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Nutritional composition, techno-functional properties and sensory analysis of pan bread fortified with kenaf seeds dietary fibre

Kenaf seeds are underutilized source of food with good source of dietary fiber, protein, essential oil, and phytocompounds. The objectives of this study were to determine the nutritional composition of kenaf seeds, the techno-functional properties of kenaf seeds dietary fibre (KSDF), and sensory ana...

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Main Authors: Mat Ramlan, Nurul Ainaa Farhanah, Mohammad, Salma Malihah, Karim, Roselina, Syed Muhammad, Sharifah Kharidah, Ismail, Maznah, Zawawi, Norhasnida
Format: Article
Published: Penerbit Universiti Kebangsaan Malaysia 2021
Online Access:http://psasir.upm.edu.my/id/eprint/94400/
http://www.ukm.my/jsm/english_journals/vol50num11_2021/vol50num11_2021pg3285-3296.html
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spelling my.upm.eprints.944002023-04-05T02:22:24Z http://psasir.upm.edu.my/id/eprint/94400/ Nutritional composition, techno-functional properties and sensory analysis of pan bread fortified with kenaf seeds dietary fibre Mat Ramlan, Nurul Ainaa Farhanah Mohammad, Salma Malihah Karim, Roselina Syed Muhammad, Sharifah Kharidah Ismail, Maznah Zawawi, Norhasnida Kenaf seeds are underutilized source of food with good source of dietary fiber, protein, essential oil, and phytocompounds. The objectives of this study were to determine the nutritional composition of kenaf seeds, the techno-functional properties of kenaf seeds dietary fibre (KSDF), and sensory analysis of pan bread fortified with dietary fibre that was extracted from kenaf seeds. Analyses showed that kenaf seeds are rich in dietary fibre (28.87 g/ 100 g), protein (27.07 g/ 100 g), oil (23.78 g/100 g) and mineral (5.55 g/100 g). The dietary fibre that was extracted through enzymatic hydrolysis (KSDF (EH)) exhibited significantly (p < 0.05) greater water-binding capacity (WBC), oil-binding capacity (OBC) and viscosity than non-enzymatic hydrolyzed kenaf seeds dietary fibre (KSDF (NEH)) and defatted kenaf seed meal (DKSM). Different formulations of bread were prepared by replacing 10% of wheat flour with wheat bran fibre (positive control), rice bran fibre and KSDF, with white bread unfortified with fibre as negative control. Addition of 10% KSDF to bread formulation significantly (p < 0.05) reduced bread height, volume, specific volume, water activity and firmness, and increased proofing time and bread surface colour. Results from the sensory evaluation of the bread samples also showed that KSDF bread was the most acceptable in comparison to rice bran and wheat bran fortified breads. This study shows that kenaf seed has valuable source of dietary fibre with the potential to be used as a functional ingredient in the development of functional breads. Penerbit Universiti Kebangsaan Malaysia 2021-03-09 Article PeerReviewed Mat Ramlan, Nurul Ainaa Farhanah and Mohammad, Salma Malihah and Karim, Roselina and Syed Muhammad, Sharifah Kharidah and Ismail, Maznah and Zawawi, Norhasnida (2021) Nutritional composition, techno-functional properties and sensory analysis of pan bread fortified with kenaf seeds dietary fibre. Sains Malaysiana, 50 (11). 3285 - 3296. ISSN 0126-6039; ESSN: 2735-0118 http://www.ukm.my/jsm/english_journals/vol50num11_2021/vol50num11_2021pg3285-3296.html 10.17576/jsm-2021-5011-12
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description Kenaf seeds are underutilized source of food with good source of dietary fiber, protein, essential oil, and phytocompounds. The objectives of this study were to determine the nutritional composition of kenaf seeds, the techno-functional properties of kenaf seeds dietary fibre (KSDF), and sensory analysis of pan bread fortified with dietary fibre that was extracted from kenaf seeds. Analyses showed that kenaf seeds are rich in dietary fibre (28.87 g/ 100 g), protein (27.07 g/ 100 g), oil (23.78 g/100 g) and mineral (5.55 g/100 g). The dietary fibre that was extracted through enzymatic hydrolysis (KSDF (EH)) exhibited significantly (p < 0.05) greater water-binding capacity (WBC), oil-binding capacity (OBC) and viscosity than non-enzymatic hydrolyzed kenaf seeds dietary fibre (KSDF (NEH)) and defatted kenaf seed meal (DKSM). Different formulations of bread were prepared by replacing 10% of wheat flour with wheat bran fibre (positive control), rice bran fibre and KSDF, with white bread unfortified with fibre as negative control. Addition of 10% KSDF to bread formulation significantly (p < 0.05) reduced bread height, volume, specific volume, water activity and firmness, and increased proofing time and bread surface colour. Results from the sensory evaluation of the bread samples also showed that KSDF bread was the most acceptable in comparison to rice bran and wheat bran fortified breads. This study shows that kenaf seed has valuable source of dietary fibre with the potential to be used as a functional ingredient in the development of functional breads.
format Article
author Mat Ramlan, Nurul Ainaa Farhanah
Mohammad, Salma Malihah
Karim, Roselina
Syed Muhammad, Sharifah Kharidah
Ismail, Maznah
Zawawi, Norhasnida
spellingShingle Mat Ramlan, Nurul Ainaa Farhanah
Mohammad, Salma Malihah
Karim, Roselina
Syed Muhammad, Sharifah Kharidah
Ismail, Maznah
Zawawi, Norhasnida
Nutritional composition, techno-functional properties and sensory analysis of pan bread fortified with kenaf seeds dietary fibre
author_facet Mat Ramlan, Nurul Ainaa Farhanah
Mohammad, Salma Malihah
Karim, Roselina
Syed Muhammad, Sharifah Kharidah
Ismail, Maznah
Zawawi, Norhasnida
author_sort Mat Ramlan, Nurul Ainaa Farhanah
title Nutritional composition, techno-functional properties and sensory analysis of pan bread fortified with kenaf seeds dietary fibre
title_short Nutritional composition, techno-functional properties and sensory analysis of pan bread fortified with kenaf seeds dietary fibre
title_full Nutritional composition, techno-functional properties and sensory analysis of pan bread fortified with kenaf seeds dietary fibre
title_fullStr Nutritional composition, techno-functional properties and sensory analysis of pan bread fortified with kenaf seeds dietary fibre
title_full_unstemmed Nutritional composition, techno-functional properties and sensory analysis of pan bread fortified with kenaf seeds dietary fibre
title_sort nutritional composition, techno-functional properties and sensory analysis of pan bread fortified with kenaf seeds dietary fibre
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2021
url http://psasir.upm.edu.my/id/eprint/94400/
http://www.ukm.my/jsm/english_journals/vol50num11_2021/vol50num11_2021pg3285-3296.html
_version_ 1762394215465091072
score 13.211869

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