Physico-Chemical and Organoleptic Evaluations of Wheat Bread Substituted with Different Percentage of Pumpkin Flour (Cucurbita Moschata)
| dc.contributor.author | See, Ean Fang | |
| dc.date.accessioned | 2018-07-19T03:04:13Z | |
| dc.date.available | 2018-07-19T03:04:13Z | |
| dc.date.issued | 2008-03 | |
| dc.description.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. | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/5969 | |
| dc.subject | Physico-Chemical | en_US |
| dc.subject | Organoleptic Evaluations | en_US |
| dc.title | Physico-Chemical and Organoleptic Evaluations of Wheat Bread Substituted with Different Percentage of Pumpkin Flour (Cucurbita Moschata) | en_US |
| dc.type | Thesis | en_US |
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