Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids

• Published in: CYTA: journal of food Vol. 12; no. 2; pp. 141 - 149
• Main Authors: Ho, L.H., Abdul Aziz, N.A., Bhat, Rajeev, Azahari, B.
• Format: Journal Article
• Language: English
• Published: Abingdon Taylor & Francis 03.04.2014; Taylor & Francis Ltd
• Subjects: actividad acuosa; banana pseudo-stem flour; Bread; cambio de entalpía de gelatinización; Cellulose; dureza; Enthalpy; Flour; gelatinization enthalpy change; hardness; harina de pseudotallo de banano; humedad; Methylcellulose; microbes; microbios; Moisture; Sodium; Storage; Water activity; Xanthan; Xanthan gum; Yeast
• ISSN: 1947-6337; 1947-6345
• DOI: 10.1080/19476337.2013.806597

White bread (BCtr), bread incorporated with banana pseudo-stem flour at 100 g/kg level (B10BPF), and B10BPF added with hydrocolloids at 8 g/kg (based on flour basis), i.e. xanthan gum (B10BPFXG) or sodium carboxy-methyl cellulose (B10BPFCMC) were determined for moisture, water activity, texture, thermal, and microbiological quality during storage (3 days). Results indicated that all the formulated bread crust showed an increase in moisture and water activity during storage, but was vice versa for the respective bread crumb. All the formulated breads showed an ultimate trend in hardness with time. The composite bread crumbs with the exception of B10BPFCMC were observed to be harder than the BCtr. Composite breads showed higher onset and peak temperatures values than BCtr. BCtr had higher gelatinization enthalpy change temperature than composite breads with the exception of B10BPFCMC. Population of aerobic plate counts, mould and yeast count was observed increasing with the time of storage.