Pemanfaatan Pati, Tepung, Dan Serat Ubi Jalar Orange Dalam Pembuatan Roti Kaya Serat (original) (raw)
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Wheat flour, acha flour and mung bean flours were blended into different ratios and used to produce bread. The flours were blended into six different ratios of wheat : acha : mung beans as follows: 100:0:0 (sample A) for the control, 80:10:10 (B), 70:15:15 (C), 60:20:20 (D), 50:30:20 (E) and 50:20:30 (F). Proximate composition of the flour blends and bread were determined. Selected minerals and vitamins were also determined. The physical evaluation of the bread samples was carried out and the bread samples were then subjected to sensory evaluation. The protein, ash, fibre and fat contents of all the samples increased significantly with increasing substitution of wheat flour with acha and mung bean flours. Moisture and carbohydrate contents decreased with increased substitution of the wheat flour with acha and mung beans. Protein and ash increased from 12.40% to 17.48% and from 0.88% to 2.36% respectively, showing significant difference between the different flour blends. The minerals and vitamins (calcium, iron, zinc, vitamins A and C) all increased with corresponding increase in the level of substitution of wheat flour with acha and mung beans. There was significant difference between the control and the blended samples. Bread loaf weight decreased with increased substitution of wheat with acha and mung beans from 271g to 234g. The specific volume of the control bread and those made from the flour blends were significantly different as bread made from the blends had lower specific volumes (1.55 to 1.45cm 3 /g). Sample B bread was not significantly different from the control. There was significant difference in the oven spring of the control bread and the other composite bread. Sensory evaluation scores showed that all the bread samples were generally accepted on a nine point hedonic scale and there was no significance difference between 100% wheat bread and bread produced from 10% acha, 10% mung beans and 80% wheat flour blends.
Abstract The research was carried out to evaluate the effect of addition of yellow maize (YM) and orange fleshed sweet potato (OFSP) flours on the quality of wheat bread. Maize and sweet potato were processed into flour and mixed with wheat flour for bread production. Five samples of bread were produced and denoted as Samples A to E. Sample A was the control with 100% wheat flour, while Sample B to E had maize and sweet potato flours added in an increasing order of 5 to 20%. The physical properties of the bread loaves were evaluated and the result decreased significantly with increasing levels of yellow maize and orange fleshed sweet potato flours. The loaf volume varied from 340 to 182 cm3 and the bread specific volume ranged from 1.35 to 0.99 cm3/g. The result of the proximate composition showed that moisture and protein contents decreased significantly (p<0.05) with increase in yellow maize and orange fleshed potato flours varying from 34.97 to 29.97% and 13.12 to 7.67% respectively. The fat, crude fibre, ash and carbohydrate contents of the bread samples generally increased significantly (p<0.05) with increase in maize and orange fleshed potato flours. The result of the mineral content revealed that β-carotene and calcium increased significantly with increased levels of maize and sweet potato. The values of magnesium iron and phosphorus in the bread samples had no definite trend. The result of the sensory properties showed that there was significant difference in the texture and taste of 100% wheat bread and the other samples. The 100% wheat bread recorded the highest scores in all the parameters evaluated however all the other samples were well accepted. There was a decrease in the values of overall acceptability, appearance and flavor of the bread samples with increasing levels of maize and sweet potato flours but the decrease was not significantly different.
UKORO, F.O, 2020
The study assessed the physical and Sensory properties of breads prepared from wheat and cassava flour blend incorporated with different bread improver. Flours were prepared from wheat grains and cassava roots. The cassava flour was used to substitute 10% of wheat flour. Ascorbic acid, guar gum, panok and STK royal bread improvers were incorporated into the wheat and cassava flour blend at 0.5, 1, 2 and 3 % levels, respectively. Breads were prepared from the blends containing the improvers and assessed for the color, physical and sensory properties. The height, width, length, weight, volume and density of the control breads were significantly (p<0.0%) lower than those of the breads containing the improvers. These parameters were not significantly (p>0.05) affected by the level of the improvers the bread containing 3% of the improvers had highest value. The control bread had the lowest yield (123.50 %), oven spring (2.79 cm 3) and specific volume (3.14cm 3 /g).The bread containing guar gum had the highest yield of 134.66%. This was closely followed by the breads containing STK (133%) and Panok (132.50%).The bread containing ascorbic acid had the least yield of 125.75% among the breads containing the improvers. The bread containing panok had the highest oven spring. The specific volumes of the breads were not significantly different (p>0.05). The control had the lowest L*(lightness).a*(redness) and b*(yellowness) values. The composite flour bread containing Panok was the brightest due to its high L*, low a* and low b* values.The bread prepared from the wheat and cassava flour blend without the improvers had lower scores for all the sensory attributes studied than the breads containing the various levels of the guar gum, ascorbic acid, panok and STK improvers. The breads containing 3% levels of the improvers had the highest scores, although scores were not significantly different (p>0.05) for all the sensory attributes from the other levels of the improvers incorporated into the breads. The bread incorporated with STK improver was rated higher than the other breads for colour, flavour, taste crust texture, crumb texture and overall acceptability and was preferred to the other breads.
