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Quality improvement of Arabic bread fortifies with omega-3 pufa and Jackfruit using superheated-steam techniques

Master of Science in Bioprocess Engineering

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Bibliographic Details
Main Author: Fered Saadoon, Abdulluh
Other Authors: Mohd Irfan, Hatim, Assoc. Prof. Dr.
Format: Thesis
Language:English
Published: Universiti Malaysia Perlis (UniMAP) 2017
Subjects:
Food > Biotechnology
Steam, Superheated
Biochemicals engineering
Genetically modified foods
Enriched foods
Online Access:http://dspace.unimap.edu.my:80/xmlui/handle/123456789/76731
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spelling my.unimap-767312023-04-04T02:06:22Z Quality improvement of Arabic bread fortifies with omega-3 pufa and Jackfruit using superheated-steam techniques Fered Saadoon, Abdulluh Mohd Irfan, Hatim, Assoc. Prof. Dr. Food -- Biotechnology Steam, Superheated Biochemicals engineering Genetically modified foods Enriched foods Master of Science in Bioprocess Engineering Bread is an old nutrient that includes a large part of the food pyramid guide. Generally, fresh bread appears with brown crust, nice smell, soft, elastic and moist crumbs mouthful. In this study, control and fortified breads were prepared and baked in the superheated steam mode and conventional mode at 160oC for 25 min. There were eight breads; control using normal oven (BCO), bread control using superheated steam (BCS), bread with 50% Jackfruit juice using normal oven (BJO), bread with 50% Jackfruit juice using superheated steam (BJS), bread with Omega-3 using normal oven (BOO), bread with Omega-3 using superheated steam (BOS), bread with 50% Jackfruit juice with Omega-3 using normal oven (BJOO) and bread with 50% Jackfruit juice with Omega-3 using superheated steam (BJOS). After preparation, the bread samples were evaluated to their physical-chemical and antioxidant properties and comparison with both baking methods superheated steam and normal Oven. After bread making the samples were subjected to measure the physical parameters (Color, pH and Texture profiles). Physical analysis showed that the bread of superheated steam gave the best results in maintaining the physical properties (color, pH and texture properties) product the score was significant differences (p<0.05). This research provides basic information regarding adding of Jackfruit and Omega-3 as a value added ingredients in the preparation of Arabic bread using convection oven and superheated steam baked methods. Chemical tests, will showed there were significant influences of cooking methods on proximate composition (moisture, protein, lipid, and ash). The superheated steam oven showed significantly lower lipid content than convection oven method. The results exposed that the high antioxidant activity observed in the Arabic bread with 50% Jackfruit juice and Omega-3 using superheated steam (BJOS) sample than other samples. Bread baked by superheated steam oven showed significantly (p<0.05) lower oxidative value as compared to the bread baked from the normal conventional oven. Based on the analysis results, it is concluded that bread made Jackfruit juice with Omega-3 using superheated steam (BJOS) was superior quality in term of physicochemical and antioxidant activity as compared to other breads. 2017 2022-11-08T02:50:20Z 2022-11-08T02:50:20Z Thesis http://dspace.unimap.edu.my:80/xmlui/handle/123456789/76731 en Universiti Malaysia Perlis (UniMAP) Universiti Malaysia Perlis (UniMAP) School of Bioprocess Engineering
institution Universiti Malaysia Perlis
building UniMAP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Perlis
content_source UniMAP Library Digital Repository
url_provider http://dspace.unimap.edu.my/
language English
topic Food -- Biotechnology
Steam, Superheated
Biochemicals engineering
Genetically modified foods
Enriched foods
spellingShingle Food -- Biotechnology
Steam, Superheated
Biochemicals engineering
Genetically modified foods
Enriched foods
Fered Saadoon, Abdulluh
Quality improvement of Arabic bread fortifies with omega-3 pufa and Jackfruit using superheated-steam techniques
description Master of Science in Bioprocess Engineering
author2 Mohd Irfan, Hatim, Assoc. Prof. Dr.
author_facet Mohd Irfan, Hatim, Assoc. Prof. Dr.
Fered Saadoon, Abdulluh
format Thesis
author Fered Saadoon, Abdulluh
author_sort Fered Saadoon, Abdulluh
title Quality improvement of Arabic bread fortifies with omega-3 pufa and Jackfruit using superheated-steam techniques
title_short Quality improvement of Arabic bread fortifies with omega-3 pufa and Jackfruit using superheated-steam techniques
title_full Quality improvement of Arabic bread fortifies with omega-3 pufa and Jackfruit using superheated-steam techniques
title_fullStr Quality improvement of Arabic bread fortifies with omega-3 pufa and Jackfruit using superheated-steam techniques
title_full_unstemmed Quality improvement of Arabic bread fortifies with omega-3 pufa and Jackfruit using superheated-steam techniques
title_sort quality improvement of arabic bread fortifies with omega-3 pufa and jackfruit using superheated-steam techniques
publisher Universiti Malaysia Perlis (UniMAP)
publishDate 2017
url http://dspace.unimap.edu.my:80/xmlui/handle/123456789/76731
_version_ 1772813070178975744
score 13.214268

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