Effect Of Blend Ratio On The Quality And Sensory Properties Of Wheat Breads Made From Oyster Mushroom (pleurotus Ostreatus ) Powder

Breads were prepared by substituting wheat flour with oyster mushroom (Pleurotus ostreatus)rnpowder (OMP). The objectives of the study was to study the possibility of bread making byrnusing OMP and wheat flour (WF) at levels of 2%, 4%, 6%, 8% and 10% and evaluate the effectsrnof substitution on flour functional properties, bread qualities, nutritional composition and sensoryrnattributes. Wet gluten content of composite flours was lower as compared to control flour,rnindicating a destruction of gluten matrix of wheat flour. Substitution of OMP at all levels exceptrn2% had significant effect (p < 0.05) on mean wet gluten content of flour, values ranging fromrn0.153g/g - 0.301 g/g for control flour and 10% substituted flour respectively. Blendingrnproportion generally significantly (p < 0.05) affected the mean water absorption capacities. Thernvalues varied between 0.689 ml/g and 0.821 ml/g for control and 10% substituted flourrnrespectively. Blending proportion also had an effect in bread characteristics, resulting arnsignificant (p < 0.05) increase on loaf weight of breads and a significant decrease (p < 0.05) inrnloaf volume and height of breads as blending proportion increased. The mean loaf weight ofrnbreads varied from 127.14g- 137.41g for control and 10% substituted flour respectively. Controlrnbreads had mean loaf volume 686.67cm3 while breads substituted with 10% OMP had mean loafrnvolume of 236.67cm3. The proximate composition of breads resulted an increase in moisturerncontent of breads at the crumb as blending proportion increased. Substitution also caused anrnincrease in protein content of breads up to 16.5%. Lysine content of experimental breads variedrnfrom 0.23 g/100g – 0.31 g/100g resulting a significant (p < 0.05) increase. The total ash valuesrnhad a significant increase (p < 0.05) as substitution levels increased, means ranging from 1.51rng/100g – 2.48 g/100g for control breads and breads with 10% OMP respectively. The sensoryrnevaluation using a nine point hedonic scale indicated that control breads were more preferred byrnpanalists than OMP substituted breads. Breads substituted with 6% OMP had no significancerndifference (p > 0.05) in terms of appearance and color but recorded significant differences inrnterms of taste, flavor and mouth feel. Sensory evaluation revealed that breads with appreciablernnutritional value and acceptable scores can be prepared with inclusion of 6% OMP, since theirrnoverall acceptability scores lies above the “like slightly” score.

Get Full Work

Report copyright infringement or plagiarism