Quality characteristics and consumer acceptance of bread from wheat and rice composite flour
| Autor: | Tiamiyu H. K, Adebayo-Oyetoro A. O, Folake Idowu-Adebayo, Bolaji O.T, Abegunde T.A, Adeyeye S. A. O |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Rice flour
030309 nutrition & dietetics Composite number Wheat flour Medicine (miscellaneous) 03 medical and health sciences 0404 agricultural biotechnology Consumer Acceptance Food science Quality characteristics Water content Mathematics 0303 health sciences Moisture digestive oral and skin physiology fungi food and beverages 04 agricultural and veterinary sciences Bread Proximate 040401 food science Composite flour Food Quality and Design Food Science |
| Zdroj: | Current Research in Nutrition and Food Science, 7(2), 488-495 Current Research in Nutrition and Food Science 7 (2019) 2 |
| ISSN: | 2347-467X |
| Popis: | The quality characteristics and consumer acceptance of wheat-rice composite flour bread were evaluated. Substitution of rice flour was done in wheat flour from 0 to 100% and the composite flour was used to produce bread. The bread samples were subjected to proximate, physical, and sensory analyses. The results showed significant differences (p ≤ 0.05) between the proximate compositions of bread samples studied. Bread from control (100% wheat flour) had moisture content of 28.61±0.28%. Bread from 10-50% wheat-rice composite flour had moisture contents ranged from 28.04±0.41 - 24.81±0.40%. The oven spring of the samples from control (100% wheat flour) had the highest value of 1.12±0.28 cm. The oven spring of wheat-rice composite bread ranged between 1.00±0.22 and 0.82±0.38 cm. There was inverse relationship between loaf weight (g), loaf volume and specific volume and the quantities of rice flour added to the wheat flour. The results of consumer acceptance showed that bread with 70:30 wheat: rice flour ratio was acceptable to the consumers. In conclusion, bread of good quality and good consumer acceptance could be made from wheat-rice composite flour. |
| Databáze: | OpenAIRE |
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