Food Chemistry
Saeid Azizkhani; Leila Nateghi
Abstract
[1]Introduction: Nowadays, production and consumption of functional and dietary foods have increased. Today, the medicinal, antibacterial and antioxidant properties of fungi have been proven. Ganoderma lucidum is one of the fungi that has been known as the best medicinal fungus due to its various ...
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[1]Introduction: Nowadays, production and consumption of functional and dietary foods have increased. Today, the medicinal, antibacterial and antioxidant properties of fungi have been proven. Ganoderma lucidum is one of the fungi that has been known as the best medicinal fungus due to its various health benefits. Ganoderma lucidum is an annual medicinal fungus which belongs to the Ganodermataceae family. G. lucidum also known as Reishi in Japan, Ling-zhi in China, Ling chih, and Ling chi mushroom in other countries. It is popular among consumers in Japan and is widely used by Asian physicians and herbalists. This medicinal mushroom has been used in Asia for thousands of years to increase energy, stimulate the immune system, and promote health and longevity. In the US, G. lucidum is included in the American Herbal Pharmacopoeia and usually recommended for its immune-supporting effects. In Poland and other countries outside Asia, G. lucidum is used as a daily food supplement that adapts itself to correct imbalances in the body. Influenced by an increasing number of studies on G. lucidum, modern application of G. lucidum include but not limited to treatment of coronary heart disease, arteriosclerosis, hepatitis, arthritis, nephritis, bronchitis, hypertension, cancer and gastric ulcers. The major chemical constituents of G. lucidum are polysaccharides, triterpenes, sterols, lectins and some proteins having beneficial properties for the prevention and treatment of a variety of ailments. Both triterpenes and polysaccharides contain anticancer properties thus making them important nominees for the researches. Spores, fruiting body and mycelium have been investigated for biological active compounds. Ganoderma lucidum is a kind of mushroom known to have various therapeutic properties such as lowering high blood sugar and high blood pressure, boosting the immune system as well as its antibacterial and antioxidant effects.In recent years, a number of researches were performed for the identification of biological compounds and medicinal properties of Ganoderma lucidum. Materials and Methods: In this study, baguette bread with 0.5, 1, 1.5, 2 and 2.5 % Ganoderma lucidum powder was used in baguette bread formulation. The aim of this study was to investigate the possibility of enriching baguette bread using Ganoderma lucidum and to investigate the physicochemical, rheological, texture analysing, microbial, stale and sensory evaluation properties. Therefore, 5 treatments were designed with a control treatment and tests were performed on the treatments in three replications. In order to analyze the data, one-way ANOVA analysis of variance and Duncan at 95% confidence level were used in Minitab 16 software. Results and Discussion: Examination of the rheological properties of the dough showed that different percentages of Ganoderma lucidum significantly affect the rheological characteristics of the dough (p≤0.05) and addition of Ganoderma lucidum reduced the above indices. According to the results, addition of Ganoderma lucidum caused a significant increase (p≤0.05) of phenolic compounds and fiber in bread samples. The results of microbial evaluation showed that with increasing Ganoderma lucidum level in baguette bread, the number of coliforms and molds in the treatments decreased significantly (p≤0.05). The results of sensory evaluation showed that the increase of Ganoderma lucidum level in baguette samples caused a slight decrease in taste, color, odor and general acceptance compared to the control sample.Fungi are rich in protein, pigment, carbohydrates, fatty acids, vitamins and minerals that can be used in food enrichment. Due to the growing human tendency to use natural substances, fungi can be a suitable source to meet this need. According to the results, up to 2.5 % of Ganordama lucidum can be added to baguette bread formula and higher fiber content, more phenolic compounds, more freshness, less microbial load in baguette bread were obtained without having an adverse effect on its sensory properties. Therefore, the treatment mentioned in this study was selected as the best treatment in terms of safety, health and quality properties.
