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Unlocking the potential of carboxymethyl tamarind: A multi-pronged analysis of its impact on whole wheat bread quality

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dc.abstract.enThis study investigates the impact of incorporating carboxymethyl tamarind gum (CMT) at varying concentrations (0 %–3 % w/w) into whole wheat bread (WWB) by analyzing several physicochemical properties. The results indicate that the loaf height of CMT2 (1 % CMT) increased by 8 % compared to the control (CMT0, without CMT) (p < 0.05), with more evenly distributed pores observed in CMT2. CMT formulations showed higher moisture content and lower impedance values than CMT0. Color analysis revealed that CMT2 had a 16 % higher L* value and a 19 % lower browning index. Microscopic analysis indicated glossier structures in CMT-containing samples, with CMT2 displaying the lowest hardness (7.46 N ± 0.11) (p < 0.05), 21 % lower than CMT0. Microbial analysis showed that CMT2 had the lowest total viable count (TVC) at 81 ± 6.55 CFU/g (p < 0.05) after 2 days, 68 % lower than CMT0. Overall, CMT2 demonstrated superior characteristics and extended shelf life.
dc.abstract.languageen
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.contributor.authorYadav, Vikas
dc.contributor.authorSingh, Pratik
dc.contributor.authorKumar, Krishan
dc.contributor.authorSahu, Deblu
dc.contributor.authorMajhi, Manoja K.
dc.contributor.authorKim, Doman
dc.contributor.authorYang, Deng
dc.contributor.authorNeelapu, Bala Chakravarthy
dc.contributor.authorJarzębski, Maciej
dc.contributor.authorPal, Kunal
dc.date.accessioned2025-05-22T10:23:54Z
dc.date.available2025-05-22T10:23:54Z
dc.date.issued2024
dc.description.abstract<jats:title>Abstract</jats:title> <jats:p>This study investigates the impact of incorporating carboxymethyl tamarind gum (CMT) at varying concentrations (0 %–3 % w/w) into whole wheat bread (WWB) by analyzing several physicochemical properties. The results indicate that the loaf height of CMT2 (1 % CMT) increased by 8 % compared to the control (CMT0, without CMT) (<jats:italic>p </jats:italic>&lt; 0.05), with more evenly distributed pores observed in CMT2. CMT formulations showed higher moisture content and lower impedance values than CMT0. Color analysis revealed that CMT2 had a 16 % higher L* value and a 19 % lower browning index. Microscopic analysis indicated glossier structures in CMT-containing samples, with CMT2 displaying the lowest hardness (7.46 N ± 0.11) (<jats:italic>p</jats:italic> &lt; 0.05), 21 % lower than CMT0. Microbial analysis showed that CMT2 had the lowest total viable count (TVC) at 81 ± 6.55 CFU/g (<jats:italic>p</jats:italic> &lt; 0.05) after 2 days, 68 % lower than CMT0. Overall, CMT2 demonstrated superior characteristics and extended shelf life.</jats:p>
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if1,6
dc.description.number11-12
dc.description.points40
dc.description.volume20
dc.identifier.doi10.1515/ijfe-2024-0067
dc.identifier.eissn1556-3758
dc.identifier.issn2194-5764
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2801
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofInternational Journal of Food Engineering
dc.relation.pages783-797
dc.rightsClosedAccess
dc.sciencecloudsend
dc.subject.enwhole wheat bread
dc.subject.encarboxymethyl tamarind
dc.subject.enshelf life
dc.subject.enoverall quality
dc.titleUnlocking the potential of carboxymethyl tamarind: A multi-pronged analysis of its impact on whole wheat bread quality
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue11-12
oaire.citation.volume20