Physico-Chemical and Organoleptic Evaluations of Wheat Bread Substituted with Different Percentage of Pumpkin Flour (Cucurbita Moschata)
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Date
2008-03
Authors
See, Ean Fang
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Abstract
The objectives of this research were to determine the physico-chemical and
organoleptic attributes of wheat bread substituted with four different percentages
(control, 5%, 10% and 15%) 0 f pumpkin flour (PF). The microbio logical evaluation
was conducted only on bread during storage. The bread were prepared by the sponge
and dough method. Bread substitution from 5% to 15% PF showed significant
increase (p<0.05) in ash and crude fiber content. However, protein and fat content
were found to decrease significantly (p<0.05) in the bread. Pumpkin flour only
showed significantly (p<0.05) higher water holding capacity than wheat flour.
Substitution of wheat flour with PF resulted in significantly higher (p<0.05) total
dietary fibre (TDF), insoluble dietary fibre (I OF), soluble dietary fibre (SDF) and
resistant starch (RS) content while there was a reduction in the total starch (TS)
content ranging from 56.5 to 60.8% (dry wt.) in bread. PF bread showed lower GI
value in bread than the control. PF was noted to significantly increase the betacarotene
content in bread which resulted in significantly increase (p<0.05) in the
yellowness ofthe crust and crumb colour of the bread. The mineral (Ca, Na, K, Fe, P
and Mg) contents increased significantly (p<0.05) with increased percentages of PF
in the bread. Glucose, sucrose and fructose were shown to be present in the orders
from high to low in the pumpkin bread. Loaf volume and specific volume were
significantly different (p<0.05) in PF bread. Texturefesult showed that the 10% and
15% PF bread was significantly different (p<0.05)jri\erms of hardness, gumminess
and elasticity values than the control. Scanning electron microscopy (SEM) of the
control and 5% dough had membrane-like structure with more discontinuous gluten
matrix as compared to the 10-15% PF dough which have mesh-like structures. SEM
of the control bread crumb showed larger spherical air cells as compared to the 10%
and 15% PF. Sensory evaluation indicated that the 5% PF bread was the most
acceptable. Microbiological evaluation during storage showed that all types of bread
had mould and yeast count in the range of <1 03CFU/g.
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Keywords
Physico-Chemical , Organoleptic Evaluations