Addition effect of yogurt powder (YP, 2.96-10.03%) and jujube polysaccharide (JP, 2.08-4.91%) to the dough formulation of novel semi-volume breads was optimized using response surface methodology (RSM) to achieve the best physical (moisture content, specific volume and color parameters), textural (crumb firmness and springiness) and sensory attributes. A contrary behaviour on physico-mechanical and sensorial characteristics was found by adding YP and JP. An increase in JP content led to a significant reduction in the texture firmness and a remarkable increase in specific volume, crumb springiness and overall acceptability. YP had a substantial increase on the lightness, while JM significantly increased the bread redness. The optimum moisture (30.58%), specific volume (3.01g/mL), firmness (2.16N), springiness (58.48%), lightness (83.14), and redness (2.98) were obtained in the dough formulated with 5.16% YP and 3.62% JP. The optimal bread with superior organoleptic and microstructural properties compared to the control showed a lower moisture loss during the cooking and storage processes.
Keywords: Functional polysaccharide; Jujube (Ziziphus jujuba Mill.) mucilage; Microstructure; Protein-polysaccharide interaction; RSM.
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