Curcumin Loaded in Nanogel-reinforced Hydrogel for Improvement of Quality and Textural Properties of Barbari Dough and Bread

Abstract

Increasing shelf-life and nutritional value of bakery products always are important. In this research, curcumin (CUR) loaded in nanogel-reinforced hydrogel (isolated soy protein (ISP)/Sodium alginate (SA) nanogel-based cress seed gum (CSG) hydrogel) was used to improve rheological characteristics of dough and technological and organoleptic properties of Barbari bread (traditional Iranian bread). The effects of nanogel-reinforced hydrogel (at 0, 5, and 10% levels (flour basis)) with and without CUR on Barbari bread quality were investigated. The rheological properties of dough were evaluated by farinograph and extensograph analysis. The results showed that water absorption, consistency, energy and extensibility of dough increased with addition of composite hydrogels, while degree of softening 10 min after beginning reduced. Addition of hydrogel increased specific volume, porosity and hardness of the bread. The crumb lightness of CUR-composite hydrogel increased (75.51±0.06) in compared to control (69.19±0.07). Presence of 10% hydrogel composite significantly increased (a*) parameter of crust (9.96±0.13) (P<0.05). The enthalpy and endothermic peak temperature reduced due to incorporation of 10% (w/w) CUR-composite in bread. The results showed the addition of 10% CUR-composite improved the organoleptic properties of the bread and its shelf life.

Keywords

• bread
• composite hydrogel
• dough
• rheology