Asian Food Science Journal, 2021
Bread was produced from wheat (Trititum spp) orange flesh sweet potato (Ipomoea batatas L.) flour, starch and non-starch residue blends. The orange-fleshed sweet potatoes were washed, peeled, sliced, dried and milled to flour. The starch and non-starch residue were also produced from the orange-fleshed sweet potatoes. Different proportions of wheat and flour, wheat and starch and wheat and non-starch residue of orange-fleshed sweet potato with increasing level of orange-fleshed sweet potato at 10, 20, 30 and 40% addition in wheat were prepared. Control samples were 100% wheat flour (A0), 100% orange-fleshed sweet potato flour (A1), 100% orange-fleshed sweet potato starch (B1) and 100% orange-fleshed sweet potato non-starch residue (C1). Breads from these different proportions were formulated. The proximate, mineral, vitamin, physical properties and sensory attributes of the bread samples and their composites were determined. The GENSTAT Statistical Software (version 17.0) was used f...
Food and Nutrition Sciences, 2013
The effect of rice bran supplementation on some physico-chemical and sensory properties of wheat bread was determined. Blends of wheat flour and rice bran (95:5, 90:10 and 85:15) were used to bake bread with 100% wheat flour as control. Thereafter, proximate, vitamin and mineral composition, as well as the physical and sensory properties of the dough and bread loaves were determined, using standard methods of analysis. The moisture content, crude protein, crude fat, crude fibre and ash of the composite bread loaves increased significantly (p < 0.05) from 21.07% to 23.67%, 12.04% to 13.10%, 1.57% to 3.77%, 1.76% to 2.91% and 1.46% to 2.41% respectively; while carbohydrate content decreased with increased level of supplementation from 62.10% to 54.14%. There were significant increases (p < 0.05) in vitamin B 1 (Thiamin) from 0.15 mg/100g to 0.47 mg/100g and B 2 (Niacin) from 3.31 mg/100g to 4.04 mg/100g but no significant increase (p > 0.05) in vitamin B 3 (Riboflavin). Mineral content of the bread increased significantly (p < 0.05) with increased level of supplementation from 9.32 mg/100g to 20.52 mg/100g (Iron), 80.74 mg/100g to 188.20 mg/100g (Potassium), 81.31 mg/100g to 130.70 mg/100g (Calcium) and 13.65 mg/100g to 132.22 mg/100g (Magnesium). However, there was a significant decrease (p < 0.05) in sodium with increased level of supplementation from 305.25 mg/100g to 253.03 mg/100g. Bread loaf weight increased from 152.7 g to 162.7 g; while loaf volume decreased from 655.2 ml to 586.0 ml and specific loaf volume decreased from 4.29 ml/g to 3.60 ml/g. There were significant differences (p < 0.05) in physical properties of dough and bread loaves between the composite bread and the control. Though 100% wheat bread had better acceptability scores (7.95) compared to composite bread (7.20 for 95:5 blend), all the composite bread samples had significantly (p < 0.05) higher values for nutritional parameters. There was therefore, a significant improvement in the nutritional composition of the wheat bread with rice bran supplementation.
Journal of Basic & Applied Sciences, 2017
Bread is a common staple food in developing countries and also in many other regions of the world. The loaf characteristic and sensory attributes of bread samples prepared by using different composite flours in which ratio of whole wheat flour, sorghum flour and rice flour kept as 100:0:0 (F1), 80:10:10 (F2) and 60:20:20 (F3) was evaluated. The composite flours F1, F2 and F3 were subsequently used for making bread samples i.e. whole wheat bread (WWB), sorghum rice bread-1 (SRB-1) and sorghum rice bread-2 (SRB-2), respectively. The results indicated that significantly higher loaf weight (g) was recorded in SRB-2 followed by SRB-1 and WWB. Significantly higher bread height (cm) was noticed in SRB-1 followed by WWB and SRB-2. The bread sample WWB was found to have significantly higher volume and specific volume followed by SRB-1 and SRB-2. It was also revealed that significantly higher average score for bread crust color was perceived by WWB. However, bread sample SRB-1 perceived signi...
Journal of Food Quality, 2010
Both the physical and chemical characteristics of flours affect their quality and the subsequent products from them. The comparative evaluation of particle size, moisture content, bulk density, color, water absorption capacity, pasting viscosity, fat and protein contents of wheat, cassava, maize and cowpea flours were determined using standard methods. Composite breads were produced from 50:30:20, 60:20:20, 70:20:10; 80:10:10, 85:10:5 and 90:5:5 ratio of wheat-cassava/maize-cowpea flours, respectively. Breads produced were subjected to sensory and proximate analyses. The particle size, moisture content, bulk density, water absorption capacity, fat and protein contents of wheat, cassava, maize and cowpea flours are as follows: 154-343 mm, 13.3-14.9% db, 327.4-497.5 kg/m 3 , 31.9-221.8 g/g, 1.01-2.3% and 2.6-19.39%. Wheat flour had the lowest pasting temperature of 56.1C. Significance differences at P < 0.05 were recorded between most of the properties of the flours. Composite bread of 85% wheat, 10% cassava, 5% cowpea; 90% wheat, 5% cassava, 5% cowpea; and 90% wheat, 5% maize, 5% cowpea were accepted by a sensory evaluation panelist. Substitution with cowpea fruit improved the protein content of the bread.
