scholarly journals Physical and Sensory Properties of Bread Made with Wheat and Fermented Finger Millet (Eleusine coracana L.) Flours

2021 ◽  
pp. 1-12
Author(s):  
B. E. Alabi ◽  
J. A. Adejuyitan ◽  
V. F. Abioye
Keyword(s):  
Room Temperature ◽  
Finger Millet ◽  
Sensory Properties ◽  
Wheat Bread ◽  
Composite Flour ◽  
Loaf Volume ◽  
Overall Acceptability ◽  
Fermented Grains ◽  
Mouth Feel ◽  
Loaf Weight

Aim: The study was conducted to determine the effect of fermented finger millet flour supplementation in wheat on the physical and sensory properties of bread. Methodology: Finger millet grains were cleaned, washed and fermented in deionized water for 72 h at room temperature (27±2oC), with sampling at every 24 h interval. Fermented grains were washed, drained, dried (65oC, 4 h), milled and sieved (<250 µm) to produce Fermented Finger Millet Flour (FFMF). Composite flour was formulated by supplementing wheat flour with Fermented Finger Millet Flour (FFMF) at 0, 5, 10, 15 and 20 % (w/w), and used to produce bread samples. Physical (Oven spring, loaf weight, loaf volume and specific volume) and sensory (crust colour, crumb colour, aroma, texture, taste, mouth feel and overall acceptability) properties of the bread samples were determined. Results: Physical properties showed less oven spring, loaf volume and specific loaf volume and increased loaf weight with increased FFMF replacement. The sensory analysis showed significant differences (p<0.05) between 100% wheat bread and FFMF supplemented samples in all the determined sensory properties. It was concluded that fermentation period of 24-48 h, and substitution of 5-10% FFMF into wheat gave the bread samples with the best overall acceptability.

scholarly journals NUTRITIONAL AND SENSORY ANALYSES OF WHEAT-UNRIPE PLANTAIN COMPOSITE FLOUR ON BREAD MAKING

2021 ◽  
Vol 5 (9) ◽  
Author(s):  
Christopher J. Etti ◽  
Victoria G. Ekanem
Keyword(s):  
Agricultural Products ◽  
Wheat Bread ◽  
Composite Flour ◽  
Loaf Volume ◽  
Bread Making ◽  
High Iron Content ◽  
Nutritional Analysis ◽  
Composite Flours ◽  
Sensory Analyses ◽  
Loaf Weight

This study analyzes the nutritional and sensory properties of wheat- and unripe plantain composite flour having a mix ratio of 70:30, 80:20, 90:10 and 100:0 respectively, with 100:0 ratio mix serving as the control. Unripe plantain flour was selected due to its high iron content which can solve dietary concerns encountered by anaemic and celiac patients because of low iron and high protein (gluten) content in wheat bread. The nutritional analysis of the composite flour such as ash, lipid, fibre, carbohydrate, protein, moisture content and iron contents of the mixed flour were determined. Physical properties of the composite bread were determined: loaf weight, loaf volume, loaf height, and loaf specific volume.The incorporation of plantain flour into baking bread became effective because it is economical, better supplies essential nutrients such as iron and protein to humans, and a better overall use of domestic agricultural products such as plantain.Incorporation of higher amount of unripe plantain flour increased loaf weight with a corresponding reduction in specific volume of the bread, which affected the bread making process. It was concluded that organoleptically acceptable bread could be formulated from wheat-unripe plantain composite flours using up to 70:30 mix ratio as maximum acceptable levels of substitution for bread making

scholarly journals Comparative study on the development of maize flour based composite bread

2014 ◽  
Vol 11 (1) ◽  
pp. 133-139 ◽  
Author(s):  
R Begum ◽  
MJ Uddin ◽  
MA Rahman ◽  
MS Islam
Keyword(s):  
Nutritional Quality ◽  
Energy Content ◽  
Proximate Analysis ◽  
Sensory Properties ◽  
Wheat Bread ◽  
Composite Flour ◽  
Maize Flour ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Composite Bread

