Fiber intake improves gut health and prevents non-communicable diseases. The current study investigates the substitution of carrageenan in white bread and evaluates its effect on the physiochemical and structural characteristics of bread. The 100% wheat flour was used as control and the test sample contained 4% carrageenan. The physio-chemical analysis showed that carrageenan-substitution improved the hydration properties of the flour (WHC—1.33 g/g; SC—3.50 ml/g). Carrageen substituted bread had reduced the loaf volume. The fiber content in carrageenan-substituted bread was noticeably higher (9.4 g%) than control (3.5 g%). Crude lipid (4.6 g%) and protein (7.0 g%) content improved with carrageenan-substitution. The mineral contents (Na, K, Mg, Ca, Fe, and Zn) were increased in carrageenan-breads. The texture profile analysis showed a decreased hardness (H1—92.3 N, H2—62.5 N) and improved springiness (5.3 mm) in carrageenan-bread.
Tebben, L., Shen, Y. and Li, Y. (2018) Improvers and Functional Ingredients in Whole Wheat Bread: A Review of Their Effects on Dough Properties and Bread Quality. Trends in Food Science & Technology, 81, 10-24. https://doi.org/10.1016/j.tifs.2018.08.015
Gawlik-Dziki, U., Dziki, D., Baraniak, B. and Lin, R. (2009) The Effect of Simulated Digestion in Vitro on Bioactivity of Wheat Bread with Tartary Buckwheat Flavones Addition. LWT—Food Science and Technology, 42, 137-143. https://doi.org/10.1016/j.lwt.2008.06.009
Das, A., Raychaudhuri, U. and Chakraborty, R. (2011) Cereal Based Functional Food of Indian Subcontinent: A Review. Journal of Food Science and Technology, 49, 665-672. https://doi.org/10.1007/s13197-011-0474-1
Rahaie, S., Gharibzahedi, S.M.T., Razavi, S.H. and Jafari, S.M. (2014) Recent Developments on New Formulations Based on Nutrient-Dense Ingredients for the Production of Healthy-Functional Bread: A Review. Journal of Food Science and Technology, 51, 2896-2906. https://doi.org/10.1007/s13197-012-0833-6
Gómez-Diaz, D. and Navaza, J.M. (2003) Rheology of Aqueous Solutions of Food Additives: Effect of Concentration, Temperature and Blending. Journal of Food Engineering, 56, 387-392. https://doi.org/10.1016/S0260-8774(02)00211-X
Kadam, S.U. and Prabhasankar, P. (2010) Marine Foods as Functional Ingredients in Bakery and Pasta Products. Food Research International, 43, 1975-1980. https://doi.org/10.1016/j.foodres.2010.06.007
Das, L., Raychaudhuri, U. and Chakraborty, R. (2013) Role of Hydrocolloids in Improving the Physical and Textural Characteristics of Fennel Bread. International Food Research Journal, 20, 2253.
Guarda, A., Rosell, C.M., Benedito, C. and Galotto, M.J. (2004) Different Hydrocolloids as Bread Improvers and Antistaling Agents. Food Hydrocolloids, 18, 241-247. https://doi.org/10.1016/S0268-005X(03)00080-8
Lima, I., Guaraya, H. and Champagne, E. (2002) The Functional Effectiveness of Reprocessed Rice Bran as an Ingredient in Bakery Products. Food/Nahrung, 46, 112-117. https://doi.org/10.1002/1521-3803(20020301)46:2 3.0.CO;2-N
Ak, T. and Gulcin, I. (2008) Antioxidant and Radical Scavenging Properties of Curcumin. Chemico-Biological Interactions, 174, 27-37. https://doi.org/10.1016/j.cbi.2008.05.003
Lim, J., Seo, B.J., Kim, J.E., Chae, C.S., Im, S.H. and Hahn, Y.S. (2011) Characteristics of Immunomodulation by a Lactobacillus sakei proBio65 Isolated from Kimchi. Korean Journal of Microbiology and Biotechnology, 39, 313-316.
