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Nutritional Value and Physicochemical Properties of White Bread Incorporated with Hevea brasiliensis (Rubber Seed) Flour

This study was conducted to determine the nutritional value and physicochemical properties of white bread incorporated with rubber seed (Hevea brasiliensis) flour (RSF). Rubber seeds were dehulled, oven dried, ground and sieved to produce RSF. The formulation of the bread included two controls, na...

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Main Authors: Noroul Asyikeen, Zulkifli, Ho, Lee Hoon, Hanum Suraya, Mohd Zubir
Format: Article
Language:English
Published: 2018
Subjects:
Q Science (General)
S Agriculture (General)
Online Access:http://eprints.unisza.edu.my/6167/1/FH02-FBIM-18-18398.pdf
http://eprints.unisza.edu.my/6167/
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spelling my-unisza-ir.61672022-03-14T02:55:39Z http://eprints.unisza.edu.my/6167/ Nutritional Value and Physicochemical Properties of White Bread Incorporated with Hevea brasiliensis (Rubber Seed) Flour Noroul Asyikeen, Zulkifli Ho, Lee Hoon Hanum Suraya, Mohd Zubir Q Science (General) S Agriculture (General) This study was conducted to determine the nutritional value and physicochemical properties of white bread incorporated with rubber seed (Hevea brasiliensis) flour (RSF). Rubber seeds were dehulled, oven dried, ground and sieved to produce RSF. The formulation of the bread included two controls, namely, C1 (100% wheat flour) and C2 (100% RSF), and bread incorporated with 25% RSF (RSF25), 50% RSF (RSF50) and 75% RSF (RSF75). The proximate compositions of wheat and RSF in the composite flour and bread samples were determined using standard procedures. The physical characteristics (specific volume, water activity, colour analysis of the crust and crumb, texture analysis and pore size) of the controls and supplemented breads were assessed. Increasing the amount of RSF from 25% to 100% significantly increased (p<0.05) the ash, protein, fibre and fat contents of the bread samples and significantly decreased (p<0.05) their carbohydrate and moisture contents. The specific volume increased and the water activity decreased as the added amount of RSF increased. The preferred percentage range of the specific volume was 25%–50%. Colour analysis revealed that the colour of the crust and crumb of the bread darkened when the percentage of RSF supplemented in the formulation increased. Thus, (RSF25) showed the best acceptability based on the nutritional value and quality of the bread. 2018-11 Article PeerReviewed text en http://eprints.unisza.edu.my/6167/1/FH02-FBIM-18-18398.pdf Noroul Asyikeen, Zulkifli and Ho, Lee Hoon and Hanum Suraya, Mohd Zubir (2018) Nutritional Value and Physicochemical Properties of White Bread Incorporated with Hevea brasiliensis (Rubber Seed) Flour. Journal of Agrobiotechnology, 9 (1S). pp. 102-113. ISSN 2180-1983
institution Universiti Sultan Zainal Abidin
building UNISZA Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sultan Zainal Abidin
content_source UNISZA Institutional Repository
url_provider https://eprints.unisza.edu.my/
language English
topic Q Science (General)
S Agriculture (General)
spellingShingle Q Science (General)
S Agriculture (General)
Noroul Asyikeen, Zulkifli
Ho, Lee Hoon
Hanum Suraya, Mohd Zubir
Nutritional Value and Physicochemical Properties of White Bread Incorporated with Hevea brasiliensis (Rubber Seed) Flour
description This study was conducted to determine the nutritional value and physicochemical properties of white bread incorporated with rubber seed (Hevea brasiliensis) flour (RSF). Rubber seeds were dehulled, oven dried, ground and sieved to produce RSF. The formulation of the bread included two controls, namely, C1 (100% wheat flour) and C2 (100% RSF), and bread incorporated with 25% RSF (RSF25), 50% RSF (RSF50) and 75% RSF (RSF75). The proximate compositions of wheat and RSF in the composite flour and bread samples were determined using standard procedures. The physical characteristics (specific volume, water activity, colour analysis of the crust and crumb, texture analysis and pore size) of the controls and supplemented breads were assessed. Increasing the amount of RSF from 25% to 100% significantly increased (p<0.05) the ash, protein, fibre and fat contents of the bread samples and significantly decreased (p<0.05) their carbohydrate and moisture contents. The specific volume increased and the water activity decreased as the added amount of RSF increased. The preferred percentage range of the specific volume was 25%–50%. Colour analysis revealed that the colour of the crust and crumb of the bread darkened when the percentage of RSF supplemented in the formulation increased. Thus, (RSF25) showed the best acceptability based on the nutritional value and quality of the bread.
format Article
author Noroul Asyikeen, Zulkifli
Ho, Lee Hoon
Hanum Suraya, Mohd Zubir
author_facet Noroul Asyikeen, Zulkifli
Ho, Lee Hoon
Hanum Suraya, Mohd Zubir
author_sort Noroul Asyikeen, Zulkifli
title Nutritional Value and Physicochemical Properties of White Bread Incorporated with Hevea brasiliensis (Rubber Seed) Flour
title_short Nutritional Value and Physicochemical Properties of White Bread Incorporated with Hevea brasiliensis (Rubber Seed) Flour
title_full Nutritional Value and Physicochemical Properties of White Bread Incorporated with Hevea brasiliensis (Rubber Seed) Flour
title_fullStr Nutritional Value and Physicochemical Properties of White Bread Incorporated with Hevea brasiliensis (Rubber Seed) Flour
title_full_unstemmed Nutritional Value and Physicochemical Properties of White Bread Incorporated with Hevea brasiliensis (Rubber Seed) Flour
title_sort nutritional value and physicochemical properties of white bread incorporated with hevea brasiliensis (rubber seed) flour
publishDate 2018
url http://eprints.unisza.edu.my/6167/1/FH02-FBIM-18-18398.pdf
http://eprints.unisza.edu.my/6167/
_version_ 1728056329952559104
score 13.211869

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