The study was conducted to develop composite bread with maize flour and also to evaluate the nutritional quality and sensory properties of resulting breads. The results of the proximate analysis showed that wheat and maize flour contain protein 12.56 and 9.08%; fat 0.85 and 1.15%; ash 0.62 and 1.60%; fibre 0.68 and 1.25%; gluten 12.11 and 0.0%, respectively. Breads were produced from composite flour containing 10, 20, 25, 30 and 40% of maize flour and compared with wheat bread for various quality attributes of the developed products. The incorporation of maize flour adversely affected the baking properties and dough expansion but the nutritional quality was improved in case of fiber and energy content. The sensory analysis showed that there was no significant difference between the wheat bread and bread with 10% maize flour. Substitution of 10% maize flour into wheat flour retained much of the nutritional and sensory properties and gave the bread with the good overall acceptability. It was found that volume and specific volume highly positively correlated with taste, texture and overall acceptability but negatively correlated with hardness. The sensory qualities such as hardness and springiness deteriorated during storage with increasing level of maize flour in the breads. DOI: http://dx.doi.org/10.3329/jbau.v11i1.18224 J. Bangladesh Agril. Univ. 11(1): 133-139, 2013

scholarly journals Effect of Added Modified Water Chestnut (Trapa bispinosa) Starch on Physical and Sensory Properties of Yeast Leavened Breads

2011 ◽  
Vol 54 (2) ◽  
pp. 88-92
Author(s):  
Zubala Lutfi ◽  
Ayesha Siddique ◽  
Abid Hasnain
Keyword(s):  
Specific Volume ◽  
Opposite Effect ◽  
Sensory Properties ◽  
Loaf Volume ◽  
Water Chestnut ◽  
Concentration Maximum ◽  
Chestnut Starch ◽  
Loaf Weight

The effects of using different concentrations of chemically and physically modified water chestnut (Trapa bispinosa) starch (WCS) on loaf weight, volume and specific volume of yeast leavened bread were studied. The highest loaf weight was obtained by the addition of native water chestnut starch at 3 % concentration, while the opposite effect was observed regarding the loaf volume and specific volume. The highest loaf volume and the specific volume was obtained on addition of WCS, pregelatinized and acetylated (pga), at 1% concentration. Maximum mean score (7.8) was obtained by native water chestnut starch at concentration of 5% and minimum mean score was obtained by pgaWCS at 1% concentration with respect to the taste of bread. Regarding the texture, the maximum mean score (7.5) was that of the bread containing 5% pga (pregelatinized and acid thinned) WCS and minimum mean score (4), that of the bread containing 5% acetylated water chestnut starch.

scholarly journals Preparation of wheat-potato-peanut composite flour cakes

2018 ◽  
Vol 16 (2) ◽  
pp. 315-321 ◽  
Author(s):  
N Akter ◽  
Md Abdul Alim
Keyword(s):  
Wheat Flour ◽  
Room Temperature ◽  
Storage Stability ◽  
Single Layer ◽  
Peanut Flour ◽  
Composite Flour ◽  
Chemical Compositions ◽  
Potato Flour ◽  
Moisture Uptake ◽  
Overall Acceptability

This study reports on the suitable formulation of cake using potato and peanut flour with wheat flour. Fresh potato and peanut were analyzed for their chemical compositions and then dried in cabinet dryer. Four samples of cake: containing wheat flour only; containing 70% wheat flour, 5% potato flour and 25% peanut flour; containing 70% wheat flour, 15% potato flour and 15% peanut flour; and containing 70% wheat flour, 20% potato flour and 10% peanut flour were analyzed for proximate compositions. The properties of cakes were evaluated in terms of volume, moisture content, weight, and crumb and crust characteristics. The prepared cake samples were also judged in categories of color, flavor, texture and overall acceptability. Among the formulations, cake sample containing 70% wheat flour, 15% potato flour and 15% peanut flour secured the highest score with respect to color, texture and overall acceptability. Finally, the storage stability of the composite cake, packaged with single layer polythene, was evaluated in terms of moisture uptake by storing it in room temperature (25°C).J. Bangladesh Agril. Univ. 16(2): 315-321, August 2018

scholarly journals Proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads

2011 ◽  
Vol 11 (48) ◽  
pp. 5586-5599
Author(s):  
RJ Mongi ◽  
◽  
BK Ndabikunze ◽  
BE Chove ◽  
P Mamiro ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Progressive Increase ◽  
Wheat Bread ◽  
Loaf Volume ◽  
Bread Making ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Composite Bread ◽  
Loaf Weight

