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Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour.
Food Chem. 2013 Aug 15; 139(1-4):532-9.FC

Abstract

The physico-chemical and sensorial properties of the control (BCtr), commercial wheat flour (CWF) bread substituted with 10% BPF (banana pseudo-stem flour) (B10BPF) and B10BPF with added 0.8% w/w (flour weight basis) xanthan gum (XG) or sodium carboxymethylcellulose (CMC) (B10BPFXG and B10BPFCMC, respectively) were examined. The proximate analyses revealed that the composite bread had significantly higher moisture, ash, crude fibre, soluble, insoluble and total dietary fibre contents but lower protein, fat and carbohydrate contents than the BCtr. Bread incorporated with BPF resulted in a lower volume, darker crumb and lighter crust colour than the BCtr. The addition of CMC improved the bread volume. All breads containing BPF had greater total phenolics, and antioxidant properties than the control bread. Sensory evaluation indicated that the B10BPFCMC bread had the highest acceptability.

Authors+Show Affiliations

Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia.No affiliation info availableNo affiliation info available

Pub Type(s)

Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23561142

Citation

Ho, Lee-Hoon, et al. "Physico-chemical Characteristics and Sensory Evaluation of Wheat Bread Partially Substituted With Banana (Musa Acuminata X Balbisiana Cv. Awak) Pseudo-stem Flour." Food Chemistry, vol. 139, no. 1-4, 2013, pp. 532-9.
Ho LH, Abdul Aziz NA, Azahari B. Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour. Food Chem. 2013;139(1-4):532-9.
Ho, L. H., Abdul Aziz, N. A., & Azahari, B. (2013). Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour. Food Chemistry, 139(1-4), 532-9. https://doi.org/10.1016/j.foodchem.2013.01.039
Ho LH, Abdul Aziz NA, Azahari B. Physico-chemical Characteristics and Sensory Evaluation of Wheat Bread Partially Substituted With Banana (Musa Acuminata X Balbisiana Cv. Awak) Pseudo-stem Flour. Food Chem. 2013 Aug 15;139(1-4):532-9. PubMed PMID: 23561142.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour. AU - Ho,Lee-Hoon, AU - Abdul Aziz,Noor Aziah, AU - Azahari,Baharin, Y1 - 2013/01/29/ PY - 2012/07/30/received PY - 2012/11/21/revised PY - 2013/01/15/accepted PY - 2013/4/9/entrez PY - 2013/4/9/pubmed PY - 2013/10/19/medline SP - 532 EP - 9 JF - Food chemistry JO - Food Chem VL - 139 IS - 1-4 N2 - The physico-chemical and sensorial properties of the control (BCtr), commercial wheat flour (CWF) bread substituted with 10% BPF (banana pseudo-stem flour) (B10BPF) and B10BPF with added 0.8% w/w (flour weight basis) xanthan gum (XG) or sodium carboxymethylcellulose (CMC) (B10BPFXG and B10BPFCMC, respectively) were examined. The proximate analyses revealed that the composite bread had significantly higher moisture, ash, crude fibre, soluble, insoluble and total dietary fibre contents but lower protein, fat and carbohydrate contents than the BCtr. Bread incorporated with BPF resulted in a lower volume, darker crumb and lighter crust colour than the BCtr. The addition of CMC improved the bread volume. All breads containing BPF had greater total phenolics, and antioxidant properties than the control bread. Sensory evaluation indicated that the B10BPFCMC bread had the highest acceptability. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23561142/Physico_chemical_characteristics_and_sensory_evaluation_of_wheat_bread_partially_substituted_with_banana__Musa_acuminata_X_balbisiana_cv__Awak__pseudo_stem_flour_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00063-0 DB - PRIME DP - Unbound Medicine ER -