TITLE:
Dietary Supplementation of κ-Carrageenan to Improve the Physio-Chemical and Functional Properties of White Bread
AUTHORS:
Maya Raman, Ammu Dinakaran, Akshaya Ravindran, Thazhakot Vasunambisan Sankar, Teralandur Krishnaswamy Srinivasa Gopal
KEYWORDS:
Carrageenan, Wheat Flour, Bread, Texture Profile Analysis, Physio-Chemical Properties
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.10 No.8,
August
21,
2019
ABSTRACT: 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.