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...

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Format:	Thesis
Language:	English
Subjects:	Food > Biotechnology Biochemicals engineering Genetically modified foods Enriched foods
Online Access:	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
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record_format	uketd_dc
spelling	my-unimap-767312023-04-04T02:06:22Z Quality improvement of Arabic bread fortifies with omega-3 pufa and Jackfruit using superheated-steam techniques Mohd Irfan, Hatim, Assoc. Prof. Dr. 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. Universiti Malaysia Perlis (UniMAP) Thesis en http://dspace.unimap.edu.my:80/xmlui/handle/123456789/76731 http://dspace.unimap.edu.my:80/xmlui/bitstream/123456789/76731/4/license.txt 8a4605be74aa9ea9d79846c1fba20a33 http://dspace.unimap.edu.my:80/xmlui/bitstream/123456789/76731/1/Page%201-24.pdf 11f1e0b24a52c6e44b1a32a1b55ab2c9 http://dspace.unimap.edu.my:80/xmlui/bitstream/123456789/76731/2/Full%20text.pdf 997eabf4b5f8844797c9e12ccc9f8656 http://dspace.unimap.edu.my:80/xmlui/bitstream/123456789/76731/3/Declaration%20Form.pdf da9ed25f3392da57eeb3c0f827f28eda Universiti Malaysia Perlis (UniMAP) Food -- Biotechnology Steam, Superheated Biochemicals engineering Genetically modified foods Enriched foods School of Bioprocess Engineering
institution	Universiti Malaysia Perlis
collection	UniMAP Institutional Repository
language	English
advisor	Mohd Irfan, Hatim, Assoc. Prof. Dr.
topic	Food -- Biotechnology Food -- Biotechnology Biochemicals engineering Genetically modified foods Enriched foods
spellingShingle	Food -- Biotechnology Food -- Biotechnology Biochemicals engineering Genetically modified foods Enriched foods Quality improvement of Arabic bread fortifies with omega-3 pufa and Jackfruit using superheated-steam techniques
description	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.
format	Thesis
title	Quality improvement of Arabic bread fortifies with omega-3 pufa and Jackfruit using superheated-steam techniques
title_short	Quality improvement of Arabic bread fortifies with omega-3 pufa and Jackfruit using superheated-steam techniques
title_full	Quality improvement of Arabic bread fortifies with omega-3 pufa and Jackfruit using superheated-steam techniques
title_fullStr	Quality improvement of Arabic bread fortifies with omega-3 pufa and Jackfruit using superheated-steam techniques
title_full_unstemmed	Quality improvement of Arabic bread fortifies with omega-3 pufa and Jackfruit using superheated-steam techniques
title_sort	quality improvement of arabic bread fortifies with omega-3 pufa and jackfruit using superheated-steam techniques
granting_institution	Universiti Malaysia Perlis (UniMAP)
granting_department	School of Bioprocess Engineering
url	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
_version_	1776104272972218368

Quality improvement of Arabic bread fortifies with omega-3 pufa and Jackfruit using superheated-steam techniques

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