The influence of guar gum on textural and sensory properties of rolls made from semi-finished frozen products

Authors

  • Pavlí­na Boudová Pečivová Tomas Bata University in Zlin, Faculty of Technology, Department of Food Technology, Růmy 4046, CZ-760 01 Zlin
  • Vlastimil Kubáň Tomas Bata University in Zlin, Faculty of Technology, Department of Food Technology, Růmy 4046, CZ-760 01 Zlin
  • Jiří­ Mlček Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, sq. T.G. Masaryka 275, CZ-762 72 Zlin
  • Tünde Jurí­ková Constantine the Philosopher University, Faculty of Central European Studies, Institut for Teacher Training, Drazovska 4, 94901 Nitra
  • Štefan Balla Constantine the Philosopher University, Faculty of Central European Studies, Institut for Teacher Training, Drazovska 4, 94901 Nitra
  • Jiří­ Sochor Mendel University in Brno, Faculty of Horticulture, Department of viticulture and enology, Valtická 337, 69144 Lednice
  • Mojmí­r Baroň Mendel University in Brno, Faculty of Horticulture, Department of viticulture and enology, Valtická 337, 69144 Lednice

DOI:

https://doi.org/10.5219/377

Keywords:

guar gum, roll, sensory analysis, texture

Abstract

Textural and sensory properties of rolls produced from semi-finished frozen products with additions of guar gum were assessed. A commercial wheat flour T 512, ingredients such as yeast Saccharomyces cerevisiae, rapeseed oil, sodium chloride were used for preparing dough and final products. Guar gum and commercial additive Trial RC2 were used as additives for production. The textural properties of rolls were measured by a TA-XT Plus Texture Analyzer. All samples were evaluated by selected assessors. A five-point hedonic scale was used for evaluation characteristics such as taste, pliancy, texture, porosity, stickiness, gumminess, crispness and quality. The obtained data showed nonsignificant difference in moisture of rolls after baking and 3 days after baking. Control sample of rolls had higher firmness in comparison to other samples with guar gum after baking. Samples of rolls with higher addition of guar gum (10 g.kg-1 and 15 g.kg-1) had less firmness in comparison to control sample and sample with 5 g.kg-1 of guar gum. Sensory analysis showed negligible differences among all samples in monitored characteristics. Sensory assessors evaluated all samples as identical. Increased addition of guar gum in rolls led to the extension of shelf life (lower firmness) at unchanged sensory properties of the rolls.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Agresti A., 1984. Analysis of ordinal categorical data. New York, USA: John Wiley & Sons. 287 p.

Armero, E., Collar, C. 1998. Crumb firming kinetics of wheat breads with anti-staling additives. Journal of Cereal Science, vol. 28, no. 2, p. 165-174. https://doi.org/10.1006/jcrs.1998.0190 DOI: https://doi.org/10.1006/jcrs.1998.0190

Collar, C., Andreu, P., Martínez, J. C., Armero, E. 1999. Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study. Food Hydrocolloids, vol. 13, no. 6, p. 467-475. https://doi.org/10.1016/S0268-005X(99)00030-2 DOI: https://doi.org/10.1016/S0268-005X(99)00030-2

Davidou, S., Le Meste, M., Debever, E., Bekaert, D. 1996. A contribution to the study of staling of white bread: effect of water and hydrocolloid. Food Hydrocolloids, vol. 10, no. 4, p. 375-383. https://doi.org/10.1016/S0268-005X(96)80016-6 DOI: https://doi.org/10.1016/S0268-005X(96)80016-6

Fanta, G. F., Christianson, D. D. 1996. Starch-hydrocolloid composites prepared by steam jet cooking. Food Hydrocolloids, vol. 10, no. 2, p. 173-178. https://doi.org/10.1016/S0268-005X(96)80032-4 DOI: https://doi.org/10.1016/S0268-005X(96)80032-4

Ferrero, C., Martino, M. N., Zaritzky, N. E. 1993. Stability of frozen starch pastes: effect of freezing, storage and xanthan gum addition. Journal of Food Processing and Preservation, vol. 17, no. 3, p. 191-211. https://doi.org/10.1111/j.1745-4549.1993.tb00839.x DOI: https://doi.org/10.1111/j.1745-4549.1993.tb00839.x

ISO 8586-1:1993. Sensory Analysis - General Guidance for the Selection, Training and Monitoring of Assessors - Part 1: Selected Assessors.

ISO 712:1998. Cereals and cereal products - Determination of moisture content - Routine reference method.

