Okechukwu Obed Chukwuemeka
Quality evaluation of functional bread produced from blends of wheat and soy-okara flour
Journal title : European Journal of Nutrition & Food Safety
Publisher : Sciencedomain International
Online ISSN : 2347-5641
Page Number : 24-33
Journal volume : 16
Journal issue : 7
0.9K Views Original Article
This present study evaluated the quality attributes of functional bread developed from the blends of wheat and soy-okara (SOF) flour. A completely randomized design which generated six (6) experimental runs based on different combinations of wheat (60–90%) and soy-okara (10–40%) flours was adopted for the production of functional bread. The flour blends were processed into bread and analyzed for sensory properties. The optimum flour combination in obtaining higher sensory acceptability was 85.34% WHF and 14.66% SOF with desirability function of 85% using numerical optimization techniques. The control (100% whole-wheat bread) and optimized bread produced were assessed for physicochemical, antioxidant properties and sensory qualities. The carbohydrate, calcium, phosphorus, and sodium of the optimized bread were significantly higher (p<0.05) than in the control sample having 58.14 and 75.14%, 128.80, and 75.60 mg/100 g, 68.18 and 63.77 and 13.83 ppm and 12.62 ppm respectively. The total flavonoid and phenolic contents of the control and optimized bread were significantly (p<0.05) different with values ranging from 92.77 to 114.86 mg/100 g and 66.43 to 57.51 mg/100 g respectively. A significant variation was observed in the sensory qualities between the control and optimized bread. The study revealed that the nutritional and antioxidant properties of the developed functional bread validate its potential health-promoting effects.
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DOI : https://doi.org/10.9734/ejnfs/2024/v16i71453
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