Quality improvement of Arabic bread fortifies with omega-3 pufa and Jackfruit using superheated-steam techniques
Bread is an old nutrient that includes a large part of the food pyramid guide. Generally, fresh bread appears with brown crust, nice smell, soft, elastic and moist crumbs mouthful. In this study, control and fortified breads were prepared and baked in the superheated steam mode and conventional m...
Saved in:
| 格式: | Thesis |
|---|---|
| 語言: | English |
| 主題: | |
| 在線閱讀: | http://dspace.unimap.edu.my:80/xmlui/bitstream/123456789/76731/1/Page%201-24.pdf http://dspace.unimap.edu.my:80/xmlui/bitstream/123456789/76731/2/Full%20text.pdf http://dspace.unimap.edu.my:80/xmlui/bitstream/123456789/76731/3/Declaration%20Form.pdf |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
| 總結: | Bread is an old nutrient that includes a large part of the food pyramid guide. Generally,
fresh bread appears with brown crust, nice smell, soft, elastic and moist crumbs
mouthful. In this study, control and fortified breads were prepared and baked in the
superheated steam mode and conventional mode at 160oC for 25 min. There were eight
breads; control using normal oven (BCO), bread control using superheated steam
(BCS), bread with 50% Jackfruit juice using normal oven (BJO), bread with 50%
Jackfruit juice using superheated steam (BJS), bread with Omega-3 using normal oven
(BOO), bread with Omega-3 using superheated steam (BOS), bread with 50% Jackfruit
juice with Omega-3 using normal oven (BJOO) and bread with 50% Jackfruit juice with
Omega-3 using superheated steam (BJOS). After preparation, the bread samples were
evaluated to their physical-chemical and antioxidant properties and comparison with
both baking methods superheated steam and normal Oven. After bread making the
samples were subjected to measure the physical parameters (Color, pH and Texture
profiles). Physical analysis showed that the bread of superheated steam gave the best
results in maintaining the physical properties (color, pH and texture properties) product
the score was significant differences (p<0.05). This research provides basic information
regarding adding of Jackfruit and Omega-3 as a value added ingredients in the
preparation of Arabic bread using convection oven and superheated steam baked
methods. Chemical tests, will showed there were significant influences of cooking
methods on proximate composition (moisture, protein, lipid, and ash). The superheated
steam oven showed significantly lower lipid content than convection oven method. The
results exposed that the high antioxidant activity observed in the Arabic bread with 50%
Jackfruit juice and Omega-3 using superheated steam (BJOS) sample than other
samples. Bread baked by superheated steam oven showed significantly (p<0.05) lower
oxidative value as compared to the bread baked from the normal conventional oven.
Based on the analysis results, it is concluded that bread made Jackfruit juice with
Omega-3 using superheated steam (BJOS) was superior quality in term of physicochemical
and antioxidant activity as compared to other breads. |
|---|