KaydedilenlerDerginizi ekleyin

Dergiler / Balıkesir Sağlık Bilimleri Dergisi / 2026 / Volume: 15 Issue: 3

Effect of Psyllium on Sensory Properties of Buckwheat and Fermented Buckwheat Breads

Aybike Cebeci(BALIKESİR ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ FAKÜLTESİ)0000-0002-5740-7376
Esma Oguz(KIRKLARELI UNIVERSITY)0009-0001-4817-5999
Esra Fidanboy(MARMARA UNIVERSITY, FACULTY OF HEALTH SCIENCES, DEPARTMENT OF NUTRITION AND DIETETICS)0009-0003-9091-5318
Aysena Osma(MARMARA UNIVERSITY, FACULTY OF HEALTH SCIENCES, DEPARTMENT OF NUTRITION AND DIETETICS)0009-0002-6909-4706
Burcu Ateş Özcan(MARMARA UNIVERSITY, FACULTY OF HEALTH SCIENCES, DEPARTMENT OF NUTRITION AND DIETETICS)0000-0003-2627-0167
Sayfa
—
Yayın Tarihi
2026-10-08
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Keywords: Buckwheat, Gluten-free Bread, Psyllium, Sensory Analysis.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:Objective: This study aimed to evaluate the effects of different levels of psyllium supplementation on the sensory properties and overall acceptability of gluten-free breads prepared from buckwheat flour and fermented raw buckwheat.
📊
Temel Bulgular & Veri:Materials and Methods: This sensory analysis study was conducted with 15 volunteer panelists.
💡
Sonuç & Katkı:Keywords: Buckwheat, Gluten-free Bread, Psyllium, Sensory Analysis.
🔬Tür:Modelleme & Sayısal Simülasyon
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Buckwheat · Gluten-free Bread · Psyllium

Abstract

Objective: This study aimed to evaluate the effects of different levels of psyllium supplementation on the sensory properties and overall acceptability of gluten-free breads prepared from buckwheat flour and fermented raw buckwheat. Materials and Methods: This sensory analysis study was conducted with 15 volunteer panelists. Six gluten-free bread formulations prepared with buckwheat flour or fermented raw buckwheat and supplemented with 0, 10, or 20 g of psyllium were evaluated using a 5-point hedonic scale. Data were analyzed using the Friedman and Wilcoxon signed-rank tests. Results: Significant differences were observed among the bread formulations for all sensory attributes (p<0.001). Breads prepared from buckwheat flour generally received higher sensory scores than those prepared from fermented raw buckwheat. Psyllium supplementation significantly improved the sensory quality of fermented raw buckwheat bread at the 10 g level but showed no significant effect in buckwheat breads. Conclusion: The sensory response to psyllium supplementation was formulation-dependent. Moderate psyllium supplementation improved the sensory scores of fermented raw buckwheat bread, whereas no significant improvements were observed in buckwheat bread. These findings suggest that formulation-specific optimization of psyllium supplementation may improve the sensory acceptability of gluten-free breads. Keywords: Buckwheat, Gluten-free Bread, Psyllium, Sensory Analysis.

🔖

Bu Makaleye Atıf Yap

Cebeci, A., Oguz, E., Fidanboy, E., Osma, A., Özcan, B. A. (2026). Effect of Psyllium on Sensory Properties of Buckwheat and Fermented Buckwheat Breads. Balıkesir Sağlık Bilimleri Dergisi, Volume: 15 Issue: 3. https://doi.org/10.53424/balikesirsbd.1991880

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (30)

