Fruition of quality in bread fortified with Mushroom and dates

Kaleem Ahmed, Neetu Singh

Abstract


Bread may be described as a fermented confectionary product produced mainly from wheat flour, water, yeast and salt by a series of process involving mixing, kneading, proofing, shaping and baking (Dewettinck et al., 2008). The objectives of this study was to evaluate the nutritional composition of functional bread fortified with Mushroom and Dates and compare to normal white bread, and to see how much protein and iron will be improved to and enhanced in the daily diet and  help who are anemic and protein energy malnutrition. The functional bread is developed by taking wheat flour and different percentages (5%,10%,15%) of mushroom and dates and are mixed and fermented with baker’s yeast and then baked 30-40 minutes in oven at 200 Co  of different samples and functional bread developed. The sensory evaluation was done by panelist of 5 members, and they most accepted sample containing 10% mushroom powder and 10% dry dates chips and that sample by nutritional analysis was done in laboratory, in this the amount of Protein and Iron was increased, and moisture content decreased. The developed functional bread naturally fortified  with button mushroom( Agaricus bisporus) and dried dates mejdool variety chips, after development the nutrient quantity of bread is increased – Protein value from 7.30 gm to 10.94gm, Iron from1.1mg/100 gm to 2.2 mg/100 gm. And all the other nutrient contents also enhanced.  One important factor moisture percentage  decreased from 39% to 19%, so shelf life of bread increased from the normal white bread. The functional bread is valuable in terms of nutritional quality as well as texture is good and shelf life also improved.


Keywords


Fortification, functional bread, mushroom, dates, PEM-malnutrition, iron deficiency

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Published by Centre for Environment, Education and Economic Development (CEEED), Assam.