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

Lebesi, DM; Tzia, C

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	https://dspace.lib.ntua.gr/xmlui/handle/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