The Physicochemical Properties and Sensory Evaluation of Bread Made with a Composite Flour from Wheat and Tempoyak (Fermented Durian)

Abstract

Abstract:Composite flour from wheat flour and Tempoyak Flour (TF) was produced in this study. Three different bread formulations from the composite flour were produced, containing 5% TF (TF5), 10% TF (TF10) and 15% TF (TF15). Bread samples were analyzed for their physicochemical properties and sensory characteristics compared with control bread made from 100% wheat flour. The resistant starch content increased significantly (p<0.05) with a higher level of TF. The increasing TF level in the bread formulations significantly decreased (p<0.05) the glycemic index. The use of TF in bread decreased the loaf volume, specific volume and oven spring; however, it increased the loaf weight. The results of a Texture Profile Analysis (TPA) showed that the hardness of the breads varied significantly and increased with increasing TF in the formulation. However, substitution of TF at 5% did not affect the cohesiveness or chewiness of bread compared with the 10 and 15% substitutions. The results of the hedonic analysis demonstrated that all treatments and the control had no significant differences (p>0.05) in aroma. The use of up to 10% TF is acceptable according to the overall acceptance scores of the panelists.

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

“…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).…”

“…Loaf volume is being defined as the space occupied by the bread loaf and the main factor contributing to the loaf volume and crumb structure of bread is its ability to retain gas retention (Rouillé, Bonny, Della Valle, Devaux, & Renou, 2005). The decrease in the loaf volume as the fresh coconut meat increases may arise as a result of the interaction between gluten and fiber which may weaken the gluten formation and result in a lower bread volume (Ariffin, Baharom, Kaur, & Murad, 2015). Loaf volume is important in bread production since dense bread is not been desired by consumers.…”

Effects of different proteins on the rheological properties of rice batter and characteristics of fermented rice cakes

“…Sensory evaluation was performed according to the modified method of Ariffin, Baharom, Kaur, and Murad (2015) with 15 trained panelists (20–40 year olds) in food science and technology, who were trained in three 40‐min sessions. The samples with different characteristics were provided to increase the awareness of panelists on the test attributes.…”

Effects of packaging methods and storage temperature on shelf life of fermented rice cake

“…Sensory characteristics were evaluated using the method of Ariffin, Baharom, Kaur, and Murad () with 60 untrained panelists consisted of 30 men and 30 women. In order to improve the accuracy of sensory evaluation, the panelists were divided into three age groups; 20–30, 31–40, and 41–50 year olds, considering that people of different ages and genders have different preferences for FRC.…”