Development and quality assessment of regular wheat and rice flours incorporated mango flavored breads
Ready-to-eat food products are becoming a necessity. Bread is the most consumed and easily available product used for breakfast in several households. In this study, mango bread was developed by incorporating whole wheat flour into brown rice flour. The mango breads were formulated with different le...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224000441 |
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| author | Bhavnita Dhillon Navdeep Singh Sodhi Vinay Kumar Pandey Shivangi Sharma Pahulpreet Singh Sarvesh Rustagi Sehajdeep Singh Asket Kaur |
| author_facet | Bhavnita Dhillon Navdeep Singh Sodhi Vinay Kumar Pandey Shivangi Sharma Pahulpreet Singh Sarvesh Rustagi Sehajdeep Singh Asket Kaur |
| author_sort | Bhavnita Dhillon |
| collection | DOAJ |
| description | Ready-to-eat food products are becoming a necessity. Bread is the most consumed and easily available product used for breakfast in several households. In this study, mango bread was developed by incorporating whole wheat flour into brown rice flour. The mango breads were formulated with different levels of brown rice flour incorporation (0, 20, 40, and 60 %), and the breads were abbreviated as MB0, MB1, MB2, and MB3, respectively. The findings of the study revealed that with the increase in the concentration of brown rice flour, there was an increase in the ash and fiber contents, which increased from 0.85 to 3.58 % and 0.86 to 1.76 %, respectively. Increasing the concentration of brown rice flour increased hardness, whereas gumminess, chewiness, stickiness, and adhesiveness decreased proportionately. The results showed that brown rice flour could be an effective ingredient by missing it in whole wheat flour up to a level of 40 % to yield breads of acceptable sensory attributes with average liking sensory scores of 7 (like moderately) and above. |
| format | Article |
| id | doaj-art-bdf94c1d940b4d1db688021e76b3092b |
| institution | OA Journals |
| issn | 2772-5022 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-bdf94c1d940b4d1db688021e76b3092b2025-08-20T02:36:59ZengElsevierApplied Food Research2772-50222024-12-014210043210.1016/j.afres.2024.100432Development and quality assessment of regular wheat and rice flours incorporated mango flavored breadsBhavnita Dhillon0Navdeep Singh Sodhi1Vinay Kumar Pandey2Shivangi Sharma3Pahulpreet Singh4Sarvesh Rustagi5Sehajdeep Singh6Asket Kaur7Department of Food Science and Technology, Guru Nanak Dev University (GNDU), Amritsar, Punjab, IndiaDepartment of Food Science and Technology, Guru Nanak Dev University (GNDU), Amritsar, Punjab, IndiaResearch and Development Cell, Biotechnology Department, Manav Rachna International Institute of Research and Studies (Deemed to Be University), Haryana 121004, India; Corresponding author.Department of Food Science and Technology, Guru Nanak Dev University (GNDU), Amritsar, Punjab, IndiaDepartment of Food Science and Technology, Guru Nanak Dev University (GNDU), Amritsar, Punjab, IndiaDepartment of Food Technology, Uttaranchal University, Dehradun, Uttarakhand, IndiaDepartment of Food Science and Technology, Guru Nanak Dev University (GNDU), Amritsar, Punjab, IndiaDepartment of Food Science and Technology, Guru Nanak Dev University (GNDU), Amritsar, Punjab, IndiaReady-to-eat food products are becoming a necessity. Bread is the most consumed and easily available product used for breakfast in several households. In this study, mango bread was developed by incorporating whole wheat flour into brown rice flour. The mango breads were formulated with different levels of brown rice flour incorporation (0, 20, 40, and 60 %), and the breads were abbreviated as MB0, MB1, MB2, and MB3, respectively. The findings of the study revealed that with the increase in the concentration of brown rice flour, there was an increase in the ash and fiber contents, which increased from 0.85 to 3.58 % and 0.86 to 1.76 %, respectively. Increasing the concentration of brown rice flour increased hardness, whereas gumminess, chewiness, stickiness, and adhesiveness decreased proportionately. The results showed that brown rice flour could be an effective ingredient by missing it in whole wheat flour up to a level of 40 % to yield breads of acceptable sensory attributes with average liking sensory scores of 7 (like moderately) and above.http://www.sciencedirect.com/science/article/pii/S2772502224000441BreadsBrown rice flourWhole wheat flourMangoPhysico-chemicalAntioxidant |
| spellingShingle | Bhavnita Dhillon Navdeep Singh Sodhi Vinay Kumar Pandey Shivangi Sharma Pahulpreet Singh Sarvesh Rustagi Sehajdeep Singh Asket Kaur Development and quality assessment of regular wheat and rice flours incorporated mango flavored breads Applied Food Research Breads Brown rice flour Whole wheat flour Mango Physico-chemical Antioxidant |
| title | Development and quality assessment of regular wheat and rice flours incorporated mango flavored breads |
| title_full | Development and quality assessment of regular wheat and rice flours incorporated mango flavored breads |
| title_fullStr | Development and quality assessment of regular wheat and rice flours incorporated mango flavored breads |
| title_full_unstemmed | Development and quality assessment of regular wheat and rice flours incorporated mango flavored breads |
| title_short | Development and quality assessment of regular wheat and rice flours incorporated mango flavored breads |
| title_sort | development and quality assessment of regular wheat and rice flours incorporated mango flavored breads |
| topic | Breads Brown rice flour Whole wheat flour Mango Physico-chemical Antioxidant |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224000441 |
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