Bajerska, J., Jeszka, J., Tarnowska, A.K. and Czlapka-Matyasik, M. (2010) The Effect of Green and Oolong Tea Extracts Supplementation on Body Composition in Wrestlers. Pakistan Journal of Nutrition, 9, 696-702. https://doi.org/10.3923/pjn.2010.696.702
Peng, X., Ma, J., Cheng, K.W., Jiang, Y., Chen, F. and Wang, M. (2010) The Effects of Grape Seed Extract Fortification on the Antioxidant Activity and Quality Attributes of Bread. Food Chemistry, 119, 49-53. https://doi.org/10.1016/j.foodchem.2009.05.083
Harmsen, H.J., Raangs, G.C., Franks, A.H., Wildeboer-Veloo, A.C. and Welling, G.W. (2002) The Effect of the Prebiotic Inulin and the Probiotic Bifidobacterium longum on the Fecal Microflora of Healthy Volunteers Measured by FISH and DGGE. Microbial Ecology in Health and Disease, 14, 8246. https://doi.org/10.3402/mehd.v14i4.8246
Korus, J., Grzelak, K., Achremowicz, K. and Sabat, R. (2006) Influence of Prebiotic Additions on the Quality of Gluten-Free Bread and on the Content of Inulin and Fructo-Oligosaccharides. Food Science and Technology International, 12, 489-495. https://doi.org/10.1177/1082013206073072
Yaseen, A.A., Shouk, A.A. and Ramadan, M.T. (2010) Corn-Wheat Pan Bread Quality as Affected by Hydrocolloids. Journal of American Science, 6, 684-790.
Lee, M.H., Baek, M.H., Cha, D.S., Park, H.J. and Lim, S.T. (2002) Freeze-Thaw Stabilization of Sweet Potato Starch Gel by Polysaccharide Gums. Food Hydrocolloids, 16, 345-352. https://doi.org/10.1016/S0268-005X(01)00107-2
Albert, S. and Mittal, G.S. (2002) Comparative Evaluation of Edible Coating to Reduce Fat Uptake in a Deep-Fried Cereal Product. Food Research International, 35, 445-458. https://doi.org/10.1016/S0963-9969(01)00139-9
Ikeda, S., Sandu, T. and Nishinari, K. (2003) Comparative Studies on Fracture Characteristics of Food Gels Subjected to Uniaxial Compression and Torsion. Food Science and Technology Research, 9, 372-377. https://doi.org/10.3136/fstr.9.372
Ganesan, P., Kumar, C.S. and Bhaskar, N. (2008) Antioxidant Properties of Methanol Extract and Its Solvent Fractions Obtained from Selected Indian Red Seaweeds. Bioresource Technology, 99, 2717-2723. https://doi.org/10.1016/j.biortech.2007.07.005
Raman, M. and Doble, M. (2015) κ-Carrageenan from Marine Red Algae, Kappaphycusalvarezii—A Functional Food to Prevent Colon Carcinogenesis. Journal of Functional Foods, 15, 354-364. https://doi.org/10.1016/j.jff.2015.03.037
Japan Food Additives Association (2009) Japan’s Specifications for Food Additives. 8th Edition, the Ministry of Health and Welfare, 344.
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Younes, M., Aggett, P., Aguilar, F., Crebelli, R., Filipic, M., Kuhnle, G.G., et al. (2018) Re-Evaluation of Carrageenan (E 407) and Processed Eucheuma Seaweed (E 407a) as Food Additives. EFSA Journal, 16, e05238. https://doi.org/10.2903/j.efsa.2018.5238
Rosell, C.M., Rojas, J.A. and De Barber, C.B. (2001) Influence of Hydrocolloids on Dough Rheology and Bread Quality. Food Hydrocolloids, 15, 75-81. https://doi.org/10.1016/S0268-005X(00)00054-0
Rojas, J.A., Rosell, C.M. and De Barber, C.B. (1999) Pasting Properties of Different Wheat Flour-Hydrocolloid Systems. Food Hydrocolloids, 13, 27-33. https://doi.org/10.1016/S0268-005X(98)00066-6
AACC (2000) Approved Methods of American Association of Cereal Chemists. AACC Inc., St. Paul, 2-52, 10-10B.
Onipe, O.O., Beswa, D. and Jdeani, A.I.O. (2017) Effect of Size Reduction on Color, Hydration and Rheological Properties of Wheat Bran. Food Science and Technology, 37, 389-396. https://doi.org/10.1590/1678-457x.12216
Elkhalifa, A.E.O. and Bernhardt, R. (2010) Influence of Grain Germination on Functional Properties of Sorghum Flour. Food Chemistry, 121, 387-392. https://doi.org/10.1016/j.foodchem.2009.12.041
Hallén, E., Ibanoglu, S. and Ainsworth, P. (2004) Effect of Fermented/Germinated Cowpea Flour Addition on the Rheological and Baking Properties of Wheat Flour. Journal of Food Engineering, 63, 177-184. https://doi.org/10.1016/S0260-8774(03)00298-X
AOAC (2000) Official Methods of Analysis. Association of Official Analytical Chemists International. 17th Edition, Gaithersburg.
Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.T. and Smith, F. (1956) Colorimetric Method for Determination of Sugars and Related Substances. Analytical Chemistry, 28, 350-356. https://doi.org/10.1021/ac60111a017
Dare, P.J. and Edwards, D.B. (1975) Seasonal Changes in Flesh Weight and Biochemical Composition of Mussels (Mytilus edulis L.) in the Conwy Estuary, North Wales. Journal of Experimental Marine Biology and Ecology, 18, 89-97. https://doi.org/10.1016/0022-0981(75)90066-0
Lane, J.H. and Eynon, L. (1923) Methods for Determination of Reducing and Non-Reducing Sugars. Journal of Sciences, 42, 32-37.
Hortwitz, W. (1960) Official Methods of Analysis. 8th Edition, Associates of Official Agriculture Chemists Inc., Washington DC.
Sayed-Ahmad, B., Talou, T., Straumite, E., Sabovics, M., Kruma, Z., Saad, Z., Merah, O., et al. (2018) Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour. Foods, 7, 135. https://doi.org/10.3390/foods7090135
Techawipharat, J., Suphantharika, M. and BeMiller, J.N. (2008) Effects of Cellulose Derivatives and Carrageenans on the Pasting, Paste, and Gel Properties of Rice Starches. Carbohydrate Polymers, 73, 417-426. https://doi.org/10.1016/j.carbpol.2007.12.019
Martínez, M.M., Macias, A.K., Belorio, M.L. and Gómez, M. (2015) Influence of Marine Hydrocolloids on Extruded and Native Wheat Flour Pastes and Gels. Food Hydrocolloids, 43, 172-179. https://doi.org/10.1016/j.foodhyd.2014.05.012
Sharadanant, R. and Khan, K. (2003) Effect of Hydrophilic Gums on the Quality of Frozen Dough: II. Bread Characteristics. Cereal Chemistry, 80, 773-780. https://doi.org/10.1094/CCHEM.2003.80.6.773
Kohajdová, Z. and Karovicová, J. (2009) Application of Hydrocolloids as Baking Improvers. Chemical Papers, 63, 26-38. https://doi.org/10.2478/s11696-008-0085-0
Pecivová, P., Juríková, K., Buresová, I., Cerná, M. and Hrabě, J. (2011) The Effect of Pectin from Apple and Arabic Gum from Acacia Tree on Quality of Wheat Flour Dough. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 59, 255-264. https://doi.org/10.11118/actaun201159060255
Ragaee, S. and Abdel-Aal, E.S.M. (2006) Pasting Properties of Starch and Protein in Selected Cereals and Quality of Their Food Products. Food Chemistry, 95, 9-18. https://doi.org/10.1016/j.foodchem.2004.12.012
Zghal, M.C., Scanlon, M.G. and Sapirstein, H.D. (2002) Cellular Structure of Bread Crumb and Its Influence on Mechanical Properties. Journal of Cereal Science, 36, 167-176. https://doi.org/10.1006/jcrs.2001.0445
Rodge, A.B., Sonkamble, S.M., Salve, R.V. and Hashmi, S.I. (2012) Effect of Hydrocolloid (Guar Gum) Incorporation on the Quality Characteristics of Bread. Journal of Food Processing and Technology, 3, 133-120.
Mikus, L., Valík, L. and Dodok, L. (2014) Usage of Hydrocolloids in Cereal Technology. Acta universitatis agriculturae et silviculturae Mendelianae Brunensis, 59, 325-334. https://doi.org/10.11118/actaun201159050325
Azizi, M.H. and Rao, G.V. (2004) Effect of Surfactant Gel and Gum Combinations on Dough Rheological Characteristics and Quality of Bread. Journal of Food Quality, 27, 320-336. https://doi.org/10.1111/j.1745-4557.2004.00600.x
Mandala, I., Karabela, D. and Kostaropoulos, A. (2007) Physical Properties of Breads Containing Hydrocolloids Stored at Low Temperature. I. Effect of Chilling. Food Hydrocolloids, 21, 1397-1406. https://doi.org/10.1016/j.foodhyd.2006.11.007
Davidou, S., Le Meste, M., Debever, E. and Bekaert, D. (1996) A Contribution to the Study of Staling of White Bread: Effect of Water and Hydrocolloid. Food Hydrocolloids, 10, 375-383. https://doi.org/10.1016/S0268-005X(96)80016-6
Majzoobi, M., Farahnaky, A. and Ostovan, R. (2008) Effects of Microcrystalline Cellulose and Hydroxypropylmethyl Cellulose on the Properties of Dough and Flat Bread (Iranian Barbari Bread). Iran Agricultural Research, 25, 87-98.