Effect of frozen storage and hydrocolloids on structural and rheological properties of frozen roti dough supplemented with rice bran

MUADIAD, Khanittha; SIRIVONGPAISAL, Piyarat

doi:10.1590/fst.44620

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Food Science and Technology

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.44620 copy

Effect of frozen storage and hydrocolloids on structural and rheological properties of frozen roti dough supplemented with rice bran

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study investigated the effect of addition of hydrocolloids (hydroxypropyl methylcellulose: HPMC, and xanthan) and frozen storage on the structure and rheological properties of frozen roti dough supplemented with rice bran. The roti dough was frozen by air blast freezing and stored at -18 °C for 84 days. Changes in the protein structure of the frozen roti dough with HPMC produced greater changes in the gluten network and random coil conformations than that of the xanthan supplemented dough during frozen storage. The resistance to extension and the elastic modulus of the frozen roti dough with HPMC tended to decrease while the extensibility slightly increased with a longer frozen storage time. However, these parameters did not change in the frozen roti dough with xanthan. The freezable water in the frozen roti dough with HPMC and xanthan significantly increased (p < 0.05) with increasing frozen storage time from 0 to 84 days.

Keywords:
frozen dough; rheological properties; rice bran; frozen storage

Treatment/Storage time (day)	Secondary structure (%)
Treatment/Storage time (day)	$α$ -helix	$β$ -turn	random coil	$β$ -sheet
1. No hydrocolloids
fresh dough	4.61 ± 0.40 c	3.54 ± 0.17abc	25.60 ± 0.26 h	65.89 ± 0.50a
FD 0 day	4.01 ± 0.38bc	3.33 ± 0.38ab	22.21 ± 0.27fg	67.31 ± 0.25b
FD 28 days	3.58 ± 0.55ab	3.28 ± 0.56 a	21.81 ± 0.56efg	68.21 ± 0.89b
FD 56 days	3.20 ± 0.15 a	3.27 ± 0.17 a	19.78 ± 0.78bc	71.18 ± 0.81cd
FD 84 days	3.12 ± 0.48 a	3.26 ± 0.14 a	18.41 ± 0.98a	72.56 ± 0.35ef
2. HPMC
fresh dough	4.53 ± 0.35 c	3.92 ± 0.08cde	20.56 ± 0.70cd	72.06 ± 0.65cde
FD 0 day	4.47 ± 0.31 c	3.87 ± 0.25bcde	20.54 ± 0.39cd	71.78 ± 0.54cde
FD 28 days	4.45 ± 0.04 c	3.79 ± 0.69abcd	21.83 ± 0.38efg	72.50 ± 0.70ef
FD 56 days	4.28 ± 0.30 c	3.80 ± 0.45abcd	21.07 ± 0.56de	72.15 ± 0.54de
FD 84 days	4.38 ± 0.07 c	4.12 ± 0.10cde	21.49 ± 0.63def	70.99 ± 0.73c
3. Xanthan
fresh dough	3.28 ± 0.61 a	4.42 ± 0.13 e	20.64 ± 0.54 cd	74.06 ± 0.46gh
FD 0 day	3.14 ± 0.12 a	4.22 ± 0.25 de	19.82 ± 0.65bc	73.43 ± 0.78fg
FD 28 days	3.12 ± 0.12 a	4.33 ± 0.40 de	19.41 ± 0.28 b	73.91 ± 0.30gh
FD 56 days	3.26 ± 0.06 a	4.39 ± 0.14 de	19.95 ± 0.45 g	74.83 ± 0.15h
FD 84 days	3.24 ± 0.24 a	4.27 ± 0.32 de	19.57 ± 0.57defg	73.95 ± 0.66gh

