The Experts below are selected from a list of 180 Experts worldwide ranked by ideXlab platform
Muhammad H. Alu’datt - One of the best experts on this subject based on the ideXlab platform.
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Using MR-FTIR and Texture Profile to Track the Effect of Storage Time and Temperature on Pita Bread Staling
Journal of Food Quality, 2018Co-Authors: Majdi Al-mahsaneh, Taha Rababah, Mohannad Aljarrah, Muhammad H. Alu’dattAbstract:Textural deterioration of Pita Bread, PB, due to staling is an important quality parameter during storage. Loss of freshness due to PB staling results in significant quality and economic loss. PB staling was studied using both MR-FTIR spectroscopy and textural profile including time to rupture and tensile and compressive forces. The study was conducted at room temperature (23°C) and freezing temperature (−18°C) over 96 h of storage time after baking. Some physical properties of PB such as loaf weight, dimensions, water activity, and density were measured. MR-FTIR measurement spectra in the wavelength 900–1150 cm−1 corresponding to the “saccharides” regions and the range 3000–3600 cm−1 corresponding to O-H bond stretching vibration were able to clearly detect the PB deterioration at different storage times as shown by statistical significance test. Mechanical measurements of tearing force, time to rupture, and 25% compression force were also found to be good indicators of PB quality deterioration. Time to rupture, however, was found to be the best PB deterioration indicator. In addition, PB stored at room temperature showed a significant deterioration (toughening) compared to that stored at freezing temperature which showed little or nonsignificant deterioration during storage. High negative correlation, = 0.97, was observed between the 25% compression force and the wavenumber 960 cm−1 at room temperature.
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Effects of barley flour and barley protein isolate addition on rheological and sensory properties of Pita Bread
Journal of Food Quality, 2014Co-Authors: Muhammad H. Alu’datt, Taha Rababah, Khalil Ereifej, Nather Masadeh, Ghaid J. Al-rabadi, Sana Gammoh, Peter TorleyAbstract:This study was conducted to evaluate the effect of wheat flour containing various levels (0, 5, 10 and 15%) of barley protein isolate (BPI) and barley flour (BF) on sensory (trained panel and consumer panel) and instrumental (texture and color) properties of Pita Bread. Increasing the level of BF or BPI in the flour significantly reduced the aromatic flavor attributes of Bread. Results demonstrated that the Bread made with increasing ratio of fortification of BF in wheat flour reduced the texture attributes, whereas Bread made from increasing the ratio of fortification of BPI had a harder texture. Most of the instrumental, descriptive and consumer results showed that the fortification of 5 and 10% BF were similar to control, and acceptable to the panel and consumers.
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Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita Bread
Food Hydrocolloids, 2012Co-Authors: Muhammad H. Alu’datt, Taha Rababah, Khalil Ereifej, Inteaz Alli, Mohammad A. Alrababah, Ali Almajwal, Nather Masadeh, Mohammad N. AlhamadAbstract:Abstract This study was carried out to investigate the effects of fortification of wheat flour with barley flour (BF) and barley protein isolate (BPI) at three levels; 5, 10 and 15% levels on the chemical composition, nutritional evaluation and biological properties of Pita Bread. Proteins fractions such as globulin, prolamin, glutelin-1 and glutelin-2 as well as protein isolates were extracted from barley flour and evaluated for protein yield, chemical composition and nutritional quality. Highest yield and essential amino acids contents were obtained in barley protein isolate. SDS-PAGE gels electrophoresis indicated that fortified wheat flour with BPI and BF consists of proteins coming from wheat flour and barley proteins. The contents of essential limiting amino acids in Bread were increased from 1.38 to 3.10 g/100 g for lysine and from 0.86 to 1.73 g/100 g for methionine as the ratio of fortification with BF and BPI increased from 0 to 15%. The highest content of total phenolics, antioxidant activity, and inhibitory activity for both angiotensin converting enzyme (ACE) and α-amylase were found in fortified Bread with BPI at 15%. Results indicated that Bread made from fortification of wheat flour with BF and BPI at 15% showed superior chemical, physico-chemical, nutritional and biological properties.
Taha Rababah - One of the best experts on this subject based on the ideXlab platform.
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Using MR-FTIR and Texture Profile to Track the Effect of Storage Time and Temperature on Pita Bread Staling
Journal of Food Quality, 2018Co-Authors: Majdi Al-mahsaneh, Taha Rababah, Mohannad Aljarrah, Muhammad H. Alu’dattAbstract:Textural deterioration of Pita Bread, PB, due to staling is an important quality parameter during storage. Loss of freshness due to PB staling results in significant quality and economic loss. PB staling was studied using both MR-FTIR spectroscopy and textural profile including time to rupture and tensile and compressive forces. The study was conducted at room temperature (23°C) and freezing temperature (−18°C) over 96 h of storage time after baking. Some physical properties of PB such as loaf weight, dimensions, water activity, and density were measured. MR-FTIR measurement spectra in the wavelength 900–1150 cm−1 corresponding to the “saccharides” regions and the range 3000–3600 cm−1 corresponding to O-H bond stretching vibration were able to clearly detect the PB deterioration at different storage times as shown by statistical significance test. Mechanical measurements of tearing force, time to rupture, and 25% compression force were also found to be good indicators of PB quality deterioration. Time to rupture, however, was found to be the best PB deterioration indicator. In addition, PB stored at room temperature showed a significant deterioration (toughening) compared to that stored at freezing temperature which showed little or nonsignificant deterioration during storage. High negative correlation, = 0.97, was observed between the 25% compression force and the wavenumber 960 cm−1 at room temperature.
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Effects of barley flour and barley protein isolate addition on rheological and sensory properties of Pita Bread
Journal of Food Quality, 2014Co-Authors: Muhammad H. Alu’datt, Taha Rababah, Khalil Ereifej, Nather Masadeh, Ghaid J. Al-rabadi, Sana Gammoh, Peter TorleyAbstract:This study was conducted to evaluate the effect of wheat flour containing various levels (0, 5, 10 and 15%) of barley protein isolate (BPI) and barley flour (BF) on sensory (trained panel and consumer panel) and instrumental (texture and color) properties of Pita Bread. Increasing the level of BF or BPI in the flour significantly reduced the aromatic flavor attributes of Bread. Results demonstrated that the Bread made with increasing ratio of fortification of BF in wheat flour reduced the texture attributes, whereas Bread made from increasing the ratio of fortification of BPI had a harder texture. Most of the instrumental, descriptive and consumer results showed that the fortification of 5 and 10% BF were similar to control, and acceptable to the panel and consumers.
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Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita Bread
Food Hydrocolloids, 2012Co-Authors: Muhammad H. Alu’datt, Taha Rababah, Khalil Ereifej, Inteaz Alli, Mohammad A. Alrababah, Ali Almajwal, Nather Masadeh, Mohammad N. AlhamadAbstract:Abstract This study was carried out to investigate the effects of fortification of wheat flour with barley flour (BF) and barley protein isolate (BPI) at three levels; 5, 10 and 15% levels on the chemical composition, nutritional evaluation and biological properties of Pita Bread. Proteins fractions such as globulin, prolamin, glutelin-1 and glutelin-2 as well as protein isolates were extracted from barley flour and evaluated for protein yield, chemical composition and nutritional quality. Highest yield and essential amino acids contents were obtained in barley protein isolate. SDS-PAGE gels electrophoresis indicated that fortified wheat flour with BPI and BF consists of proteins coming from wheat flour and barley proteins. The contents of essential limiting amino acids in Bread were increased from 1.38 to 3.10 g/100 g for lysine and from 0.86 to 1.73 g/100 g for methionine as the ratio of fortification with BF and BPI increased from 0 to 15%. The highest content of total phenolics, antioxidant activity, and inhibitory activity for both angiotensin converting enzyme (ACE) and α-amylase were found in fortified Bread with BPI at 15%. Results indicated that Bread made from fortification of wheat flour with BF and BPI at 15% showed superior chemical, physico-chemical, nutritional and biological properties.
Mohammad N. Alhamad - One of the best experts on this subject based on the ideXlab platform.
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Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita Bread
Food Hydrocolloids, 2012Co-Authors: Muhammad H. Alu’datt, Taha Rababah, Khalil Ereifej, Inteaz Alli, Mohammad A. Alrababah, Ali Almajwal, Nather Masadeh, Mohammad N. AlhamadAbstract:Abstract This study was carried out to investigate the effects of fortification of wheat flour with barley flour (BF) and barley protein isolate (BPI) at three levels; 5, 10 and 15% levels on the chemical composition, nutritional evaluation and biological properties of Pita Bread. Proteins fractions such as globulin, prolamin, glutelin-1 and glutelin-2 as well as protein isolates were extracted from barley flour and evaluated for protein yield, chemical composition and nutritional quality. Highest yield and essential amino acids contents were obtained in barley protein isolate. SDS-PAGE gels electrophoresis indicated that fortified wheat flour with BPI and BF consists of proteins coming from wheat flour and barley proteins. The contents of essential limiting amino acids in Bread were increased from 1.38 to 3.10 g/100 g for lysine and from 0.86 to 1.73 g/100 g for methionine as the ratio of fortification with BF and BPI increased from 0 to 15%. The highest content of total phenolics, antioxidant activity, and inhibitory activity for both angiotensin converting enzyme (ACE) and α-amylase were found in fortified Bread with BPI at 15%. Results indicated that Bread made from fortification of wheat flour with BF and BPI at 15% showed superior chemical, physico-chemical, nutritional and biological properties.
Khalil Ereifej - One of the best experts on this subject based on the ideXlab platform.
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Effects of barley flour and barley protein isolate addition on rheological and sensory properties of Pita Bread
Journal of Food Quality, 2014Co-Authors: Muhammad H. Alu’datt, Taha Rababah, Khalil Ereifej, Nather Masadeh, Ghaid J. Al-rabadi, Sana Gammoh, Peter TorleyAbstract:This study was conducted to evaluate the effect of wheat flour containing various levels (0, 5, 10 and 15%) of barley protein isolate (BPI) and barley flour (BF) on sensory (trained panel and consumer panel) and instrumental (texture and color) properties of Pita Bread. Increasing the level of BF or BPI in the flour significantly reduced the aromatic flavor attributes of Bread. Results demonstrated that the Bread made with increasing ratio of fortification of BF in wheat flour reduced the texture attributes, whereas Bread made from increasing the ratio of fortification of BPI had a harder texture. Most of the instrumental, descriptive and consumer results showed that the fortification of 5 and 10% BF were similar to control, and acceptable to the panel and consumers.
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Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita Bread
Food Hydrocolloids, 2012Co-Authors: Muhammad H. Alu’datt, Taha Rababah, Khalil Ereifej, Inteaz Alli, Mohammad A. Alrababah, Ali Almajwal, Nather Masadeh, Mohammad N. AlhamadAbstract:Abstract This study was carried out to investigate the effects of fortification of wheat flour with barley flour (BF) and barley protein isolate (BPI) at three levels; 5, 10 and 15% levels on the chemical composition, nutritional evaluation and biological properties of Pita Bread. Proteins fractions such as globulin, prolamin, glutelin-1 and glutelin-2 as well as protein isolates were extracted from barley flour and evaluated for protein yield, chemical composition and nutritional quality. Highest yield and essential amino acids contents were obtained in barley protein isolate. SDS-PAGE gels electrophoresis indicated that fortified wheat flour with BPI and BF consists of proteins coming from wheat flour and barley proteins. The contents of essential limiting amino acids in Bread were increased from 1.38 to 3.10 g/100 g for lysine and from 0.86 to 1.73 g/100 g for methionine as the ratio of fortification with BF and BPI increased from 0 to 15%. The highest content of total phenolics, antioxidant activity, and inhibitory activity for both angiotensin converting enzyme (ACE) and α-amylase were found in fortified Bread with BPI at 15%. Results indicated that Bread made from fortification of wheat flour with BF and BPI at 15% showed superior chemical, physico-chemical, nutritional and biological properties.
Nather Masadeh - One of the best experts on this subject based on the ideXlab platform.
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Effects of barley flour and barley protein isolate addition on rheological and sensory properties of Pita Bread
Journal of Food Quality, 2014Co-Authors: Muhammad H. Alu’datt, Taha Rababah, Khalil Ereifej, Nather Masadeh, Ghaid J. Al-rabadi, Sana Gammoh, Peter TorleyAbstract:This study was conducted to evaluate the effect of wheat flour containing various levels (0, 5, 10 and 15%) of barley protein isolate (BPI) and barley flour (BF) on sensory (trained panel and consumer panel) and instrumental (texture and color) properties of Pita Bread. Increasing the level of BF or BPI in the flour significantly reduced the aromatic flavor attributes of Bread. Results demonstrated that the Bread made with increasing ratio of fortification of BF in wheat flour reduced the texture attributes, whereas Bread made from increasing the ratio of fortification of BPI had a harder texture. Most of the instrumental, descriptive and consumer results showed that the fortification of 5 and 10% BF were similar to control, and acceptable to the panel and consumers.
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Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita Bread
Food Hydrocolloids, 2012Co-Authors: Muhammad H. Alu’datt, Taha Rababah, Khalil Ereifej, Inteaz Alli, Mohammad A. Alrababah, Ali Almajwal, Nather Masadeh, Mohammad N. AlhamadAbstract:Abstract This study was carried out to investigate the effects of fortification of wheat flour with barley flour (BF) and barley protein isolate (BPI) at three levels; 5, 10 and 15% levels on the chemical composition, nutritional evaluation and biological properties of Pita Bread. Proteins fractions such as globulin, prolamin, glutelin-1 and glutelin-2 as well as protein isolates were extracted from barley flour and evaluated for protein yield, chemical composition and nutritional quality. Highest yield and essential amino acids contents were obtained in barley protein isolate. SDS-PAGE gels electrophoresis indicated that fortified wheat flour with BPI and BF consists of proteins coming from wheat flour and barley proteins. The contents of essential limiting amino acids in Bread were increased from 1.38 to 3.10 g/100 g for lysine and from 0.86 to 1.73 g/100 g for methionine as the ratio of fortification with BF and BPI increased from 0 to 15%. The highest content of total phenolics, antioxidant activity, and inhibitory activity for both angiotensin converting enzyme (ACE) and α-amylase were found in fortified Bread with BPI at 15%. Results indicated that Bread made from fortification of wheat flour with BF and BPI at 15% showed superior chemical, physico-chemical, nutritional and biological properties.