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Optimization of taro mucilage and fat levels in sliced breads

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Abstract

Bread is one of the most commonly consumed foods, and much ongoing research is aimed at meeting the demand for higher quality bread products in terms of greater volume and softness with characteristic flavor, aroma and color. The goal of the present study was to optimize the amounts of lyophilized taro mucilage and hydrogenated vegetable fat added to sliced bread formulations to improve the physical characteristics of the bread while reducing lipid levels and maintaining good sensorial quality. For the analysis, a central composite rotatable design (CCRD) was used for the two factors, resulting in 11 total experiments. Physical, chemical, and sensory analyses were performed. Breads containing taro mucilage were soft and exhibited good sensorial quality. Optimal amounts of the two factors studied were determined using response surface methodology to produce breads with greater specific volume, higher bread-making quality, and lower fat levels than current formulations. The optimal levels of lyophilized taro mucilage and hydrogenated vegetable fat in the sliced bread formulation were 0.73 g 100 g−1 and 1.58 g 100 g−1, respectively.

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Acknowledgments

The authors would like to thank the Coordination of Improvement of Higher Education Personnel (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES), the National Council for Scientific and Technological Development (Conselho Nacional de Desenvolvimento Científico e Tecnológico - CNPq) and the Minas Gerais Research Foundation (Fundação de Amparo à Pesquisa do Estado de Minas Gerais - FAPEMIG) for their financial support.

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Authors and Affiliations

  1. Laboratory Grains Roots and Tubers, Department of Food Science, Federal University of Lavras, PO Box 3037, 37200-000, Lavras, Minas Gerais, Brazil

    Carina Lumie Pereira Nagata, Luan Alberto Andrade & Joelma Pereira

Authors
  1. Carina Lumie Pereira Nagata
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  2. Luan Alberto Andrade
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  3. Joelma Pereira
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Correspondence to Carina Lumie Pereira Nagata.

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Highlights

Good sensory, physical and nutritional quality bread made with hydrocolloid.

Optimal values of specific volume for breads with natural additive.

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Nagata, C.L.P., Andrade, L.A. & Pereira, J. Optimization of taro mucilage and fat levels in sliced breads. J Food Sci Technol 52, 5890–5897 (2015). https://doi.org/10.1007/s13197-014-1655-5

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  • DOI: https://doi.org/10.1007/s13197-014-1655-5

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