ISO 5530 - 4: 2002. Wheat flour (Triticum aestivum L.) - Physical characteristics of doughs - Part 4: Determination of rheological properties using an alveograph.

Kohajdová, Z., Karovičová, J., Schmidt, Š. 2009. Significance of emulsifiers and hydrocolloids in bakery industry. Acta Chimica Slovaca, vol. 2, no. 1, p. 46-61. [cit. 2012-10-24]. Retrieved from the web: http://www.acs.chtf.stuba.sk/papers/acs_0035.pdf

Linden, G., Lorient, D., Rosengarten, M. 1999. New ingredients in food processing. Biochemistry and agriculture. Boca Raton, USA: CRC Press, LLC. 366 p. ISBN-0-8493-0631-0. DOI: https://doi.org/10.1201/9781439822760

Maier, H., Anderson, M., Karl, C., Magnuson, K., Whistler, R. L. 1993. Guar, locust bean, tara, and fenugreek gums. Industrial gums, polysaccharides and their derivatives. BeMiller, J. N., Whistler, R. L., San Diego: Academic Press, p. 181. DOI: https://doi.org/10.1016/B978-0-08-092654-4.50012-7

Mandala, I. G. 2005. Physical properties of fresh and frozen stored, microwave-reheated breads, containing hydrocolloids. Journal of Food Engineering, vol. 66, no. 3, p. 291-300. https://doi.org/10.1016/j.jfoodeng.2004.03.020 DOI: https://doi.org/10.1016/j.jfoodeng.2004.03.020

Mettler, E., Seibel, W. 1993. Effects of emulsifiers and hydrocolloids on whole wheat bread quality: a response surface methodology study. Cereal Chemistry, vol. 70, no. 4, p. 373-377. [cit. 2012-10-23]. Retrieved from the web: http://www.aaccnet.org/publications/cc/backissues/1993/Documents/70_373.pdf

Mettler, E., Seibel, W. 1995. Optimizing of rye bread recipes containing mono-diglyceride, guar gum, and carboxymethylcellulose using a maturograph and an ovenrise recorder. Cereal Chemistry, vol. 72, no. 1, p. 109-115. [cit. 2012-10-23]. Retrieved from the web: http://cat.inist.fr/?aModele=afficheN&cpsidt=3432335

Ribotta, P. D., León, A. E., Añón, M. C. 2001. Effects of freezing and frozen storage of doughs on bread quality. Journal of Agricultural and Food Chemistry, vol. 49, no. 2, p. 913-918. https://doi.org/10.1021/jf000905w DOI: https://doi.org/10.1021/jf000905w

Ribotta, P. D., León, A. E., Añón, M. C. 2003. Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter. Food Research International, vol. 36, no. 4, p. 357-363. https://doi.org/10.1016/S0963-9969(02)00227-2 DOI: https://doi.org/10.1016/S0963-9969(02)00227-2

Ribotta, P. D., Pérez, G. T., León, A. E., Añón, M. C. 2004. Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough. Food Hydrocolloids, vol. 18, no. 2, p. 305-313. https://doi.org/10.1016/S0268-005X(03)00086-9 DOI: https://doi.org/10.1016/S0268-005X(03)00086-9

Selomulyo, V. O., Zhou, W. 2007. Frozen bread dough: effects of freezing storage and dough improvers. Journal of Cereal Science, vol. 45, no. 1, p. 1-17. https://doi.org/10.1016/j.jcs.2006.10.003 DOI: https://doi.org/10.1016/j.jcs.2006.10.003

Schiraldi, A., Piazza, L., Riva, M. 1996. Bread staling: a calorimetric approach. Cereal Chemistry, vol. 73, no. 1, p. 32-39. [cit. 2012-10-24]. Retrieved from the web: http://cat.inist.fr/?aModele=afficheN&cpsidt=3003899

Škara, N., Novotni, D., Čukelj, N., Smerdel, B., Ćurić, D. 2013. Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread. Food Hydrocolloids, vol. 30, no. 1, p. 428-436. https://doi.org/10.1016/j.foodhyd.2012.06.005 DOI: https://doi.org/10.1016/j.foodhyd.2012.06.005

Downloads

Published

2014-07-07

How to Cite

Boudová Pečivová, P. ., Kubáň, V. ., Mlček, J. ., Jurí­ková, T. ., Balla, Štefan ., Sochor, J. ., & Baroň, M. . (2014). The influence of guar gum on textural and sensory properties of rolls made from semi-finished frozen products. Potravinarstvo Slovak Journal of Food Sciences, 8(1), 201–206. https://doi.org/10.5219/377

Most read articles by the same author(s)

1 2 3 4 > >>