Utilization of Garden Cress Seeds Gum and Arabic Gum As Natural Gums in Improving Rheological, Physical and Sensory Properties of Pan Bread الإستفادة من صمغ حب الرشاد والصمغ العربي کصموغ طبيعية في تحسين الصفات الريولوجية والفيزيائية والحسية لخبز القوالب

Abstract

This study was carried out to examine the utilization of garden cress seeds gum(GCS gum)and Arabic gum in processing pan bread. Rheological properties of dough, physical properties, sensory properties, color parameters, texture profile analysis and bioactive compounds(total phenolics content(TPC)and total flavonoids content(TFC))were determined. Extracted GCS gum and Arabic gum were used to prepare pan bread at the rate of 0.1% GCS gum and 3% Arabic gum.The pan bread samples were prepared by partially replacing the wheat flour by 5, 10, 15, 20 and 30% of garden cress seed flour(GCS flour).Results of farinograph and extensograph indicated that addition of Arabic gum with the concentration of 3% improved stability,elasticity and degree of softness in compare with those of control and GCS gum samples. Also,results of physical properties namely weight,volume, specific volume, density, height and index to volume showed that pan bread samples with GCS and Arabic gum 5% were nearly in the same values with control sample. Results of bioactive compounds also showed that addition of GCS gum and Arabic gum increased the amount of TPC and no significant difference observed in TFC.When, DPPH% assay in all pan bread samples was increased in compared with the control one. All pan bread samples didn't show observed changes up to 5 days of storage under different storage conditions(room and refrigerator temperatures).Spoilage was pointed out by black, gray, brownish yellow and green coloration on the pan bread samples. It is recommended that addition of 0.1% GCS gum and 3% Arabic gum improved pan bread properties.