Effects of Incorporation of Jackfruit Rind Powder on Chemical and Functional Properties of Bread.

Reza Felli,Tajul Aris Yang,Wan Nadiah Wan Abdullah,Wahidu Zzaman

doi:10.21315/tlsr2018.29.1.8

Abstract

Nowadays, there is a rising interest towards consuming health beneficial food products. Bread–as one of the most popular food products–could be improved to ‘healthy bread’ by addition of ingredients high in protein, dietary fiber and low in calorie. Incorporating Jackfruit rind powder (JRP) as a by-product rich in dietary fiber in bread, could not only provide health beneficial bread products, but also lead to develop an environmental friendly technology by solving the problem of waste disposal of residues. In this study, addition of jackfruit rind powder (JRP) as a high dietary fiber and functional ingredient in bread was examined. The results showed that incorporation of JRP in bread improved functional properties of flour such as Oil Holding Capacity (OHC), Water Holding Capacity (WHC) and pasting properties. Addition of 5%, 10% and 15% of JRP in wheat flour caused significantly (p < 0.05) higher insoluble, soluble and total dietary fiber in flour and bread products. Results from proximate composition indicated that all breads substituted with JRP, contained significantly (p < 0.05) higher fiber, moisture and fat. Obtained results confirmed that the JRP has great potential in development of functional foods especially functional bread products.

Highlights

Bread is a staple food prepared from a dough of flour and water, usually by baking
The result showed that jack fruit ring powder (JRP) was significantly (p < 0.05) higher amounts of soluble, insoluble dietary fiber and total dietary fiber were compared to commercial wheat flour (WF)
The result obtained from our study found Jackfruit rind powder (JRP) are rich soucr that can be applied in bakery products as a fiber rice value added product

Summary

Introduction

Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture.This acceptance can be ascribed to its distinctive nutritional features related with sensorial and textural properties. Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. This acceptance can be ascribed to its distinctive nutritional features related with sensorial and textural properties. Bread made of composite flours consider as blends wheat after mixture of two or more flours to produce snack foods, leavened breads, unleavened baked, semibaked and porridges products. The use of Jackfruit rind powder in the manufacture of value-added food products such as breads may profit to consumers and industries

Methods

Results

Conclusion