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Physicochemical and Textural Enhancement of Whole Wheat Bread Using Date Palm Gum: A Study on a Novel Natural Hydrocolloid

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dc.abstract.enThis study explores the effect of date palm gum (DPG) as a novel functional ingredient for whole wheat bread (WWB) to enhance its physicochemical and textural properties. Herein, samples containing varying concentrations of DPG (0–3% w/w) were prepared and analyzed, out of which D2 (containing 1% w/w DPG) exhibited superior qualities. Microscopic studies showed that D2 exhibited improved crumb aeration, suggesting better fermentation than the others. Moisture analysis revealed that D2 retained a higher quantum of moisture (50.06 ± 0.41%). Further, the colorimetric study showed that increasing DPG concentration led to a corresponding decrease in L* values (46.69 ± 0.13) due to the combined effect of Maillard browning and the inherent color of DPG. Analysis of FTIR spectra confirmed stable interactions of DPG and starch–protein complexes in D2. Stress relaxation exhibited that D2 had the highest initial (F0; 162.95 ± 1.70 g) and residual (F60; 95.81 ± 3.94 g) forces, indicating that it maintained its structure under stress. In gist, DPG exhibited strong potential as a natural hydrocolloid that could be explored to develop functional bakery products.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.contributor.authorJumble, Durga
dc.contributor.authorGhosh, Sampurna
dc.contributor.authorPaul, Ahana
dc.contributor.authorBanerjee, Debmalya
dc.contributor.authorKumar, Anish
dc.contributor.authorNeelapu, Bala Chakravarthy
dc.contributor.authorJayaraman, Sivaraman
dc.contributor.authorJarzębski, Maciej
dc.contributor.authorKumar, Krishan
dc.contributor.authorPal, Kunal
dc.date.access2025-12-09
dc.date.accessioned2025-12-09T12:58:09Z
dc.date.available2025-12-09T12:58:09Z
dc.date.copyright2025-11-19
dc.date.issued2025
dc.description.abstract<jats:p>This study explores the effect of date palm gum (DPG) as a novel functional ingredient for whole wheat bread (WWB) to enhance its physicochemical and textural properties. Herein, samples containing varying concentrations of DPG (0–3% w/w) were prepared and analyzed, out of which D2 (containing 1% w/w DPG) exhibited superior qualities. Microscopic studies showed that D2 exhibited improved crumb aeration, suggesting better fermentation than the others. Moisture analysis revealed that D2 retained a higher quantum of moisture (50.06 ± 0.41%). Further, the colorimetric study showed that increasing DPG concentration led to a corresponding decrease in L* values (46.69 ± 0.13) due to the combined effect of Maillard browning and the inherent color of DPG. Analysis of FTIR spectra confirmed stable interactions of DPG and starch–protein complexes in D2. Stress relaxation exhibited that D2 had the highest initial (F0; 162.95 ± 1.70 g) and residual (F60; 95.81 ± 3.94 g) forces, indicating that it maintained its structure under stress. In gist, DPG exhibited strong potential as a natural hydrocolloid that could be explored to develop functional bakery products.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if5,1
dc.description.number22
dc.description.points100
dc.description.versionfinal_published
dc.description.volume14
dc.identifier.doi10.3390/foods14223968
dc.identifier.issn2304-8158
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/6282
dc.identifier.weblinkhttps://www.mdpi.com/2304-8158/14/22/3968
dc.languageen
dc.relation.ispartofFoods
dc.relation.pagesart. 3968
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enwhole wheat bread
dc.subject.endate tree gum
dc.subject.enhydrocolloids
dc.subject.enphenolic oxidation
dc.subject.enstarch–protein complexes
dc.titlePhysicochemical and Textural Enhancement of Whole Wheat Bread Using Date Palm Gum: A Study on a Novel Natural Hydrocolloid
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue22
oaire.citation.volume14