The aim of this study was to optimize composite breads of wheat and whole millet flour by the use of natural improvers. Three types of local malted cereals were used as natural improvers. The millet flour was fermente...The aim of this study was to optimize composite breads of wheat and whole millet flour by the use of natural improvers. Three types of local malted cereals were used as natural improvers. The millet flour was fermented with EPSs producing LAB strain prior to use. The technological characteristics of the composite flours were determined using an alveograph. The physico-chemical and nutritional characteristics of the composite breads were determined using standard methods and their sensory profiles were evaluated by a panel of 35 consumers. The alveograph results showed an increase in dough resistance, deformation and a decrease in extensibility and elasticity with the level of incorporation of millet flour. From the results of physico-chemical analyses of composite breads, no significant difference (p > 0.05) was observed in the use of the three types of local cereal malts except for the incorporation of 50% of the millet flour. The control sample presented the lowest acidity and dry matter value, the highest water content and pH value. No significant difference (p > 0.05) was observed in the use of the three types of cereal malts for the macronutrient contents of the composite bread samples. However, differences were observed according to the levels of incorporation. Macronutrients results showed an increase in protein content (11.17% ± 0.28% - 14.01% ± 0.10%/DM);crude fat content (1.86% ± 0.05% - 2.48% ± 0.20%/DM) and a decrease in carbohydrates content (85.36% ± 0.54% - 81.06% ± 0.36%/ DM). Regarding the content of mineral elements, significant differences (p < 0.05) were observed in the use of the three types of cereal malts for the incorporation of 15% (Mg and Fe content), 30% (Fe, Zn and K) and 50% (content of Zn, K, Na and Mg) of millet flour. The free amino acid profile revealed three essential amino acids such as valine, isoleucine and lysine. Breads incorporated with 30% of whole millet flour were the most appreciated by consumers.展开更多
Cassava has gained attention as a potential industrial crop. The roots are processed into cassava flour for bakery and confectioneries. With the ever increasingly expensive level of wheat flour import for bread produc...Cassava has gained attention as a potential industrial crop. The roots are processed into cassava flour for bakery and confectioneries. With the ever increasingly expensive level of wheat flour import for bread production in developing countries like Ghana, the need for other highly nutritious yet readily available and less expensive source of composite flour is important. <span style="font-family:Verdana;">The aim of the study was</span><span style="font-family:Verdana;"> to investigate consumer acceptability of bread developed from cassava flour and wheat flour. A 4</span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">×</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">3 factorial design was used to develop bread samples (A = 100% wheat flour, control, B = 10% cassava flour + 90% wheat flour, C = 20% cassava flour +</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">80% wheat flour and </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">D</span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;"> = 30% cassava flour + 70% wheat flour). Sensory evaluation was performed on the bread samples using the 9-point hedonic scale to evaluate sensory attributes like colour, gumminess, mouth-feel, taste, flavour, and overall acceptability. The proximate compositions of the products were also evaluated using the A. O. A. C (2005) official methods. Statistically, there was </span><span style="font-family:Verdana;">significant</span><span style="font-family:Verdana;"> difference among the protein and carbohydrate of all flour products developed. However, the energy content of products with 30% cassava flour replacement was significantly higher than other replicates. The control had the lowest moisture content of 17.5% with product 20% cassava flour replacement having the highest moisture content of 18.2%. In terms of overall </span><span style="font-family:Verdana;">acceptability</span><span style="font-family:Verdana;"> 10% cassava flour replaced bread was rated like extremely ahead of the control sample which was rated as like very much. These results showed that the 10 and 20% wheat/cassava composite flour bread recipe could be a viable alternative to achieve the desired economic, food security and health.</span></span></span></span>展开更多
