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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(11): 1-12
DOI: https://doi.org/10.20546/ijcmas.2017.611.001


Synergistic Effect of Polyols and Fibres on Baking, Sensory and Textural Quality of Bread with Improved Shelf Life
Suresh Bhise1* and A. Kaur2
1College of Horticulture, Anand Agricultural University, Anand, Gujarat, India
2Department of Food Science and Technology, Punjab Agricultural University,Ludhiana, Punjab, India
*Corresponding author
Abstract:

Research work has been carried out on improvement in quality of raw materials, use of additives to improve quality but work on extension of shelf life of bread is lacking. Polyols (glycerol, sorbitol and mannitol) and fibres (oat, psyllium and barley) at levels of 0-6 % were can be incorporated into breads to impart nutritive value and sensory properties. Research work has been carried to optimize and to find out the best level of polyols and fibres on the basis of quality, to find the overall acceptability of the bread on the basis of sensory evaluation by panelists and to study the shelf life of bread prepared after incorporation of polyols and fibres in suitable packaging material. Breads prepared with incorporation of polyols (glycerol, sorbitol and mannitol) and fibres (oat, psyllium and barley) at levels of 0-6 % were packed in different packaging materials (Low density Polyethylene and Polypropylene) and stored under ambient (30±1ºC) and refrigerated (4-6ºC) conditions. Breads were prepared from combination of polyols and fibres with acceptable product quality and optimum organoleptic properties. The shelf life of products was studied as periodic changes in moisture content, water activity, free fatty acid and microbial load. Moisture content and water activity were higher for bread prepared from combination of 2 % oat fibre along with 2 % glycerol, 2 % barley fibre along with 9 % sorbitol and 2 % psyllium fibre along with 9 % sorbitol as compared to control bread and it was observed that moisture content was higher in products packed in PP. Water activity was higher for products packed in PP. The breads stored well up to 10 days when packed in PP under ambient conditions and it remains unspoiled for 15 days under refrigerated conditions but it was unacceptable due to hard texture. Bread incorporated with polyols and fibres were acceptable after storage period of 10 days in Polypropylene under ambient conditions. Apart from increase in shelf life, fibres and polyols could be helpful in producing specialty foods for consumption of people suffering from diabetics furthermore; these products may also assist in reducing the risks of obesity and heart diseases.


Keywords: Bread, Fibre, Glycerol, Mannitol, Sorbitol, Polyols.
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How to cite this article:

Suresh Bhise and Kaur, A. 2017. Synergistic Effect of Polyols and Fibres on Baking, Sensory and Textural Quality of Bread with Improved Shelf Life.Int.J.Curr.Microbiol.App.Sci. 6(11): 1-12. doi: https://doi.org/10.20546/ijcmas.2017.611.001