Effects Of Partial Substitution Of Wheat Flour With Chempedak (Artocarpus Integer) Seed Flour On The Physicochemical, Organoleptic And Microbiological Attributes Of The Bread
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Date
2008-05
Authors
Ahamad Zabidi, Mardiana
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Abstract
The main objective of this study was to detennine the effects of partial substitution of wheat flour
with chempedak (Artocarpus integer) seed flour on the physicochemical, organoleptic and
microbiological attributes of the bread. Chempedak seed flour (CSF) was substituted at different
levels (0, 10, 20 and 30% w/w) in bread fonnulation. The effects on physicochemical and
organoleptic attributes of bread with different substitution levels of CSF were investigated. The
effects on chemical composition of bread includes proximate, total dietary fibre, mineral, total
starch and resistant starch, antinutrient, oligosaccharides, amylose and amylopectin contents, and
the estimated glycemic index (EGI) value. The physical attributes of the bre.ad were determined
by loaf volume, loaf weight, density, loaf specific volume, oven spring, sensory evaluation and
physical texture analysis. At higher CSF substitution level, bread samples resulted in significantly
increased (p<0.05) moisture, crude fibre, ash, resistant starch, total dietary fibre and certain
essential mineral contents. Crude fat, carbohydrate content and calorie values were decreased
significantly (p<0.05) with higher CSF substitution level in bread. Subsequently, the estimated
glycemic index (EGI) value of bread at higher substitution levels of CSF was found to decrease
significantly (p<0.05). Amylose content was found to decrease significantly (p<0.05) while
amylopectin content increased significantly (p<0.05) with elevated substitution level of CSF in
bread. The value of antinutritional factors and oligosaccharides in bread with different
substitution levels of CSF were low to exert de\(~terious effect on health. Scanning electron
microscopy (SEM) of bread crumb indicated distinguishable open pore structures with increased
CSF substitution level. Loaf qualities (loaf volume, specific volume, oven spring) were
significantly decreased (p<0.05) at higher substitution level of CSF. Meanwhile, colour analysis
showed that bread with higher CSF substitution level produced darker crumb colour (p<O.05) and
the crumb finnness was significantly increased (p<0.05). Overall acceptability of bread with
different substitution CSF levels showed that the 10% CSF bread resulted in no significant
difference (p>0.05) as compared to the control. Addition of maltodextrin and a.-amylase did not
delay the staling rate of bread with different substitution levels of CSF. The shelf life of bread
with different substitution levels of CSF was found to lasts for only 4-days as the total plate count
(TPC) was exceeding the safety limit on Day s.
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Keywords
Wheat Flour , Microbiological Attributes