Proximate Composition And Consumers Acceptability Of Bread Produced From Blends Of Soy-Cheese And Wheat Flour.

Odedeji, J. O.; Ojo, A.O.; Arogundade, Lawrence A.; Oyeleke, G. O.

doi:10.9790/2402-08224144

Cited by 4 publications

(2 citation statements)

References 4 publications

(5 reference statements)

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“…In the past, other researchers made efforts to incorporate various nutritionally rich ingredients in wheat flour. They (Odedeji et al, 2014;Oyetayo and Oyedeji, 2017;Salazar et al, 2017;Yu and Beta, 2015) reported that in general, the incorporation of herbs improved the nutritional quality of wheat flour by comparatively lowering the moisture content. It is noteworthy that the intermediate moisture content in treatment bread helps prevent the growth of microorganisms and a further reduction in moisture content reduced moulds production, increasing shelf life (Odedeji et al, 2014).…”

Section: Sensory Analysismentioning

confidence: 99%

“…The results of the present study showed a decrease in the carbohydrate content of CWB. In general, variation in carbohydrate contents of the test breads might be attributed to either individual food materials and/or hydrolysis of microflora enzyme that led to the production of other complex carbohydrates from other carbon-containing nutrients as the result of fermentation and combined effect of food fortification (Odedeji et al, 2014). This condition may also be true for other nutrients (Hotz and Gibson, 2007;Odunfa, 1985).…”

Section: Sensory Analysismentioning

confidence: 99%

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Proximate Analysis, Starch Fractions and Sensory Evaluation of Bread Incorporated with Chamomile and Wild Thyme

Abbas,

Ahmed,

Khan

2024

SJA

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The Nutritional quality of wheat bread can be enhanced by incorporating certain nutrient-rich ingredients in its formulation. The main objective of the present study was to investigate the feasibility of incorporating chamomile and wild thyme powder in wheat bread to further improve its nutritional profile. For this purpose, three composite test breads (CWB) were prepared by incorporating chamomile and wild thyme at an equal proportion of 1, 2 and 3%. Proximate analyses of wheat flour, chamomile powder, thyme powder, a mixture of chamomile and wild thyme at the ratio of 1:1, control bread (CB) and composite test bread samples were performed using standard methods. In-vitro starch digestibility and total starch were determined by Megazyme starch assay kit. A nine-point hedonic scale assessed bread samples for consumer acceptance. The findings of proximate composition showed a significant increase in ash at 2 and 3 % incorporation. The fiber content also significantly increased at the incorporation ratio of 1, 2 and 3%. In CWB, fat concentration at 2 and 3% incorporation remained almost equal to that of CB. The protein content increased "significantly in a dose-dependent manner with the increasing incorporation of these two herbs" when compared with the CB. When the carbohydrate content of both breads was compared, the functional bread had significantly lower values (p, for all trends < 0.05), respectively, as the ratio of incorporation increased. Total starch (TS) and DS reduced non-significantly at 1 and 2 % and significantly at 3% incorporation as compared with CB. Resistant starch (RS) content of CWB increased significantly (p<0.05) at 1, 2 and 3% incorporation of these herbs with high RS at the highest level of incorporation. Slowly digestible starch (SDS) content non-significantly decreased. Rapidly digestible starch (RDS) reduced significantly (p<0.05) at 1% compared with CB, with no significant change at 1 and 2 and 2 and 3 % incorporation. SDI decreased significantly (p<0.05) with the increasing rate of incorporation of chamomile and wild thyme in the CWB. The acceptability score of test bread was ≥6 on a 9-point hedonic scale. It was concluded that this incorporation significantly improved the bread's nutritional properties and starch digestibility and was acceptable for consumers.

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Section: Sensory Analysismentioning

confidence: 99%

Section: Sensory Analysismentioning

confidence: 99%

Proximate Analysis, Starch Fractions and Sensory Evaluation of Bread Incorporated with Chamomile and Wild Thyme

Abbas,

Ahmed,

Khan

2024

SJA

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Effect of incorporation of snail meat powder on sensory attributes and consumer acceptability of sorghum‐wheat buns

Agengo

Onyango

Serrem

et al. 2022

Food Science & Nutrition

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Formulation of foods from –low‐lysine cereals fortified with animal protein is a potentially sustainable approach to enhance protein quality in diet due to nutritional compensation while buns are valuable vehicles to deliver nutrients to human body because of their relatively noble eating quality and extended shelf life. The aim of this study was to evaluate the sensory attributes and consumer acceptability of sorghum‐wheat buns containing snail meat powder (SMP). Buns were prepared by replacing 5, 10, 15, 20, and 25% of sorghum‐wheat composite flour with SMP. Principal component analysis (PCA) revealed 99% total variation of 23 attributes for buns scored by a descriptive sensory panel, of which 98% was due to the proportion of SMP that replaced sorghum‐wheat composite flour in buns and the remainder 1% was due to the buns’ physical appearance. Compositing sorghum‐wheat buns with SMP imparted positive consumer attributes of fine crumb, sponginess, and crumby texture. It also resulted in buns with reasonably high sensory acceptability as evaluated by 8‐ to 9‐year‐old school children. The buns can serve as supplementary rich sources of protein for alleviating the menace of protein energy malnutrition in sub‐Saharan Africa.

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Isolation and screening of yeast starters from ersho samples collected from different parts of Ethiopia and determination of their potential role for bread production

Dessalegn,

Andualem

2023

International Journal of Food Properties

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Proximate Composition And Consumers Acceptability Of Bread Produced From Blends Of Soy-Cheese And Wheat Flour.

Cited by 4 publications

References 4 publications

Proximate Analysis, Starch Fractions and Sensory Evaluation of Bread Incorporated with Chamomile and Wild Thyme

Proximate Analysis, Starch Fractions and Sensory Evaluation of Bread Incorporated with Chamomile and Wild Thyme

Effect of incorporation of snail meat powder on sensory attributes and consumer acceptability of sorghum‐wheat buns

Isolation and screening of yeast starters from ersho samples collected from different parts of Ethiopia and determination of their potential role for bread production

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