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The Challenges In The Development Of Bread Using Modified Cassava Flour (Mocaf) With Addition Of Roselle Calyces Powder

The aims of this comprehensive study were to review the current research development on functional bread, the application of modified cassava flour (MOCAF) as a wheat substitution in bakery products and to review the properties of Roselle calyces powder in bakery products. With the advancement in th...

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Main Author: Azahari, Nur Amiera Kamilia
Format: Monograph
Language:English
Published: Universiti Sains Malaysia 2020
Subjects:
T1-995 Technology(General)
Online Access:http://eprints.usm.my/47339/1/NUR%20AMIERA%20KAMILIA%20AZAHARI.pdf
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spelling my.usm.eprints.47339 http://eprints.usm.my/47339/ The Challenges In The Development Of Bread Using Modified Cassava Flour (Mocaf) With Addition Of Roselle Calyces Powder Azahari, Nur Amiera Kamilia T1-995 Technology(General) The aims of this comprehensive study were to review the current research development on functional bread, the application of modified cassava flour (MOCAF) as a wheat substitution in bakery products and to review the properties of Roselle calyces powder in bakery products. With the advancement in this current era, the interests for a healthier food has increased. Other than that, the consumption of bread has also increased as it is a convenience, which made the imports for wheat flour also became increasing. In order to tackle this problem, the development of bread using MOCAF with addition of Roselle calyces powder may serve as national food security as well as providing health benefits for human consumptions. MOCAF, which is produced by fermentation process of cassava roots possessed similar characteristic to wheat flour in terms of its appearance, aroma and taste. Besides that, fermentation process of cassava roots can also reduce the amount of hydrogen cyanide (HCN) and phytic acid that believed can cause toxicity to human if consume it without undergo processes. In addition, MOCAF is suitable for gluten intolerance people since it does not have gluten. However, there will be some drawbacks on producing bread using solely MOCAF since it could not form a good bread properties as well as lacking with bioactive compounds. Therefore, further research is essential to focus on the functional aspect as well as incorporating MOCAF a base ingredient in bread making. To make MOCAF bread to have functional properties, edible flowers can be added. Roselle is one of the edible flowers that contains high amount of phytochemicals mainly anthocyanins, that were recognized as to increase the functional properties of food products. Universiti Sains Malaysia 2020-07 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/47339/1/NUR%20AMIERA%20KAMILIA%20AZAHARI.pdf Azahari, Nur Amiera Kamilia (2020) The Challenges In The Development Of Bread Using Modified Cassava Flour (Mocaf) With Addition Of Roselle Calyces Powder. Project Report. Universiti Sains Malaysia. (Submitted) http://ethesis.usm.my:8080/jspui/
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic T1-995 Technology(General)
spellingShingle T1-995 Technology(General)
Azahari, Nur Amiera Kamilia
The Challenges In The Development Of Bread Using Modified Cassava Flour (Mocaf) With Addition Of Roselle Calyces Powder
description The aims of this comprehensive study were to review the current research development on functional bread, the application of modified cassava flour (MOCAF) as a wheat substitution in bakery products and to review the properties of Roselle calyces powder in bakery products. With the advancement in this current era, the interests for a healthier food has increased. Other than that, the consumption of bread has also increased as it is a convenience, which made the imports for wheat flour also became increasing. In order to tackle this problem, the development of bread using MOCAF with addition of Roselle calyces powder may serve as national food security as well as providing health benefits for human consumptions. MOCAF, which is produced by fermentation process of cassava roots possessed similar characteristic to wheat flour in terms of its appearance, aroma and taste. Besides that, fermentation process of cassava roots can also reduce the amount of hydrogen cyanide (HCN) and phytic acid that believed can cause toxicity to human if consume it without undergo processes. In addition, MOCAF is suitable for gluten intolerance people since it does not have gluten. However, there will be some drawbacks on producing bread using solely MOCAF since it could not form a good bread properties as well as lacking with bioactive compounds. Therefore, further research is essential to focus on the functional aspect as well as incorporating MOCAF a base ingredient in bread making. To make MOCAF bread to have functional properties, edible flowers can be added. Roselle is one of the edible flowers that contains high amount of phytochemicals mainly anthocyanins, that were recognized as to increase the functional properties of food products.
format Monograph
author Azahari, Nur Amiera Kamilia
author_facet Azahari, Nur Amiera Kamilia
author_sort Azahari, Nur Amiera Kamilia
title The Challenges In The Development Of Bread Using Modified Cassava Flour (Mocaf) With Addition Of Roselle Calyces Powder
title_short The Challenges In The Development Of Bread Using Modified Cassava Flour (Mocaf) With Addition Of Roselle Calyces Powder
title_full The Challenges In The Development Of Bread Using Modified Cassava Flour (Mocaf) With Addition Of Roselle Calyces Powder
title_fullStr The Challenges In The Development Of Bread Using Modified Cassava Flour (Mocaf) With Addition Of Roselle Calyces Powder
title_full_unstemmed The Challenges In The Development Of Bread Using Modified Cassava Flour (Mocaf) With Addition Of Roselle Calyces Powder
title_sort challenges in the development of bread using modified cassava flour (mocaf) with addition of roselle calyces powder
publisher Universiti Sains Malaysia
publishDate 2020
url http://eprints.usm.my/47339/1/NUR%20AMIERA%20KAMILIA%20AZAHARI.pdf
http://eprints.usm.my/47339/
http://ethesis.usm.my:8080/jspui/
_version_ 1678593556742144000
score 13.211869

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