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Subject: Food Technology × Author: Koch, Parismita × End date: 2018 × Start date: 2018 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    BAKERY PRODUCTS FROM COMPOSITE FLOUR USING FRUIT PULP CONCENTRATE
    (AAU, Jorhat, 2018) Koch, Parismita; Barooah, Mridula Saikia
    The consumer demand is increasing for bakery products having high nutritional value and potential health benefit. The primary objective of the study is to produce baked goods using partial substitution of fat with papaya pulp concentrate and wheat flour with buckwheat and defatted soya flour. Cookies and muffins were prepared with different composite flour treatments of refined wheat flour, buckwheat flour and defatted soy flour in the ratio of 80:10:10 (T1). 70:20:10 (T2) and 60:30:10 (T3). Papaya pulp concentrate was obtained after drying papaya pulp at 60°±2°C for a period of 60, 90 and 120 minutes. The pulp concentrate with 120 minutes of drying was selected which contained total soluble solid content (20.5 ⁰Brix) double than that of the fresh pulp. This papaya pulp concentrate was used at 20%, 30%, 40% and 50% levels for replacing fat during baking. The organoleptic evaluation using 9 point hedonic scale revealed that cookies from the three composite flour treatments with 30% level of fat replacement scored highest in all the sensory attributes while for muffins, the composite flour treatments with 40% level of fat replacement received the highest scores. The physico-chemical analysis indicated that cookies and muffins of composite flour treatment T1 had the lowest fat content whereas composite flour treatment T3 for both the products were higher in nutritional composition. The protein, fiber and ash content of cookies increased to 17.82 g/100g, 2.27 g/100g and 1.56 g/100g with DPPH inhibition % 60.13% respectively and fat content decreased to 19.37 g/100g in comparision to control with 23.82 g/100g. For muffins, the protein, fiber and ash content increased to 19.02 g/100g, 2.35 g/100g and 1.79 g/100g with DPPH inhibition % 61.07% respectively and fat content decreased to 13.84 g/100g in comparision to control with 18.77 g/100g. The shelf-life of papaya pulp concentrate with different treatments was upto 5 days after which visible growth appeared. The pulp concentrate with preservative stored in refrigerator had the least microbial count on fifth day. The shelf-life of cookies packaged in air tight container and HDPE packages were upto 90 days in regard to both microbial load and sensory evaluation. The muffins were acceptable up to 14 days after which visible growth was visible. The overall acceptability of the bakery products decreased with increase in storage period. Thus it can be concluded that use of composite flour and papaya pulp concentrate in baked foods causes increased overall nutritional quality, decreased fat content and thereby trans fat and calorie content.