Abstract
The effect of sun-dried (SD), oven-dried (OD) and freeze-dried (FD) amla fruit powders on the mixing characteristic, objective color (ICI tristimulus L* a* b* values) and instrumental texture was investigated. The addition of differently dried amla powders did not affect the mixograms significantly. The color characteristics were affected by both the levels of addition as well as by the type of powder (SD, OD and FD) incorporated into the pan bread. The L*, a*, b* values were not significantly different for the crusts of all types of the breads at varying levels. However, incorporation of SD, OD and FD powder lowered L*and b* values significantly for the crumb, making it look lesser white but browner in color. The specific loaf volume of bread made with SD and OD amla fruit powders at lower levels of addition gave compression force values and specific loaf volumes very close to the bread made with 20 ppm of potassium bromate. But higher amounts (1–3%) of amla fruit powder resulted in harder bread texture, lower specific loaf volume and also a coarser crumb grain. Therefore, amla fruit being rich in ascorbic acid seems a good choice an alternative natural dough improver in place of potassium bromate which has been regarded as a potential carcinogen and now banned in many countries of the world.
Similar content being viewed by others
References
AACC (2000) Approved methods, 10th edn. American Association of Cereal Chemists, St. Paul
Al-Hooti SN, Sidhu JS, Al-Saqer JM (2000) Utility of CIE tristimulus system in measuring the objective crumb color of high-fiber toast bread formulations. J Food Quality 23(1):103–116
Alkndari D, Sarfraz H, Sidhu JS (2019) Development of a functional food (pan bread) using amla fruit powder. J Food Sci Technol. https://doi.org/10.1007/s13197-019-03718-5
AlSaqer JM, Sidhu JS, AlHooti SN (2000) Instrumental texture and baking quality of high fiber toast bread as affected by added wheat mill fractions. J Food Process Preserv 24(1):1–16
Altan A, McCarthy KL, Maskan M (2008) Evaluation of snack foods from barley- tomato pomace blends by extrusion processing. J Food Eng 84(2):231–242
Arslan D, Özcan MM (2010) Dehydration of red bell-pepper (Capsicum annuum L.): change in drying behavior, color and antioxidant content. Food Bioprod Process 89:504–513
Bhide R (2019) Substitute to potassium bromate and their cost implications. Trademill Technol Pvt. Ltd, India.www.chemarc.com/content/article/substitute-to-potassium-bromate-and- their-cost-implications/58786d117eb5593bf5d22bb2. Accessed 10 Feb 2019
Corrales X, Guerra M, Granito M, Ferris J (1993) Substitution of ascorbic acid for potassium bromate in making of French bread. Arch Latinoam Nutr 43(3):234–240
Dahiya S, Singh B (2019) Microbial xylanases in bread making. Reference module in food science. Encycl Food Chem 2:140–149
Danianni MZ, Karolline MS, Sylvain G, Alessandro N (2013) Phenolic profile and antioxidant capacity of the principal apples produced in Brazil. Int J Food Sci Nutr 64(5):611–620
Emeje OM, Ifiora BL, Ezenyi CL, Ofoefule SP (2015) Assessment of bread safety in Nigeria: one decade after the ban on the use of potassium bromate. J Food Process Technol 6:1–4. https://doi.org/10.4172/2157-7110.1000409
Fardet A, Leenhardt F, Lioger D, Scalbert A, Remesy C (2006) Parameters controlling the glycemic response to breads. Nutr Res Rev 19:18–25
Han HM, Koh BK (2011) Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread. J Sci Food Agric 91(13):2495–2499
Isserliyska D, Karadjov G, Angelov A (2001) Mineral composition of Bulgarian wheat bread. Eur Food Res Technol 213:244–245
Kapoor S, Ranote PS, Sharma S (2015) Bioactive components and quality assessment of Jamun (Syzygium cumini L.) powder Supplemented Chapatti. Indian J Sci Technol 8(3):287–295
Katyal M, Singh N, Virdi AS, Kaur A, Chopra N, Ahlawat AK, Singh AM (2017) Extraordinarily soft, medium-hard and hard Indian wheat varieties: composition, protein profile, dough and baking properties. Food Res Int 100:306–317
