Browsing by Author "Fernando, L.T.I."

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    Development of High Nutritious Value Added Bakery Product from Composite Flour
    (Uva Wellassa University of Sri Lanka, 2013) Fernando, L.T.I.
    This study was carried out to investigate proximate composition, physical parameters, sensory evaluation and shelf life determination of Xanthosoma sagittifolium (Kiriala), Caryota urens (kitul) and Triticum aestivum (wheat) composite breads at different levels of flour substitution. Six blends were prepared by homogenously mixing wheat, X sagittifolllium and C. urens flour in the percentage proportions 50:0:0, 50:50:0, 50:0:50, 50:40:10, 50:30:20, 50:20:30, 50:10:40 and later used to bake triplicate of bread. The result of the analysis showed that the preferred bread in terms of loaf weight, volume and specific volume was given by control sample containing 100% wheat flour with a specific volume of 1.54 cm3/g. This was closely followed by sample G containing 40% substitution level of C. urens 10% substitution level of X .sagittifolium with specific volume of 1.50 cm3/g. The sensory quality statistics also showed that the control sample (100% wheat) was superior in all sensory characteristics compared with the composite flour bread and II sample G with 40% substitution level of C. urens 10% substitution level of X .sagittifolium was rated good and maintained better performance among the six composite breads. The results of the proximate composition showed that the moisture content of the control (100% wheat) bread and selected sample G are 30.64 and 25.75 g/100g; ash, 1.56 and 2.72 g/100g; protein, 10.27 and 7.79 g/100g; fat, 4.23 and 3.80 g/100 g; fiber,1.48 and 2.54 g/100g; carbohydrate,54.64 and 67.68 g/100 g respectively. The results of the shelf life determination showed that the both yeast- mould and bacteria count increased after the fifth day and it was increased in seventh day from the production. Bread could be stored with original package at room temperature and be used within 2-5 days. Developed bread has high nutritious content and provides health effectiveness rather than the normal wheat bread. Key words: Composite flour; proximate analysis; X sagittifolium; C. urens ; sensory evaluation
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    Development of High Nutritious Value Added Bread from Composite Flour
    (Uva Wellassa University of Sri Lanka, 2013) Fernando, L.T.I.; Peries, C.M.; Henagamage, A.P.; Premathilake, M.M.S.N.
    Bread is a popular bakery product across the whole cross profile of the society, where all consumers like to consume bread alike, regardless of the level of income, education and other demographic characteristics (Lohano et al., 2010). Conventionally, flours used in bread making are made from cereals, mainly wheat (Nnabuk et al., 2012). Wheat is a foreign origin commodity and substantial amount of foreign exchange is required to import this food item, which is a real burden to the national coffer. Due to the drop in production of wheat internationally the future pricing of this product will be very uncertain and increasi ng prices will be forecasted (Piyasena et al., 1996). The government of Sri Lanka is also discouraging the consumption of wheat based products by mainly reducing the wheat flour usage by 20% and mixing with flour obtaining from various other sources could be used in order to save the massive amount of foreign exchange (Piyasena et al., 1996). In recent years, the demand to use novel sources as substitute for the wheat flour has increased to provide the consumers requirements. Replacement of wheat flour by other kinds of flour in bread making is economically important in Sri Lanka. There is a growing interest in using composite flour for bread making owing to some economic, social, and health reasons (Adeyemi and Idowu, 1990).The composite flours used were either binary or ternary mixtures of flours from some other starchy crops with or without wheat flour. Previous studies have given successful evidences for the substitution of 10 % cassava flour to wheat flour as the composite flour mixture for bread making process (Adeyemi and Idowu, 1990; Dhingra and Jood, 2004). Therefore, this study was focused to develop a high nutritious bread by partially substituting wheat flour with composite flour mixtures made out of Caryotaurens (Kithul) and Xanthosoma sagittifolium (Kiriala) flour. Methodology This study was designed to assess the quality of bread produced with composite flourobtained from wheat, X. sagittifolllium and C. urens. Matured X. sagittifolllium tubers and C. urens flour were obtained as raw materials and X. sagittifolllium tubers were further processed to obtain the flour. Six blends were prepared by homogenously mixing wheat, X. sagittifolllium and C. urens flour according to the percentage proportions, 100:0:0 (A), 50:50:0 (B), 50:0:50 (C), 50:40:10 (D), 50:30:20 (E), 50:20:30 (F), 50:10:40 (G) respectively. The dough mixtures with different blends were kept in a mold for 90 minutes at room temperature followed by baking in a pre-heated oven at 250°C for 30 minutes. Physical parameters such as loaf weight, loaf volume, specific volume and sensory attributes (i.e. crust and crumb color, taste, aroma, texture and overall acceptability) were evaluated by using 30 untrained panelists. Sensory data were statistically analyzed using Friedman Test with the confidence level of 95% using MINITAB 15. Proximate analysis and cost analysis were investigated for the selected bread sample in order to evaluate the nutritional quality and the total cost. Further, microbiological analysis (bacterial count, yeast and mold count) and shelf life analysis were performed for the selected best sample under the refrigerated condition and room temperature conditions separately.