Effect of psyllium fiber addition on the quality of Arabic flatbread (Pita) produced in a commercial bakery
Ahmed Aldughpassi, Sharifa Alkandari, Dina Alkandari, Fatima Al-Hassawi, Jiwan S. Sidhu, Hanan Al-Amiri, Ebtihal Al-Salem
Abstract
Psyllium husk (Plantago ovata Forssk.), is an excellent source of natural soluble fiber. Arabic flatbread formulation standardized in a laboratory was scaled up for production in a commercial bakery. The water holding capacity (WHC) of wholegrain wheat flour (WGF), white wheat flour (WWF) and psyllium husk (PS) were found to be 2.9, 2.3 and 59.2 g water/g dry matter, respectively. The total dietary fiber (TDF) for WWF control bread (3.20 ± 0.23%) increased significantly to 5.62 ± 0.16 and 7.56 ± 0.18% with the addition of 3% and 5% psyllium, respectively. The corresponding soluble dietary fiber (SDF) values for these samples were 1.31 ± 0.13, 3.02 ± 0.16 and 4.15 ± 0.14%, respectively. The WWF Arabic flatbread samples also followed a similar trend for TDF and SDF contents with the addition of psyllium husk. At a level of 5% psyllium, the WWF test bread had a puncture force of 2.97 ± 0.16 N (much softer) compared with 3.40 ± 0.35 N for the WWF control bread (0% psyllium), whereas the WGF with 5% psyllium addition had a puncture force of 3.05 ± 0.19 N at the zero day of storage compared to that of 3.94 ± 0.19 N for WGF bread with no psyllium added. The major objective of this study was not only to enhance the soluble dietary fiber content in Arabic flatbread, but also to improve the consumer acceptability of this staple food of this region. Incorporation of psyllium husk did not adversely affect the objective color of crumb or overall consumer acceptability, and produced Arabic flatbread with softer texture, better flexibility (folding) and superior eating quality.