This study aimed to investigate the effect of yam flour substitution (Dioscorea alata L.) and moringa powder in wheat bread on glycemic response. Glycemic index (GI) and glycemic load (GL) of pieces of bread were dete...This study aimed to investigate the effect of yam flour substitution (Dioscorea alata L.) and moringa powder in wheat bread on glycemic response. Glycemic index (GI) and glycemic load (GL) of pieces of bread were determined. A mixture plan design was used to determine the optimal formulation of bread made of yam flour, wheat flour and moringa powder. The mixture of 79.4% soft wheat flour, 20% yam flour and 0.6% moringa leaves powder has a good potential in bread preparation and was used in this study. 100% wheat bread was used as control. Postprandial blood glucose response (glycemic response) was evaluated with the glucose used as a reference food. Blood glucose responses were measured at different intervals for 2 hours. The results indicated that composite bread had low GI and GL values than wheat bread. Values are GI = 80 and GL = 61.2 for wheat bread and GI = 37.78 and GL = 29.65 for the composite bread. This study demonstrated that the inclusion of yam flour of moringa leaves powder in bread production might not pose a threat to blood glucose response compared to wheat bread. These pieces of bread could be included easily in diabetics’ and non-diabetics diet.展开更多
Melon seed oil cake(MSOC),as the secondary by-product from melon seed oil pressing process,has high potential nutritional value.The aim of this study was to assess the effect of incorporating MSOC as wheat flour subst...Melon seed oil cake(MSOC),as the secondary by-product from melon seed oil pressing process,has high potential nutritional value.The aim of this study was to assess the effect of incorporating MSOC as wheat flour substitute and its particle size on bread quality;three particle size fractions of MSOC(coarse,medium,and fine)and two substitution levels(3 and 6%,w/w)were employed.Functional properties and colour of different particle sizes of MSOC were assessed,and the physical properties of bread made with MSOC were explored and compared to control bread(100%wheat flour).Results showed that bread made with 3%MSOC had relatively satisfactory quality in terms of spe-cific volume(2.64–2.86 mL/g),hardness(14.31–15.04 N)compared to the control bread(specific volume 2.79 mL/g and hardness 13.87 N).Bread made with fine particle size of MSOC(2.64 mL/g and 15.04 N at 3%substitution level;2.44 mL/g and 16.03 N at 6%substitution level)had lower specific volume and higher hardness values than the bread made with medium(2.80 mL/g and 14.31 N at 3%substitution level;2.50 mL/g and 15.50 N at 6%substitution level)and coarse(2.86 mL/g and 14.72 N at 3%substitution level;2.52 mL/g and 15.12 N at 6%substitution level)particle sizes of MSOC.These results indicate that using 3%MSOC with larger particle size could be more suitable for making bread with relatively satisfactory quality.Overall,MSOC could be re-introduced into food chain as ingredient for bread production,which offers possibilities to develop novel sustainable foods.Future work will be conducted on sensory quality and consumer acceptance to provide a desirable quality of bread.展开更多
文摘The aim of this study was to optimize composite breads of wheat and whole millet flour by the use of natural improvers. Three types of local malted cereals were used as natural improvers. The millet flour was fermented with EPSs producing LAB strain prior to use. The technological characteristics of the composite flours were determined using an alveograph. The physico-chemical and nutritional characteristics of the composite breads were determined using standard methods and their sensory profiles were evaluated by a panel of 35 consumers. The alveograph results showed an increase in dough resistance, deformation and a decrease in extensibility and elasticity with the level of incorporation of millet flour. From the results of physico-chemical analyses of composite breads, no significant difference (p > 0.05) was observed in the use of the three types of local cereal malts except for the incorporation of 50% of the millet flour. The control sample presented the lowest acidity and dry matter value, the highest water content and pH value. No significant difference (p > 0.05) was observed in the use of the three types of cereal malts for the macronutrient contents of the composite bread samples. However, differences were observed according to the levels of incorporation. Macronutrients results showed an increase in protein content (11.17% ± 0.28% - 14.01% ± 0.10%/DM);crude fat content (1.86% ± 0.05% - 2.48% ± 0.20%/DM) and a decrease in carbohydrates content (85.36% ± 0.54% - 81.06% ± 0.36%/ DM). Regarding the content of mineral elements, significant differences (p < 0.05) were observed in the use of the three types of cereal malts for the incorporation of 15% (Mg and Fe content), 30% (Fe, Zn and K) and 50% (content of Zn, K, Na and Mg) of millet flour. The free amino acid profile revealed three essential amino acids such as valine, isoleucine and lysine. Breads incorporated with 30% of whole millet flour were the most appreciated by consumers.
