Effect of hydrocolloids (xanthan or gelatin) on the quality of plantain-soy-wheat composite bread

Abstract

The focus of this study was to investigate the effects of hydrocolloids (xanthan or gelatin) on composite bread from plantain, defatted soy and wheat. Four bread samples were produced from plantain/wheat /soy /gum: (B), 40:40:20+xanthan (C), 40:40:20+gelatin (D), 40:40:20 + no gum and (A), 100% wheat flour (control). Microbial quality and functional properties of the flour blends were analysed. Bread characteristics, proximate and sensory evaluation were also performed, using standard methods, in order to assess the effect of hydrocolloid on the breads. The results show that all the dry ingredients were contaminated; composite flour with xanthan gum had the highest water absorption capacity (386.7%). Composite flour without hydrocolloid had the highest oil absorption capacity (110.0%); protein (11.6 – 17.2 %), fibre (0.47 – 0.58%) and ash (2.03 – 3.54%) contents increased in the composite bread but fat content (0.76 – 3.98%) reduced. Bread with xanthan had higher loaf volume, oven spring and specific loaf volume compared with bread with gelatin and without gum. Consumers preferred bread with xanthan gum to bread with gelatin. In conclusion, the bread produced using plantain and soy flours to substitute wheat is more nutritious because of the high protein and reduced fat contents. Furthermore, inclusion of xanthan gum could be an effective means of improving the quality of reduced gluten bread.

Keywords: Hydrocolloids, gum, plantain flour, defatted soy flour, composite bread