SENSORY EVALUATION AND STALING BEHAVIOR OF LOAF BREAD WITH THE SUBSTITUTION OF WHEAT FLOUR USING FENUGREEK
Abdalla, E., Hatab, S., El-Masry, H., Metwally, M. (2023). SENSORY EVALUATION AND STALING BEHAVIOR OF LOAF BREAD WITH THE SUBSTITUTION OF WHEAT FLOUR USING FENUGREEK. EKB Journal Management System, 12(2), 215-226. doi: 10.21608/sinjas.2023.199731.1194
Eman M. Abdalla; Shaimaa R. Hatab; Hany G. El-Masry; Mamdouh K. Metwally. "SENSORY EVALUATION AND STALING BEHAVIOR OF LOAF BREAD WITH THE SUBSTITUTION OF WHEAT FLOUR USING FENUGREEK". EKB Journal Management System, 12, 2, 2023, 215-226. doi: 10.21608/sinjas.2023.199731.1194
Abdalla, E., Hatab, S., El-Masry, H., Metwally, M. (2023). 'SENSORY EVALUATION AND STALING BEHAVIOR OF LOAF BREAD WITH THE SUBSTITUTION OF WHEAT FLOUR USING FENUGREEK', EKB Journal Management System, 12(2), pp. 215-226. doi: 10.21608/sinjas.2023.199731.1194
Abdalla, E., Hatab, S., El-Masry, H., Metwally, M. SENSORY EVALUATION AND STALING BEHAVIOR OF LOAF BREAD WITH THE SUBSTITUTION OF WHEAT FLOUR USING FENUGREEK. EKB Journal Management System, 2023; 12(2): 215-226. doi: 10.21608/sinjas.2023.199731.1194

SENSORY EVALUATION AND STALING BEHAVIOR OF LOAF BREAD WITH THE SUBSTITUTION OF WHEAT FLOUR USING FENUGREEK

Sinai Journal of Applied Sciences
Article 6, Volume 12, Issue 2, March and April 2023, Page 215-226  XML PDF (395.41 K)
Document Type: Researches
DOI: 10.21608/sinjas.2023.199731.1194
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Authors
Eman M. Abdalla email 1; Shaimaa R. Hatab1; Hany G. El-Masry2; Mamdouh K. Metwally1
1Food and Dairy Sci. and Techno. Dept., Fac. Enviro. Agric. Sci., Arish Univ., North Sinai, Egypt.
2Nutr. and Food Sci. Dept., Fac. Home Econ., Helwan Univ., Egypt.
Abstract
Bread is a staple food worldwide and plays a crucial role in meeting the nutritional requirements of the population. However, bread's stalling properties deteriorate over time due to several factors, including starch retrogradation, moisture loss, and microbial spoilage. Therefore, researchers are exploring different approaches to improve bread's stalling properties, such as using functional ingredients like fenugreek seed powder (FG). In this study, we investigated the effect of FG on the stalling properties of bread by partially substituting wheat flour with FG at different ratios (5%, 10%, and 15%). The findings showed that the addition of FG improved bread's stalling properties by delaying starch retrogradation, reducing water loss, and increasing water retention. These results suggest that FG has the potential to be a useful functional ingredient in bread production. Furthermore, evaluation of the sensory properties of bread with varying levels of FG substitution was carried out. we found that bread with 10% FG substitution had the lowest stalling rate after 72 hours of storage and was well-accepted by sensory evaluation. In contrast, bread with 15% FG substitution was not sensory acceptable. Therefore, a 10% FG substitution is recommended for improving stalling properties without compromising sensory acceptability. In conclusion, this study highlights the potential of using FG as a functional ingredient to improve bread's stalling properties. These findings could have practical implications for the food industry in developing functional bread products with improved shelf life and sensory quality.
Keywords
Fenugreek seed powder; wheat flour; stalling; sensory properties
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