Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends
المؤلفون المشاركون
Aransiola, Sesan Abiodun
Ijah, Udeme Joshua Josiah
Aduloju, Mercy Oluwayemisi
Auta, Helen Shnada
المصدر
International Journal of Food Science
العدد
المجلد 2014، العدد 2014 (31 ديسمبر/كانون الأول 2014)، ص ص. 1-6، 6ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2014-08-11
دولة النشر
مصر
عدد الصفحات
6
التخصصات الرئيسية
العلوم الهندسية و تكنولوجيا المعلومات
الملخص EN
Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread.
Comparative study of the microbial and nutritional qualities of the bread was undertaken.
The total aerobic bacterial counts ranged from 3.0 × 105 cfu/g to 1.09 × 106 cfu/g while the fungal counts ranged from 8.0 × 101 cfu/g to 1.20 × 103 cfu/g of the sample.
Coliforms were not detected in the bread.
Bacteria isolated were species of Bacillus, Staphylococcus, and Micrococcus while fungi isolates were species of Aspergillus, Penicillium, Rhizopus, and Mucor.
The mean sensory scores (color, aroma, taste, texture, and general acceptability) were evaluated.
The color of the bread baked from WF/IPF2 (wheat/Irish potato flour, 95 : 5%) blend was preferred to WF (wheat flour, 100%) while WF/SPF1 (wheat/sweet potato flour, 100%) and WF/IPF1 (wheat/Irish potato flour, 90 : 10%) aroma were preferred to WF.
However, the bread baked from WF, WF/IPF2 (wheat flour/Irish potato flour, 95 : 5%), and WF/SPF2 (wheat/sweet potato flour, 95 : 5%) was more acceptable than other blends.
The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Ijah, Udeme Joshua Josiah& Auta, Helen Shnada& Aduloju, Mercy Oluwayemisi& Aransiola, Sesan Abiodun. 2014. Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends. International Journal of Food Science،Vol. 2014, no. 2014, pp.1-6.
https://search.emarefa.net/detail/BIM-489223
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Ijah, Udeme Joshua Josiah…[et al.]. Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends. International Journal of Food Science No. 2014 (2014), pp.1-6.
https://search.emarefa.net/detail/BIM-489223
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Ijah, Udeme Joshua Josiah& Auta, Helen Shnada& Aduloju, Mercy Oluwayemisi& Aransiola, Sesan Abiodun. Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends. International Journal of Food Science. 2014. Vol. 2014, no. 2014, pp.1-6.
https://search.emarefa.net/detail/BIM-489223
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-489223
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر