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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Universiti Malaysia Perlis (UniMAP)
2017
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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 |
13.250246 |