  1. Alibekova, Z., Bayisbayeva, M., Shamsudin, R., Bakhtybekova, A., Alibekov, R., & Aimenov, Z. (2026). Problems and Approaches in the Improvement of Gluten‐Free Bread Texture: A Comprehensive Review. International Journal of Food Science, 2026(1), 5214023. https://doi.org/10.1155/ijfo/5214023
  2. Arowolo, A. O., Ajewole, D. S., Agbi, P. J., Foluso, O. E., & Enujiugha, V. N. (2026). Production, properties and quality improvements of gluten-free bread from underutilised cereals and legumes. Exploration of Foods and Foodomics, 4, 1010138. https://doi.org/10.37349/eff.2026.1010138
  3. Filipčev, B., Pojić, M., Šimurina, O., Mišan, A., & Mandić, A. (2021). Psyllium as an improver in gluten-free breads: Effect on volume, crumb texture, moisture binding and staling kinetics. LWT, 151, 112156. https://doi.org/10.1016/j.lwt.2021.112156
  4. Franco, M., Spotti, M. J., Gomez, M., & Martinez, M. M. (2024). Understanding the influence of the arabinoxylan-rich psyllium (Plantago ovata) husk on dough elasticity and bread staling: Interplay between biopolymer and water dynamics. Food Hydrocolloids, 154, 110099. https://doi.org/10.1016/j.foodhyd.2024.110099
  5. Fratelli, C., Muniz, D. G., Santos, F. G., & Capriles, V. D. (2018). Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response. Journal of Functional Foods, 42, 339-345. https://doi.org/10.1016/j.jff.2018.01.015
  6. Fratelli, C., Santos, F. G., Muniz, D. G., Habu, S., Braga, A. R. C., & Capriles, V. D. (2021). Psyllium improves the quality and shelf life of gluten-free bread. Foods, 10(5), 954. https://doi.org/10.3390/foods10050954
  7. Gao, Z., Wang, G., Zhang, J., Guo, L., & Zhao, W. (2024). Psyllium fibre inclusion in gluten-free buckwheat dough improves dough structure and lowers glycaemic index of the resulting bread. Foods, 13(5), 767. https://doi.org/10.3390/foods13050767
  8. Geremew Kassa, M., Alemu Teferi, D., Asemu, A. M., Belachew, M. T., Satheesh, N., Abera, B. D., & Erku, E. G. (2024). Review on psyllium husk: nutritional, functional, health benefits, food industry applications, waste treatment, and potential negative effects. CyTA-Journal of Food, 22(1), 2409174. https://doi.org/10.1080/19476337.2024.2409174
  9. Haixi, L., Ahmed, S., Shahbaz, M., Abid, J., Jahangir, M., & Khan, S. (2025). Quality improvement in gluten-free bread: A comprehensive review of modern techniques and ingredients. Food Reviews International, 42(3), 1983-2017. https://doi.org/10.1080/87559129.2025.2537966
  10. Kaur, S., Kumar, K., Singh, L., Sharanagat, V. S., Nema, P. K., Mishra, V., & Bhushan, B. (2024). Gluten-free grains: Importance, processing and its effect on quality of gluten-free products. Critical Reviews in Food Science and Nutrition, 64(7), 1988-2015. https://doi.org/10.1080/10408398.2022.2119933
  11. Kaya, H. A., Cingöz, A., & Kaya, C. (2025). Using Flaxseed, Yeast Extract and Psyllium as New Structuring Agents in Gluten-Free Bread: Quality Characteristics. Black Sea Journal of Agriculture, 9(1), 19-26. https://doi.org/10.47115/bsagriculture.1808857
  12. Keman, S. C., & Özülkü, G. (2024). Investigation of the effects of psyllium powder addition on the quality of fresh and frozen gluten-free bread. International Journal of Agriculture Environment and Food Sciences, 8(3), 581-590. https://doi.org/10.31015/jaefs.2024.3.11
  13. Koç, S. T., & Coşkun, F. (2025). Buckwheat: Nutritional value, health effects and applications in foods. Turkish Journal of Agriculture-Food Science and Technology, 13(6), 1665-1674. https://doi.org/10.24925/turjaf.v13i6.1665-1674.7565
  14. Mesta-Corral, M., Gómez-García, R., Balagurusamy, N., Torres-León, C., & Hernández-Almanza, A. Y. (2024). Technological and Nutritional Aspects of Bread Production: An overview of current status and future challenges. Foods, 13(13), 2062. https://doi.org/10.3390/foods13132062
  15. Moroni, A. V., Dal Bello, F., Zannini, E., & Arendt, E. K. (2011). Impact of sourdough on buckwheat flour, batter and bread: Biochemical, rheological and textural insights. Journal of Cereal Science, 54(2), 195-202. https://doi.org/10.1016/j.jcs.2011.04.008