Katyal M, Virdi AS, Singh N, Kaur A, Rana JC, Kumari J (2018) Diversity in protein profiling, pasting, empirical and dynamic dough rheological properties of meal from different durum wheat accessions. J Food Sci Technol 55(4):1256–1269
Katyal M, Singh N, Singh H (2019) Effects of incorporation of groundnut oil and hydrogenated fat on pasting and dough rheological properties of flours from wheat varieties. J Food Sci Technol 56(2):1056–1065
Kaur A, Singh N, Kaur S, Katyal M, Virdi AS, Kaur D, Ahlawat AK, Singh AM (2015) Relationship of various properties with noodle making characteristics among durum wheat varieties. Food Chem 188:517–526
Meredith P, Bushuk W (1962) The effects of iodate, N-ethylmaleimide, and oxygen on the mixing tolerance of dough. Cereal Chem 39:411–416
Nicks F, Richel A, Dubrowski T, Wathelet B, Wathelet JP, Blecker C, Paquot M (2013) Effect of new synthetic PEGylated ferulic acids in comparison with ferulic acid and commercial surfactants on the properties of wheat flour dough and bread: effect of ferulic acid on flour dough and bread. J Sci Food Agric 93(10):2415–2420
Ofor MO, Ibeawuchi II (2010) Sun-drying—a low cost technology for reducing postharvest losses. Academia Arena 2(1):56–59
Preethi GG (2016) Use of potassium bromate in baking industry: a perspective. J Food Dairy Technol 4(3):1–7
Ram S, Boyko E, Giroux MJ, Gill BS (2002) Null mutation in puroindoline A is prevalent in Indian wheats: puroindoline genes are located in the distal part of 5DS. J Plant Biochem Biotechnol 11:79–83
Raudoniūtė I, Rovira J, Venskutonis PR, Damašius J, Rivero-Pérez MD, González- SanJosé ML (2011) Antioxidant properties of garden strawberry leaf extract and its effect on fish oil oxidation. Int J Food Sci Technol 46:935–943
Schroeder LF, Hoseney RC (1978) Mixograph studies. II. Effect of activated double-bond compounds on dough mixing properties. Cereal Chem 55:348–350
Sidhu JS, Zafar TA (2012) Super fruits: pomegranate, wolfberry, aronia (chokeberry), acai, noni, and amla. In: Sinha NK, Sidhu JS, Barta J, Wu JSB, Cano MP (eds) Handbook of fruits and fruit processing, 2nd edn. Wiley-Blackwell, Oxford, pp 667–671
Sidhu JS, AlHooti SN, AlSaqer JM, Alothman A (2001) Studies on the development of pan bread using raw wheat germ. J Food Qual 24(3):235–248
Singh N, Kaur A, Katyal M, Bhinder S, Ahlawat AK, Singh AM (2016) Diversity in quality traits amongst Indian wheat varieties II: paste, dough and muffin making properties. Food Chem 197:316–324
Tatum JH, Shaw PE, Berry RE (1969) Degradation products from ascorbic acid. J Agric Food Chem 17:38–40
Tebben L, Shen Y, Li Y (2018) Improvers and functional ingredients in whole wheat bread: a review of their effects on dough properties and bread quality. Trends Food Sci Technol 81:10–24
Wang R, Zhou W, Isabelle M (2007) Comparison study of the effect of green tea extract (GTE) on the quality of bread by instrumental analysis and sensory evaluation. Food Res Intl 40(4):470–479
Xu J, Wang W, Li Y (2019) Dough properties, bread quality, and associated interactions with added phenolic compounds: a review. J Funct Foods 52:629–639
Ye J, Wang X, Sang Y, Liu Q (2011) Assessment of the determination of azodicarbonamide and its decomposition product semicarbazide: investigation of variation in flour and flour products. J Agril Food Chem 59:9313–9318
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Electronic supplementary material
Below is the link to the electronic supplementary material.
Rights and permissions
About this article
Cite this article
Alkandari, D., Sarfraz, H. & Sidhu, J.S. Amla fruit powder addition influences objective color and instrumental texture of pan bread. J Food Sci Technol 56, 2750–2757 (2019). https://doi.org/10.1007/s13197-019-03766-x
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-019-03766-x