Habib Jahandideh; Masoud Taghizadeh; Mohammad Hossein Hadad Khodaparast; Arash Koocheki
Abstract
Introduction: Nowadays, one of the most important nutritional problems in different societies is the protein mal-nutrition. Since bread is the main food material being consumed in all over the world, bread enrichment using the grains rich in protein such as sesame seeds would be an appropriate alternative. ...
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Introduction: Nowadays, one of the most important nutritional problems in different societies is the protein mal-nutrition. Since bread is the main food material being consumed in all over the world, bread enrichment using the grains rich in protein such as sesame seeds would be an appropriate alternative. However, addition of sesame products such as Tahini meal would cause some technical difficulties such as dough stability, water absorption, dough extension time, etc. in bread manufacturing processes.In this study the effect of addition of xanthan gum to on physical and textural properties of Baguette bread containing tahini meal was investigated.Materials and methods: Wheat flour and tahini meal were supplied from Damghan and Ardakan cities, respectively. They were then refrigerated prior to baking process and different chemical tests were carried out according to standard methods. Protein was measured based on Kejeldahl method. Moisture content as well as ash content were determined using oven method.Raw fat was calculated according to AACC-No. 30-10 and raw fiber was measured using appropriate instrument (Scientific velp-FIWE6 F30530201). Starch determination was carried out using Small universal polarimeter (SUP-Germany). Xanthan gum was purchased from Provisco Ltd. (Switzerland) in food grade quality. Bread yeast (Saccharomyces cerevisiae) was also supplied in dried form. All other chemical enhancers were purchased from Merck Ltd. (Germany). Baguette dough was produced from mixture of wheat and Tahini meal flour based on protein content and the amount of protein in final dough was increased from 10.28% in flour free of tahini meal to 12, 14 and 16% in different treatments. The rest time for all flour samples was fixed at 15 min and the baking process was carried out for 15 min at 300°C. Baked breads were exposed to room temperature for two hours and then were packed using poly-ethylene (PE) film for further tests. Specific volume of bread samples was measured using rapeseed displacement method (AACC, No. 54-30, 2000). Samples porosity was determined using image processing techniques. Samples were cut to 2cm×2cmcubes and an appropriate scanner (Canoscan 8800F, Japan) with 300 pixel resolution was used to acquire the images for further process using Image J(1.6r, 2010). Apparent color for the baguette samples (in terms of CIE ‘L*’- lightness,“a*” - redness and greenness, and “b*”- yellowness and blueness) were also measured using image processing techniques (Image J, 1.6r, 2010).Texture profile analysis (TPA) test was carried out using a texture analyzer (QTS Texture Analyzer, CNS Farnell, Hertfordshire, UK) to study the effect of xanthan gum and tahini meal on parameters such as hardness, gumminess and cohesiveness in all baguette samples.Results and discussion: ANOVA test showed the significant effect of xanthan gum and tahini meal on the porosity of samples. The porosity of samples containing less than 0.5% xanthan gum at all tahini meal levels, was significantly less than control sample.Similar results were obtained in the case of specific volume meaning that the employed treatments have significant effect on bread’s specific volume. Increasing tahini meal from 9.45% to 14.53% caused significant decrease in specific volume. This could be due to the weakness of dough gluten matrix. These results are in agreement with other works reported by other researchers (Paraskevopoulouet al., 2010; Mohammad Idrisset al., 2012; and Guardaet al., 2004). The results obtained for apparent color of bread core also showed the effect of xanthan and tahini meal. The only exception was found in case of a* value when studying the effect of xanthan gum, meaning that xanthan gum has no significant effect of this parameter. In the case of apparent color in bread crust, the studied treatments (xanthan gum and tahini meal) showed significant effect on all color parameters. Different textural properties of baguette samples including hardness, gumminess and cohesiveness were also measured. Conclusion: The results indicated obvious effect of xanthan gum and tahini meal levels on these mentioned parameters. Increasing tahini meal and xanthan gum levels would increase hardness as well as gumminess. However, addition of xanthan gum and tahini meal cause significant decrease in cohesiveness. This could be due to dilution effect of these substances which decrease the concentration of protein matrix existed in flour’s gluten.
