NDLI: Physico-Chemical Properties and Sensory Evaluation of Toast Bread Fortified with Different Levels of White Grapefruit (Citrus paradise L.) Albedo Layer Flour

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Physico-Chemical Properties and Sensory Evaluation of Toast Bread Fortified with Different Levels of White Grapefruit (Citrus paradise L.) Albedo Layer Flour

Content Provider	Semantic Scholar
Author	Hassan, Manal A. M. Ali, Hend M.
Copyright Year	2014
Abstract	The current study aimed to utilize the white grapefruit albedo layer flour in wheat toast bread fortification. Study included determination of gross chemical composition, caloric value and minerals (Ca, Fe, Zn, Na, K and P) content of studied toast bread likewise; physical and sensory characteristics of studied toast bread were assessed. The data revealed that incorporation of both wheat flour and defatted grapefruit albedo layer flour increased crude fat, ash and crude fiber to (1.57%, 6.41%), (0.59%, 2.20%) and (0.82%, 9.13%), respectively. However, it decreased protein and carbohydrate contents (4.24%, 12.85%) and (64.83%, 72.12%). The mean values of minerals composition of wheat flour and fortified wheat toast bread DGAF revealed that no significant differences between 5% and 10% DGAF toast bread in iron and phosphorus, while there are an increase in Ca, K contents in fortified toast bread ranged from (38.00% to 171.00%) and (90.00% to 210.00%) compared with control; respectively. The results showed that 5%, 10%, 15% and 20% (DGAF) had a different effect on all studied sensory and physical characteristics of all studied toast bread. Moreover, toast bread with 5% defatted grapefruit albedo flour was recorded the best scores of all studied sensory characteristics in fortified toast bread. Consequently, it recommended utilizing the grapefruit albedo layer flour in order to enhance the nutritional values of toast bread.
Starting Page	228
Ending Page	234
Page Count	7
File Format	PDF HTM / HTML
Volume Number	9
Alternate Webpage(s)	http://www.idosi.org/wjdfs/wjdfs9(2)14/17.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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