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Staling of cereal bran enriched cakes and the effect of an endoxylanase enzyme on the physicochemical and sensorial characteristics

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dc.contributor.author Lebesi, DM en
dc.contributor.author Tzia, C en
dc.date.accessioned 2014-03-01T01:37:07Z
dc.date.available 2014-03-01T01:37:07Z
dc.date.issued 2011 en
dc.identifier.issn 0022-1147 en
dc.identifier.uri http://hdl.handle.net/123456789/21452
dc.subject Cake en
dc.subject Cereal bran en
dc.subject Endoxylanase en
dc.subject Sensory evaluation en
dc.subject Staling en
dc.subject.classification Food Science & Technology en
dc.subject.other endo 1,4 beta xylanase en
dc.subject.other food additive en
dc.subject.other starch en
dc.subject.other water en
dc.subject.other article en
dc.subject.other cereal en
dc.subject.other chemical model en
dc.subject.other chemistry en
dc.subject.other comparative study en
dc.subject.other diet supplementation en
dc.subject.other dietary fiber en
dc.subject.other fast food en
dc.subject.other female en
dc.subject.other food preference en
dc.subject.other food storage en
dc.subject.other Greece en
dc.subject.other human en
dc.subject.other kinetics en
dc.subject.other male en
dc.subject.other mechanics en
dc.subject.other metabolism en
dc.subject.other oat en
dc.subject.other phase transition en
dc.subject.other physical chemistry en
dc.subject.other rice en
dc.subject.other sensation en
dc.subject.other Avena sativa en
dc.subject.other Cereals en
dc.subject.other Dietary Fiber en
dc.subject.other Endo-1,4-beta Xylanases en
dc.subject.other Fast Foods en
dc.subject.other Female en
dc.subject.other Food Additives en
dc.subject.other Food Preferences en
dc.subject.other Food Storage en
dc.subject.other Food, Fortified en
dc.subject.other Greece en
dc.subject.other Humans en
dc.subject.other Kinetics en
dc.subject.other Male en
dc.subject.other Mechanical Phenomena en
dc.subject.other Models, Chemical en
dc.subject.other Oryza sativa en
dc.subject.other Phase Transition en
dc.subject.other Physicochemical Phenomena en
dc.subject.other Sensation en
dc.subject.other Starch en
dc.subject.other Water en
dc.title Staling of cereal bran enriched cakes and the effect of an endoxylanase enzyme on the physicochemical and sensorial characteristics en
heal.type journalArticle en
heal.identifier.primary 10.1111/j.1750-3841.2011.02220.x en
heal.identifier.secondary http://dx.doi.org/10.1111/j.1750-3841.2011.02220.x en
heal.language English en
heal.publicationDate 2011 en
heal.abstract The staling of cakes enriched with untreated brans and endoxylanase-treated brans was evaluated by monitoring the changes in physicochemical, thermal, and sensorial properties of cakes during 7-d storage. Oat and rice bran were treated with different levels (0, 70, and 700 ppm) of an endoxylanase enzyme and added to cakes on 30% flour weight basis. Moisture losses, water activity, crumb firmness, starch retrogradation, and sensorial characteristics were used as staling indicators. Avrami-type equations were efficiently used for modeling the starch retrogradation kinetics, while linear models most adequately described crumb firming kinetics. Cake staling induced an increase in crumb firmness and enthalpy of amylopectin retrogradation, and a decrease in crumb moisture and sensory quality and acceptability scores of cakes. Oat bran-containing cakes better maintained their characteristics compared to the ones containing rice bran along the 7-d storage. Endoxylanase treatment of brans delayed the changes naturally induced during staling in crumb moisture content, amylopectin retrogradation enthalpy, and crumb firmness in the respective cakes. Deterioration of the sensorial characteristics was slower for the cakes containing endoxylanase-treated brans, as well. The level of endoxylanase treatment did not differentiate significantly (P< 0.05) any of the staling indicators. Overall, this study demonstrated that addition of endoxylanase-treated brans can result in cakes with improved nutritional characteristics and increased shelf life. © 2011 Institute of Food Technologists®. en
heal.publisher WILEY-BLACKWELL en
heal.journalName Journal of Food Science en
dc.identifier.doi 10.1111/j.1750-3841.2011.02220.x en
dc.identifier.isi ISI:000293633100065 en
dc.identifier.volume 76 en
dc.identifier.issue 6 en
dc.identifier.spage S380 en
dc.identifier.epage S387 en


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