Effect of Psyllium Husk on Physical, Nutritional, Sensory, and Staling Properties of Dietary Prebiotic Sponge Cake

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1 Food Technology nd Economy, Engineering nd Physicl Properties Czech J. Food Sci., 34, 2016 (6): Effect of Psyllium Husk on Physicl, Nutritionl, Sensory, nd Stling Properties of Dietry Prebiotic Sponge Cke Smir BEIKZADEH 1, Seyed Hdi PEIGHAMBARDOUST 2, Mehdi BEIKZADEH 1, Mohmmd ASGHARI JAVAR-ABADI 3 nd Aziz HOMAYOUNI-RAD 4 1 Fculty of Nutrition nd Food Sciences, Tbriz University of Medicl Sciences, Tbriz, Irn; 2 Deprtment of Food Science, College of Agriculture, University of Tbriz, Tbriz, Irn; 3 Rod Trffic Injury Reserch Centre, Fculty of Hygiene, Tbriz University of Medicl Sciences, Tbriz, Irn; 4 Deprtment of Food Science nd Technology, Fculty of Nutrition Abstrct nd Food Sciences, Tbriz University of Medicl Sciences, Tbriz, Irn Beikzdeh S., Peighmbrdoust S.H., Beikzdeh M., Asghri Jvr-Abdi M., Homyouni-Rd A. (2016): Effect of psyllium husk on physicl, nutritionl, sensory, nd stling properties of dietry prebiotic sponge cke. Czech J. Food Sci., 34: The effects of vrious levels of psyllium husk on the properties of dietry prebiotic sponge ckes ws evluted. The control smple showed the lowest specific grvity nd pprent density, s well s the highest volume. During the increse of husk percentge, the cke wter ctivity nd protein content incresed but then they decresed. In comprison with the control, n increse in moisture content nd decrese in symmetry were observed when the husk ws dded. The softest nd the hrdest smples were those which contined 7. nd % of husk, respectively. With the ddition of husk, the crumb becme drker, more reddish, nd less yellowish. An elevted level of sh nd totl fibre ws observed in smples with % of husk. The overll cceptbility of the smples with husk ws closer to the property of the control. Keywords: prebiotic cke; dietry fibre; qulity properties; sensory evlution Dietry fibre is consumed t much lower quntity thn is its recommended vlue, resulting in vrious serious diseses (Mellen et l. 2008). The positive role of dietry fibre (DF) s prebiotic component is its effect in the reduction of chronic diseses including crdiovsculr disese, specific types of cncer, nd constiption (Liron et l. 200; Homyouni 2009; Homyouni et l. 2012, 2014). It is thus essentil to enrich vrious foods with vriety of dietry fibres. The min sources of fibres which re nturl, ffordble, nd nutritious re cerel brn, fruits nd vegetble peels, nd polyscchrides seprted from vrious seeds (Sudh et l. 2007; Homyouni 2008). Psyllium cn be obtined from seeds of the Plntgo species. Psyllium husk constitutes the min portion derived from the seed. The husk, obtined from the psyllium seed, is composed of both soluble nd insoluble fibres (Bijkerk et l. 2004). The moleculr composition of the psyllium is: 7% xylose, 23% rbinose, trces of other sugrs, nd pproximtely 3% of non-reducing terminl residues. Including both (1 4) nd β-(1 3) glycosidic bonds in the xyln bckbone, the polyscchride is highly brnched cidic rbinoxyln (Fischer et l. 2004). Due to its high wter-binding cpcity nd stbility t vriety of ph levels nd tempertures, psyllium cn be employed s food dditive, improving shelf life nd consumer cceptnce, nd reducing stickiness (Ibuki 1989). Psyllium cn be employed s n emulsifier, stbiliser, nd substitute for ft nd for whet flour (Giuntini et l. 2003; Zndondi et l. 2010). The inclusion of psyllium s source of fibre in Jpnese sponge ckes, Chinese stemed bred, regulr white pn bred mking, nd Jpnese udon noodles ws Supported by the Reserch Vice-Chncellor of Tbriz University of Medicl Sciences, Tbriz, Irn 34

