Effect of Partially Defatted Sesame Meal Supplementation on Chemical, Rheological and Sensory Attributes of Bread

Muhammad Nadeem Akhtar; Muhammad Afzaal; Muhammad Zia Shahid; Muhammad Tahir Nadeem; Adeela Yasmeen; Muhammad Rafiullah Khan; Muhammad Faiq; Zahoor Uddin; Farah Ather; Saba Nasir; Afrasiab Khan Tareen; Muhammad Aamir

doi:10.14233/ajchem.2016.19748

Issue

Vol. 28 No. 7 (2016): Vol 28 Issue 7

Issue Published : March 31, 2016

This work is licensed under a Creative Commons Attribution 4.0 International License.

Effect of Partially Defatted Sesame Meal Supplementation on Chemical, Rheological and Sensory Attributes of Bread

https://doi.org/10.14233/ajchem.2016.19748

Muhammad Nadeem Akhtar

Department of Food Science, Nutrition & Home Economics, Government College University, Faisalabad-38000, Pakistan

Muhammad Afzaal

Department of Food Science, Nutrition & Home Economics, Government College University, Faisalabad-38000, Pakistan

Muhammad Zia Shahid

Department of Food Science, Nutrition & Home Economics, Government College University, Faisalabad-38000, Pakistan

Muhammad Tahir Nadeem

Department of Food Science, Nutrition & Home Economics, Government College University, Faisalabad-38000, Pakistan

Adeela Yasmeen

Department of Food Science, Nutrition & Home Economics, Government College University, Faisalabad-38000, Pakistan

Muhammad Rafiullah Khan

Department of Packaging and Materials Technology, Kasetsart University, Bangkok 10900, Thailand

Muhammad Faiq

Department of Food Science and Technology, Kasetsart University, Bangkok 10900, Thailand

Zahoor Uddin

Department of Food Science and Technology, Kasetsart University, Bangkok 10900, Thailand

Farah Ather

Punjab Food Authority, Government of Punjab, Lahore-54000, Pakistan

Saba Nasir

Punjab Food Authority, Government of Punjab, Lahore-54000, Pakistan

Afrasiab Khan Tareen

Department of Biotechnology, Kasetsart University, Bangkok 10900, Thailand

Muhammad Aamir

Department of Food Science and Technology, Kasetsart University, Bangkok 10900, Thailand

Corresponding Author(s) : Muhammad Aamir

aami.bajwa@wsu.edu

Asian Journal of Chemistry, Vol. 28 No. 7 (2016): Vol 28 Issue 7
Article Published : March 31, 2016

Abstract

The study was carried out to elucidate the suitability and utilization of sesame meal in the baked products. An increase in protein content due to the addition of partially defatted sesame meal results an increase in farinographic parameters. The mixographic peak height percentages and mixing time of the combined flours decreased significantly by the supplementation. in vitro Protein digestibility of breads prepared from composite flours increased gradually as the level of supplementation increased. The sensory score of breads were significantly affected with the difference in levels of supplementation. The partially defatted sesame enhances the chemical components of composite flour.

Keywords

Sesame meal Composite flour Farinonograph Mixograph Sensory evaluation

Akhtar, M. N., Afzaal, M., Shahid, M. Z., Nadeem, M. T., Yasmeen, A., Khan, M. R., … Aamir, M. (2016). Effect of Partially Defatted Sesame Meal Supplementation on Chemical, Rheological and Sensory Attributes of Bread. Asian Journal of Chemistry, 28(7), 1545–1550. https://doi.org/10.14233/ajchem.2016.19748

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References

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References

F. Anjum and C. Walker, Int. J. Food Sci. Technol., 35, 407 (2000); doi:10.1046/j.1365-2621.2000.00400.x.

N. Shahzadi, Ph.D. Dissertation, Use of Composite Flour for Chapatti Preparation in Relation to Serum Profile, National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan (2004).

UNECA, Technical Compendium on Composite Flours, United Nations Commission for Africa, Africa Hall, Addis Ababa, Ethiopia (2002).

A.F. Koca and M. Anil, J. Sci. Food Agric., 87, 1172 (2007); doi:10.1002/jsfa.2739.

T.A. Pohjanheimo, M.A. Hakala, R.L. Tahvonen, S.J. Salminen and H.P. Kallio, J. Food Sci., 71, S343 (2006); doi:10.1111/j.1750-3841.2006.00005.x.

AACC, Approved Methods of American Association of Cereal Chemists, The American Association of Cereal Chemists Incorporation, St. Paul, Minnesota, USA, edn 10 (2000).

A. Rocha and A. Morais, Food Contr., 14, 13 (2003); doi:10.1016/S0956-7135(02)00046-4.

A. Piga, P. Catzeddu, S. Farris, T. Roggio, A. Sanguinetti and E. Scano, Eur. Food Res. Technol., 221, 387 (2005); doi:10.1007/s00217-005-1185-5.

E.T. Mertz, M.M. Hassen, C. Cairns-Whittern, A.W. Kirleis, L. Tu and J.D. Axtell, Proc. Natl. Acad. Sci. USA, 81, 1 (1984); doi:10.1073/pnas.81.1.1.

C.F. Chau and P.C.K. Cheung, J. Agric. Food Chem., 45, 4773 (1997); doi:10.1021/jf970504p.

D. Land and R. Shepherd, in ed.: J.R. Piggott Scaling and Ranking Methods, In: Sensory Analysis of Foods (1984).

R.G. Steel and J.H. Torrie, Principles and Procedures of Statistics, McGraw-Hill Book Co., New York (1960).

H. Gambus, A. Mikulec, F. Gambus and P. Pisulewski, Pol. J. Food Nutr. Sci., 13/54, 21 (2004).

F.D. Conforti and S.F. Davis, Int. J. Food Sci. Technol., 41(s2), 95 (2006); doi:10.1111/j.1365-2621.2006.01410.x.

A. Asghar, F.M. Anjum, J.C. Allen, C.R. Daubert and G. Rasool, Food Hydrocoll., 23, 1687 (2009); doi:10.1016/j.foodhyd.2009.01.005.

N.L. Kent. Technology of Cereals, with Special Reference to Wheat, Technologie des Getreides, unter besonderer Berücksichtigung des Weizens), Pergamon Press, Oxford London - Edinburgh - New York - Toronto - Paris – Frankfurt (1966).

Z. Farooq, S. Rehman and M.Q. Bilal, J. Res. Sci., 12, 171 (2001).

G. Mueen-ud-Din, M.S. Thesis, Effect of Wheat Flour Extraction Rates on Physico-Chemical Characteristics of Sourdough Flat Bread, University of Agriculture Faisalabad, Pakistan (2009).

M. Butt, F.M. Anjum, A. Rehman and A. Ali, J. Agric. Res., 35, 413 (1997).

G. Rasool, M.S. Thesis, Characterization and Evaluation of Wheat Flour Enriched with Oil Seed Proteins for Chapatti Making, University of Agriculture, Faisalabad, Pakistan (2004).

M. Seguchi, A. Tabara, I. Fukawa, H. Ono, C. Kumashiro, Y. Yoshino, C. Kusunose and C. Yamane, J. Food Sci., 72, E79 (2007); doi:10.1111/j.1750-3841.2007.00272.x.

B. Skrbić and B. Filipcev, Food Chem., 108, 119 (2008); doi:10.1016/j.foodchem.2007.10.052.

S. Hussain, M.S. Thesis, Biochemical and Technological Properties of flaxseed Supplemented Wheat Flour, University of Agriculture, Faisalabad, Pakistan (2004).

Zaib-un-Nisa, MS Thesis. Effect of Flaxseed Supplementation on Chemical Properties of Biscuits, University of Agriculture, Faisalabad, Pakistan (2004).

A. Mahajan, S. Bhardwaj and S. Dua, J. Agric. Food Chem., 47, 3093 (1999); doi:10.1021/jf981003m.

T. Shittu, A. Raji and L. Sanni, Food Res. Int., 40, 280 (2007); doi:10.1016/j.foodres.2006.10.012.

T. El-Adawy, Food Chem., 59, 7 (1997); doi:10.1016/0308-8146(95)00197-2.

R.E. Weurding, A. Veldman, W.A. Veen, P.J. van der Aar and M.W. Verstegen, J. Nutr., 131, 2336 (2001).

B. Bhagya, K.R. Sridhar, S. Seena, C.C. Young, A.B. Arun and K.V. Nagaraja, Electron. J. Environ. Agric. Food Chem., 5, 232 (2004).

N. Filipovic, M. Djuric and J. Gyura, J. Food Eng., 78, 1047 (2007); doi:10.1016/j.jfoodeng.2005.12.050.

S. Dhingra and S. Jood, Int. J. Food Sci. Technol., 39, 213 (2004); doi:10.1046/j.0950-5423.2003.00766.x.

Issue

Vol. 28 No. 7 (2016): Vol 28 Issue 7

Effect of Partially Defatted Sesame Meal Supplementation on Chemical, Rheological and Sensory Attributes of Bread

Corresponding Author(s) : Muhammad Aamir

Abstract

Keywords

Full Article

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