Optimization of taro mucilage and fat levels in sliced breads.
Bread is one of the most commonly consumed foods, and much ongoing research is aimed at meeting the demand for higher quality bread products in terms of greater volume and softness with characteristic flavor, aroma and color. The goal of the present study was to optimize the amounts of lyophilized taro mucilage and hydrogenated vegetable fat added to sliced bread formulations to improve the physical characteristics of the bread while reducing lipid levels and maintaining good sensorial quality. For the analysis, a central composite rotatable design (CCRD) was used for the two factors, resulting in 11 total experiments. Physical, chemical, and sensory analyses were performed. Breads containing taro mucilage were soft and exhibited good sensorial quality. Optimal amounts of the two factors studied were determined using response surface methodology to produce breads with greater specific volume, higher bread-making quality, and lower fat levels than current formulations. The optimal levels of lyophilized taro mucilage and hydrogenated vegetable fat in the sliced bread formulation were 0.73 g 100 g(-1) and 1.58 g 100 g(-1), respectively.
Laboratory Grains Roots and Tubers, Department of Food Science, Federal University of Lavras, PO Box 3037, 37200-000 Lavras, Minas Gerais Brazil.
Carina Lumie Pereira
CL
Nagata
Laboratory Grains Roots and Tubers, Department of Food Science, Federal University of Lavras, PO Box 3037, 37200-000 Lavras, Minas Gerais Brazil.
Luan Alberto
LA
Andrade
Laboratory Grains Roots and Tubers, Department of Food Science, Federal University of Lavras, PO Box 3037, 37200-000 Lavras, Minas Gerais Brazil.
Joelma
J
Pereira
Bread making; Central composite rotatable design; Colocasia esculenta; Natural additive; Specific volume