2 Czech J. Food Sci., 34, 2016 (6): Food Technology nd Economy, Engineering nd Physicl Properties recorded by Czuchjowsk et l. (1992), s well s its effect on the qulity of dough nd bred (Nikouzdeh et l. 2008), nd its use in the production of biscuits (Rymundo et l. 2014). The effects of psyllium on functionl chrcteristics of min whet-bsed products like sponge ckes hd not yet been explored in the bovementioned studies. Utilising psyllium seed husk in the production of sponge cke nd determining its most pproprite level in producing the cke of cceptble nutritionl, sensory, nd technologicl qulities were the min objectives of this study. MATERIAL AND METHODS The ingredients used in cke formultions were purchsed in locl nd medicinl herb mrket. Listed in Tble 1 re the properties of the psyllium husk nd the flour used. Seprting the husk of psyllium seed. A lbortory mill (Tefl, Pris, Frnce) ws used to mill the psyllium seed for 2 min in order to seprte the husk. A mixture of sieve with mesh number 18 ws used in order to seprte the kernel from the shell (Askri et l. 2008). Cke preprtion. Listed in Tble 2 re the formultions used for the sponge ckes. To prepre the cke btter, sugr nd oil were stirred for 10 minutes. Then, eggs in the third stge were dded nd they were mixed for 2 minutes. The powder mterils (milk powder, whey protein, bking powder, nd flour) were dded. Psyllium husk ws dded to the formultion s functionl food ingredient. Then vnill ws dded. The btter ws mixed for one minute. Wter ws dded t the end. The btter ws mixed for one minute. All ckes were produced under equl conditions. 00 g of cke btter ws prepred. 40 g of cke btter ws then poured into ech 4 8 cm metllic pn, nd ws bked for 20 2 min t C. Ckes were stored in polyethylene pckging t room temperture. Tble 1. Flour nd psyllium husk chrcteristics used for sponge cke (in % w/w) Fetures Whet flour Psyllium husk Moisture ± ± 0.03 Protein ± ± 0.01 Gluten 23.6 ± 0.69 Ash 0.44 ± ± 0.12 Totl fibre ± ± 0.07 Vlues re men ± SD of the men of triplicte nlyses Tble 2. The formultions used for sponge ckes Ingredient Oil Refined sugr Eggs Flour Bking powder Milk powder Vnill Whey powder Psyllium seed husk Wter Grms bsed on the weight of cke flour , 2.,, 7., 10, 12., 2 Method creming ws done to produce light colour cke btter.(in bout 10 min) dded in 4 sections sift together powder ingredients nd dd to mke the dough become semi-smooth fter dding wter, the dough ws smooth Physicochemicl evlution. Bsed on the number of AACC stndrd (2000), the moisture (44 ), protein (46 13), wet gluten (38 11), nd sh (08 01) were mesured. The symmetry index is n indictor of the surfce contour, nd high vlues indicte tht the cke hs more height in the centre thn in the sides. Dimeter of the cke ws prepred. Then symmetry ws determined using plstic mesuring templte ccording to AACC method number Wter ctivity ws lso determined fter the ckes cooled down t room temperture (Akesown 2009). In ccordnce with AOAC method (17 th edition) nd with the modifictions specific to psyllium fibre suggested by Lee et l. (199), the totl dietry fibre content of psyllium ws clculted. Specific grvity ws evluted by dividing the weight of stndrd mesure of the btter by the weight of n equl volume of wter. The cke volume ws determined through seed displcement (Lin et l. 2003). The weight to volume rtio is known s pprent density (Kocer et l. 2007). The ckes were sliced nd plced into box in order to evlute fctors such s their redness (*), yellowness (b*), nd brightness (L*). A 14. Megpixel cmer (Sony, Tokyo, Jpn) ws used to tke crumb imges (Sun 2008). Using the proposed reform method of Hess nd Setser (1983) nd texture nlyser (Model 1140; Instron, London, UK), the texture of the ckes ws evluted. Sensory evlution. Using verbl hedonic scle feturing five points (1 disliked extremely; liked extremely) ccording to the AACC method with modifictions by Rond et l. (200) nd Lee et l. (2008), the cceptbility of the softness nd 3

3 Food Technology nd Economy, Engineering nd Physicl Properties Czech J. Food Sci., 34, 2016 (6): hrdness, porosity, colour of crust nd crumb, flvour, nd the dry or doughy cke texture during chewing were evluted by 30 untrined pnellists consisting of Fculty of Nutrition nd Food Sciences (Tbriz University of Medicl Sciences) stff nd students. The following eqution ws used to clculte: Finl score = totl experience/totl coefficients Sttisticl nlysis. A one-wy nlysis of vrince ws performed by processing the dt with the Minitb Anlysis System, nd the existence of significnt differences (P < 0.0) between men vlues ws tested using Sidk s multiple rnge test. All processes were repeted three times. RESULTS AND DISCUSSION Effect of husk on btter properties. The ddition of psyllium husk lwys incresed the specific grvity (Figure 1). The control smple thus hd the minimum level of husk. Air bubbles which enter the btter during mixing negtively ffect its specific grvity (Bev 