Coffee silverskin as a source of dietary fiber in bread-making: Optimization of chemical treatment using response surface methodology

LWT

Volumn 50, Issue 2, 2013, Pages 599-606

  Pourfarzad, Amir ^a   Mahdavian Mehr, Hadi ^a   Sedaghat, Naser ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Bread quality; Coffee silverskin; Dietary fiber; Image processing; Texture analysis

Indexed keywords

FIBERS; FOOD PRODUCTS; HYDROGEN PEROXIDE; IMAGE PROCESSING; LEAST SQUARES APPROXIMATIONS; OXIDATION; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PEROXIDES; SURFACE PROPERTIES; TEXTURES;

BREAD QUALITY; COFFEE SILVERSKIN; DESIRABILITY FUNCTION; DIETARY FIBERS; LEAST SQUARE METHODS; REGRESSION COEFFICIENT; RESPONSE SURFACE METHODOLOGY; TEXTURE ANALYSIS;

ALKALINITY;

EID: 84867861577     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.08.001     Document Type: Article

References (44)

1. AACC Approved methods of the American Association of Cereal Chemists 2000, American Association of Cereal Chemists, St. Paul, MN.
2. Abraham S., Singh S. Anti-genotoxicity and glutathione S-transferase activity in mice pretreated with caffeinated and decaffeinated coffee. Food and Chemical Toxicology 1999, 37(7):733-739.
3. Aïder M., Martel A.A., Ferracci J., de Halleux D. Purification of whole brown flaxseed meal from coloring pigments by treatment in hydrogen peroxide solutions: impact on meal color. Food and Bioprocess Technology 2011, 1-15.
4. Ang J.I.T.F. Water retention capacity and viscosity effect of powdered cellulose. Journal of Food Science 1991, 56(6):1682-1684.
5. Angioloni A., Collar C. Physicochemical and nutritional properties of reduced-caloric density high-fibre breads. LWT - Food Science and Technology 2011, 44(3):747-758.
6. AOAC Official methods of analysis of AOAC international 1995, Association of Official Analytical Chemists, Washington, DC.
7. Artz W., Warren C., Villota R. Twin-Screw extrusion modification of a corn fiber and corn starch extruded Blend. Journal of Food Science 1990, 55(3):746-754.
8. Beuchat L.R. Microbial stability as affected by water activity. Cereal Foods World 1981, 26(7):345-349.
9. Borrelli R.C., Esposito F., Napolitano A., Ritieni A., Fogliano V. Characterization of a new potential functional ingredient: coffee silverskin. Journal of Agricultural and Food Chemistry 2004, 52(5):1338-1343.
10. Borrelli R.C., Visconti A., Mennella C., Anese M., Fogliano V. Chemical characterization and antioxidant properties of coffee melanoidins. Journal of Agricultural and Food Chemistry 2002, 50(22):6527-6533.
11. Campos K.A.d., Yoshino C., Hein L.R.d.O. Fractal behavior throughout stretch zone of 15-5PH steel under elastic-plastic loading conditions. Materials Science and Engineering: A 2009, 525(1-2):37-41.
12. Cauvain S.P., Young L.S. Bakery food manufacture and quality: Water control and effects 2000, Blackwell Science, Gloucester.
13. Crowley P., Schober T., Clarke C., Arendt E. The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. European Food Research and Technology 2002, 214(6):489-496.
14. Daglia M., Papetti A., Dacarro C., Gazzani G. Isolation of an antibacterial component from roasted coffee. Journal of Pharmaceutical and Biomedical Analysis 1998, 18(1-2):219-225.
15. Daglia M., Papetti A., Gregotti C., Bertè F., Gazzani G. In vitro antioxidant and ex vivo protective activities of green and roasted coffee. Journal of Agricultural and Food Chemistry 2000, 48(5):1449-1454.
16. Daniel W.W. Biostatistics: A foundation for analysis in the health sciences 1991, John Wiley, New York.
17. Derringer G., Suich R. Simultaneous-optimization of several response variables. Journal of Quality Technology 1980, 12(4):214-219.
18. Esposito F., Morisco F., Verde V., Ritieni A., Alezio A., Caporaso N., et al. Moderate coffee consumption increases plasma glutathione but not homocysteine in healthy subjects. Alimentary Pharmacology & Therapeutics 2003, 17(4):595-601.
19. Farrera-Rebollo R.R., Salgado-Cruz M.P., Chanona-Pérez J., Gutiérrez-López G.F., Alamilla-Beltrán L., Calderón-Domínguez G. Evaluation of image analysis tools for characterization of sweet bread crumb structure. Food and Bioprocess Technology 2011, 1-11.
