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.
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).
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