EFFECTS OF FLAX SEED ADDITION ON SENSORY QUALITY AND SHELF LIFE OF WHOLE WHEAT BREAD
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Date
2011
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PAU Ludhiana
Abstract
Present study was to prepare improved functional whole wheat and white bread with improved nutritional value and shelf life of white and whole wheat bread by incorporating ungerminated and germinated flaxseed meal at 5 ,10,15 and 20 per cent levels. The addition of both ungerminated and germinated flaxseed meal increased the farinographic properties like water absorption and development time and pasting properties like paste temperature in whole wheat meal and wheat flour. Based on the baking and sensory quality,the level of incorporation of ungerminated and germinated flaxseed meal was selected.Loaf volume increased upto 10 per cent and then started decreasing more so for germinated flaxseeds.Bread could be prepared after incorporation with 10 per cent of ungerminated and germinated flaxseed meal with acceptable baking and sensory properties. Ascorbic acid(25 and 50ppm) and carboxy methyl cellulose(CMC) (0.25 and 0.50%) was added to the selected levels to improve the baking quality and 25 ppm of ascorbic acid and 0.50% of CMC were found to be the best.Bread prepared after incorporation of selected levels of ungerminated,germinated flaxseed meal ,ascorbic acid and CMC were packed in LDPE and stored under ambient and refrigeration conditions for 10 days to study the shelf life of the product.Periodic changes in moisture content,water activity,pH, free fatty acid,microbial load,textural properties and overall acceptability were observed.The quality and overall acceptability of flaxseed breads was found to be more than control breads.The whole wheat bread was acceptable up to 7 days under ambient and 10 days under refrigeration conditions.
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FOOD TECHNOLOGY