Physico-chemical and sensory evaluation of breads supplemented with pumpkin flour

ASEAN Food Journal

Volumn 14, Issue 2, 2007, Pages 123-130

  See, E F ^a   Wan Nadiah, W A ^a   Noor Aziah, A A ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Bread; Colour; Pumpkin; Pumpkin flour; Sensory; Texture

Indexed keywords

EID: 57549112519     PISSN: 01277324     EISSN: 15055337     Source Type: Journal    
DOI: None     Document Type: Article

References (27)

1. AACC. 2000. Approved methods of the American Association of Cereal Chemists. 10th edn. St. Paul, Minnesota.
2. AOAC. 1990. Official methods of analysis. 15th edn. Washington D.C.: Association of Official Analytical Chemist.
3. Bothast, R.J., Anderson, R.A, Warner, K. and Kwolek, W.F. 1981. Effects of moisture and temperature on microbiological and sensory properties of wheat flour and corn meal during storage. Cereal Chemistry, 58 (4): 309-311.
4. Djutin, K.E. 1991. Pumpkin: nutritional properties. Potatoes and Vegetables, 3: 25-26 (Russian).
5. nd Vol. 2, p. 1890-1892. Washington: CRC Press.
6. Ermakov, A.I. 1987. Method for biochemical study of plants, p. 120-170. Leningrad: VO-Agropromizdat (Russian).
7. Fayle, S.E. and Gerrard, J.A. 2002. Consequences of the maillard reaction in food, p. 9-19. Cambridge, UK: Royal Society of Chemistry.
8. Feng, H. and Tang, J. 1998. Microwave finish drying of diced apples in a spouted bed. Journal of Food Science, 63: 679-683.
9. Figueredo, E., Minguez, A. and Luis Vidarte, L. 2000. Allergy to pumpkin and cross-reactivity to other Cucurbitaceae fruits. Journal of Allergy Clinical Immunology, 106: 402-3.
10. Gallagher, E., Gormley, T.R. and Arendt, E.K. 2003. Crust and crumb characteristics of gluten free breads. Journal of Food Engineering, 56: 153-161
11. Giami, S. Y. and Bekebain, D. A. 1992. Proximate composition and functional properties of raw and processed full-fat fluted pumpkin (Telfairia occidentalis) seed flour. Journal of the Science of Food and Agriculture, 59: 321-325.
12. Hansmeyer, W.A., Satterlee, L.D. and Mattern, P.J. 1976. Characterization of products from wet fractionation of wheat bran. Journal of Food Science, 41: 505-508.
13. Hodge, J.E. 1967. Origin of flavor in foods. Nonenzymatic browning reactions. In Schults, H. W., Day, E.A. and Libbey, L.M. (Eds). Symposium on Foods. Chemistry and Physiology of Flavors, p 465-491. Westport, CT: AVI.
14. Khan, M.N., Rhee, K.C., Rooney, L.W. and Cater, C.M. 1975. Bread baking properties of aqueous processed peanut protein concentrates. Journal of Food Science, 40: 580-583.
15. Kent-Jones, D.W. and Amos, A.J. 1967. Modem cereal chemistry. New York: Food Trade Press Ltd.
16. Kent, N.L. and Evers, A.D. 1994. Bread made with gluten substitutes. Technology of cereals. p. 215. Oxford: Pergamon Press.
17. Lee, Y.K, Chung, W.I. and Ezura, H. 2003. Efficient plant regeneration via organogenesis in winter squash (Cucurbita maxima Duch.). Plant Science, 164: 413-418.
18. Macrae, R., Robinson, R.K. and Sadler, M.J. 1993. Encyclopedia of Food Science, Food Technology and Nutrition. Vol. 5, p. 2964-2965. Oxford, UK: Academic Press.
19. Mansour, E.H., Dworschak, E., Pollhamer, Z., Gergely, A. and Hovari, J. 1999. Pumpkin and canola seed proteins and bread quality. Acta Alimentaria, 28: 59-70.
20. Ptitchkina, N.M, Novokreschonova, L.V., Piskunova, G.V and Morris, E.R. 1998. Large enhancements in loaf volume and organoleptic acceptability of wheat bread by small additions of pumpkin powder: possible role of acetylated pectin in stabilising gas-cell structure. Food Hydrocolloids, 12: 333-337.
21. Rasco, B.A., Hashisaka, A.E., Dong, F.M. and Einstein, M.A. 1989. Sensory evaluation of baked goods incorporating different levels of distiller's dried grains with solubles from soft white winter wheat. Journal of Food Science, 54: 337-342.
22. Salama, N.A., Abd El-Latef, A.R., Shouk, A.A. and Alian, A. M. 1992. Effect of some improvers on the nutritional components and in vitro digestibility of Egyptian balady bread. Egypt. Journal of Food Science, 20: 135-146.
23. Sunday, Y.G. and Dickson, A.B. 1992. Proximate composition and functional properties of raw and processed full-fat fluted pumpkin (Telfairia occidentalis) seed flour. Journal of Science, Food and Agriculture, 59: 321-325.
24. Tee, E.S.1985. Nutrient composition of Malaysian foods: a preliminary table. Kuala Lumpur: Asean Protein Nutritional Sub-committee Malaysia.
25. Wang, J., Rosell, C. M. and Benedito de Barber, C. 2002. Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chemistry, 79: 221-226.
26. Wu, J.R. and Jin, T.M. 1998. Determination of beta-carotene in different pumpkin varieties by HPLC. Acta Agri. Boreali Sinica, 13: 141-144.
27. Zanoni, B., Peri, C. and Bruno, D. 1995. Modelling of browning kinetics of bread crust during baking. Lebensm. Wiss. u.Technology, 28: 604-609.