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<p>Gluten-free bread often exhibits poor texture and low volume, necessitating the use of hydrocolloids such as xanthan gum and plant-derived mucilage to improve structural and sensory quality. This study investigated the effects of partially substituting xanthan gum with okra mucilage at 25, 50, and 75% levels on the physicochemical, textural, and sensory properties of gluten‑free bread during 72&#xa0;h of storage. A quantitative study using a completely randomised design (CRD) evaluated four formulations (B1–B4) with three replicates each (<i>n</i> = 12), varying the mucilage‑to‑xanthan gum ratio. Physical, textural, and sensory properties were analysed to assess the influence of stabiliser ratios on bread quality. Moisture content increased significantly (<i>p</i> ≤ 0.05) with mucilage incorporation, with formulation B4 (75% mucilage) showing the highest moisture retention (58–60%) compared to B1 (xanthan gum only, 44–46%). Specific volume improved significantly (<i>p</i> ≤ 0.05), increasing from 2.6 mL g⁻¹ (B1) to 4.8 mL g⁻¹ (B4), while mean air cell size decreased from 0.30&#xa0;mm² in B1 to 0.15&#xa0;mm² in B4. Bread hardness increased during storage for all formulations but remained consistently lower in mucilage‑rich breads (B4: 4–5&#xa0;N vs. B1: 14&#xa0;N at 48&#xa0;h), while chewiness and gumminess were significantly reduced (<i>p</i> ≤ 0.05). Springiness increased at higher mucilage inclusion levels, whereas resilience decreased at 50 and 75% mucilage substitution. Sensory evaluation revealed no significant differences among most formulations, although B4 exhibited a slight reduction in overall acceptance (<i>p</i> ≤ 0.05). Overall, partial substitution of xanthan gum with plant‑derived mucilage improved moisture retention and several physical and textural attributes associated with short‑term storage stability, including reduced firmness development and enhanced crumb elasticity. These findings indicate that okra mucilage is a promising natural hydrocolloid for improving the physical quality of gluten‑free bread when used in combination with xanthan gum, with relevance for clean‑label formulation strategies.</p>

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Impact of mucilage incorporation into xanthan gum on the physical and textural characteristics of gluten-free bread during short-term storage

  • 期刊论文

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  • 发表日期：

    2026年5月20日

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  • Vhuhwavho Maphaha,
  • Frederick Tawi Tabit

摘要

Gluten-free bread often exhibits poor texture and low volume, necessitating the use of hydrocolloids such as xanthan gum and plant-derived mucilage to improve structural and sensory quality. This study investigated the effects of partially substituting xanthan gum with okra mucilage at 25, 50, and 75% levels on the physicochemical, textural, and sensory properties of gluten‑free bread during 72 h of storage. A quantitative study using a completely randomised design (CRD) evaluated four formulations (B1–B4) with three replicates each (n = 12), varying the mucilage‑to‑xanthan gum ratio. Physical, textural, and sensory properties were analysed to assess the influence of stabiliser ratios on bread quality. Moisture content increased significantly (p ≤ 0.05) with mucilage incorporation, with formulation B4 (75% mucilage) showing the highest moisture retention (58–60%) compared to B1 (xanthan gum only, 44–46%). Specific volume improved significantly (p ≤ 0.05), increasing from 2.6 mL g⁻¹ (B1) to 4.8 mL g⁻¹ (B4), while mean air cell size decreased from 0.30 mm² in B1 to 0.15 mm² in B4. Bread hardness increased during storage for all formulations but remained consistently lower in mucilage‑rich breads (B4: 4–5 N vs. B1: 14 N at 48 h), while chewiness and gumminess were significantly reduced (p ≤ 0.05). Springiness increased at higher mucilage inclusion levels, whereas resilience decreased at 50 and 75% mucilage substitution. Sensory evaluation revealed no significant differences among most formulations, although B4 exhibited a slight reduction in overall acceptance (p ≤ 0.05). Overall, partial substitution of xanthan gum with plant‑derived mucilage improved moisture retention and several physical and textural attributes associated with short‑term storage stability, including reduced firmness development and enhanced crumb elasticity. These findings indicate that okra mucilage is a promising natural hydrocolloid for improving the physical quality of gluten‑free bread when used in combination with xanthan gum, with relevance for clean‑label formulation strategies.