Storage time (days)	Ideal elastic	Viscoelastic			Viscosity
	G₀(Pa) x 10⁴	G₁(Pa)x10⁴	$η$ ₁(Pa.s)x10⁵	$τ_{1}$ (Sec)	$η$ _N(Pa.s) x 10⁶
1. No hydrocolloids
Fresh dough	4.68 ± 0.09 c	1.50 ± 0.04 e	3.65 ± 0.30 e	23.82 ± 0.57 e	3.16 ± 0.18 d
FD 0 day	4.27 ± 0.77 c	1.39 ± 0.15 e	3.26 ± 0.42 e	23.33 ± 0.26 de	3.26 ± 0.20 d
FD 28 days	3.13 ± 0.02 b	0.82 ± 0.07bcd	1.91 ± 0.14cde	23.17 ± 0.28 de	2.62 ± 0.25bc
FD 56 days	2.85 ± 0.22 b	0.74 ± 0.16bd	1.60 ± 0.26bcd	21.76 ± 1.10abc	2.26 ± 0.30 b
FD 84 days	2.30 ± 0.15 a	0.50 ± 0.09 a	1.10 ± 0.15 a	20.94 ± 0.74 a	1.75 ± 0.27 a
2. HPMC
Fresh dough	2.92 ± 0.28 b	0.88 ± 0.14 cd	1.97 ± 0.30 de	22.39 ± 0.45bcd	2.46 ± 0.13bc
FD 0 day	2.80 ± 0.18ab	0.81 ± 0.10bc	1.80 ± 0.30bcd	22.19 ± 0.83bcd	2.39 ± 0.18bc
FD 28 days	2.74 ± 0.20ab	0.72 ± 0.04bc	1.60 ± 0.13bcd	22.16 ± 0.72abcd	2.32 ± 0.24bc
FD 56 days	2.77 ± 0.12ab	0.64 ± 0.08 b	1.44 ± 0.16 b	21.71 ± 0.14abc	2.22 ± 0.14 b
FD 84 days	2.82 ± 0.22 b	0.69 ± 0.04 b	1.49 ± 0.08bc	21.62 ± 0.87abc	2.28 ± 0.03bc
3. Xanthan
Fresh dough	3.13 ± 0.23 b	0.99 ± 0.13 d	2.25 ± 0.26 e	22.73 ± 0.34cde	2.80 ± 0.55 cd
FD 0 day	3.12 ± 0.29 b	0.77 ± 0.13bc	1.71 ± 0.31bcd	22.34 ± 0.43bcd	2.54 ± 0.31bc
FD 28 days	2.92 ± 0.30 b	0.70 ± 0.03bc	1.85 ± 0.29bcde	21.41 ± 0.87ab	2.55 ± 0.31bc
FD 56 days	2.79 ± 0.04ab	0.67 ± 0.06 b	1.48 ± 0.10bc	22.23 ± 0.43bcd	2.37 ± 0.36bc
FD 84 days	3.01 ± 0.08 b	0.70 ± 0.66 b	1.58 ± 0.16bcd	22.67 ± 0.70bcde	2.52 ± 0.21bc

Storage time (days)	Enthalpy (ΔH, J/g)	Freezable water (% of total water)
1. No hydrocolloids
fresh dough	43.22 ± 0.61^d	37.67 ± 0.53^c
FD 0 days	48.29 ± 0.63^f	42.79 ± 0.56^f
FD 28 days	51.69 ± 0.42^gh	45.80 ± 0.37^h
FD 84 days	83.64 ± 0.87ⁱ	74.11 ± 0.77^j
2. HPMC
fresh dough	36.67 ± 0.59^a	33.13 ± 0.53^a
FD 0 days	38.21 ± 0.77^b	34.52 ± 0.70^b
FD 28 days	43.81 ± 0.35^d	39.58 ± 0.32^d
FD 84 days	52.44 ± 0.42^h	47.37 ± 0.38ⁱ
3. Xanthan
fresh dough	41.73 ± 0.87^c	36.98 ± 0.77^c
FD 0 days	44.07 ± 0.68^d	39.05 ± 0.61^d
FD 28 days	47.10 ± 0.30^e	41.73 ± 0.26^e
FD 84 days	51.28 ± 0.83^g	44.70 ± 0.72^g

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[1] *Corresponding author: piyarat.n@psu.ac.th