Quality Characteristics of Bread Made from Wheat and Nigerian Oyster Mushroom (Pleurotus plumonarius) Powder
Bread containing graded levels of Mushroom Powder (MP) were produced by replacement of Wheat Flour (WF) with 0, 5, 10, 15, 20 and 25% MP. Effect of MP supplementation on the bread making properties, proximate composition and sensory qualities were evaluated. Water absorption was significantly (p0.05...
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| Veröffentlicht in: | Pakistan journal of nutrition : PJN 2012, Vol.11 (1), p.5-10 |
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| container_title | Pakistan journal of nutrition : PJN |
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| creator | Okafor, J.N.C. Okafor, G.I. Ozumba, A.U. Elemo, G.N. |
| description | Bread containing graded levels of Mushroom Powder (MP) were produced by replacement of Wheat Flour (WF) with 0, 5, 10, 15, 20 and 25% MP. Effect of MP supplementation on the bread making properties, proximate composition and sensory qualities were evaluated. Water absorption was significantly (p0.05) difference between 5% MP fortified bread and 100% WF bread (control) in all the attributes evaluated. Equally, 10% MP fortified bread did not differ significantly in crust color, taste, chew ability and overall acceptability, it compared favorably well with control bread in these attributes. Bread with 15% MP though had significantly (p |
| doi_str_mv | 10.3923/pjn.2012.5.10 |
| format | Article |
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Effect of MP supplementation on the bread making properties, proximate composition and sensory qualities were evaluated. Water absorption was significantly (p<0.05) increased as MP level increased in all dough, however, loaf volume, specific volume, crumb grain and loaf quality decreased. Supplementation of WF with MP from 0-25% increased the crude protein content significantly from 7.96-14.62%, ash from 0.90-2.64% and crude fiber 0.51-2.48%. Sensory evaluation based on appearance, crust color, crumb color, crumb texture, taste, chew ability, flavor and overall acceptability showed there were no significant (p>0.05) difference between 5% MP fortified bread and 100% WF bread (control) in all the attributes evaluated. Equally, 10% MP fortified bread did not differ significantly in crust color, taste, chew ability and overall acceptability, it compared favorably well with control bread in these attributes. Bread with 15% MP though had significantly (p<0.05) lower rating compared to the control, was also acceptable to the panelist. Mushroom powder therefore could be added to wheat flour up to 10% without any observed detrimental effect on bread sensory properties. 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Effect of MP supplementation on the bread making properties, proximate composition and sensory qualities were evaluated. Water absorption was significantly (p<0.05) increased as MP level increased in all dough, however, loaf volume, specific volume, crumb grain and loaf quality decreased. Supplementation of WF with MP from 0-25% increased the crude protein content significantly from 7.96-14.62%, ash from 0.90-2.64% and crude fiber 0.51-2.48%. Sensory evaluation based on appearance, crust color, crumb color, crumb texture, taste, chew ability, flavor and overall acceptability showed there were no significant (p>0.05) difference between 5% MP fortified bread and 100% WF bread (control) in all the attributes evaluated. Equally, 10% MP fortified bread did not differ significantly in crust color, taste, chew ability and overall acceptability, it compared favorably well with control bread in these attributes. Bread with 15% MP though had significantly (p<0.05) lower rating compared to the control, was also acceptable to the panelist. Mushroom powder therefore could be added to wheat flour up to 10% without any observed detrimental effect on bread sensory properties. 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Effect of MP supplementation on the bread making properties, proximate composition and sensory qualities were evaluated. Water absorption was significantly (p<0.05) increased as MP level increased in all dough, however, loaf volume, specific volume, crumb grain and loaf quality decreased. Supplementation of WF with MP from 0-25% increased the crude protein content significantly from 7.96-14.62%, ash from 0.90-2.64% and crude fiber 0.51-2.48%. Sensory evaluation based on appearance, crust color, crumb color, crumb texture, taste, chew ability, flavor and overall acceptability showed there were no significant (p>0.05) difference between 5% MP fortified bread and 100% WF bread (control) in all the attributes evaluated. Equally, 10% MP fortified bread did not differ significantly in crust color, taste, chew ability and overall acceptability, it compared favorably well with control bread in these attributes. Bread with 15% MP though had significantly (p<0.05) lower rating compared to the control, was also acceptable to the panelist. Mushroom powder therefore could be added to wheat flour up to 10% without any observed detrimental effect on bread sensory properties. This could be used to improve the nutritional quality of bread especially in developing countries were malnutrition is prevalent.</abstract><doi>10.3923/pjn.2012.5.10</doi><tpages>6</tpages></addata></record> |
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| ispartof | Pakistan journal of nutrition : PJN, 2012, Vol.11 (1), p.5-10 |
| issn | 1680-5194 1994-7984 |
| language | eng |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Science Alert |
| subjects | Pleurotus Triticum aestivum |
| title | Quality Characteristics of Bread Made from Wheat and Nigerian Oyster Mushroom (Pleurotus plumonarius) Powder |
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