Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends
Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 105 cf...
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| Format: | Article |
| Language: | English |
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Wiley
2014-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2014/671701 |
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| author | Udeme Joshua Josiah Ijah Helen Shnada Auta Mercy Oluwayemisi Aduloju Sesan Abiodun Aransiola |
| author_facet | Udeme Joshua Josiah Ijah Helen Shnada Auta Mercy Oluwayemisi Aduloju Sesan Abiodun Aransiola |
| author_sort | Udeme Joshua Josiah Ijah |
| collection | DOAJ |
| description | Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 105 cfu/g to 1.09 × 106 cfu/g while the fungal counts ranged from 8.0 × 101 cfu/g to 1.20 × 103 cfu/g of the sample. Coliforms were not detected in the bread. Bacteria isolated were species of Bacillus, Staphylococcus, and Micrococcus while fungi isolates were species of Aspergillus, Penicillium, Rhizopus, and Mucor. The mean sensory scores (color, aroma, taste, texture, and general acceptability) were evaluated. The color of the bread baked from WF/IPF2 (wheat/Irish potato flour, 95 : 5%) blend was preferred to WF (wheat flour, 100%) while WF/SPF1 (wheat/sweet potato flour, 100%) and WF/IPF1 (wheat/Irish potato flour, 90 : 10%) aroma were preferred to WF. However, the bread baked from WF, WF/IPF2 (wheat flour/Irish potato flour, 95 : 5%), and WF/SPF2 (wheat/sweet potato flour, 95 : 5%) was more acceptable than other blends. The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling. |
| format | Article |
| id | doaj-art-269844baf8ac4134a280e883dffc48ac |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2014-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-269844baf8ac4134a280e883dffc48ac2025-02-03T05:57:57ZengWileyInternational Journal of Food Science2356-70152314-57652014-01-01201410.1155/2014/671701671701Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour BlendsUdeme Joshua Josiah Ijah0Helen Shnada Auta1Mercy Oluwayemisi Aduloju2Sesan Abiodun Aransiola3Department of Microbiology, Federal University of Technology, P.O. Box 65, Minna 920281, NigeriaDepartment of Microbiology, Federal University of Technology, P.O. Box 65, Minna 920281, NigeriaDepartment of Microbiology, Federal University of Technology, P.O. Box 65, Minna 920281, NigeriaDepartment of Microbiology, Federal University of Technology, P.O. Box 65, Minna 920281, NigeriaDehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 105 cfu/g to 1.09 × 106 cfu/g while the fungal counts ranged from 8.0 × 101 cfu/g to 1.20 × 103 cfu/g of the sample. Coliforms were not detected in the bread. Bacteria isolated were species of Bacillus, Staphylococcus, and Micrococcus while fungi isolates were species of Aspergillus, Penicillium, Rhizopus, and Mucor. The mean sensory scores (color, aroma, taste, texture, and general acceptability) were evaluated. The color of the bread baked from WF/IPF2 (wheat/Irish potato flour, 95 : 5%) blend was preferred to WF (wheat flour, 100%) while WF/SPF1 (wheat/sweet potato flour, 100%) and WF/IPF1 (wheat/Irish potato flour, 90 : 10%) aroma were preferred to WF. However, the bread baked from WF, WF/IPF2 (wheat flour/Irish potato flour, 95 : 5%), and WF/SPF2 (wheat/sweet potato flour, 95 : 5%) was more acceptable than other blends. The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling.http://dx.doi.org/10.1155/2014/671701 |
| spellingShingle | Udeme Joshua Josiah Ijah Helen Shnada Auta Mercy Oluwayemisi Aduloju Sesan Abiodun Aransiola Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends International Journal of Food Science |
| title | Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends |
| title_full | Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends |
| title_fullStr | Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends |
| title_full_unstemmed | Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends |
| title_short | Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends |
| title_sort | microbiological nutritional and sensory quality of bread produced from wheat and potato flour blends |
| url | http://dx.doi.org/10.1155/2014/671701 |
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