This study was carried out to investigate proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads at different levels of cocoyam flour substitution for human consumption.A whole wheat bread (WWB) and cocoyam-composite breads (CCB1,CCB 2 and CCB 3) were prepared in triplicate at 0, 10, 20 and 30% levels of cocoyam flours substitution respectively and assessed for proximatecomposition, bread characteristics and sensory attributes.The results indicate that carbohydrate, crude fiber, and ash contents of the cocoyam-composite breads increased significantly (p<0.05) while the moisture and protein contents decreased significantly with progressive increase in the cocoyam flour substitution. The significant (p<0.05) highest ash, fibre and carbohydrate values of 1.61, 1.54 and 70.40 g/100g dm respectively were observed in 30% cocoyam-wheat composite bread compared to lowest values of1.15, 0.29 and 63.25 g/100g dm, respectively in 100% wheat bread. The significant (p<0.05) higher moisture and protein values of 20.99 and 12.54 g/100g dm were observed in 100% wheat bread compared to lowest values of 17.31 and 9.04 g/100g dm, respectively in 30% cocoyam-wheat composite bread. Bread characteristics showed that, the loaf weight of cocoyam composite breads increased significantly (p<0.05) while loaf volume and specific loaf volume decreased significantly (p<0.05) with increasing cocoyam flour substitution The significant (p<0.05) highest loaf weight of 229.33 g was observed in 30% cocoyam-wheat composite bread compared to 208.33, 221.67 and 225 g observed in 100% wheat bread, 10 and 20% cocoyam-wheat composite breads respectively. The highest loaf volume and specific loaf volume of 800 and 3.49 cc were observed in 100% wheat bread compared lowest values of 580 and 2.78 cc respectively observed in 30% cocoyam-wheat composite bread. The sensory evaluation showed no significant (p>0.05) differences in sensory attributes of taste, aroma and acceptability between the 100% wheat and 10% cocoyam-wheat composite breads (p<0.05). In conclusion, this study has shown that the use of cocoyam flour in bread making is feasible and that incorporation of up to 10% of the flour into wheat flour produced acceptable bread with similar taste and aroma comparable to 100% wheat bread. Nevertheless, it is important to consume this bread with other protein rich diet in order to supplement the reduction resulted from substitution.

Effects of Chickpea-Based Leavening Extract on Physical, Textural and Sensory Properties of White Wheat Bread

2018 ◽  
Vol 14 (5-6) ◽  
Author(s):  
Hülya Gül ◽  
Fatma Hayıt ◽  
Cansu Acar ◽  
Neslihan Kurt ◽  
Halef Dizlek
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Commercial Production ◽  
Sensory Properties ◽  
Wheat Bread ◽  
Loaf Volume ◽  
Crust Structure ◽  
White Wheat ◽  
Significant Difference ◽  
Sensorial Analyses ◽  
General Acceptability

AbstractThis study aimed to investigate the effects of chickpea-based leavening extract (CLE) on certain white wheat bread characteristics. CLE increased the loaf volume, height and redness while it reduced the moisture, lightness and yellowness of the bread. Although crumb hardness of CLE bread was observed to be higher than commercial baker’s yeast (CBY; Saccharomyces cerevisiae) bread on the first day, this value did not show any significant difference during two days storage. Adhesiveness and chewiness of CLE bread were affected significantly, whereas springiness was not. Loaf volume, symmetry, crust colour, crust structure, texture, mouthfeel, odour, general acceptability and purchasing intent of CLE bread was scored higher as a result of sensorial analyses. We concluded that CLE could be used in breadmaking as an alternative to CBY for consumers who want a different taste and flavour. The use of CLE can be made widespread by performing and standardising the commercial production.

