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Safety and quality studies in various low gluten bakery products

KrishiKosh

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Title Safety and quality studies in various low gluten bakery products
 
Creator Quraazah, Akeemu Amin
 
Contributor Hafiza Ahsan
 
Subject Allkaline water retention capacity, Biscuit, Bread, Buck wheat, Low gluten, HACCP
 
Description The investigation entitled “Safety and Quality Studies in Various Low
Gluten Bakery Products” was carried out in the Division of Post Harvest
Technology, SKUAST-Kashmir, Shalimar during the years 2011 and 2012 to
access the physico-chemical changes and effect of HACCP on quality of various
bakery products. The bakery products (bread, cake, biscuit and kulcha) were
prepared using wheat and buck wheat flour in different combinations. The
developed products were evaluated to ascertain the changes in physico-chemical
and sensory parameters. In case of bread the highest crude protein (8.81%), crude
fat (1.71%), crude fibre (2.39%) and ash (0.62 %) was recorded in treatment H1F4.
The treatment H0F0 recorded the highest fungal count (3.522 log cfu/g) after 9
days of storage. However the highest incremental cost benefit ratio (ICBR) of
1.50 was observed in treatment H1F3. In cake the highest ash (2.39%), crude fibre
(4.05%), crude protein (8.58%) was recorded in treatment H1F4 while as total
sugar (23.40%) and reducing sugar (12.88%) alongwith the highest organoleptic
score in terms of taste, texture, colour and overall acceptability was observed in
treatment H1F0. The treatment H0F0 recorded the highest fugal count of (3.000 log
cfu/g) after 12 days of storage. The highest ICBR (1.51) was observed in H1F1. In
biscuit the highest ash (0.62 %), crude fat (23.38%), crude protein (9.41%) and
crude fibre (6.68%) was recorded in treatment H1F4. The treatment H0F0 recorded
the highest fungal count of (3.602 log cfu/g) after 50 days of storage. However the highest incremental cost benefit ratio of 2.79 was recorded in treatment H1F1. In
kulcha the highest ash (2.04%), crude fat (23.38 %), crude fibre (6.68%) and
crude protein (9.41%) was recorded in H1F4. The treatment H0F0 recorded the
highest fungal count of (3.920 log cfu/g) after 50 days of storage. The highest
ICBR of 1.50 was observed in H1F1. In general there was an increase in crude
protein, crude fat, crude fibre, storage stability, safety concern, ash and decrease
in moisture, fungal count with increase in buck wheat flour in the formulated
products.
 
Date 2016-08-22T13:39:06Z
2016-08-22T13:39:06Z
2013
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/73288
 
Language en
 
Format application/pdf
 
Publisher SKUAST