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

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.

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

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

Functional quality, sensorial and shelf life characteristics of Agathi (Sesbania grandiflora (L).Poir leaves enriched breads

Background: In our modern life burden of non-communicable diseases such as obesity, cancer, cardio vascular disease and type-2 diabetes has increased. By contrast, life expectancy and also cost of health care has increased. So, individuals search other ways to improve or maintain their well-being. In this regard, food and also the pharmaceutical industry offer functional foods (FFs) with health promoting and disease-preventing properties. Consumption of natural bioactive compounds such as natural antioxidants, polyphenols and flavonoids containing plant based foods offer health benefits including protection against cardiovascular diseases, cancer and other degenerative diseases(Peressini & Sensidoni, 2009). Sesbania grandiflora is a small, loosely branching tree that grows up to 8–15 m tall and 25–30 cm in diameter. Sesbania grandiflora L.poir (also known with local name as Agati) belongs to the family Fabaceae. It is one of the most popular green vegetables and also traditional medicinal plant of India (Wagh et al.,2009). The chemical analysis of Sesbania grandiflora (agathi ) leaves revealed it to be rich source of nutrients and beneficial bioactive compounds such as antioxidants, polyphenols and flavonoids. Bread has been regarded as one of the most popular food for centuries. It is a good source of calories and other nutrients. Bread is traditionally made from wheat flour. Addition of agathi leaves led to the enhancement of functionality of common bread.Objective: Against the background of this information, the present investigation was undertaken with clear objective of evaluating the effects of the addition of agathi leaves on the sensory, textural, and baking characteristics, examining their microbial quality on a 5-day storage period at ambient temperature in different packaging materials, and assessing the improvement, if any, in their antioxidant content.Methods: Shade dried agathi leaf powder was analysed for proximate, mineral and phytochemical composition. Bread samples were prepared with ingredients such as yeast, salt, sugar, water, shortening, baking time and temperature using straight dough process and varying levels of shade dried agathi leaves. Physical parameters such as loaf weight, loaf volume and Color values were recorded. Breads were subjected to sensory evaluation. In vitro anti-oxidant capacity and In vitro antidiabetic activity of breads was evaluated .Results: It can be concluded that addition of leaves to plain bread is a new approach towards fortification of bread. The leaves of agathi plant are rich in nutrients, antioxidants and dietary fiber. Agathi leaves are used in, a traditional cuisine and have significant properties. Incorporation of dried leaves into wheat flour shows that the supplemented breads have, in general, enhanced moisture retention capacity, slower staling rate, richer antioxidant content, better baking characteristics, and improved sensory properties in terms of color, texture, mouthfeel, and flavor. Shade dried leaves at 10% level of addition on wheat flour was found to be the optimum supplementation level offering the highest acceptability of the fortified bread. The loaf weight of the bread samples showed significant increase as the level of substitution by agathi leaves increased. The volume of the bread loaves was observed to decrease with increase in the substitution level of agathi leaves. The crust color of the bread samples showed monotonic variation in all the 3 aspects of L*, a*, and b*. With the increase in the agathi leaves supplementation, the brightness (L*-value), redness (a*value), and the yellowness (b*-value) of the crust decreased. The dark coloration of the crusts was the effect of the Maillard browning reaction between reducing sugars and amino acids, which is influenced by the distribution of water and the color of the bread. Even at 10% level of supplementation, which has been adjudged to offer the best baking characteristics, antioxidant content increased by more than 50% compared to controlled bread.Conclusion: Our study demonstrated that agathi leaves are potential source of nutrients and phytochemicals. Addition of the agathi leaves enhanced nutritive value of breads and extended their shelf life period. Furthermore, this study revealed that addition of shade dried agathi leaves was found to improve the functional and therapeutic quality of breads enabling them to be functional food.Keywords: Functional food, bioactive compounds, In vitro Anti-oxidant capacity, In vitro antidiabetic activity

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

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.

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

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.