum and common wheats. Journal of Texture Studies 39: 695-708.
Izydorczyk, M.S., Lagasse, S.L., Hatcher, D.W., Dexter, J.E. and Rossnagel, B.G., 2005. The enrichment of Asian noodles with fibre-rich fractions derived from roller milling of hull-less barley. Journal of the Science of Food and Agriculture 85: 2094-2104.
Jeltema, M.A. and Zabik, M.E., 1980. Revised method for quantitating dietary fibre components. Journal of the Science of Food and Agriculture 31: 820-829.
Kajuna, S.T.A.R., Bilanski, W.K., Mittal, G.S., 1998. Effect of ripening on the parameters of three stress relaxation models for banana and plantain. Applied Engineering in Agriculture 14: 55-61.
Karazhiyana, H., Razavia, S.M.A., Phillips, G.O., Fang, Y., Al-Assaf, S., Nishinari, K. and Farhoosh, R., 2009. Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time. Food Hydrocolloids 23: 2062-2068.
Kaur, L., Singh, N., Sodhi, N.S. and Gujral, H.S., 2002. Some properties of potatoes and their starches I. Cooking, textural and rheological properties of potatoes. Food Chemistry 79: 177-181.
Kayacier, A., Yüksel, F. and Karaman, S., 2014. Response surface methodology study for optimization of effects of fibre level, frying temperature, and frying time on some physicochemical, textural, and sensory properties of wheat chips enriched with apple fibre. Food and Bioprocess Technology 7: 133-147.
Knuckles, B.E., Hudson, C.A., Ch?u, M.M. and Sayre, R.N., 1997. Effect of ?-glucan barley fractions in high fibre bread and pasta. Cereal Food World 42: 94-99.
Lai, C.S., Hoseney, R.C. and Davis, A.B., 1989. Effects of wheat bran in bread making. Cereal Chemistry 66: 217-219.
Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N. and Biliaderis, C.G., 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering 79: 1033-1047.
Lee, K., Kim, Y., Kim, D., Lee, H. and Lee, C., 2003. Major phenolics in apple and their contribution to the total antioxidant capacity. Journal of Agricultural and Food Chemistry 51: 6516-6520.
Limanond, B., Castell-Perez, M.E. and Moreira, R.G., 2002. Modelling the kinetics of corn tortilla staling using stress relaxation data. Journal of Food Engineering 53: 237-247.
López-Perea, P., Schwarz, P.B., Figueroa, J.D.C. and Hernández-Estrada, Z.J., 2012. Effect of ?-glucans on viscoelastic properties of barley kernels and their relationship to structure and soluble dietary fibre. Journal of Cereal Science 56: 595-602.
Manohar, R.S. and Rao, P.H., 1999. Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits. Journal of the Science of Food and Agriculture 79: 1223-1231.
McGhie, T.K., Hunt, M. and Barnett, L.E., 2005. Cultivar and growing region determine the antioxidant polyphenolic concentration and composition of apples grown in New Zealand. Journal of Agricultural and Food Chemistry 53: 3065-3070.
Mendonça, S., Grossmann, M.V.E. and Verhe, R., 2000. Corn bran as a fibre source in expanded snacks. LWT – Food Science and Technology 33: 2-8.
McCharthy, J.A., 2001. The snack industry: history, domestic and global status. In: Lusas, E.W. and Rooney, L.W. (eds.) Snack foods processing. CRC Press, Boca Raton, FL, USA.
Mitchell, J.R., 1976. Rheology of gels. Journal of Texture Studies 7: 313-339.
Mohsenin, N.N. and Mittal, J.P., 1977. Use of rheological terms and correlation of compatible measurements in food texture research. Journal of Texture Studies 8: 395-408.
Nielson, K., Mahoney, A.W., Williams, L.S. and Rogers, V.C., 1991. Mineral concentrations and variations in fast-food samples analyzed by X-ray fluorescence. Journal of Agricultural and Food Chemistry 39: 887-892.
Onwulata, C.I., Konstance, R.P., Strange, E.D., Smith, P.W. and Holsinger, V.H., 2000. High-fibre snacks extruded from triticale and wheat formulations. Cereal Food World 45(10): 470-473.
P?ksa, A., Miedzianka, J., Kita, A., Tajner-Czopek, A. and Rytel, E., 2010. The quality of fried snacks fortified with fibre and protein supplements. Potravinárstvo 2: 59-64.
Rababah, T.M., Yücel, Y., Ereifej, K.I., Alhamad, M.N., Al-Mahasneh, M.A. and Yang, W., 2011. Effect of grape seed extracts on the physicochemical and sensory properties of corn chips during storage. Journal of the American Oil Chemists’ Society 88: 631-637.
Rodríguez-Sandoval, E., Fernández-Quintero, A. and Cuvelier, G., 2009. Stress relaxation of reconstituted cassava dough. LWT – Food Science and Technology 42: 202-206.
Sar?çoban, C., Y?lmaz, M.T., Karakaya, M. and Tiske, S.S., 2010. The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef. Meat Science 84: 186-195.
Schiedt, B., Baumann, A., Conde Petit, B. and Vilgis, T.A., 2013. Short- and long-range interactions governing the viscoelastic properties during wheat dough and model dough development. Journal of Texture Studies 44: 317-332.
Singh, A.P., Lakes, R.S. and Gunasekaran, S., 2006. Viscoelastic characterization of selected foods over an extended frequency range. Rheologica Acta 46: 131-142.
Skendi, A., Papageorgiou, M. and Biliaderis, C.G., 2010. Influence of water and barley ?-glucan addition on wheat dough viscoelasticity. Food Research International 43: 57-65.
Sozer, N. and Dalgic, A.C., 2007. Modelling of rheological characteristics of various spaghetti types. European Food Research Technology 225: 183-190.
Sozer, N., Kaya, A. and Dalgic, A.C., 2008. The effect of resistant starch addition on viscoelastic properties of cooked spaghetti. Journal of Texture Studies 39: 1-16.
Steffe, J.F., 1996. Rheological methods in food processing engineering. Freeman Press, East Lansing, MI, USA.
Sun-Waterhouse, D., Farr, J., Wibisono, R. and Saleh, Z., 2008a. Fruit-based functional foods I: production of novel food grade apple fibre ingredients. International Journal of Food Science and Technology 43: 2113-2122.
Sun-Waterhouse, D., Melton, L.D., O’Connor, C.J., Kilmartin, P.A. and Smith, B.G., 2008b. Effect of apple cell walls and their extracts on the activity of dietary antioxidants. Journal of Agricultural and Food Chemistry 56: 289-295.
Tabilo-Munigaza, G. and Barbosa-Canovas, G.V., 2005. Rheology for the food industry. Journal of Food Engineering 67: 147-156.
Tang, J., Tung, M.A. and Zeng, Y., 1998. Characterization of gellan gels using stress relaxation. Journal of Food Engineering 38: 279-295.
Tsatsaragkou, K., Yiannopoulos, S., Kontogiorgi, A., Poulli, E., Krokida, M. and Mandala, I., 2014. Effect of carob flour addition on the rheological properties of gluten-free breads. Food and Bioprocess Technology 7: 868-876.
Van Bockstaele, F., De Leyna, I., Eeckhout, M. and Dewettinck, K., 2011. On-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough. Journal of Food Engineering 107: 50-59.
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Apr 6, 2016
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