Formulation and characterization of bread using coconut-pulp flour and wheat flour composite with addition of xanthan-gum

Erminawati,; Sidik, W; Listanti, Riana; Zulfakar, H.

doi:10.1088/1755-1315/102/1/012010

Cited by 5 publications

(6 citation statements)

References 2 publications

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“…Based on those results, we can already predict that such a texture would not be accepted by consumers. The increase in the fibre and sugar content is related to a harder bread crust, which was also proven in other studies [ 21 , 28 , 29 ]. On the other hand, the hardness and chewiness of breads with 10% of CO and CH flours were in line with the C sample, so it did not have a negative effect on the bread texture.…”

Section: Resultssupporting

confidence: 80%

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Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread

2021

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Wheat bread, produced by the single-phase method, is a common food consumed all over the world. Due to changes in lifestyle and nutritional trends, alternative raw materials are sought to increase the nutritional value and improve the taste of daily consumed products. Additionally, customers seek a wide variety of foods, especially when it comes to basic foods. Nuts, such as coconuts or chestnuts, might provide an attractive flavour with benefits to the nutritional quality. In this study, the effect of substituting wheat flour with coconut or chestnut flour (flour contribution level: 5, 10, 15, 30, 50% w/w), was evaluated in terms of the breads specific volume, texture, colour, nutritional composition, and dietary fibre fraction contents. Moreover, a sensory evaluation was conducted to assess potential consumer acceptance. Based on the consumer’s perception, the overall acceptance of bread with 15% w/w of coconut and chestnut flour was in privilege compared to the control sample. As a result, taking all of the tested parameters into account, the breads with 5, 10, and 15% supplementation of chestnut or coconut flour were still of good quality compared to the wheat bread and their fibre content was significantly higher.

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Section: Resultssupporting

confidence: 80%

“…Likewise, in some studies reported by other authors, an addition of chestnut and coconut flours decreased gluten-free breads volumes and caused a harder crumb [ 27 ]. A small replacement of wheat flour with chestnut flour (10–15%) can still lead to a good crumb structure, as was obtained in this and other studies [ 19 , 28 ].…”

Section: Resultssupporting

confidence: 78%

Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread

2021

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“…The specific volume of whole wheat bread which is the control sample (4.98 ml/ g) was significantly higher (p<0.05) than other bread samples. The specific volume reduced as FCM addition to the bread formulation increased, this is in agreement with report of wheat/coconut pulp flour (Erminawati et al, 2018) and this was most likely because FCM may have reduced the interaction between gluten and fiber and inhibited free expansion during the fermentation process (Ariffin et al, 2015).…”

Section: Physical Properties Of Bread Produced From Wheat/ Fresh Cocosupporting

confidence: 89%

Storage Effects on Microbiological and Some Antioxidant Potentials of Partially Substituted Bread Produced from Wheat Flour and Fresh Coconut Meat

Akinyede¹,

Akande²,

Babatuyi³

et al. 2020

Journal of Food Technology Research

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“…Oat flour or bran addition to wheat flour resulted in lower bread loaf volume; however, sourdough improved oatwheat bread quality and sensory properties (Różyło et al, 2014). Reduction in specific volume and increase in moisture content in coconut-wheat composite breads were reported by Erminawati et al (2017) and Awe et al (2018). Same tendencies were obtained with fermented cashew kernel-wheat composite bread (Touzou et al, 2019).…”

Section: Influence Of the Fermented With The Luhs210 Strain And Ultramentioning

confidence: 87%

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

et al. 2021

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During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

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Formulation and characterization of bread using coconut-pulp flour and wheat flour composite with addition of xanthan-gum

Cited by 5 publications

References 2 publications

Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread

Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread

Storage Effects on Microbiological and Some Antioxidant Potentials of Partially Substituted Bread Produced from Wheat Flour and Fresh Coconut Meat

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

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