Effect of Extracted Malva Nut Gum on Physicochemical Properties of Frozen Dough Bread and in vitro Digestion
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Abstract
Malva nut gum has viscosity and gelling properties suitable for health. Frozen dough is a ready-to-cook food. This research was aimed to investigate the effect of extracted malva nut gum (MNG) on attenuation of starch digestibility to maltose and glucose, and to determine physicochemical properties of frozen-dough breads compared between dough frozen for
one week and one month. Frozen dough bread containing 1% MNG had higher loaf volume than that of control. Bread containing 0.5% MNG and 1% MNG compared between dough frozen for one week and one month had similar levels of bread crumb hardness on the third day of shelf life. Frozen dough breads contained dietary fiber both frozen for one week and one month had reduced amount of maltose 66-88 % and glucose 43-69 % compared to that of control. The Scanning electron microscopy showed frozen dough bread containing 1% MNG had less porosity of bread crumb compared to the control.
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