Use of fungal alpha amylase and ascorbic acid in the optimisation of grain amaranth-wheat flour blended bread
| Autor: | William Kasapila, Ruth J. Kamoto, Tinna Austen Ngongola-Manani |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Organoleptic Wheat flour Amaranth lcsh:TX341-641 01 natural sciences chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology Food science Amylase fermentation Mathematics blending Nutrition and Dietetics biology digestive oral and skin physiology Public Health Environmental and Occupational Health food and beverages 04 agricultural and veterinary sciences oven spring Ascorbic acid 040401 food science improver chemistry biology.protein Original Article Alpha-amylase lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Food & Nutrition Research Food & Nutrition Research, Vol 62, Iss 0, Pp 1-9 (2018) |
| ISSN: | 1654-661X |
| Popis: | Grain amaranth-wheat flour bread was optimised using ascorbic acid (0.03% dry weight basis) and fungal α-amylase (10 ppm) to investigate their effects on sensory properties of the breads. Six formulations were used in the ratios of 5:95, 10:90, 15:85, 20:80 and 25:75 grain amaranth to wheat flour compositions, while the control bread had 100% wheat flour. Consumer acceptability and preference ranking tests were conducted to describe and evaluate preference and acceptability of the breads. Analysis of consumer acceptability data revealed that there were significant differences (p < 0.05) for all the samples in all the attributes tested. Overall consumer acceptability results showed no difference at 25% for all improvers. Principal component analysis for descriptive tests performed by a trained panel demonstrated variations among the breads in graininess, elasticity, crumb colour, stickiness and crumb moistness regardless of the improvers used. The study concludes that using improvers to optimise grain amaranth-wheat flour bread can help improve both the nutritional and organoleptic properties of bread. |
| Databáze: | OpenAIRE |
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