Development of High Nutritious Value Added Bread from Composite Flour
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Date
2013
Journal Title
Journal ISSN
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Publisher
Uva Wellassa University of Sri Lanka
Abstract
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.
Description
Keywords
Science and Technology, Technology, Food Science, Food Technology