scholarly journals Fermentation of Corn Starch Powder for the Production of “Ogi”

2018 ◽  
Vol 7 (5) ◽  
pp. 49 ◽  
Author(s):  
D. B. Kiin-Kabari ◽  
O. M. Akusu ◽  
N. J. T. Emelike
Keyword(s):  
Physicochemical Properties ◽  
Traditional Method ◽  
Corn Starch ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Proximate Analysis ◽  
Sensory Properties ◽  
Overall Acceptability ◽  
Fermentation Period ◽  
Mouth Feel

Ogi was produced by fermenting corn starch powder for 24h and 48h using a seed culture (omidium) as a starter culture. Physicochemical properties such as pH, titratable acidity, viscosity, swelling power solubility, and proximate composition were determined. The sensory properties of the ogi produced was also determined and compared with ogi produced from the traditional method. The results of the proximate analysis showed that the carbohydrate content of sample B(fermented corn starch for 24h) is 78.47% and sample C(fermented corn starch for 48h) is 77.43% were significantly higher (p&lt;0.05) when compared to the traditional method-sample A(73.43%).Protein content (10.63%) and fat content (5.10%) of sample A were significantly higher (p£0.05) than sample B (9.5%) (1.0%) and sample C (9.86%) (1.70%) respectively. The pH of ogi decreased from 5.18 at the beginning of the fermentation to 3.60 at the end of 48h. Whereas the titratable acidity increased from 0.27% to 0.63% after 48h of fermentation. The viscosity of the ogi in the gelatinized state increased as the fermentation period increased from 24h to 48h. There was ignificant (p³0.05) difference in color, flavor, aroma, taste, sourness, mouth feel and overall acceptability between sample A, C and B. The pH, titratable acidity, textural and sensory properties of ogi produced from corn starch powder that was fermented for 48h were more acceptable than ogi produced through the traditional method and from corn starch powder that was fermented for 24h.

Quality of wheat-cassava bread as affected by selected improvers

2015 ◽  
Vol 12 (1) ◽  
pp. 79-86
Author(s):  
Michael Ayodele Idowu ◽  
Kazeem Iroko ◽  
Abiodun Aderoju Adeola ◽  
Isaac Babatunde Oluwalana ◽  
Jerome Ayokunle Ayo ◽  
...  
Keyword(s):  
Specific Volume ◽  
Technical Problem ◽  
Wheat Bread ◽  
Composite Flour ◽  
Bread Making ◽  
Content Type ◽  
Overall Acceptability ◽  
Spring Yield ◽  
Composite Bread

Purpose – The purpose of this paper is to evaluate some common bread improvers (normally used for 100 per cent wheat bread) for their effect on the quality attributes of wheat-cassava (90:10) composite bread. Design/methodology/approach – Four commonly used bread improvers (ASA, ABT, EDC and PTB) in Nigeria were evaluated for their effect on the baking potential of wheat-cassava (90:10) composite flour. Bread samples were baked from wheat-cassava (90:10) composite flour, with and without bread improvers. Changes in dough height during fermentation, oven spring, yield and specific volume of bread samples were determined. Bread samples were also evaluated for their sensory and staling characteristics. Findings – Results showed that dough height during fermentation did not change significantly (p<0.05) and crumb colour, firmness, taste and aroma were unaffected by addition of bread improvers; but oven spring, yield, specific volume, bread shape, crust colour, texture and overall acceptability of bread were significantly different (p>0.05). All the bread improvers except ABT extended the shelf life of wheat-cassava (90:10) composite bread for a period of 24-48 hours. Practical implications – Bread improvers normally used for 100 per cent wheat bread could be used effectively for wheat-cassava (90:10) composite bread without an adverse effect on quality of bread. Originality/value – Bread makers need little or no additional training to handle wheat-cassava (90:10) composite flour for bread making process hence, Nigeria can sustain her policy of using wheat-cassava composite flour for baking without any serious technical problem.

