Kesan Penambahan Tepung Pisang Ke Atas Sifat-Sifat Kualiti Roti
| dc.contributor.author | Zuwariah, Ishak | |
| dc.date.accessioned | 2016-05-03T02:33:30Z | |
| dc.date.available | 2016-05-03T02:33:30Z | |
| dc.date.issued | 2006-06 | |
| dc.description.abstract | This study was carried out to determine the effects of substituting different percentage of banana flour to wheat flour on the organoleptic and nutritional attributes of bread. Two types of banana flour, namely banana flour (BF) and modified banana flour (MBF) were prepared. Two levels of BF and MBF (10 % and 20 %) were substituted for wheat flour based on flour weight. RSM was used as a model to study the effects of three variables in the formulation (water, ascorbic acid and fungamyl) on the physical attributes of bread substituted with banana flour to wheat flour. Pasting properties of both flour were investigated with Rapid Visco Analyzer (RVA). Result of this study indicated that breakdown, final viscosities, setback and pasting temperature of BF were significantly higher (p<0.05) than those of MBF. Pasting temperature of BF and MBF were 81.50° C and 57.23° C respectively. MBF has more total dietary fiber (TDF) and insoluble dietary fiber (IOF) (17.20 and 14.15 %) as compared to BF (10.81 and 7.65 %). Resistant starch content in MBF was the highest (38.10 %) than BF (16.79 %) but lowest in total phenolic (747 mg I 100 g dw). The antioxidant compounds, such as gallocatechin, epigallocatechin and catechin were identified in both of flour (BF and MBF) and bread samples. SEM result indicated BF had relatively more large starch granules than MBF. The protein, fat, moisture, ash, carbohydrate and fibre content were determined for all types of breads incorporated with different levels (10 % and 20 % ) BF and MBF. Moisture content of the control bread differs significantly with 10 % MBF, 20 % BF and 20 % MBF. There was significant different between the control bread and 20 % BF bread in terms of protein content. Control bread showed significantly high fat content as compared with all levels of BF and MBF incorporated breads. Increasing level of substitution from 10 % to 20 % of BF and MBF to wheat flour significantly (p<0.05) increased resistant starch content (from 3.51 to 3.90 % and 5.27 to 7.43 %) and total phenolic (from 508 to 527 and 405 to 427 mg tannic acid I 100 g dw). Addition of 20 % MBF to wheat flour resulted in lowest loaf volume but highest in overall acceptability score. The lightness of crust varied in L* values ranging from 51.58- 63.22 and the value continued to decrease with increasing levels of BF and MBF. A reduction in crumb softness (2.58 N) and increased in compactness was observed in MBF bread. It can be concluded that breads supplemented with BF and MBF are organoleptically and nutritionally acceptable as compared with the control. | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/1957 | |
| dc.subject | Food | en_US |
| dc.title | Kesan Penambahan Tepung Pisang Ke Atas Sifat-Sifat Kualiti Roti | en_US |
| dc.type | Thesis | en_US |
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