Research Articles >
College of Science >
Please use this identifier to cite or link to this item:
|Title: ||Quantitative Descriptive Sensory Analysis of the Performance of Pregelatinised Starch-Protein Admixtures as Fat Mimetic in Wheat Bread|
|Authors: ||Ellis, William Otto|
Ankar-Brewoo, Gloria M.
Kwetey, Paula N.
Bah, Franklin B. Apea
Adjei, Isaac A.
Ofosu, Isaac W.
|Keywords: ||quantitative descriptive sensory|
|Issue Date: ||2009|
|Publisher: ||Pakistan Journal of Nutrition|
|Citation: ||Pakistan Journal of Nutrition 8 (10): 1559-1566, 2009 ISSN 1680-5194 © Asian Network for Scientific Information, 2009|
|Abstract: ||Quantitative descriptive sensory analysis was used to evaluate the performance of pregelatinised
protein-starch admixture as fat mimetics in bread. In this work, two regimes of total fat replacements
consisting of 50% protein: 50% starch admixture on one hand and 70% protein: 30% starch admixture on
the other were compared to another two regimes of partial fat replacements consisting of 50% fat in
composite with the above admixtures with 100% full fat bread as control to give a total of five treatments.
Sensory quality was assessed by 24 trained assessors made up of 12 men and 12 females using attributes
such as bread taste, crumb moistness, crust softness, cell structure, crumb and crust colours and overall
acceptability. Analysis of variance revealed all treatments to be significantly different (p<0.0001). Principal
components and cluster analyses confirmed two groupings of treatments. It is concluded that treatments
with 50% fat replacement were tastier and more acceptable and resulted in significant increase (p<0.05) in
|Description: ||This Article was published by Pakistan Journal of Nutrition 8 (10): 1559-1566, 2009 ISSN 1680-5194 © Asian Network for Scientific Information, 2009|
|Appears in Collections:||College of Science|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.