Effect of fortification on physico-chemical and microbiological stability of whole wheat flour

Akhtar, Saeed; Anjum, Faqir Muhammad; Rehman, S.; Sheikh, Munir A.; Farzana, Kalsoom

doi:10.1016/j.foodchem.2008.01.065

Cited by 84 publications

(66 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It was observed that the higher the BDG inclusion the lower the sensory scores obtained. Similar result was reported by Akhtar et al (2008) for chapattis.…”

Section: Effect Of Bdg On the Microbial Qualitysupporting

confidence: 91%

Effect of added brewers dry grain on the physico-chemical, microbial and sensory quality of wheat bread

Haruna¹,

Udobi²,

Ndife³

2011

AJFN

View full text Add to dashboard Cite

Bread samples were baked using wheat flour substituted with milled brewers' dry grain (BDG) at levels of 5, 10, 15 and 25%. The bread produced from wheat flour without BDG substitution served as control. The chemical composition, functional characteristics, microbial content and sensory attributes of the products were determined to ascertain their general acceptability. Results obtained showed an increase in the range of 8% for moisture, 3.5% for fat, 1.7% for Ash, 5.45% for crude fibre, 3.07% for protein and a decrease in carbohydrate content by 20.38%. Results of the functional properties analyzed showed that the water holding capacity increased with BDG substitution from 2.11(g) to 4.79(g) while the water binding capacity increased from 0.78(g) to 0.90(g). There were no differences in values for the oil holding and binding capacities obtained. The average loaf volume decreased by 41% in the BDG substituted breads while the pH values showed a reduction with BDG substitution, Results also showed that the bread sample without (added) BDG contained more microbes during storage than the ones with BDG. Generally, bread with BDG substitutions were nutritionally superior to normal bread while normal bread had better overall sensory scores than the BDG bread.

show abstract

“…It was observed that the higher the BDG inclusion the lower the sensory scores obtained. Similar result was reported by Akhtar et al (2008) for chapattis.…”

Section: Effect Of Bdg On the Microbial Qualitysupporting

confidence: 91%

Effect of added brewers dry grain on the physico-chemical, microbial and sensory quality of wheat bread

Haruna¹,

Udobi²,

Ndife³

2011

AJFN

View full text Add to dashboard Cite

show abstract

“…The moisture content of the treated samples were increased with the fortification of the control sample. High moisture content has been associated with the short shelf life of the baked products, as they encourage microbial infiltration that lead to the spoilage (Ezeama, 2007;Akhtar et al, 2008;Elleuch et al, 2011). The ash content was also increased from 1.45-1.78% in the cookies produced from soy and pea flour substitution.…”

Section: Resultsmentioning

confidence: 99%

Development and Compositional Analysis of Protein Enriched Soybean-Pea-Wheat Flour Blended Cookies

Bashir¹,

Ashraf²,

Khan³

et al. 2015

Asian J. of Clinical Nutrition

View full text Add to dashboard Cite

Bakery products are made from different types of flours and those made by using composite flour have many fold advantages and they are considered as carriers of nutrition. Biscuits and cookies are most popular bakery products because of their convenience, ready to eat nature and long shelf life. In this study, different experiments were conducted to enhance the nutritional value of wheat based cookies. The cookies were prepared by using different concentrations of soybean, pea and wheat flour. Six different combinations of three flours used for making the cookies were, C 1 (95% wheat flour+5% soybean flour), C 2 (95% wheat flour+5% pea flour), C 3 (90% wheat flour+10% soybean flour) C 4 (95% wheat flour+10% pea flour), C 5 (85% wheat flour+15% soybean flour) and C 6 (95% wheat flour+15% pea flour). Among all the six combinations, C 1 showed good acceptance as per 9 point hedonic scale, while as, C 5 had highest protein and total dietary fiber. Additionally, the combinations of pea and wheat flour (C 4 and C 6 ) showed fewer acceptances as per 9 point hedonic scale. The higher nutritional value of the cookies prepared by combining more than one flour will have a positive health effect. From our results, it can be concluded that incorporation of different cereal (i.e., wheat flour, soya flour, pea flour) will enrich the nutritional value of the cookies.

show abstract

“…The variation in the moisture contents were consistent with varied water amounts used in the substitution of the different ratios of the doum flour. Increase in moisture content in the DFF-WF blends has been associated with increase in fiber content (Akhtar et al 2008;Elleuch et al 2011). It is noteworthy that DFF-WF breads contained much less protein than the control bread; possibly due to the relatively low level of protein in doum flour (Aboshora et al 2014).…”

Section: Chemical Composition Of Dff-wf Composite Breadsmentioning

confidence: 94%

Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

et al. 2015

View full text Add to dashboard Cite

In this covenant of functional foods, the world seeks for new healthier food products with appropriate proportions of bioactive constituents such as fiber, mineral elements, phenols and flavonoids. The doum fruit has good nutritional and pharmaceutical properties; therefore, its incorporation in breads could be beneficial in improving human health. In the current study, partial substitution of wheat flour (WF) with doum fruit flour (DFF) at levels of 5 %, 10 %, 15 % and 20 % were carried out to investigate the dough viscoelastic properties, baking performance, proximate compositions and antioxidant properties of the breads. Partial substitution of WF with DFF increased the water absorption and developing time of dough (P ≤ 0.05), while, the dough extensibility, resistance to extension and the deformation energy were reduced. Bread supplemented with DFF resulted in a reduction in quality in terms of specific loaf volume, conferred softness, hardness, cohesiveness and gumminess to the bread crumbs. DFF up to 15 % could partially replace WF in bread; increase its nutritional value in terms of fiber content and minerals, with only a small depreciation in the bread quality. Sensory evaluation showed that breads supplemented up to 15 % DFF were acceptable to the panelists and there was no significant difference in terms of taste, texture and overall acceptability compared to the control. The incorporation of DFF increased the total phenolic contents, total flavonoids contents and antioxidant properties compared to the control (for both flour and bread).

show abstract

Effect of fortification on physico-chemical and microbiological stability of whole wheat flour

Cited by 84 publications

References 11 publications

Effect of added brewers dry grain on the physico-chemical, microbial and sensory quality of wheat bread

Effect of added brewers dry grain on the physico-chemical, microbial and sensory quality of wheat bread

Development and Compositional Analysis of Protein Enriched Soybean-Pea-Wheat Flour Blended Cookies

Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

Contact Info

Product

Resources

About