Modelling the effects of psyllium and water on dough parameters using Mixolab® and their relationship with physical properties and acceptability of gluten-free bread

Detalhes bibliográficos
Autor(a) principal: Santos, Fernanda Garcia
Data de Publicação: 2020
Outros Autores: Fratelli , Camilly, Alencar , Natália Manzatti Machado, Capriles, Vanessa Dias
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/10589
Resumo: This study aimed to investigate the effects of psyllium (P) and water (W) on dough Mixolab® parameters, and their relationship with gluten-free bread (GFB) physical properties and acceptability. A 2² factorial design with three center points was used, in which P levels ranged from 2.86 to 17.14% and W levels from 82.14 to 117.86% on a flour basis. Samples were compared to a control GFB (0P:100W), and data were evaluated using regression models and multiple factor analysis (MFA). The predicted model equations were significant (R2adj= 82-99%, p<0.05) and showed that P increased dough consistency (C1), protein weakening (C2), gelatinization (C3), stability (C4) and retrogradation (C5) of starch, whereas W or its interaction with P decreased these parameters. MFA’s three dimensions explain 94.86% of the total variation. Factor 1 (57.02%) positively discriminates the loaf-specific volume and all acceptability attributes, but negatively discriminates crumb firmness and C1, C2, C3, C4, and C3-C4 Mixolab parameters, especially in the 2.86P:82.14W sample. Factor 2 (26.30%) positively discriminates the C5, C1-C2, and C5-C4 Mixolab parameters and central points of the study, but negatively discriminates the control GFB. Factor 3 (11.54%) positively discriminates crumb moisture and 2.86P:117.86W and 17.14P:117.86W samples, unlike 2.86P:82.14W, which is negatively discriminated. We found results regarding dough Mixolab parameters to explain P and W influence and its capability of predicting GFB physical properties and acceptability.
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spelling Modelling the effects of psyllium and water on dough parameters using Mixolab® and their relationship with physical properties and acceptability of gluten-free bread Análisis de los efectos del psyllium y del agua sobre los parámetros de la masa en Mixolab® su relación con las propiedades físicas y aceptabilidad de los panes sin glutenAnálise dos efeitos do psyllium e da água nos parâmetros da massa no Mixolab® e sua relação com as propriedades físicas e aceitabilidade de pães sem glútenBread qualityMixolabMultiple factor analysis.Calidad del panMixolabAnálisis factorial múltiple.Qualidade do pãoMixolabAnálise fatorial múltipla.This study aimed to investigate the effects of psyllium (P) and water (W) on dough Mixolab® parameters, and their relationship with gluten-free bread (GFB) physical properties and acceptability. A 2² factorial design with three center points was used, in which P levels ranged from 2.86 to 17.14% and W levels from 82.14 to 117.86% on a flour basis. Samples were compared to a control GFB (0P:100W), and data were evaluated using regression models and multiple factor analysis (MFA). The predicted model equations were significant (R2adj= 82-99%, p<0.05) and showed that P increased dough consistency (C1), protein weakening (C2), gelatinization (C3), stability (C4) and retrogradation (C5) of starch, whereas W or its interaction with P decreased these parameters. MFA’s three dimensions explain 94.86% of the total variation. Factor 1 (57.02%) positively discriminates the loaf-specific volume and all acceptability attributes, but negatively discriminates crumb firmness and C1, C2, C3, C4, and C3-C4 Mixolab parameters, especially in the 2.86P:82.14W sample. Factor 2 (26.30%) positively discriminates the C5, C1-C2, and C5-C4 Mixolab parameters and central points of the study, but negatively discriminates the control GFB. Factor 3 (11.54%) positively discriminates crumb moisture and 2.86P:117.86W and 17.14P:117.86W samples, unlike 2.86P:82.14W, which is negatively discriminated. We found results regarding dough Mixolab parameters to explain P and W influence and its capability of predicting GFB physical properties and acceptability.Este estudio investigó los efectos del psyllium (P) y del agua (A) sobre los parámetros de la masa en Mixolab® y su relación con las propiedades físicas y aceptabilidad de panes sin gluten (PSG). Se utilizó un diseño factorial 2² con tres puntos centrales, cuyos niveles de P (2.86 a 17.14%) y A (82.14 a 117.86%) variaron en la base de la harina. Las muestras se compararon con