Abstract:
Bread is a major portion of daily breakfast, fast food and many other food products all over the world with consumption rate of 188.79 grams per person per day. It is basically prepared with wheat flour but can be fortified with different other ingredients for easy supplementation of different nutritional elements. For this purpose, an experimental study explored the nutritional variation caused after the fortification of wheat flour bread with coconut flour. Moreover, the effect of coconut flour on sensory attributes and shelf life of the value-added bread was also analyzed. Appropriate supplementary doses of coconut flour were also determined in accordance with the sensory characteristics. Five different bread samples were prepared with ratio of coconut flour of 5%, 10%, 15%, 20% and 25%. Proximate analysis of flour samples was conducted. Water absorption capacity, sensory profile and shelf life evaluation of flour blends were also analyzed. The results revealed that the gradual addition of coconut flour from 0 to 25% into wheat flour bread caused continuous increase (p >0.05) in protein, fat and dietary fiber contents along with a gradual decrease (p >0.05) in carbohydrate and moisture contents. However, higher supplementary doses of coconut flour resulted in deterioration of the sensory attributes and shelf life. In conclusion, coconut flour doses up to 15% were regarded suitable for fortification in bread that sustained the sensory acceptability, shelf life and nutritional value of the bread.
Page(s):
166-166
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022
Keywords:
Nutritional value
,
fortification
,
Wheat Bread
,
Coconut Flour