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Study on physicochemical properties of bread using sourdough starter from plantain (Musa paradisiaca fa. Corniculata) flour

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dc.Conferencecode123710
dc.Conferencedate12 October 2011 through 14 October 2011
dc.Conferencename6th International Congress and the 8th Croatian Congress of Cereal Technologists, FLOUR-BREAD 2011
dc.contributor.affiliationsFaculty of Science and Technology
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.authorMohammad T.en_US
dc.contributor.authorHassan C.Z.en_US
dc.contributor.authorZanariah C.W.en_US
dc.date.accessioned2024-05-29T01:55:11Z
dc.date.available2024-05-29T01:55:11Z
dc.date.issued2011
dc.description.abstractA study was done to evaluate the quality of bread made using sourdough starter from plantain (Musa paradisiaca fa. Corniculata) flour. The proximate composition of Plantain flour analyzed were 5.98% protein, 1.33% crude fat, 0.78% crude fiber, 15.05% moisture and 3.18% ash. The total available carbohydrate was 73.68%. The resulting bread was analyzed for proximate, physical and sensory values. The bread was formulated by different variation in the ratio of the starter as follows (1:9, 2:8, 3:7 and 4:6). The sourdough development was analyzed through daily observations and their pH and total titratable acidity were measured. The breads were analyzed for crude fiber, crude protein, fat, moisture, ash content, compressibility (hardness), and sensory. Results indicated that crude protein ranging from 10.35%-11.37%; crude fat (7.18%-8.20%); crude fiber (0.01%-0.1%), moisture (18.71%-28.82%); ash (0.79%-1.04%), and hardness (0.014 N/mm2-0.022 N/mm2). It can be concluded that sourdough bread using sourdough starter from plantain was accepted in sensory analysis. From the result, the best sourdough bread was using 1:9 ratio of starter.
dc.description.natureFinalen_US
dc.description.sponsorshipCroatian Academy of Sciences and Arts
dc.description.sponsorshipCroatian Chamber of Economy
dc.description.sponsorshipet al.
dc.description.sponsorshipMinistry of Agriculture, Fisheries and Rural Development of the Republic of Croatia
dc.description.sponsorshipMinistry of Science, Education and Sports of the Republic of Croatia
dc.description.sponsorshipTRGOPAK d.o.o.
dc.editorKomlenic D.K.en_US
dc.identifier.epage92
dc.identifier.scopus2-s2.0-84991106755
dc.identifier.spage84
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84991106755&partnerID=40&md5=b0f2febb1ef0e56ddc070bd707b34660
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/9649
dc.languageEnglish
dc.language.isoen_US
dc.publisherFaculty of Food Technology Osijek, University of Osijeken_US
dc.relation.ispartofProceedings of 6th International Congress FLOUR-BREAD 2011 - 8th Croatian Congress of Cereal Technologists
dc.sourceScopus
dc.subjectPhysicochemical propertiesen_US
dc.subjectSourdough starter and plantain flour (Musa paradisiaca fa. Corniculata)en_US
dc.subjectEngineersen_US
dc.subjectHardnessen_US
dc.subjectMoistureen_US
dc.subjectProteinsen_US
dc.subjectQuality controlen_US
dc.subjectSensory analysisen_US
dc.subjectStartersen_US
dc.subjectAsh contentsen_US
dc.subjectCrude fibersen_US
dc.subjectCrude proteinsen_US
dc.subjectPhysicochemical propertyen_US
dc.subjectProximate compositionsen_US
dc.subjectSourdough breaden_US
dc.subjectSourdough starter and plantain flour (Musa paradisiaca fa. Corniculata)en_US
dc.subjectTitratable acidityen_US
dc.subjectFood productsen_US
dc.titleStudy on physicochemical properties of bread using sourdough starter from plantain (Musa paradisiaca fa. Corniculata) flour
dc.typeConference Paperen_US
dspace.entity.typePublication

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