Effect of Honey as Partial Sugar Substitute on Pasting Properties, Consumer Preference and Shelf Stability of Cassava-Wheat Composite Bread

Adeboye, Adedola S.; Babajide, J.M.; Shittu, T.A.; Omemu, A. M.; Oluwatola, O.J.

doi:10.1016/s0189-7241(15)30051-5

Cited by 13 publications

(17 citation statements)

References 15 publications

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“…Furthermore, exposure of honey to 100°C for 10 min has been reported to cause a complete loss of activity against different species of bacteria, but only partial loss of activity against Bacillus pumilus and Streptomyces, and no loss of activity against Bacillus subtilis and Sarcina lute (Molan 1992). Our previous study also reported a significant reduction for mould and total viable bacteria counts in the cassavawheat composite bread baked with a single type of honey ((Adeboye et al, 2013). However, in this current study, lowest mould counts of 0.42 and 0.45 × 10 4 cfu/g were recorded for the cassava-wheat composite bread baked with the Dark honey and Golden honey, respectively, after 6 days of storage.…”

Section: Microbial Shelf Stabilitycontrasting

confidence: 66%

“…This suggests that their antimicrobial properties/potential may vary. Although, information is still Adeboye et al 71 scarce on utilization of honey in bread formulation developed from cassava wheat composite flour, previous study on the influence of a single type of honey on microbiological shelf stability of cassava-wheat composite bread revealed that the honey used extended the shelf life of the baked bread loaves (Adeboye et al, 2013). Therefore, this current study therefore aims at investi-gating the microbial shelf life stability of cassava-wheat composite bread baked with different types of honeys obtained from different locations in South Western Nigeria.…”

Section: Introductionmentioning

confidence: 99%

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Effect of different types of honey on the microbial shelf stability of cassava-wheat composite bread

Adeboye¹,

Babajide²,

Fayemi³

2015

Afr. J. Food Sci.

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The effect of physicochemical properties (moisture content, total acidity, total phenolic content and viscosity) of honey on the microbial shelf stability of cassava-wheat composite bread was investigated. The percentage weights of the sugar (sucrose) required in the formulated recipe was substituted with different types of honey at the same level (70% sucrose: 30% honey). Freshly baked and cooled cassava-wheat composite bread loaves were stored on shelf at ambient temperature and the total aerobic bacteria and mould counts were determined after 4 and 6 days. The physicochemical analyses revealed that the total acidity, total phenolic content, moisture and viscosity of the different types of honey used varied. The physicochemical properties of the various honey used influenced the microbial shelf stability of the cassava-wheat composite bread. Highest total aerobic bacteria counts of 0.25 × 104 cfu/g was recorded for the cassava-wheat composite bread baked with Hamba honey 2 which had significant (p ≤ 0.05) lowest total acidity (42.41 mEq/kg) and total phenolic contents (48.97 GAE/100 g) as well as significant (p ≤ 0.05) highest % moisture after 4 days of storage. However, the incorporation of dark and golden honey with higher total acidity and total phenolic contents compared with other types of honey used, resulted in the least mould counts of 0.42 × 104 and 0.45 × 104 cfu/g, respectively, after 6 days of storage. The physicochemical properties of honey could enhance the microbial shelf stability of baked bread if the minimum inhibitory concentration of the honey after baking is employed.

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Section: Microbial Shelf Stabilitycontrasting

confidence: 66%

Section: Introductionmentioning

confidence: 99%

Effect of different types of honey on the microbial shelf stability of cassava-wheat composite bread

Adeboye¹,

Babajide²,

Fayemi³

2015

Afr. J. Food Sci.

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“…A 5-point Hedonic scale where I represented dislike extremely and 5 like extremely was used to evaluate the color, texture, taste, flavor and overall acceptability of the loaves as described by Adeboye et al (2013). The sliced loaves were presented to the panelists in 3-digit coded white plates.…”

Section: Sensory Evaluation Of Breadsmentioning

confidence: 99%

“…The density of the breads increased with the level of raw and boiled African fan palm root flours. The decrease in loaf volume may be due to low protein contents of the flours due to dilution of wheat flour which resulted in low gluten content (Adeboye et al, 2013 (Shittu et al, 2007). The deleterious effects of addition of fiber on dough structure and loaf volume are due to the dilution of gluten which in affects gas retention (Shittu et al, 2007).…”

Section: Physical Properties Of Breadsmentioning

confidence: 99%

Chemical composition, physical and sensory properties of bread incorporated with raw and boiled African fan palm (Borassus aethiopum) root flours

Akubor¹

2016

Int. J. Agric. Vet.

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“…In Nigeria, it is one of the most widely consumed food sources. In 2005 and 2012, the Federal Government of Nigeria mandated the use of composite wheat flour for baking through the addition of 10% cassava flour to wheat, in order to cut down on the expense on wheat importation and find more value addition for the widely-produced cassava tubers [7]. Acceptability of cassava flour bread is generating a lot of attention among researchers, agricultural administrators, farmers, industrialists and consumers in Nigeria owing to cheap cost, availability and affordability.…”

Section: Introductionmentioning

confidence: 99%

Production and Evaluation of Bread Made from High Quality Cassava Flour (HQCF) and Wheat Flour Blends

Mo¹,

Michael²,

Ne³

et al. 2017

Agrotechnol

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Bread prepared from blends of high quality cassava flour (HQCF) and wheat flour (WF) was evaluated to determine the suitability of HQCF as a partial replacement for wheat flour. Bread was prepared using ratios of 0: 100, 10:90, 20:80, 30:70, 40:60 and 50:50 HQCF/WF respectively and assessed for their physicochemical, physical and sensory properties. The results showed that bread with higher levels of HQCF had higher moisture and carbohydrates content but lower ash, fat and fibre contents. The moisture content significantly varied from 28.51 to 35.01%. The high moisture content of the HQCF replaced bread samples may be attributed to the higher carbohydrates (starch) which has tendency for water uptake and retention. This is evidenced by the higher loaf weight and loaf density of the HQCF replaced bread samples. However, loaf volume and oven spring were negatively affected by increased incorporation of HQCF in bread, suggesting that the low protein content of HQCF may be responsible. The results of the sensory evaluation revealed that replacement of wheat flour with HQCF beyond 10% negatively affected sensory attributes, supplementation levels between 20-30% were tolerated by the panelists. It is therefore concluded that HQCF can be used as a potential replacement for wheat flour in the baking of bread.

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Effect of Honey as Partial Sugar Substitute on Pasting Properties, Consumer Preference and Shelf Stability of Cassava-Wheat Composite Bread

Cited by 13 publications

References 15 publications

Effect of different types of honey on the microbial shelf stability of cassava-wheat composite bread

Effect of different types of honey on the microbial shelf stability of cassava-wheat composite bread

Chemical composition, physical and sensory properties of bread incorporated with raw and boiled African fan palm (Borassus aethiopum) root flours

Production and Evaluation of Bread Made from High Quality Cassava Flour (HQCF) and Wheat Flour Blends

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