Effect of Addition of Rice Bran on the Physico-Chemical and Sensory Properties of Wheat Bread
2017
The study looked into the Effect of Addition of Rice Bran on the Physico-Chemical and Sensory Properties of Wheat Bread. Composite flour from rice bran/wheat flour blends at 10%, 15% and 20% levels of rice bran. Substitution was used to bake bread and their effects on the baking qualities of wheat bread were determined and compared with 100% wheat bread. Proximate analysis of the 100% wheat and the composite showed that, the protein increased from 2.38-5.12 indicating that protein and dietary fiber increases with rise in rice bran. Some functional properties equally increased with increase in rice bran addition, such as fats and water absorption, ranging from 1.0 – 1.22 and 1.5-1.89 for fats and water respectively. The major ingredients used for the baking were flour, sugar, yeast, salt and water. Sensory evaluation for color, texture, flavor, taste and general acceptance of products by 10 panelists drawn from among staff and students were done using a 5-point hedonic rating scale. ...
Physico-chemical and sensory characterization of bread based on green banana (Musa spp.) flour
Universal Journal of Food Science and Technology, 2023
The banana (Musa spp.) is a tropical fruit with excellent sensory characteristics in terms of aroma, flavor and texture, consumed worldwide and exploited in most tropical countries. Green banana flour is rich in flavonoids, which protect the gastric mucosa, has a high content of resistant starch, which acts in the body as a dietary fiber and thus has health benefits, and is an alternative option for bakery products, reducing waste of both the peel and the pulp. The aim of this study was to develop bread formulations with partial substitution of wheat flour with green banana flour (FBV), thus increasing the nutritional, technological and sensory value. 4 formulations, (A), standard sample; (B), bread with 10% FBV; (C), bread with 15% FBV and (D), bread with 20% FBV. Physico-chemical quality was assessed in terms of moisture content by drying at 105ºC, ash by incineration, fat by the Soxhlet method, protein by the biuret method, carbohydrates by difference calculation and calorific value by sum calculation and sensory analysis by affective methods. The data was evaluated using the RStudio 4.2.1 DCC statistical package. There were no significant differences in moisture content, lipids and calorific value. Differences were evident in the ash and protein content. Sensory acceptance of the standard formulation was 82.22%. The results obtained show that green banana flour can be used as a partial substitute for wheat flour to produce breads with functional properties.
Quality Evaluation of Fibre- Enriched Bread
International Journal of Nutrition and Food Sciences, 2015
The advocacy on the use of composite cassava-wheat flour for commercial bread making purposes and its consumption had gained ground in Nigeria. This study was carried out to investigate the effect of coconut fiber (CCF)and corn bran (CBN) as sources of dietary fibre at different level of inclusion (0%, 5%, 10%) on the physical, chemical composition and organoleptic qualities of developed bread from composite flour made by mixing cassava and wheat flour at ratio of 10:90 (w/w). Results showed a significant reduction (p<0.05) in the loaf volume and specific loaf volume of the fibre enriched bread with increased level of fibre inclusion. It ranged from 1250-1403.3 cm3 and 4.98-5.77cm3/g respectively with highest values obtained from 5% CCF inclusion and the lowest value from 10% CBN inclusion The dietary fibre content of the bread loaves increased significantly (p>0.05) as the level of CCF fibre increased. It ranged from 3.79 to 5.28% with the highest value in 10% CCF level and lowest in 10% CBN fibre bread. However, result indicated that CBN fibre bread had lower dietary fibre contents of 3.79 and 3.98% compared to the control sample 0% (4.56%). The study revealed that coconut enriched bread with DF of 5.28% was able to deliver 21.12% of the Recommended Daily Intake for dietary fibre. Significant reduction existed (p<0.05) in the moisture content of the CCF fibre bread from 5 to 10% level of inclusions studied. The crude protein content of the fibre bread samples increased significantly with increasing levels of CCF and CBN fibres and ranged from 4.56 to 5.15% and the control sample (4.69%). The dry matter content of the bread sample showed significant increase in the level of CCF fibre inclusion from 5 to 10% while on the other hand, it decreased significantly from 5 to 10% corn bran fibre bread (CBN). It ranged from 66.52 to 69.56% with the highest value in 10% CCF fibre level and lowest in control sample of non fibre bread. The mean sensory scores obtained showed no significant (p>0.05) difference between 5% and 10% coconut fibre enriched bread and 10:90 cassava-wheat bread (CONTROL), however bread with 5% inclusion had the highest taste, chewability and overall acceptability scores in all the attributes evaluated.