Nutritional improvement and rheological characteristics of tere (Rokak) bread supplemented with inulin or wheat bran
Other Title(s)
تحسين القيمة الغذائية و الخواص الريولوجية لخبز التيري (الرقاق) المدعم بالانيولين أو نخالة الحنطة
Joint Authors
Rashid, Rafiq Muhammad Sall
Wahwah, Taghrid Abd
Ahmad, Sheler Faiq
Said, Muhammad Wajih Muhammad
Source
Jordan Journal of Agricultural Sciences
Issue
Vol. 15, Issue 4 (31 Dec. 2019), pp.101-111, 11 p.
Publisher
University of Jordan Deanship of Academic Research (DAR)
Publication Date
2019-12-31
Country of Publication
Jordan
No. of Pages
11
Main Subjects
Abstract EN
Nutritional, rheological, and sensory evaluation for Tere (Rokak) bread supplemented with 0, 2.5, 5, 7.5, and 10% of inulin or wheat bran were studied.
The chemical composition of bread was slightly affected by these treatments, while energy values were reduced from 354.24 to 315.76 calories/100g.
The results showed that Farinograph water absorption decreased from 70.2 to 50.3% and Mixing Tolerance Index from 34 to 0.00 BU with an increase in development time from 9.3 to 20 min, stability time from11-14.9 min, and quality number from 138-200 by increasing of inulin addition.
The most pronounced effect of bran addition was on Farinograph stability and quality number which decreased from 9.3min and138 to 6.9min and 117 respectively.
On the other hand, inulin decreased the Amylograph viscosity peak at heating from 840 t0 610 BU and final viscosity at cooling from 1250 to 990 BU.
Inulin addition significantly reduced the amount of required water to make Tere bread from 66 to 54% compared to control and bran.
Inulin reduced about 3cm of bread diameter, while 7.5% of bran addition increased 3cm of Tere diameter.
Also, the sensory evaluation showed that inulin and bran addition up to 10% had a slight effect on Tere bread but including control, their total acceptability were 70-80%.
No mold growth was observed on stored bread for three months which emphasized their resistance to any visible growth.
American Psychological Association (APA)
Rashid, Rafiq Muhammad Sall& Wahwah, Taghrid Abd& Ahmad, Sheler Faiq& Said, Muhammad Wajih Muhammad. 2019. Nutritional improvement and rheological characteristics of tere (Rokak) bread supplemented with inulin or wheat bran. Jordan Journal of Agricultural Sciences،Vol. 15, no. 4, pp.101-111.
https://search.emarefa.net/detail/BIM-1346079
Modern Language Association (MLA)
Rashid, Rafiq Muhammad Sall…[et al.]. Nutritional improvement and rheological characteristics of tere (Rokak) bread supplemented with inulin or wheat bran. Jordan Journal of Agricultural Sciences Vol. 15, no. 4 (2019), pp.101-111.
https://search.emarefa.net/detail/BIM-1346079
American Medical Association (AMA)
Rashid, Rafiq Muhammad Sall& Wahwah, Taghrid Abd& Ahmad, Sheler Faiq& Said, Muhammad Wajih Muhammad. Nutritional improvement and rheological characteristics of tere (Rokak) bread supplemented with inulin or wheat bran. Jordan Journal of Agricultural Sciences. 2019. Vol. 15, no. 4, pp.101-111.
https://search.emarefa.net/detail/BIM-1346079
Data Type
Journal Articles
Language
English
Notes
Record ID
BIM-1346079