Table 4.
Thermal properties of composite cassava‐maize‐wheat bread stored for 4 days as affected by hydrocolloids, emulsifiers, and a combination of both improvers
| Composite bread samples | To (°C) | Tp (°C) | ∆Hretro (J/g dry crumb) |
|---|---|---|---|
| No emulsifier or hydrocolloid | 51.1 ± 0.4 | 52.1 ± 0.8 | 20.0 ± 0.2g |
| Emulsifiers (0.3%): | |||
| DATEM | 51.2 ± 1.2 | 54.7 ± 1.4 | 14.0 ± 0.2def |
| LC | 51.9 ± 1.0 | 54.7 ± 2.1 | 23.2 ± 0.4h |
| MG | 52.1 ± 0.6 | 52.9 ± 0.6 | 15.6 ± 0.8f |
| Hydrocolloids (3%): | |||
| CMC | 51.5 ± 2.2 | 54.8 ± 0.6 | 12.8 ± 0.5cd |
| HM pectin | 51.6 ± 0.3 | 56.4 ± 1.6 | 14.8 ± 0.8ef |
| Hydrocolloids (3%) + emulsifiers (0.3%): | |||
| CMC/DATEM | 50.6 ± 0.7 | 55.2 ± 1.5 | 10.6 ± 0.3b |
| HM pectin/DATEM | 52.8 ± 0.5 | 55.6 ± 1.1 | 10.3 ± 0.1b |
| CMC/LC | 52.8 ± 1.4 | 55.2 ± 2.6 | 6.7 ± 0.4a |
| HM pectin/LC | 52.9 ± 2.0 | 55.6 ± 1.3 | 12.8 ± 0.6cde |
| CMC/MG | 50.8 ± 0.7 | 55.1 ± 0.5 | 11.1 ± 0.9bc |
| HM pectin/MG | 53.4 ± 1.5 | 56.9 ± 1.4 | 15.8 ± 0.6f |
Values in the fourth column followed by different letters are significantly different (P < 0.05).
To, onset temperature; Tp, peak temperature; ∆Hretro, enthalpy of melting of the amylopectin recrystallization; CMC, carboxymethyl cellulose; HM pectin, high methoxyl pectin; DATEM, diacetyl tartaric acid esters of monoglycerides; LC, lecithin; MG, monoglycerides.