Kesan Penambahan Tepung Pisang Ke Atas Sifat-Sifat Kualiti Roti
Kajian ini dijalankan untuk menentukan kesan pelbagai takat tepung pisang kepada tepung gandum ke atas penilaian organoleptik dan nutrisi roti. Dua jenis tepung, iaitu tepung pisang (BF) dan tepung pisang terubahsuai (MBF) disediakan dan ditambah pad a tahap 10 % dan 20 % berasaskan berat tepung. RS...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2006
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| Subjects: | |
| Online Access: | http://eprints.usm.my/30038/1/Zuwariah_Binti_Ishak.pdf |
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| Summary: | Kajian ini dijalankan untuk menentukan kesan pelbagai takat tepung pisang kepada tepung gandum ke atas penilaian organoleptik dan nutrisi roti. Dua jenis tepung, iaitu tepung pisang (BF) dan tepung pisang terubahsuai (MBF) disediakan dan ditambah pad a tahap 10 % dan 20 % berasaskan berat tepung. RSM digunakan sebagai model untuk mengkaji kesan 3 pembolehubah (air, asid askorbik dan fungamyl) ke atas sifat-sifat fizikal roti yang ditambah dengan tepung pisang kepada tepung gandum. Ciri-ciri pasting bagi kedua-dua tepung diselidik dengan Rapid Visco Analyzer (RVA). Keputusan menunjukkan darjah penguraian, kelikatan akhir, setback dan suhu pasting BF adalah lebih tinggi (p<0.05) berbanding MBF. Suhu pasting BF dan MBF masing-masing adalah 81.50° C dan 57.23° C. MBF mempunyai lebih banyak gentian diet total (TDF) dan gentian diet tidak larut (lDF) (17.20 dan 14.15 %) dibandingkan dengan BF (10.81 dan 7.65 %). Kandungan kanji rintang dalam MBF lebih tinggi (38.10 %) daripada BF (16.79 %) tetapi kandungan fenol total (747 mg /100 9 dw) adalah rendah. This study was carried out to determine the effects of substituting different percentage of banana flour to wheat flour on the organoleptic and nutritional attributes of bread. Two types of banana flour, namely banana flour (SF) and modified banana flour (MSF) were prepared. Two levels of SF and MSF (10 % and 20 %) were substituted for wheat flour based on flour weight. RSM was used as a model to study the effects of three variables in the formulation (water, ascorbic acid and fungamyl) on the physical attributes of bread substituted with banana flour to wheat flour. Pasting properties of both flour were investigated with Rapid Visco Analyzer (RVA). Result of this study indicated that breakdown, final viscosities, setback and pasting temperature of SF were significantly higher (p<0.05) than those of MSF. Pasting temperature of SF and MSF were 81.50° C and 57.23° C respectively. MSF has more total dietary fiber (TOF) and insoluble dietary fiber (IOF) (17.20 and 14.15 %) as compared to SF (10.81 and 7.65 %). Resistant starch content in MSF was the highest (38.10 %) than SF (16.79 %) but lowest in total phenolic (747 mg / 100 g dw) |
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