Quality evaluation of different brands of bread available in the market
2007
Agha, A. (College of Home Economics, Lahore (Pakistan)) | Safdar, M.N. (National Agricultural Research Centre, Islamabad (Pakistan). Food Quality and Nutrition Programme) | Siddiqui, N. | Mumtaz, A. | Amjad, M.
A comparative study was done to determine the nutritional status of five different brands of bread available in the local market. Breads were analyzed for chemical parameters as well as subjected to sensory evaluation at different storage intervals i.e. 0, 24, 48, 72 and 96 hours. Higher moisture and protein content were observed in Dawn bread, while Continental, Supreme and Gourmet bread had higher fat, fiber and ash contents, respectively. Results of sensory evaluation showed that all internal and external characteristics of different brands of bread differed significantly with the exception of evenness of bake. Dawn bread scored highest in terms of volume, character of crust, crumb colour, aroma, taste and texture. Overall, Dawn bread scored highest and was preferred over other brands, whereas Supreme bread scored lowest. There was non- significant effect of storage on nutritional characteristics of bread. Sensory scores of all bread brands decreased with the length of storage.
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