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
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Creator |
Quraazah, Akeemu Amin
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Contributor |
Hafiza Ahsan
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Subject |
Allkaline water retention capacity, Biscuit, Bread, Buck wheat, Low gluten, HACCP
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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. |
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Date |
2016-08-22T13:39:06Z
2016-08-22T13:39:06Z 2013 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/73288
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Language |
en
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Format |
application/pdf
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Publisher |
SKUAST
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