Izvorni znanstveni članak
https://doi.org/10.31895/hcptbn.15.1-2.4
Influence of hydrocolloids addition (carboxymethylcellulose and guargum)on some quality attributes of wheat and high quality cassava flour and itsbread making potentials
Olawale Paul Olatidoye
orcid.org/0000-0002-6926-9724
; Department of Food Technology, Yaba College of Technology, Yaba, Lagos state, Nigeria
Abdulrazak Shittu
; Department of Science Education, Yaba College of Technology, Yaba, Nigeria
Sunday Samuel Sobowale
; Department of Food Technology, Moshood Abiola Polytechnic, Abeokuta, Ogun State, Nigeria; Department of Food Technology, Mountain top Univeristy, Ibafo, Ogun State, Nigeria
Wasiu Ajani Olayemi
; Department of Agricultural Technology, Yaba College of Technology, Yaba, Lagos State, Nigeria
Isi Favour Adeluka
; Department of Food Technology, Yaba College of Technology
Sažetak
High quality cassava flour (HQCF) is now widely used production of baked foods in Nigeria but bread quality is impaired when it is used in
the bread formulation. In order to overcome this problem, six breads samples were produced from wheat/HQCF/hydrocolloid:T0100%wheat
flour(control);T190:9:CMC;T290:9:GG;T3,80:18:CMC;T4,80:18:GG;T570:27:CMC;T670:27:GG. The flour blends were analyzed for functional,
colour and pasting properties while breads characteristics and sensory evaluation were performed in order to assess effect of hydrocolloids on
bread. The results showed composite flour with hydrocolloids had the highest bulk density (0.704g/ml), water absorption capacity (2.98m/g), least gelation concentration (4.4g/g), oil absorption capacity (0.71m/g), while control had the highest swelling capacity (1.68g/g). Significant differences at p<0.05 were found on the pasting properties of addition of hydrocolloids with lower pasting temperature (71oC) and time (6.08 min). Bread quality attributes such as loaf volume, specific loaf volume, oven spring, crust colour, crumb colour and firmness of the fresh breads significantly improved with the addition of hydrocolloids compared with bread produced without improvers. The results show that high quality cassava flour could be incorporated up to 18% with carboxymethylcellulose at 2% level without affecting its overall acceptability and thereby enhance the potential for using locally produced flours in bread baking. Sensory score of bread from the addition of hydrocolloids were all acceptable by the panelist. The addition of hydrocolloids could be used as an effective means of improving the quality of gluten free bread.
Ključne riječi
bread, carboxymethylcellulose, hydrocolloid, guargum, high quality cassava flour
Hrčak ID:
245704
URI
Datum izdavanja:
6.11.2020.
Posjeta: 910 *