  16. Perrotta, G., & Guerrieri, E. (2022). Celiac disease: definition, classification, historical and epistemological profiles, anatomopathological aspects, clinical signs, differential diagnosis, treatments and prognosis. Proposed diagnostic scheme for celiac disease (DSCNC). Archives of Clinical Gastroenteroly, 8(1), 008-019. https://dx.doi.org/10.17352/2455-2283.000106
  17. Plessas, S., Mantzourani, I., Alexopoulos, A., Smaoui, S., & Varzakas, T. (2026). Modernising gluten-free bread: functional fortification strategies and the pivotal role of sourdough in quality enhancement. Translational Food Sciences, 2, vxaf020. https://doi.org/10.1093/trfood/vxaf020
  18. Rahardjo, M., & Sihombing, M. (2025). Formulation of gluten-free bread using psyllium husk and chia seed seen from physical and sensory characteristics. AGROMIX, 16(1), 35-43. https://doi.org/10.35891/agx.v16i1.5636 Santos, F. G., Aguiar, E. V., Rosell, C. M., & Capriles, V. D. (2021). Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes. Food Hydrocolloids, 113, 106487. https://doi.org/10.1016/j.foodhyd.2020.106487
  19. Simón, E., Molero-Luis, M., Fueyo-Díaz, R., Costas-Batlle, C., Crespo-Escobar, P., & Montoro-Huguet, M. A. (2023). The gluten-free diet for celiac disease: Critical insights to better understand clinical outcomes. Nutrients, 15(18), 4013. https://doi.org/10.3390/nu15184013
  20. Šmídová, Z., & Rysová, J. (2022). Gluten-free bread and bakery products technology. Foods, 11(3), 480. https://doi.org/10.3390/foods11030480
  21. Sofi, S. A., Ahmed, N., Farooq, A., Rafiq, S., Zargar, S. M., Kamran, F.,. & Mousavi Khaneghah, A. (2023). Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten‐free products: An updated overview. Food Science & Nutrition, 11(5), 2256-2276. https://doi.org/10.1002/fsn3.3166
  22. Starowicz, M., Koutsidis, G., & Zieliński, H. (2018). Sensory analysis and aroma compounds of buckwheat containing products—a review. Critical Reviews in Food Science and Nutrition, 58(11), 1767-1779. https://doi.org/10.1080/10408398.2017.1284742
  23. Torbica, A., Hadnađev, M., & Dapčević, T. (2010). Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocolloids, 24(6-7), 626-632. https://doi.org/10.1016/j.foodhyd.2010.03.004
  24. Torres-Pérez, R., Martínez-García, E., Siguero-Tudela, M. M., García-Segovia, P., Martínez-Monzó, J., & Igual, M. (2024). Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality. Foods, 13(11), 1691. https://doi.org/10.3390/foods13111691
  25. Tóth, M., Kaszab, T., & Meretei, A. (2022). Texture profile analysis and sensory evaluation of commercially available gluten-free bread samples. European Food Research and Technology, 248(6), 1447-1455. https://doi.org/10.1007/s00217-021-03944-2
  26. Tufail, T., Ul Ain, H. B., Noreen, S., Tufail, S., Ajaz, N., Sultan, H., & Aja, P. M. (2026). Therapeutic and health-promoting perspectives of the functional pseudocereal buckwheat (Fagopyrum esculentum). Discover Food, 6(1), 138. https://doi.org/10.1007/s44187-026-00812-4
  27. Wronkowska, M., Troszynska, A., Soral-Smietana, M., & Wolejszo, A. (2008). Effects of buckwheat flour [Fagopyrum esculentum Moench] on the quality of gluten-free bread. Polish Journal of Food and Nutrition Sciences, 58(2), 211-216.
  28. Yeşil, S., & Levent, H. (2022). The influence of fermented buckwheat, quinoa and amaranth flour on gluten-free bread quality. LWT, 160, 113301. https://doi.org/10.1016/j.lwt.2022.113301
  29. Yurtseven, G., & Özbay, G. (2025). Gluten-free product development: Cold fermented bread with buckwheat grain. ODU Journal of Social Sciences Research, 15(2), 961-988. https://doi.org/10.48146/odusobiad.1416178
  30. Sofi, S. A., Ahmed, N., Farooq, A., Rafiq, S., Zargar, S. M., Kamran, F.,. & Mousavi Khaneghah, A. (2023). Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten‐free products: An updated overview. Food Science & Nutrition, 11(5), 2256-2276. https://doi.org/10.1002/fsn3.3166