2000). Therefore, decrese in the volume of ir incorported into the btter cn directly explin these increses in specific grvities. As it is relted to the finl texture nd volume of the ckes, the trpped ir in the btter is determinnt fctor for specific grvity (Cmpbell & Mougeot 1999). Effect of husk on physicl properties. An increse in husk percentge leds to decrese in cke volume (Tble 3). Generlly, decrese in the volume ws cused by the husk nd the control smple hd the highest volume. Additionlly, when high percentges of husk were dded, n increse in cke pprent density ws observed. A wide vriety of fctors ffect the cke volume nd density, including ir bubbles trpped in the btter during mixing nd the btter specific grvity. An inverse reltionship exists between volume nd specific grvity (Desrochers et l. 2004). Specific grvity (dimension less) g f e Therefore, it seems tht the increse seen in btter specific grvity is due to the influence of psyllium husk on the cke volume, nd slows down the rte of gs diffusion, llowing the retention of the gs during the first step of bking. Furthermore, the ddition of husk incresed wter bsorption becuse of the hydrogen bonding interction between the hydroxyl groups of wter nd those of polyscchride mcromolecules present in the fibre (Dikemn & Fhey 2006). If the wter bsorption increses drmticlly, the btter of extremely high viscosity will be result, in which ir bubbles cnnot be sufficiently trpped. An enhncement of btter viscosity could therefore decrese the cke volume nd hinder expnsion. Generlly, with n increse in the psyllium husk percentge, the cke volume ws reduced while its pprent density incresed. Czuchjowsk et l. (1992) found tht the cke volume incresed when psyllium husk ws dded t level of 2%; however it decresed t level of 4% in comprison with the control smple. The evlutions regrding symmetry conveyed tht the ddition of up to 7.% of psyllium husk significntly (P < 0.0) decresed the cke symmetry. A reduction in the cke symmetry from 11.6 cm to 43 cm ws observed when flour ws supplemented with husk. c Psyllium seed husk levels (%) Figure 1. Specific grvity of sponge cke btter contining different levels of psyllium husk d b Tble 3. Volume, pprent density, nd symmetry properties of sponge cke contining different levels of psyllium husk Husk level (%) Volume (cm 3 ) Apprent density (g/cm 3 ) Symmetry (cm) ± ± d ± ± 6.81 b ± c 11 ± ± 1.28 b ± 0.02 bc ± ± 3 b ± bc ± ± 1.28 c ± b 6 ± 1 b ± 4.1 cd ± ± 1 b 38 ± 2 d ± ± 1. b Vlues re the men of triplictes ± stndrd devition; dt followed by different letters re significntly different (P < 0.0) 36

4 Czech J. Food Sci., 34, 2016 (6): Food Technology nd Economy, Engineering nd Physicl Properties w b b b b b w moisture Effect of husk on wter retention nd w. The increse of husk percentge up to % incresed the cke wter ctivity (Figure 2), fter which it decresed. For ckes supplemented with fibre, it is cknowledged tht decrese in wter ctivity could led to n increse in shelf life. Similr results were obtined for the incorportion of psyllium husk in biscuits by Rymundo et l. (2014). Regrding the incorportion of mngo peels in biscuits, the present results re in greement with Ajil et l. (2008). As illustrted in Figure 3A, one dy fter bking, the smple feturing 7.% of husk nd the control smple hd the highest nd lowest moisture content, respectively, with significnt difference (P < 0.0) observed between the vlues. The rnge of moisture content decresed with the increse of psyllium content from 7.% to %. Rymundo et l. (2014) estblished tht the moisture of the control biscuit is significntly higher thn tht of the psyllium enriched formultions. As depicted in Figure 3B, the lowest mount of moisture ws observed in the control smple 7 nd 14 dys fter bking. The smples with 2.,, nd 7.