20. Glitsø L.V., Bach Knudsen K.E. Milling of whole grain rye to obtain fractions with different dietary fibre characteristics. Journal of Cereal Science 1999, 29(1):89-97.
21. Gómez M., Ronda F., Blanco C.A., Caballero P.A., Apesteguía A. Effect of dietary fibre on dough rheology and bread quality. European Food Research and Technology 2003, 216:51-56.
22. Gould J.M. Enhanced polysaccharide recovery from agricultural residues and perennial grasses treated with alkaline hydrogen peroxide. Biotechnology and Bioengineering 1985, 27(6):893-896.
23. Gould J.M., Jasberg B.K., Cote G.L. Structure-function relationships of alkaline peroxide-treated lignocellulose from wheat straw. Cereal Chemistry 1989, 66(3):213-217.
24. Gould J.M., Jasberg B.K., Dexter L., Hsu J., Lewis S., Fahey G. High-fiber, noncaloric flour substitute for baked foods. Properties of alkaline peroxide-treated lignocellulose. Cereal Chemistry 1989, 66(3):201-205.
25. Kent N., Evers A. Technology of cereals: An introduction for students of food science and agriculture 1994, Elsevier Applied Science, Oxford.
26. Larrea M., Grossmann M., Beléia A., Tavares D. Changes in water absorption and swollen volume in extruded alkaline peroxide pretreated rice hulls. Cereal Chemistry 1997, 74(2):98-101.
27. Maleki M., Vetter J., Hoover W. The effect of emulsifiers, sugar, shortening and soya flour on the staling of Barbari flat bread. Journal of the Science of Food and Agriculture 1981, 32(12):1209-1212.
28. Mariotti M., Lucisano M., Ambrogina Pagani M. Development of a baking procedure for the production of oat supplemented wheat bread. International Journal of Food Science & Technology 2006, 41:151-157.
29. Nicoli M.C., Anese M., Parpinel M.T., Franceschi S., Lerici C.R. Loss and/or formation of antioxidants during food processing and storage. Cancer Letters 1997, 114(1-2):71-74.
30. Ning L., Villota R., Artz W. Modification of corn fiber through chemical treatments in combination with twin-screw extrusion. Cereal Chemistry 1991, 68:632-636.
31. Otsu N. Threshold selection method from gray-level histograms. IEEE Transactions on Systems Man and Cybernetics 1979, 9(1):62-66.
32. Park H., Seib P., Chung O. Fortifying bread with a mixture of wheat fiber and psyllium husk fiber Plus three antioxidants. Cereal Chemistry 1997, 74(3):207-211.
33. Parrott M.E., Thrall B.E. Functional properties of various fibers: physical properties. Journal of Food Science 1978, 43(3):759-763.
34. Pohjanheimo T.A., Hakala M.A., Tahvonen R.L., Salminen S.J., Kallio H.P. Flaxseed in breadmaking: effects on sensory quality, aging, and composition of bakery products. Journal of Food Science 2006, 71(4):343-348.
35. Pomeranz Y. Functional properties of food components 1991, Academic Press, New York.
36. Pourfarzad A., Khodaparast M.H.H., Karimi M., Mortazavi S.A., Davoodi M.G., Sourki A.H., et al. Effect of polyols on shelf-life and quality of flat bread fortified with soy flour. Journal of Food Process Engineering 2011, 34(5):1435-1448.
37. Quevedo R., Díaz O., Caqueo A., Ronceros B., Aguilera J.M. Quantification of enzymatic browning kinetics in pear slices using non-homogenous L* color information from digital images. LWT - Food Science and Technology 2009, 42(8):1367-1373.
38. Rajabzadeh N. Iranian flat breads evaluation 1991, Vol. 71. Iranian Cereal and Bread Research Institute, Tehran, Iran.
39. Renard C., Rohou Y., Hubert C., Della Valle G., Thibault J.F., Savina J.P. Bleaching of apple pomace by hydrogen peroxide in alkaline conditions: optimisation and characterisation of the products. Lebensmittel-Wissenschaft und-Technologie 1997, 30(4):398-405.
40. Riaz M. Uses and benefits of soy fiber. Cereal Foods World 2001, 46(3):98-100.
41. Saenger M., Hartge E.U., Werther J., Ogada T., Siagi Z. Combustion of coffee husks. Renewable Energy 2001, 23(1):103-121.
42. Sangnark A., Noomhorm A. Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse. Food Chemistry 2003, 80(2):221-229.
43. Scanlon M., Zghal M. Bread properties and crumb structure. Food Research International 2001, 34(10):841-864.
44. Wu C., Hamada M. Experiments: Planning, analysis, and parameter design optimization 2000, Wiley, New York.