Loading...

Research on Crops

Functional properties of wheat-based bread affected by pumpkin flour and jackfruit seed flour incorporation 



DOI: 10.31830/2348-7542.2022.ROC-853    | Article Id: ROC-853 | Page : 881-887
Citation :- Functional properties of wheat-based bread affected by pumpkin flour and jackfruit seed flour incorporation. Res. Crop. 23: 881-887
Nguyen Phuoc Minh nguyenphuocminh@tdmu.edu.vn
Address : Institute of Applied Technology, Thu Dau Mot University, Binh Duong Province, Vietnam
Submitted Date : 24-08-2022
Accepted Date : 22-09-2022
Online Published:

Abstract

Pumpkin is a rich source of beta-carotenoid, a valuable pro-vitamin A known for maintenance of eye vision. Meanwhile jackfruit seed is also rich in carbohydrate however it is considered as waste product and normally discarded during jackfruit processing. The purpose of this research work was to utilize the valuable pumpkin flour as well as the cheap carbohydrate source from jackfruit seed flour in partial replacement with wheat flour to develop bread. The different blending formulations with 100% wheat flour, 90:5:5 (wheat :pumpkin :jackfruit seed flour), 80:10:10 (wheat :pumpkin :jackfruit seed flour), 70:15:15 (wheat :pumpkin :jackfruit seed flour) and 60:20:20 (wheat :pumpkin :jackfruit seed flour) were tested and their effect on the functional properties (moisture uptake ability, bulk density, bloating ratio, loaf climax, loaf dimension and hardness) of bread was investigated. Results showed that increasing the pumpkin flour and jackfruit seed flour incorporation in wheat flour increased the hardness but reduced the moisture uptake ability, bulk density, bloating ratio, loaf climax, and loaf dimension of bread. There was no significant difference between the control bread prepared using 100 % wheat flour in respect of functional properties. Based on the findings of the study, it is recommended that 5% pumpkin flour and 5% jackfruit seed flour could be successfully supplemented in 90% wheat flour for bread making, while maintaining the the functional properties close to 100% wheat-based bread. Findings of this research facilitated the incorporation of the underutilized and valuable flour-based sources like pumpkin and jackfruit seed in bread making.

Keywords

Bread functional property incorporation jackfruit seed pumpkin wheat 

References

Amandikwa, C., Iwe, M. O., Uzomah, A. and Olawani, A. I. (2015). Physico-chemical properties of wheat-yam flour composite bread. Nig. Food J. 10 : 115-25.
Ballolli, U., Malagi, U. and Gariepy, Y. (2014). Development and quality evaluation of foxtail millet (Setaria italica L.) incorporated breads. J. Agric. Sci. 27 : 52-54.
Bansee, M. D., Bhavesh, L. J. and Manda, D. N. (2016). Study on quality of white bread enriched with finger millet flour. Int. J. Agric. Environ. Biotechnol. 9 : 903-07.
Bourekoua, H., Rożyło, R. and Dziki, D. (2018). Evaluation of physical, sensorial, and antioxidant properties of gluten free bread enriched with Moringa oliefera leaf powder. Eur. Food Res. Technol. 244 : 189-95.
Buckman, E. S., Oduro, I. and Tortoe, C. (2018). Determination of the chemical and functional properties of yam bean (Pachyrhizus erosus L.) Urban) flour for food systems. Food Sci. Nutr. 6 : 457-63.
Dasa, F. and Binh, L. N. (2019). A comparative study on rheological, functional and color properties of improved millet varieties and injera. J. Agric. Sci. Food Res. 10 : 1-8.
Eke-Ejiofor, J. and Oparaodu, F. O. (2019). Chemical, functional and pasting properties of flour from three millet varieties. Res. J. Food Nutr. 3 : 15-21.
Leljak-Levanic, D., Cipcic-Paljetak, H. and Krsnik-Rasol, M. (2011). Extracellular glycoproteins in embryogenic culture of pumpkin (Cucurbita pepo L.). Food Technol. Biotechnol. 49 : 156-61.
Mitiku, D. H., Abera, S. and Abera, T. (2018). Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with sweet potato (Ipomoea batatas L.) flour. Brit. Food J. 120 : 1764-75.
Mudau, M., Ramashia, S. E. and Silungwe, H. (2021). Physicochemical characteristics of bread partially substituted with finger millet (Eleusine corocana) flour. Braz. J. Food Technol. 24 : doi: org/10.1590/1981-6723.12320.
Noor Aziah, A. A., Lee Min, W. and Rajeev Bhat (2011). Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangifera indica var. Chokanan) pulp and peel flours. Int. J. Food Sci. Nutr. 62 : 559-67.
Oladele, A. K. and Anna, J. O. (2007). Chemical composition and functional properties flour produced from two varieties of tiger nut (Cyperus esculentus). Afr. J. Biotechnol. 6 : 2473-76.
Otegbayo, B. O., Adebiyi, O. M. and Olunlade, B. A. (2018). Effect of soy enrichment on bread quality. Int. Food Res. J. 25 : 1120-25.
Raihan, M. and Saini, C. S. (2017). Evaluation of various properties of composite flour from oats, sorghum, amaranth and wheat flour and production of cookies thereof. Int. Food Res. J. 24 : 2278-84.
Rodge, A. B., Sonkamble, S. M. and Hashmi, S. I. (2012). Effect of hydrocolloid (guar gum) incorporation on the quality characteristics of bread. J. Food Processing Technol. 3 : 1-7.
Shadab, B. and Masrath, B. (2015). Nutritional quality on value addition to jack fruit seed flour. Int. J. Sci. Res. 4 : 2406-11.
Sibanda, T., Ncube, T. and Ngoromani, N. (2015). Rheological properties and bread making quality of white grain sorghum-wheat flour composites. Int. J. Food Sci. Nutr. Engin. 5 : 176-82.
Siti, F. M. A. and Noor, A. A. A. (2012). Development of reduced calorie chocolate cake with jackfruit seed (Artocarpus heterophyllus Lam.) flour and polydextrose using response surface methodology (RSM). Int. Food Res. J. 19 : 515-19.
Suresh, C., Samsher, S. and Durvesh, K. (2015). Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. J. Food Sci. Technol. 52 : 3681–88.
Swami, S. B., Thakor, N. J. and Kalse, S. B. (2012). Jackfruit and its many functional components as related to human health: A review. Comprehensive Rev. Food Sci. Food Saf. 11 : 565-76.
Temesgen, L. E. (2019). Chemical and sensory evaluations of wheat (Triticum aestivum L.) bread enriched with pumpkin (Cucurbita maxima L.) flour. Int. J. Food Sci. Nutr. Engin. 9 : 24-30.
Vikendra, D., Iva, B. and Robert, G. (2017). The effect of added pumpkin flour on sensory and textural quality of rice bread. J. Microbiol. Biotechnol. Food Sci. 6 : 1269-71.
Wongsagonsup, R., Kittisuban, P. and Suphantharika, M. (2015). Physical and sensory qualities of composite wheat-pumpkin flour bread with addition of hydrocolloids. Int. Food Res. J. 22 : 745-52.

Global Footprints