Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology.
The study aimed to evaluate the effect of black sesame and flaxseed flour addition in different proportions on bread quality. The bread formulations were developed through the Rotational Central Composite Design (RCCD). The independent variables were: black sesame and flaxseed flour which incorporat...
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University of East Sarajevo, Faculty of Technology
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doaj-b6d731c1dd6d42949b5b0d09779918232020-11-25T01:32:00ZengUniversity of East Sarajevo, Faculty of TechnologyJournal of Engineering & Processing Management1840-47742566-36152018-12-01102324010.7251/JEPM181002032Z199Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology.Rafael Audino Zambelli0Luan Ícaro Freitas Pinto1Edilberto Cordeiro dos Santos Junior2Ana Carolina Vieira de Lima3Mayara Lima Goiana4Luciana Gama de Mendonça5Bárbara Guerra Rodrigues6Federal University of Ceará – Food Engineering Department, Mister Hull Avenue 2977, Fortaleza, BrazilFederal University of Ceará – Food Engineering Department, Mister Hull Avenue 2977, Fortaleza, BrazilFederal University of Ceará – Food Engineering Department, Mister Hull Avenue 2977, Fortaleza, BrazilFederal University of Ceará – Food Engineering Department, Mister Hull Avenue 2977, Fortaleza, BrazilFederal University of Ceará – Food Engineering Department, Mister Hull Avenue 2977, Fortaleza, BrazilFederal University of Ceará – Food Engineering Department, Mister Hull Avenue 2977, Fortaleza, BrazilFederal University of Ceará – Food Engineering Department, Mister Hull Avenue 2977, Fortaleza, BrazilThe study aimed to evaluate the effect of black sesame and flaxseed flour addition in different proportions on bread quality. The bread formulations were developed through the Rotational Central Composite Design (RCCD). The independent variables were: black sesame and flaxseed flour which incorporated in amounts from 25.85% to 54.15%. The effect of the ingredients on bread quality was evaluated through physical parameters (specific volume, expansion index and volume produced). Statistical analysis was performed using response surface methodology and the two formulations with better technical performance were submitted to proximate composition (moisture, protein, fat, ash, carbohydrates and calcium), crumb structure, scanning electron microscopy (SEM) and sensorial analysis. It has been found that black sesame promotes greater reductions in the mass expansion capacity than flax meal. There was an improvement in the nutritional value of the loaves by increasing the protein content, ashes, fat and calcium, in addition to the reduction of carbohydrates. The breads developed had good acceptability in all evaluated attributes. In this way, the inclusion of black sesame and flaxseed flour as ingredients in bread formulations promotes products with technological and sensorial quality. Keywords: Bread, functional food, quality, SEMhttps://jepm.tfzv.ues.rs.ba/index.php/Journal/article/view/199 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Rafael Audino Zambelli Luan Ícaro Freitas Pinto Edilberto Cordeiro dos Santos Junior Ana Carolina Vieira de Lima Mayara Lima Goiana Luciana Gama de Mendonça Bárbara Guerra Rodrigues |
spellingShingle |
Rafael Audino Zambelli Luan Ícaro Freitas Pinto Edilberto Cordeiro dos Santos Junior Ana Carolina Vieira de Lima Mayara Lima Goiana Luciana Gama de Mendonça Bárbara Guerra Rodrigues Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology. Journal of Engineering & Processing Management |
author_facet |
Rafael Audino Zambelli Luan Ícaro Freitas Pinto Edilberto Cordeiro dos Santos Junior Ana Carolina Vieira de Lima Mayara Lima Goiana Luciana Gama de Mendonça Bárbara Guerra Rodrigues |
author_sort |
Rafael Audino Zambelli |
title |
Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology. |
title_short |
Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology. |
title_full |
Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology. |
title_fullStr |
Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology. |
title_full_unstemmed |
Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology. |
title_sort |
effect of black sesame (sesamum indicum) and flaxseed flour (linum usitatissimum) on bread quality using surface response methodology. |
publisher |
University of East Sarajevo, Faculty of Technology |
series |
Journal of Engineering & Processing Management |
issn |
1840-4774 2566-3615 |
publishDate |
2018-12-01 |
description |
The study aimed to evaluate the effect of black sesame and flaxseed flour addition in different proportions on bread quality. The bread formulations were developed through the Rotational Central Composite Design (RCCD). The independent variables were: black sesame and flaxseed flour which incorporated in amounts from 25.85% to 54.15%. The effect of the ingredients on bread quality was evaluated through physical parameters (specific volume, expansion index and volume produced). Statistical analysis was performed using response surface methodology and the two formulations with better technical performance were submitted to proximate composition (moisture, protein, fat, ash, carbohydrates and calcium), crumb structure, scanning electron microscopy (SEM) and sensorial analysis. It has been found that black sesame promotes greater reductions in the mass expansion capacity than flax meal. There was an improvement in the nutritional value of the loaves by increasing the protein content, ashes, fat and calcium, in addition to the reduction of carbohydrates. The breads developed had good acceptability in all evaluated attributes. In this way, the inclusion of black sesame and flaxseed flour as ingredients in bread formulations promotes products with technological and sensorial quality.
Keywords: Bread, functional food, quality, SEM |
url |
https://jepm.tfzv.ues.rs.ba/index.php/Journal/article/view/199 |
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