Use of fungal alpha amylase and ascorbic acid in the optimisation of grain amaranth-wheat flour blended bread.

Ruth J Kamoto,Tinna A Ng’Ong’Ola-Manani,William Kasapila

doi:10.29219/fnr.v62.1341

Ruth J Kamoto, Tinna A Ng’Ong’Ola-Manani + Show 1 more

Open Access

https://doi.org/10.29219/fnr.v62.1341

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Abstract

Grain amaranth–wheat flour bread was optimised using ascorbic acid (0.03% dry weight basis) and fungal α-amylase (10 ppm) to investigate their effects on sensory properties of the breads. Six formulations were used in the ratios of 5:95, 10:90, 15:85, 20:80 and 25:75 grain amaranth to wheat flour compositions, while the control bread had 100% wheat flour. Consumer acceptability and preference ranking tests were conducted to describe and evaluate preference and acceptability of the breads. Analysis of consumer acceptability data revealed that there were significant differences (p < 0.05) for all the samples in all the attributes tested. Overall consumer acceptability results showed no difference at 25% for all improvers. Principal component analysis for descriptive tests performed by a trained panel demonstrated variations among the breads in graininess, elasticity, crumb colour, stickiness and crumb moistness regardless of the improvers used. The study concludes that using improvers to optimise grain amaranth–wheat flour bread can help improve both the nutritional and organoleptic properties of bread.

Highlights

Grain amaranth–wheat flour bread was optimised using ascorbic acid (0.03% dry weight basis) and fungal α-amylase (10 ppm) to investigate their effects on sensory properties of the breads
According to the Educational Concerns for Hunger Organization (ECHO), amaranth contains anti-nutritional factors, including oxalates, nitrates, saponins and phenolic compounds that are reduced in content and effect by cooking [2]
Sample acquisition Grain amaranth (Amaranthus hypochondriacus) was purchased from the horticulture department at Lilongwe University of Agriculture and Natural Resources (LUANAR) and stored in a sack to allow for aeration

Summary

Introduction

Grain amaranth–wheat flour bread was optimised using ascorbic acid (0.03% dry weight basis) and fungal α-amylase (10 ppm) to investigate their effects on sensory properties of the breads. Analysis of consumer acceptability data revealed that there were significant differences (p < 0.05) for all the samples in all the attributes tested. Overall consumer acceptability results showed no difference at 25% for all improvers. Principal component analysis for descriptive tests performed by a trained panel demonstrated variations among the breads in graininess, elasticity, crumb colour, stickiness and crumb moistness regardless of the improvers used. The study concludes that using improvers to optimise grain amaranth–wheat flour bread can help improve both the nutritional and organoleptic properties of bread. In Malawi and other countries in Africa, amaranth leaves are merely eaten as side dishes or relish for maize, rice and banana meals. According to the Educational Concerns for Hunger Organization (ECHO), amaranth contains anti-nutritional factors, including oxalates, nitrates, saponins and phenolic compounds that are reduced in content and effect by cooking [2]

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Results

Conclusion