Optimisation of various Ingredients for the Development of Quinoa fortified Bread and their Storage Studies

Author: Mahendra Kumar, Alpana Singh, Anubha Upadhyay and R.S. Thakur

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Abstract

Quinoa is known as super food due to its exceptional nutritional quality and balanced amino acid profile. Present study comprises optimisation of various ingredients in quinoa fortified bread and analysis of quality of bread for 7 days of storage. Sorption isotherm of bread at 60% RH, 80% RH and 100% RH showed maximum moisture content as 43.21% in 5.98 % quinoa containing sample, 43.81 and 43.99 % in 25.01% quinoa flour fortified samples respectively whereas minimum moisture as 42.30, 42.70 % observed in control samples and 42.88 % in 5.98% quinoa addition samples respectively. It was presented in results that loaf volume of quinoa fortified bread during zero day, 4th day and 7th day was observed 2200, 2195 and 2190cm3 maximum in control samples whereas 1905, 1902 and 1900cm3 was recorded in 25.01% quinoa samples during storage period respectively. It could note that 4th day and 7th day of moisture loss during storage found maximum as 40.77 and 38.85% in 15.5% quinoa samples whereas minimum as 39.83 and 37.90% observed in 5.98% quinoa samples respectively. It was seen from the result that staleness was not observed at zero day in quinoa fortified bread. It was reflected from the table that 4th day and 7th day staleness of bread during storage period found highest as 6.25 and 8.54 in 25.01% quinoa samples while lowest as 3.0 and 7.10 observed in control samples respectively. Total plate count is effective method for determining microbial population in bread sample and estimates shelf life of bread. Quinoa fortified bread microbial analysis conducted for 0 days, 4 days and 7 days of storage at ambient temperature (37°C Temperature). Results showed that zero days of storage did not show any microbial activity. Obtained results showed higher microbial activity was found in 7 days of storage which was observed as 5.38 log cfu/g whereas 4th day of storage showed moderate activity which was about 3.25 log cfu/g. According to AOAC, the TPC for bread should be>0.88-6.13log CFU/g. In the present study, we found that on 7th day the TPC is lower than recommended safety level and on 9th day, the plate count is higher than recommended. Therefore, the present study found that the quinoa optimised bread is safe up to the 7th day.

Keywords

Quinoa, Bread, Sorption isotherm, Loaf volume, Total plate count, Shelf life, microbial activity

Conclusion

Now a day consumption of functional and convenient food with desired properties has been a growing interest. Bread is one of the most popular staple foods with great consumer acceptance in the world. However, most bread are made from refined wheat flour, which have deficiency in nutrition, such as lack of vitamins, minerals, lysine (a limiting amino acid for cereals) and dietary fibre. Quinoa is famous for their incredible amino acid balance and good fibre content. Therefore, incorporation of quinoa flour into refined wheat flour given desirable nutritional as well as functional characteristics. Thus, the present investigation entitled “Optimisation of various ingredients for the development of quinoa fortified bread and their storage studies” were studied.

References

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How to cite this article

Mahendra Kumar, Alpana Singh, Anubha Upadhyay and R.S. Thakur (2023). Optimisation of various Ingredients for the Development of Quinoa fortified Bread and their Storage Studies. Biological Forum – An International Journal, 15(10): 1202-1206.