scholarly journals Amino Acid Profile, Mineral Bioavailability, and Sensory Properties of Biscuits Produced from Composite Blends of Wheat, Coconut and Defatted Fluted Pumpkin Seed Flour

2020 ◽  
Vol 2 (6) ◽  
Author(s):  
G. I. Oyet ◽  
B. S. Chibor
Keyword(s):  
Amino Acid ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Sensory Properties ◽  
Composite Flour ◽  
Pumpkin Seed ◽  
Fluted Pumpkin ◽  
Overall Acceptability ◽  
Mineral Bioavailability ◽  
Seed Flour

The objective of this work was to produce biscuits from composite flour of wheat, coconut, and defatted fluted pumpkin seed and to evaluate the mineral bioavailability, amino acid profile and sensory properties of the composite biscuits. Wheat/coconut/defatted fluted pumpkin seed flours were blended in the ratio; 100/0/0, 80/10/10, 70/20/10, 60/30/10, 50/40/10, 40/50/10 and labelled as sample A, B, C, D, E and F respectively. Biscuits were baked with these composite flours using the creaming method. Lysine content ranged from 3.35-5.07g/100g, with sample F given significantly higher value followed by samples E (4.70g.100g) and D (4.33g/100g). All the essential amino acids increased significantly with increased substitution of coconut and fluted pumpkin seed flour, except phenyl-lanine and cysteine that decreased from 4.98 – 3.90 and 1.22 – 0.69g/100g respectively in sample A to E. Sample E gave higher total Ca, Fe, K and Zn of 26.89, 17.92, 86.02 and 2.82mg/100g respectively. Percentage bioavailability of Ca, Fe, Na, K and Zn were significantly higher in sample F with values of 59.67, 51.35, 58.22, 59.67 and 47.74% respectively. Sample E recorded the highest overall acceptability score of 6.38. This score was however not significantly different from scores obtained for samples A, B, C and D. Production of composite biscuits with 50/40/10% wheat/coconut/defatted fluted pumpkin seed flour is highly recommended.

scholarly journals Effect of Gluten-free Composite Flour on Physico-chemical and Sensory Properties of Cracker Biscuits

2014 ◽  
Vol 6 (3) ◽  
pp. 521-530 ◽  
Author(s):  
J. S. Jothi ◽  
S. Hashem ◽  
M. R. Rana ◽  
M. R. T. Rahman ◽  
M. Shams-Ud-Din
Keyword(s):  
Wheat Flour ◽  
Rice Flour ◽  
Sensory Properties ◽  
Composite Flour ◽  
Gluten Free ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Bengal Gram ◽  
Physico Chemical ◽  
Lower Protein

Coeliac disease is an antibody-mediated enteropathy that presents permanent intolerance to ingested gluten, for which only treatment is lifelong devotion to a gluten-free diet. The aim of this study was to produce and investigate cracker biscuits prepared from gluten-free composite flour. Gluten was separated from wheat flour to make gluten-free wheat flour (GFWF). Raw rice, Bengal gram, fresh potatoes and Italian millet were dried and ground into powder. The cracker biscuits were prepared by incorporating different levels of gluten-free composite flour. The cracker biscuits were investigated for their physico-chemical and sensory properties. The spread ratio of control biscuits containing only 100% wheat flour was higher but weight was lower than other cracker biscuits containing gluten-free composite flour. Chemical analysis showed that gluten-free cracker biscuits had higher moisture, ash, and fat content, while lower protein content than control biscuits. The sensory results showed that overall acceptability, taste, flavor and texture scores differed significantly (p<0.05). The cracker biscuits containing 45% gluten-free wheat flour, 25% rice flour, 15% Bengal gram flour, 10% potato flour and 5% Italian millet flour was the favorite sample of the sensory evaluation with the highest overall acceptability among all types of gluten-free cracker biscuits. © 2014 JSR Publications. SSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved.doi: http://dx.doi.org/10.3329/jsr.v6i3.16531 J. Sci. Res. 6 (3), 521-530 (2014)

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