% of incorported husk hd mximum percentges of moisture, though the difference between them ws not significnt (P < 0.0). c d e b b b Psyllium seed husk levels(%) Figure 2. Interction between w nd the mount of moisture on first dy fter bking Moistute (%) Nikouzdeh et l. (2008) lso found tht 10% of psyllium husk incresed the bred moisture content. Czuchjowsk et l. (1992) reported similr results. An increse in the bsorption of wter is cused by the interction between the hydroxyl groups of wter nd those of polyscchride mcromolecules present in the husk (Dikemn & Fhey 2006). Influence of husks on sponge cke texture. During 1, 7, nd 14 dys fter bking, the texturl nlysis reveled tht the incresing fibre content of ckes from 10% to % leds to rise in texturl hrdness (Figure 3B). The softest nd the hrdest smples were those which fetured 7. nd % of husk, respectively. During mintennce, no significnt differences in texturl hrdness were observed between the smples with 0, 2., nd % of husk. The gluten network is positively strengthened by psyllium husk t lower concentrtions, s found by Rymundo et l. (2014). However, lower vlues of hrdness were observed t higher concentrtions of husk. Significntly higher hrdness (P < 0.0) is therefore observed in biscuits which hve 3 nd 6% (w/w) of husk. Hrdness vlues similr to those of the control were observed in biscuits with higher fibre contents (13 nd % w/w). Effect of husk on colour properties. No significnt differences (P < 0.0) were found between L* nd * vlues in comprison with ll the other smples. In terms of b* vlue, smples with up to 10% of husk showed significnt difference (P < 0.0) when compred to the control smple. Generlly, the incorportion of psyllium husk cused the crumb to become more reddish (higher -vlue), drker (lower L-vlue), nd less yellowish (lower b-vlue). Amongst the min resons for colour chnge re the nturl pigments present in the psyllium seed husk. Sudh et l. (2007) reported the drkening of produced products due to the inclusion of fibre. It ws found by Rymundo et (A) Moisture (%) Dys Hrdness (N) Dys Figure 3. Moisture content (A) nd hrdness (B) of sponge cke contining different levels of psyllium husk during 1, 7, nd 14 dys fter bking (B) 37

5 Food Technology nd Economy, Engineering nd Physicl Properties Czech J. Food Sci., 34, 2016 (6): Tble 4. Crumb colour chrcteristics of ckes contining different levels of psyllium husk Psyllium levels (%) L* * b* ± ± ± ± ± ± b 62.2 ± ± ± b ± ± ± b ± ± ± bc ± ± ± bc 7.2 ± ± ± c Vlues re the men of triplictes ± stndrd devition; dt followed by different letters re significntly different (P < 0.0) l. (2014) tht when incresing psyllium husk, the L* vlue incresed while the b* nd * vlues decresed. Effect of husk on nutritionl properties. The results showed tht incresing husk percentges cused significnt increse in sh content of the smples (Tble ). The control smple hd lower level of sh compred to the smples with psyllium husk. An increse of sh is cused by the considerble content of minerls in the psyllium smple (2.67% w/w from Tble 1). Rymundo et l. (2014) demonstrted similr results. The increse in psyllium percentge increses the protein content, which fterwrds decreses (Tble ). Rymundo et l. (2014) lso demonstrted tht n increse in husk incorportion is ssocited with decrese in the cpcity of gluten development, s well s significnt (P < 0.0) decrese of protein content nd reduction of firmness. The protein levels determine the impct of husk incorportion on the cke firmness. An increse in the protein level ws reported to increse the firmness of cookies by Fustier et l. (2009). It ws found tht the totl fibre ws positively ffected by incresing the levels of psyllium husk. The most numerous type of soluble fibre in the psyllium husk seed consists of polymer of rbinose, glctose, glcturonic cid, nd rhmnose (Nelson 2001). Effect of husk on sensory evlution. Besides flvour, ll ttributes of the ckes with psyllium husk were similr in terms of the sensory profile to the control cke (Figure 4). Flvour ws negtively ffected by the increses in the levels of psyllium husk. The score for flvour decresed from.0% for % psyllium husk to 3.6% for % psyllium husk incorportion. The lowest score for cke porosity, softness/hrdness, nd crumb Tble. Nutritionl properties of sponge ckes contining different levels of psyllium husk Husk level (%) Ash % (w/w) ± d ± c ± 0.06 c ± 0.0 b ± b ± 0.02 b ± Fibre % (w/w) ± f ± e ± d 1.20 ± c ± c ± b 1.93 ± 0.0 Protein % (w/w) ± d ± cd ± bc ± ± b ± 0.12 e ± f Vlues re the men of triplictes ± stndrd devition; dt followed by different letters re significntly different (P < 0.0) Tble 6. Overll cceptbility of sponge ckes contining different levels of psyllium husk on dys 1, 7, nd 14 fter bking in sensory nd stling evlution Time Psyllium husk levels (%) (Dy) ± 0.92 b 3. ± 0.41 b ± cd ± 0.27 b ± ± b 4.2 ± ± bc ± ± b ± b 3.83 ± b ± b ± b ± cd ± b ± b ± de ± b ± b 2.48 ± e Vlues re the men of triplictes ± stndrd devition; dt followed by different letters re significntly different (P < 0.0)

