Structural and nutritional portrayal of rye‐supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy

Abstract In the present study, four different variants, namely Gp‐1, Gp‐2, Gp‐3, and Gp‐4, were characterized for their nutritional and fatty acid profile. Later on, the nutritionally superior variant was used for bread preparation. Purposely, composite flour was prepared with different ratios of wh...

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Autores principales:	Ali Ikram, Farhan Saeed, Muhammad Umair Arshad, Muhammad Afzaal, Faqir Muhammad Anjum
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	FTIR GC‐FID rye bread SEM Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/bf0e881ad7b24608a234221ea7b16888
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spelling	oai:doaj.org-article:bf0e881ad7b24608a234221ea7b168882021-11-04T13:06:43ZStructural and nutritional portrayal of rye‐supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy2048-717710.1002/fsn3.2592https://doaj.org/article/bf0e881ad7b24608a234221ea7b168882021-11-01T00:00:00Zhttps://doi.org/10.1002/fsn3.2592https://doaj.org/toc/2048-7177Abstract In the present study, four different variants, namely Gp‐1, Gp‐2, Gp‐3, and Gp‐4, were characterized for their nutritional and fatty acid profile. Later on, the nutritionally superior variant was used for bread preparation. Purposely, composite flour was prepared with different ratios of wheat and rye (100:0; 90:10; 80:20). Furthermore, structural characterization of bread was done using Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM). Results showed that the Gp‐2 was more nutritional among the four variants. Furthermore, the spectra of composite flour bread were scanned in the range of 4000–600 cm–1. All the bread samples presented almost similar spectra for major peaks corresponding to wavenumbers in the functional group. The SEM micrographs showed the presence of small and large starch particles with compact structures. Conclusively, rye flour supplementation has a significant impact on the nutritional and structural attributes of the bread.Ali IkramFarhan SaeedMuhammad Umair ArshadMuhammad AfzaalFaqir Muhammad AnjumWileyarticleFTIRGC‐FIDrye breadSEMNutrition. Foods and food supplyTX341-641ENFood Science & Nutrition, Vol 9, Iss 11, Pp 6314-6321 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	FTIR GC‐FID rye bread SEM Nutrition. Foods and food supply TX341-641
spellingShingle	FTIR GC‐FID rye bread SEM Nutrition. Foods and food supply TX341-641 Ali Ikram Farhan Saeed Muhammad Umair Arshad Muhammad Afzaal Faqir Muhammad Anjum Structural and nutritional portrayal of rye‐supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy
description	Abstract In the present study, four different variants, namely Gp‐1, Gp‐2, Gp‐3, and Gp‐4, were characterized for their nutritional and fatty acid profile. Later on, the nutritionally superior variant was used for bread preparation. Purposely, composite flour was prepared with different ratios of wheat and rye (100:0; 90:10; 80:20). Furthermore, structural characterization of bread was done using Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM). Results showed that the Gp‐2 was more nutritional among the four variants. Furthermore, the spectra of composite flour bread were scanned in the range of 4000–600 cm–1. All the bread samples presented almost similar spectra for major peaks corresponding to wavenumbers in the functional group. The SEM micrographs showed the presence of small and large starch particles with compact structures. Conclusively, rye flour supplementation has a significant impact on the nutritional and structural attributes of the bread.
format	article
author	Ali Ikram Farhan Saeed Muhammad Umair Arshad Muhammad Afzaal Faqir Muhammad Anjum
author_facet	Ali Ikram Farhan Saeed Muhammad Umair Arshad Muhammad Afzaal Faqir Muhammad Anjum
author_sort	Ali Ikram
title	Structural and nutritional portrayal of rye‐supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy
title_short	Structural and nutritional portrayal of rye‐supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy
title_full	Structural and nutritional portrayal of rye‐supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy
title_fullStr	Structural and nutritional portrayal of rye‐supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy
title_full_unstemmed	Structural and nutritional portrayal of rye‐supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy
title_sort	structural and nutritional portrayal of rye‐supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy
publisher	Wiley
publishDate	2021
url	https://doaj.org/article/bf0e881ad7b24608a234221ea7b16888
work_keys_str_mv	AT aliikram structuralandnutritionalportrayalofryesupplementedbreadusingfouriertransforminfraredspectroscopyandscanningelectronmicroscopy AT farhansaeed structuralandnutritionalportrayalofryesupplementedbreadusingfouriertransforminfraredspectroscopyandscanningelectronmicroscopy AT muhammadumairarshad structuralandnutritionalportrayalofryesupplementedbreadusingfouriertransforminfraredspectroscopyandscanningelectronmicroscopy AT muhammadafzaal structuralandnutritionalportrayalofryesupplementedbreadusingfouriertransforminfraredspectroscopyandscanningelectronmicroscopy AT faqirmuhammadanjum structuralandnutritionalportrayalofryesupplementedbreadusingfouriertransforminfraredspectroscopyandscanningelectronmicroscopy
_version_	1718444925847076864

Structural and nutritional portrayal of rye‐supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy

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