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Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time.
J Food Sci. 2010 Aug 01; 75(6):S333-9.JF

Abstract

Selected physicochemical properties and consumer acceptance of bread prepared from composite flour (wheat:germinated brown rice:germinated glutinous brown rice flours at 60:30:10 ratio) were evaluated during storage for 0, 3, and 5 d, and compared with wheat bread (0 d, control). During storage, color profiles and water activity (from 0.947 to 0.932) of crumbs of composite flour breads slightly changed, but moisture content drastically decreased along with increasing crumb hardness (from 4.16 N to 10.37 N). Higher retrogradation in bread crumb was observed particularly for 5-d stored bread (DeltaH = 2.24 J/g) compared to that of the fresh composite bread and the control (DeltaH = 0.70 and 0.51 J/g, respectively). Mean (n = 116) overall liking score of the fresh composite flour bread (0 d) was slightly lower than that of the control (7.1 compared with 7.6 based on a 9-point hedonic scale). At least 76% of consumers would purchase the fresh composite flour bread if commercially available. Breads were differentiated by textural (moistness, smoothness, and softness) acceptability with canonical correlation of 0.84 to 0.87. The signal-to-noise ratio values of the 5-d stored breads were lower than the control, due mainly to the non-JAR (not-enough) intensity responses for moistness, smoothness, and softness; the mean drop of liking scores for these attributes ranged from 2.42 to 2.98. Flavor acceptability and overall liking were factors influencing consumers' purchase intent of composite flour breads based on logistic regression analysis. This study demonstrated feasibility of incorporating up to 40% germinated brown rice flour in a wheat bread formulation. Practical Application: Our previous study revealed that flours from germinated brown rice have better nutritional properties, particularly gamma-aminobutyric acid (GABA), than the nongerminated one. This study demonstrated feasibility of incorporating up to 40% germinated brown rice flour in a wheat bread formulation. In the current U.S. market, this type of bread may be sold as frozen bread that would have a longer shelf life, or may be supplied as a food-service product that would be made-to-order or made fresh daily as currently practiced in some major grocery stores.

Authors+Show Affiliations

Dept. of Product Development, Faculty of Agro-Industry, Kasetsart Univ., Bangkok, Thailand.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20722957

Citation

Charoenthaikij, Phantipha, et al. "Physicochemical Properties and Consumer Acceptance of Wheat-germinated Brown Rice Bread During Storage Time." Journal of Food Science, vol. 75, no. 6, 2010, pp. S333-9.
Charoenthaikij P, Jangchud K, Jangchud A, et al. Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time. J Food Sci. 2010;75(6):S333-9.
Charoenthaikij, P., Jangchud, K., Jangchud, A., Prinyawiwatkul, W., No, H. K., & King, J. M. (2010). Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time. Journal of Food Science, 75(6), S333-9. https://doi.org/10.1111/j.1750-3841.2010.01684.x
Charoenthaikij P, et al. Physicochemical Properties and Consumer Acceptance of Wheat-germinated Brown Rice Bread During Storage Time. J Food Sci. 2010 Aug 1;75(6):S333-9. PubMed PMID: 20722957.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time. AU - Charoenthaikij,Phantipha, AU - Jangchud,Kamolwan, AU - Jangchud,Anuvat, AU - Prinyawiwatkul,Witoon, AU - No,Hong Kyoon, AU - King,Joan M, PY - 2010/8/21/entrez PY - 2010/8/21/pubmed PY - 2011/1/19/medline SP - S333 EP - 9 JF - Journal of food science JO - J Food Sci VL - 75 IS - 6 N2 - Selected physicochemical properties and consumer acceptance of bread prepared from composite flour (wheat:germinated brown rice:germinated glutinous brown rice flours at 60:30:10 ratio) were evaluated during storage for 0, 3, and 5 d, and compared with wheat bread (0 d, control). During storage, color profiles and water activity (from 0.947 to 0.932) of crumbs of composite flour breads slightly changed, but moisture content drastically decreased along with increasing crumb hardness (from 4.16 N to 10.37 N). Higher retrogradation in bread crumb was observed particularly for 5-d stored bread (DeltaH = 2.24 J/g) compared to that of the fresh composite bread and the control (DeltaH = 0.70 and 0.51 J/g, respectively). Mean (n = 116) overall liking score of the fresh composite flour bread (0 d) was slightly lower than that of the control (7.1 compared with 7.6 based on a 9-point hedonic scale). At least 76% of consumers would purchase the fresh composite flour bread if commercially available. Breads were differentiated by textural (moistness, smoothness, and softness) acceptability with canonical correlation of 0.84 to 0.87. The signal-to-noise ratio values of the 5-d stored breads were lower than the control, due mainly to the non-JAR (not-enough) intensity responses for moistness, smoothness, and softness; the mean drop of liking scores for these attributes ranged from 2.42 to 2.98. Flavor acceptability and overall liking were factors influencing consumers' purchase intent of composite flour breads based on logistic regression analysis. This study demonstrated feasibility of incorporating up to 40% germinated brown rice flour in a wheat bread formulation. Practical Application: Our previous study revealed that flours from germinated brown rice have better nutritional properties, particularly gamma-aminobutyric acid (GABA), than the nongerminated one. This study demonstrated feasibility of incorporating up to 40% germinated brown rice flour in a wheat bread formulation. In the current U.S. market, this type of bread may be sold as frozen bread that would have a longer shelf life, or may be supplied as a food-service product that would be made-to-order or made fresh daily as currently practiced in some major grocery stores. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/20722957/Physicochemical_properties_and_consumer_acceptance_of_wheat_germinated_brown_rice_bread_during_storage_time_ L2 - https://doi.org/10.1111/j.1750-3841.2010.01684.x DB - PRIME DP - Unbound Medicine ER -