文摘Cassava has gained attention as a potential industrial crop. The roots are processed into cassava flour for bakery and confectioneries. With the ever increasingly expensive level of wheat flour import for bread production in developing countries like Ghana, the need for other highly nutritious yet readily available and less expensive source of composite flour is important. <span style="font-family:Verdana;">The aim of the study was</span><span style="font-family:Verdana;"> to investigate consumer acceptability of bread developed from cassava flour and wheat flour. A 4</span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">×</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">3 factorial design was used to develop bread samples (A = 100% wheat flour, control, B = 10% cassava flour + 90% wheat flour, C = 20% cassava flour +</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">80% wheat flour and </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">D</span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;"> = 30% cassava flour + 70% wheat flour). Sensory evaluation was performed on the bread samples using the 9-point hedonic scale to evaluate sensory attributes like colour, gumminess, mouth-feel, taste, flavour, and overall acceptability. The proximate compositions of the products were also evaluated using the A. O. A. C (2005) official methods. Statistically, there was </span><span style="font-family:Verdana;">significant</span><span style="font-family:Verdana;"> difference among the protein and carbohydrate of all flour products developed. However, the energy content of products with 30% cassava flour replacement was significantly higher than other replicates. The control had the lowest moisture content of 17.5% with product 20% cassava flour replacement having the highest moisture content of 18.2%. In terms of overall </span><span style="font-family:Verdana;">acceptability</span><span style="font-family:Verdana;"> 10% cassava flour replaced bread was rated like extremely ahead of the control sample which was rated as like very much. These results showed that the 10 and 20% wheat/cassava composite flour bread recipe could be a viable alternative to achieve the desired economic, food security and health.</span></span></span></span>
文摘This study aimed to investigate the effect of yam flour substitution (Dioscorea alata L.) and moringa powder in wheat bread on glycemic response. Glycemic index (GI) and glycemic load (GL) of pieces of bread were determined. A mixture plan design was used to determine the optimal formulation of bread made of yam flour, wheat flour and moringa powder. The mixture of 79.4% soft wheat flour, 20% yam flour and 0.6% moringa leaves powder has a good potential in bread preparation and was used in this study. 100% wheat bread was used as control. Postprandial blood glucose response (glycemic response) was evaluated with the glucose used as a reference food. Blood glucose responses were measured at different intervals for 2 hours. The results indicated that composite bread had low GI and GL values than wheat bread. Values are GI = 80 and GL = 61.2 for wheat bread and GI = 37.78 and GL = 29.65 for the composite bread. This study demonstrated that the inclusion of yam flour of moringa leaves powder in bread production might not pose a threat to blood glucose response compared to wheat bread. These pieces of bread could be included easily in diabetics’ and non-diabetics diet.
文摘Melon seed oil cake(MSOC),as the secondary by-product from melon seed oil pressing process,has high potential nutritional value.The aim of this study was to assess the effect of incorporating MSOC as wheat flour substitute and its particle size on bread quality;three particle size fractions of MSOC(coarse,medium,and fine)and two substitution levels(3 and 6%,w/w)were employed.Functional properties and colour of different particle sizes of MSOC were assessed,and the physical properties of bread made with MSOC were explored and compared to control bread(100%wheat flour).Results showed that bread made with 3%MSOC had relatively satisfactory quality in terms of spe-cific volume(2.64–2.86 mL/g),hardness(14.31–15.04 N)compared to the control bread(specific volume 2.79 mL/g and hardness 13.87 N).Bread made with fine particle size of MSOC(2.64 mL/g and 15.04 N at 3%substitution level;2.44 mL/g and 16.03 N at 6%substitution level)had lower specific volume and higher hardness values than the bread made with medium(2.80 mL/g and 14.31 N at 3%substitution level;2.50 mL/g and 15.50 N at 6%substitution level)and coarse(2.86 mL/g and 14.72 N at 3%substitution level;2.52 mL/g and 15.12 N at 6%substitution level)particle sizes of MSOC.These results indicate that using 3%MSOC with larger particle size could be more suitable for making bread with relatively satisfactory quality.Overall,MSOC could be re-introduced into food chain as ingredient for bread production,which offers possibilities to develop novel sustainable foods.Future work will be conducted on sensory quality and consumer acceptance to provide a desirable quality of bread.