6 Czech J. Food Sci., 34, 2016 (6): Food Technology nd Economy, Engineering nd Physicl Properties Sofness/Hrdness 0 10 Stichness/ Crumbliness Porosity Crust colour Flvour Crumb colour t 7 nd 14 dys, the highest nd the lowest scores were obtined by the nd % husk smples, respectively. The cceptbility of the ckes with up to 7.% of husk ws greter thn tht of the control. When ssessing the ddition of 2 nd 4% of psyllium husk to Jpnese sponge cke, Czuchjowsk et l. (1992) concluded tht the overll sensory ttributes of the products were reduced fter 24 hours of storge t room temperture. CONCLUSION Figure. Spider-grph for the sensory profile of sponge ckes contining different levels of psyllium husk colour ws obtined by the smple with % of husk, with the highest scores being given to the smples with nd 7.% of husk. No significnt differences (P < 0.0) were found between these vlues. Regrding the stickiness/crumbliness nd cke crust colour, similr results were obtined, with the % nd % husk smples receiving the lowest nd the highest scores, respectively. It ws found by Prk et l. (1997) tht the ddition of 10% of whet husk nd psyllium husk (t the 7 : 3 rtio) cused blck spots on the crust of the produced smple. The smples which contined % of husk were hrder thn ll the other smples in such wy tht the results from sensory evlution were similr to those obtined by using the device (Figure 4). The ddition of bout % of psyllium husk to bred hs been shown to improve form, shpe, crust, pores, nd flvour in other studies. However, it hd no significnt effect on the texture softness nd hrdness or on chewiness (Nikouzdeh et l. 2008). In terms of overll cceptbility, the chrcteristics of the test smples one dy fter bking were similr to those of the control (Tble 6), with the % husk smple being the only one found to show significnt difference (P < 0.0) when compred to the % smple. Regrding the effect of psyllium husk on bred sensory properties, Nikouzdeh et l. (2008) found tht the smple with % husk chieved the highest score. A negtive impct on sensory ssessment resulted from higher concentrtions of dded psyllium in the study of Prk et l. (1997), in ddition to difficulties in the processing of the product. Rymundo et l. (2014) demonstrted similr effect. The chewiness, flvour, softness/hrdness, nd overll cceptbility were evluted for stling during storge (7 nd 14 dys fter bking). In terms of overll cceptbility In the production of ckes, psyllium husk, which contins high level of dietry fibre, cn be vluble dditive. Unsurprisingly, vrious levels of incorported psyllium hve different effects on the qulity of the btter nd cke. In line with the results obtined, the btter density incresed significntly when over 7.% of psyllium husk ws incorported into the whet flour. This would immensely impct the cke volume, symmetry, wter ctivity, pprent density, hrdness, moisture, sh, protein, totl fibre, colour, nd sensory chrcteristics. The highest overll cceptbility in terms of sensory evlution ws chieved by the smples which contined % of psyllium seed husk. Generlly, incorporting to 7.% of psyllium seed husk cn improve the overll qulity of the smple. References Ajil C.M., Leelvthi K., Ro U.J.S.P. (2008): Improvement of dietry fiber content nd ntioxidnt properties in soft dough biscuits with the incorportion of mngo peel powder. Journl of Cerel Science, 48: Akesown A. (2009): Qulity of reduced-ft chiffon ckes prepred with erythritol-sucrlose s replcement for sugr. Pkistn Journl of Nutrition, 8: Askri H., Frhnky A., Aminlri M., Mjzoobi M., Mesbhi G.H. (2008): Extrction of mucilge gum (Plntgo ovt L.) nd the study of its rheologicl properties. In: Proceedings 18 th Ntionl Congress on Food Technology. Mshhd. Irn. [in Persin] Bev M.R., Pnchev I.N., Terziev V.V. (2000): Comprtive study of texture of norml nd energy reduced sponge ckes. Nhrung, 44: Bijkerk C.J., Muris J.W.M., Knottnerus J.A., Hoes A.W., De Wit N.J. (2004): Systemtic review: the role of different types of fiber in the tretment of irritble bowel syndrome. Alimentry Phrmcology nd Therpeutics, 19:

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