Effects Of Partial Substitution Of Wheat Flour With Chempedak (Artocarpus Integer) Seed Flour On The Physicochemical, Organoleptic And Microbiological Attributes Of The Bread

Ahamad Zabidi, Mardiana (2008) Effects Of Partial Substitution Of Wheat Flour With Chempedak (Artocarpus Integer) Seed Flour On The Physicochemical, Organoleptic And Microbiological Attributes Of The Bread. Masters thesis, Universiti Sains Malaysia.

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    Abstract

    Objektif kajian ini adalah untuk menentukan kesan penggantian separa tepung gandum dengan tepung biji cempedak (Artocarpus integer) di dalam roti terhadap sifat-sifat fizikokimia, organoleptik dan mikrobiologi. Tepung gandum telah digantikan dengan tepung biji cempedak (CSF), iaitu sumber gentian tempatan di dalam forrnulasi roti pada tahap yang berbeza (0, 10, 20 dan 30% w/w). Penilaian terhadap sifat-sifat fizikokimia dan organoleptik roti pada tahap penggantian tepung biji cempedak yang berbeza telah dijalankan. Penilaian tersebut melibatkan penentuan kandungan proksimat iaitu kandungan lembapan, protein, gentian dietari kasar, abu dan lemak; gentian dietari total; kandungan mineral; kandungan kanji total dan kanji rintang; kandungan antinutrien; kandungan oligosakarida; kandungan amilosa dan amilopektin; dan penentuan nilai anggaran indeks glisemik. Sifat-sifat fizikal roti yang ditentukan ialah isipadu roti, berat roti, densiti roti, isipadu spesifik, 'oven spring', penilaian sensori dan analisis tekstur fizikal roti. The main objective of this study was to detennine the effects of partial substitution of wheat flour with chempedak (Artocarpus integer) seed flour on the physicochemical, organoleptic and microbiological attributes of the bread. Chempedak seed flour (CSF) was substituted at different levels (0, 10, 20 and 30% w/w) in bread fonnulation. The effects on physicochemical and organoleptic attributes of bread with different substitution levels of CSF were investigated. The effects on chemical composition of bread includes proximate, total dietary fibre, mineral, total starch and resistant starch, antinutrient, oligosaccharides, amylose and amylopectin contents, and the estimated glycemic index (EGI) value. The physical attributes of the bre.ad were determined by loaf volume, loaf weight, density, loaf specific volume, oven spring, sensory evaluation and physical texture analysis. At higher CSF substitution level, bread samples resulted in significantly increased (p<0.05) moisture, crude fibre, ash, resistant starch, total dietary fibre and certain essential mineral contents. Crude fat, carbohydrate content and calorie values were decreased significantly (p<0.05) with higher CSF substitution level in bread. Subsequently, the estimated glycemic index (EGI) value of bread at higher substitution levels of CSF was found to decrease significantly (p<0.05).

    Item Type: Thesis (Masters)
    Subjects: T Technology > T Technology (General) > T1-995 Technology(General)
    Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis
    Depositing User: HJ Hazwani Jamaluddin
    Date Deposited: 11 Oct 2016 10:12
    Last Modified: 17 Apr 2017 14:53
    URI: http://eprints.usm.my/id/eprint/30690

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