PSG controles (0P:100A). Se evaluaron los datos mediante los modelos de regresión y análisis factorial múltiple (AFM). Las ecuaciones del modelo predicho fueron significativas (R2aj=82-99%, p<0.05) y señalaron que P aumentó la consistencia de la masa (C1), proteína debilitada (C2), gelatinización (C3), estabilidad (C4) y retrogradación del almidón (C5), mientras que A, o su interacción con P, disminuyó esos parámetros. Las tres dimensiones de la AFM explican 94,86% de la variación total. El factor 1 (57,02%) discrimina positivamente el volumen específico del pan y todos los atributos de aceptabilidad, mientras que la firmeza de la miga y los parámetros C1, C2, C3, C4 y C3-C4 fueron discriminados negativamente, destacándose la muestra 2.86P:82.14A. El factor 2 (26,30%) discrimina positivamente los parámetros C5, C1-C2 y C5-C4 y los puntos centrales del estudio y discrimina negativamente PSG controle. El factor 3 (11,54%) discriminó positivamente la humedad de la miga y las muestras 2.86P:117.86A y 17.14P:117.86A; mientras que discriminó negativamente la muestra 2.86P:82.14A. En conclusión, los parámetros de la masa en Mixolab explican la influencia de P y A e indican su potencial para predecir las propiedades físicas y aceptabilidad de PSG.Este estudo objetivou investigar os efeitos do psyllium (P) e água (A) nos parâmetros da massa no Mixolab® e sua relação com as propriedades físicas e aceitabilidade de pães sem glúten (PSG). Um planejamento fatorial 2² com três pontos centrais foi usado, cujos níveis de P (2,86 a 17,14%) e A (82,14 a 117,86%) variaram na base farinha. As amostras foram comparadas à PSG controle (0P:100A). Os dados foram avaliados pelos modelos de regressão e análise fatorial múltipla (AFM). As equações do modelo previsto foram significativas (R2aj = 82-99%, p < 0,05) e mostraram que P aumentou a consistência da massa (C1), enfraquecimento da proteína (C2), gelatinização (C3), estabilidade (C4) e retrogradação (C5) do amido, enquanto A, ou sua interação com P diminuíram esses parâmetros. As três dimensões da AFM explicam 94,86% da variação total. O fator 1 (57,02%) discrimina positivamente o volume específico do pão e todos os atributos de aceitabilidade, enquanto a firmeza do miolo e os parâmetros C1, C2, C3, C4 e C3-C4 do Mixolab foram discriminados negativamente, destacando-se a amostra 2,86P:82,14A. O fator 2 (26,30%) discrimina positivamente os parâmetros C5, C1-C2 e C5-C4 do Mixolab e os pontos centrais do estudo e discrimina negativamente PSG controle. O fator 3 (11,54%) discriminou positivamente a umidade do miolo e as amostras 2,86P:117,86A e 17,14P:117,86A; enquanto discriminou negativamente a amostra 2.86P:82.14A. Em conclusão, os parâmetros da massa no Mixolab explicam a influência de P e A e indicam seu potencial em predizer as propriedades físicas e aceitabilidade de PSG.Research, Society and Development2020-12-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1058910.33448/rsd-v9i11.10589Research, Society and Development; Vol. 9 No. 11; e77591110589Research, Society and Development; Vol. 9 Núm. 11; e77591110589Research, Society and Development; v. 9 n. 11; e775911105892525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/10589/9339Copyright (c) 2020 Fernanda Garcia Santos; Camilly Fratelli ; Natália Manzatti Machado Alencar ; Vanessa Dias Caprileshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSantos, Fernanda Garcia Fratelli , Camilly Alencar , Natália Manzatti Machado Capriles, Vanessa Dias2020-12-10T23:37:57Zoai:ojs.pkp.sfu.ca:article/10589Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:32:37.729690Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Modelling the effects of psyllium and water on dough parameters using Mixolab® and their relationship with physical properties and acceptability of gluten-free bread
Análisis de los efectos del psyllium y del agua sobre los parámetros de la masa en Mixolab® su relación con las propiedades físicas y aceptabilidad de los panes sin gluten
Análise dos efeitos do psyllium e da água nos parâmetros da massa no Mixolab® e sua relação com as propriedades físicas e aceitabilidade de pães sem glúten
title Modelling the effects of psyllium and water on dough parameters using Mixolab® and their relationship with physical properties and acceptability of gluten-free bread
spellingShingle Modelling the effects of psyllium and water on dough parameters using Mixolab® and their relationship with physical properties and acceptability of gluten-free bread
Santos, Fernanda Garcia
Bread quality
Mixolab
Multiple factor analysis.
Calidad del pan
Mixolab
Análisis factorial múltiple.
Qualidade do pão
Mixolab
Análise fatorial múltipla.
title_short Modelling the effects of psyllium and water on dough parameters using Mixolab® and their relationship with physical properties and acceptability of gluten-free bread
title_full Modelling the effects of psyllium and water on dough parameters using Mixolab® and their relationship with physical properties and acceptability of gluten-free bread
title_fullStr Modelling the effects of psyllium and water on dough parameters using Mixolab® and their relationship with physical properties and acceptability of gluten-free bread
title_full_unstemmed Modelling the effects of psyllium and water on dough parameters using Mixolab® and their relationship with physical properties and acceptability of gluten-free bread
title_sort Modelling the effects of psyllium and water on dough parameters using Mixolab® and their relationship with physical properties and acceptability of gluten-free bread
author Santos, Fernanda Garcia
author_facet Santos, Fernanda Garcia
Fratelli , Camilly
Alencar , Natália Manzatti Machado
Capriles, Vanessa Dias
author_role author
author2 Fratelli , Camilly
Alencar , Natália Manzatti Machado
Capriles, Vanessa Dias
author2_role author
author
author
dc.contributor.author.fl_str_mv Santos, Fernanda Garcia
Fratelli , Camilly
Alencar , Natália Manzatti Machado
Capriles, Vanessa Dias
dc.subject.por.fl_str_mv Bread quality
Mixolab
Multiple factor analysis.
Calidad del pan
Mixolab
Análisis factorial múltiple.
Qualidade do pão
Mixolab
Análise fatorial múltipla.
topic Bread quality
Mixolab
Multiple factor analysis.
Calidad del pan
Mixolab
Análisis factorial múltiple.
Qualidade do pão
Mixolab
Análise fatorial múltipla.
description This study aimed to investigate the effects of psyllium (P) and water (W) on dough Mixolab® parameters, and their relationship with gluten-free bread (GFB) physical properties and acceptability. A 2² factorial design with three center points was used, in which P levels ranged from 2.86 to 17.14% and W levels from 82.14 to 117.86% on a flour basis. Samples were compared to a control GFB (0P:100W), and data were evaluated using regression models and multiple factor analysis (MFA). The predicted model equations were significant (R2adj= 82-99%, p<0.05) and showed that P increased dough consistency (C1), protein weakening (C2), gelatinization (C3), stability (C4) and retrogradation (C5) of starch, whereas W or its interaction with P decreased these parameters. MFA’s three dimensions explain 94.86% of the total variation. Factor 1 (57.02%) positively discriminates the loaf-specific volume and all acceptability attributes, but negatively discriminates crumb firmness and C1, C2, C3, C4, and C3-C4 Mixolab parameters, especially in the 2.86P:82.14W sample. Factor 2 (26.30%) positively discriminates the C5, C1-C2, and C5-C4 Mixolab parameters and central points of the study, but negatively discriminates the control GFB. Factor 3 (11.54%) positively discriminates crumb moisture and 2.86P:117.86W and 17.14P:117.86W samples, unlike 2.86P:82.14W, which is negatively discriminated. We found results regarding dough Mixolab parameters to explain P and W influence and its capability of predicting GFB physical properties and acceptability.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-03
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/10589
10.33448/rsd-v9i11.10589
url https://rsdjournal.org/index.php/rsd/article/view/10589
identifier_str_mv 10.33448/rsd-v9i11.10589
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/10589/9339
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 11; e77591110589
Research, Society and Development; Vol. 9 Núm. 11; e77591110589
Research, Society and Development; v. 9 n. 11; e77591110589
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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