Effect of okra polysaccharides extract powder on mixolab attributes, physicochemical characteristics and in-vitro starch digestibility of wheat bread

The objective of this study was to assess the effect of extracted okra polysaccharides on the dough rheological properties, texture, antioxidant properties, and in-vitro starch digestion attributes of wheat bread. Different breads were prepared by incorporating okra polysaccharides extract powder (OPEP) at concentrations of 0.5 %, 1 %, and 1.5 % into wheat flour. The addition of OPEP in bread had a considerable effect on the torque-scale mixolab parameters C2, C3, and C5. Moreover, its incorporation led to an increase in the water absorption capacity and decreased dough stability time. Breads with varying concentrations of OPEP exhibited elevated levels of moisture content, protein, crude fiber and ash. However, the falling number for wheat flour decreased. Further, OPEP significantly impacted the volume, texture, and color of the bread. Overall, the bread hardness and water activity were lower on the 4th day of storage. The addition of OPEP increased the crumb color parameters. The color values of the crust remained mostly unaffected. Sensory attributes revealed that bread enriched with 1 % OPEP achieved the highest level of overall acceptability. Results also indicated that the incorporation of OPEP bread increased its antioxidant content. Rapidly digestible starch (RDS) and resistant starch (RS) contents were significantly affected by the addition of OPEP in wheat bread. Therefore, the findings of this investigation may potentially provide theoretical support for the development of a new standard regarding the industrial production of baked products.