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Biochemical and sensory evaluation of wheat bran supplemented sorghum kisra bread

Abstract

Studies were carried out on the effects of addition of wheat bran to sorghum flour (Dabar cultivar) at two levels extraction rates (72% and 80%). Samples were fermented for 14hr and the PH, titrable acidity, crude fibre, protein, total solid, total soluble solids and reducing sugars of fermented batter were determined at 2 hrs intervals. Results indicated that addition of wheat bran either before or after fermentation increased the PH there was decrease in titrable acidity. Reducing sugar contents decrease as a result of addition of wheat bran. Addition of wheat bran result in increasing protein content (15.7%m 19.0% and 20.7% for control, 80%S/WB and 72% S/WB. respectively at the end of fermentation) and also increase of crude fibre content. Addition of wheat bran to sorghum batter either before or after fermentation was accompanied by increase in viscosity ( from 145.1 cp for control to 203.1 cp and 209.8 cp fpr 80%S/WB and 72%S/WB blends respectively). Starch content was determined using iodine spectrophotometry, the moisture content of kisra bread containing wheat bran was significant higher compared with control and lower in available calories. Kisra bread containing wheat bran was lower in reducing sugars 7.42% for control to 5.2% and 4.2%  More>>
Authors:
Mallasy, Limya Osman Husain [1] 
  1. Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum (Sudan)
Publication Date:
May 01, 1998
Product Type:
Miscellaneous
Report Number:
INIS-SD-074
Reference Number:
SCA: 400201; PA: AIX-30:044531; EDB-99:101784; SN: 99002153053
Resource Relation:
Other Information: DN: 132 refs., 14 tabs., 7 figs.; TH: Thesis (M.Sc.); PBD: May 1998
Subject:
40 CHEMISTRY; BREAD; CARBOHYDRATES; EXTRACTION; FATS; FOOD ADDITIVES; NUMERICAL DATA; NUTRIENTS; PH VALUE; PROTEINS; SORGHUM; SPECTROPHOTOMETRY; TANNIC ACID; WHEAT
OSTI ID:
696155
Research Organizations:
University of Khartoum, Khartoum (Sudan)
Country of Origin:
Sudan
Language:
English
Other Identifying Numbers:
Other: ON: DE99635237; TRN: SD9900038044531
Availability:
INIS; OSTI as DE99635237
Submitting Site:
INIS
Size:
82 p.
Announcement Date:
Nov 22, 1999

Citation Formats

Mallasy, Limya Osman Husain. Biochemical and sensory evaluation of wheat bran supplemented sorghum kisra bread. Sudan: N. p., 1998. Web.
Mallasy, Limya Osman Husain. Biochemical and sensory evaluation of wheat bran supplemented sorghum kisra bread. Sudan.
Mallasy, Limya Osman Husain. 1998. "Biochemical and sensory evaluation of wheat bran supplemented sorghum kisra bread." Sudan.
@misc{etde_696155,
title = {Biochemical and sensory evaluation of wheat bran supplemented sorghum kisra bread}
author = {Mallasy, Limya Osman Husain}
abstractNote = {Studies were carried out on the effects of addition of wheat bran to sorghum flour (Dabar cultivar) at two levels extraction rates (72% and 80%). Samples were fermented for 14hr and the PH, titrable acidity, crude fibre, protein, total solid, total soluble solids and reducing sugars of fermented batter were determined at 2 hrs intervals. Results indicated that addition of wheat bran either before or after fermentation increased the PH there was decrease in titrable acidity. Reducing sugar contents decrease as a result of addition of wheat bran. Addition of wheat bran result in increasing protein content (15.7%m 19.0% and 20.7% for control, 80%S/WB and 72% S/WB. respectively at the end of fermentation) and also increase of crude fibre content. Addition of wheat bran to sorghum batter either before or after fermentation was accompanied by increase in viscosity ( from 145.1 cp for control to 203.1 cp and 209.8 cp fpr 80%S/WB and 72%S/WB blends respectively). Starch content was determined using iodine spectrophotometry, the moisture content of kisra bread containing wheat bran was significant higher compared with control and lower in available calories. Kisra bread containing wheat bran was lower in reducing sugars 7.42% for control to 5.2% and 4.2% and 4.5% for kisra containing wheat bran, a higher reduction in total carbohydrate were observed in samples containing wheat bran added after fermentation.Kisra containing wheat bran before fermentation gave significantly lower in vitro protein digestabilities. Addition of wheat bran after fermentation resulted in still lower decrease in IVPD compared to addition before fermentation. Sensory evaluation of kisra containing wheat bran indicated significant preference for kisra containing wheat bran compared to the control kisra. 132 refs., 14 tabs., 7 figs.}
place = {Sudan}
year = {1998}
month = {May}
}