Chemical And Technological Properties of Bread Produced with Garlic Extract as An Additive
Keywords:
Technological properties, breadfruit, garlic and additiveAbstract
This study investigated chemical and technological properties of bread produced with garlic extract as an additive with the view of extending its shelf life beyond its present status. Dangote wheat flour, salt and sugar were purchase from Dangote accredited distributor in Ile-Ife while garlic extract used was obtained using a documented procedure. Bread samples with garlic extract as an additive were produced using documented procedures. Properties such as weight loss, specific volume, density and SEM structural analysis were carried out on the bread sample using standard procedures. The proximate composition values ranged from 26.68 – 28.01%, 1.13 – 1.46%, 9.84 – 10.37%, 1.43 – 1.45%, 57.56 – 59.95% and 0.95 – 1.13% for moisture content, ash, protein, fibre, carbohydrate and fat, respectively. The mineral composition values ranged from 153.64 – 164.82 mg/100g, 73.45 – 78.89 mg/100g, 76.19 – 79.04 mg/100g and 21.35 – 25.85 mg/100g for potassium, calcium, phosphorus and magnesium, respectively. The samples weight loss increased progressively as storage day increased though a decline in weight loss was observed as proportion of garlic extract increased. Similar trend was observed for solid density of the samples. The SEM structural analysis of the bread samples showed increased alteration in protein matrix of baked bread structures. The sensory data showed that as addition of garlic additive beyond 3 ml, the samples preference became lower. In conclusion, the study therefore established the possibility of incorporating garlic extract into bread formulation with the aim of promoting its acceptability beyond its present status.
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