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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/11474

Title: Shelf Life Studies on Wheat-Cassava Composite Bread stored under Different Conditions by Bread Stakeholders
Authors: Asante, Jemima Owusuah
Keywords: HQCF composite bread
Predictive shelf life model
Regression analysis
Storage conditions
Descriptive sensory evaluation
Issue Date: 26-Oct-2018
Abstract: The advocacy to substitute indigenous flour in 100% wheat bread is becoming more apparent as bread consumption keeps increasing. However the storage conditions to which bread is subjected could affect its shelf life and stability. The main objective of this study was to determine the shelf life of wheat and cassava-wheat composite bread at different storage conditions used by bread stakeholders (retailers, consumers and bakers) as obtained through a baseline survey. 10% substituted High Quality Cassava Flour (HQCF) bread (tea and sugar), 100% wheat bread (tea and sugar) were stored under room temperature conditions (25-31°C) and elevated temperature conditions under the sun (26-35°C) for 7 days. Data from chemical (moisture, water activity, free fatty acid), microbial (yeasts and mould, total plate count) and physical analyses (descriptive sensory evaluation using a 10 point ordinal scale) were obtained and three parameters (yeasts/mould, water activity and descriptive sensory evaluation) were used to predict the overall shelf life through simple and multiple regression modelling. Bread stored at room temperature had a longer shelf life; between 6 and 8 days whereas bread stored at elevated temperature conditions had a shelf life between 5 and 7 days. The results also showed that the sugar bread samples had a better storage life of between 5 and 8 days than the tea bread samples which had a shelf life of 5 and 7 days probably because the more sugar in sugar bread served as a preservative. Composite bread had a shelf life of between 5 and 7 days whilst the 100% wheat bread had a shelf life between 7 and 8 days.
Description: A thesis submitted to the Department of Food Science and Technology of Kwame Nkrumah University of Science and Technology in partial fulfilment of the requirements for the award of the degree of Master of Philosophy (Food Science and Technology), 2017
URI: http://hdl.handle.net/123456789/11474
Appears in Collections:College of Science

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