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Vol. 29 No. 2 (2017): Vol 29 Issue 2

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Effect of Calcium Fortification on Whole Wheat Flour Based Leavened and Unleavened Breads by Utilizing Food Industrial Wastes

https://doi.org/10.14233/ajchem.2017.20231
Muhammad Rafiullah Khan
Department of Packaging and Materials Technology, Kasetsart University, Bangkok 10900, Thailand
Said Wahab
Department of Food Science and Technology, The University of Agriculture, Peshawar 25130, Pakistan
Ihsan Mabood Qazi
Department of Food Science and Technology, The University of Agriculture, Peshawar 25130, Pakistan
Muhammad Ayub
Department of Food Science and Technology, The University of Agriculture, Peshawar 25130, Pakistan
Ali Muhammad
Department of Food Science and Technology, The University of Agriculture, Peshawar 25130, Pakistan
Zahoor Uddin
Department of Food Science and Technology, Kasetsart University, Bangkok 10900, Thailand
Muhammad Faiq
Department of Food Science and Technology, Kasetsart University, Bangkok 10900, Thailand
Afrasiab Khan Tareen
Department of Biotechnology, Kasetsart University, Bangkok 10900, Thailand
Shah Fahad
College of Plant Science Department, Huazhong Agriculture University, Wuhan 430070, P.R. China
Muhammad Noor
Ayub Agriculture Research Institute, Faisalabad 38000, Pakistan

Corresponding Author(s) : Muhammad Rafiullah Khan

rafiullah192@yahoo.com

Asian Journal of Chemistry, Vol. 29 No. 2 (2017): Vol 29 Issue 2

Abstract

The current study was aimed to overcome the calcium deficiency in wheat with fortification by utilizing food industrial waste. Leavened breads and unleavened breads were prepared from whole wheat flour fortified with chicken bone extract powder, egg shell powder and CaCO3 (0.5, 1 and 1.5 % each). Breads were evaluated for proximate composition, minerals profile and sensory attributes. The proximate composition of both leavened breads and unleavened breads, fortified with bone extract powder, egg shell powder and CaCO3 in different levels were found in high concentration as compared to control. Similarly, the minerals (especially calcium) contents were also increased (P £ 0.05) in fortified breads. However, mineral profile of breads fortified with bone extract powder and egg shell powder were higher than CaCO3 fortified bread. Breads fortified with bone extract powder were less acceptable to the panelists in terms of colour, taste, texture and over all acceptability than egg shell powder and CaCO3 fortified breads. Therefore, fortification of whole wheat flour with bone extract powder, egg shell powder and CaCO3 with different concentrations had produced leavened breads and unleavened breads with a wide range of chemical and sensory qualities. However, a further study is needed on the bioavailability of calcium contents of both leavened breads and unleavened breads.

Keywords

Whole wheat flour Bread Fortification Industrial waste
Khan, M. R., Wahab, S., Qazi, I. M., Ayub, M., Muhammad, A., Uddin, Z., … Noor, M. (2016). Effect of Calcium Fortification on Whole Wheat Flour Based Leavened and Unleavened Breads by Utilizing Food Industrial Wastes. Asian Journal of Chemistry, 29(2), 423–430. https://doi.org/10.14233/ajchem.2017.20231
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