Nutritive Analysis of Coconut Residue (CR)-Composite Bread Fermented With Lactic Acid Bacilli (LAB) and Yeast and CRGluten-Free Biscuits
Journal Title: IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) - Year 2018, Vol 12, Issue 6
Abstract
Composite breads enriched with different forms of nutritive supplements are being tried globally to enhance the nutritive value of the ubiquitous bread. In the present study, baked products supplemented with coconut residue (CR) flour, a coarse fibrous residue obtained during the cold-press production of virgin coconut oil (VCO), were formulated. CR-Composite breads were made by mixing CR flour with whole wheat flour and fermented with lactic acid bacteria (LAB) as well as Baker’s yeast. The CR-composite breads were evaluated for physical, nutritional and shelf life properties, and compared with the commercially available white bread. The nutritive content of both the types of composite bread were superior to the commercially available white bread, in addition to the presence of traces of micronutrient-selenium. They also showed better shelf-life due to their lower gluten content. Biscuit formulations were also tried using CR flour as substitute for wheat flour. As binders milk powder, soya flour and gram flour were used and three different biscuit formulations were made: CR-Gluten free Milk Biscuits, CR-Gluten free Soya Biscuits and CR-Gluten free Gram Biscuits. Selenium was also noted in our biscuits, which correlates with the amount of Selenium found in coconut meat. More importantly, the three types of CR-biscuits developed in this study did not have any gluten content owing to the absence of usage of wheat flour, making them ideal nutritious alternative for celiac disorders and lactose intolerance. Sensory evaluation of both types of baked products gave encouraging scores. This study attempted to formulate alternative and healthy baked products using CR flour without the use of chemicals associated with modern baking.
Authors and Affiliations
Aishwarya Kulasekar,, Dr. Pavithra Amritkumar*
Keywords
Related Articles
- EP ID EP416308
- DOI -
- Views 148
- Downloads 0
Performance Optimization of Cooling Machines to Keep The Quality of Food Materials on The Ship MT. Pujawati
The support that is very vital and related to welfare and health is the Cooling Machine to ensure the quality and quantity of food ingredients. The good quality of meat and fish are meat and fish which are not mushy, not...
Assessment of the Relationship between Hair Salon Effluent and Groundwater Quality in OBIO/AKPOR LGA, Port Harcourt
Hair beauty salon is one of the most common endeavors embarked upon by women in the bid to making a living. The proliferation of hair beauty salon generates wastewater with constituents that are harmful if allowed to per...
Environmental and Health effects of particulate material by perforation in mina CastrovirreynaCompañía S.A. – Unidad San Genaro Perú.
This research assesses the impacts of drilling dust on mining fronts using a comprehensive methodology: production, environmental, safety and occupational health at the Castrovirreyna Company S.A. – Unidad San Genaro loc...
Morphological and Chemical Composition of Total Particulate Matter in Region of Qena/ Egypt
This work concerns chemical constituents and morphology of total particulate matter (TPM) using scanning electron microscope SEM, coupled with energy dispersive X-ray (EDX). The samples of TPM are collected in Qena city,...
Assessment of Heavy Metal Concentrations in Water and Body Parts of Four Commercial Fish Species in River Okpokwu, Benue State, Nigeria.
The study investigated the concentrations of heavy metals in water and selected fish species of River Okpokwu. Chromium (Cr) and Lead (Pb) were all below instrument detection limit in water and fish samples across the th...