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The effects of flour fortification with defatted soy flour on the organoleptic and biological properties of Taftoon bread
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M Mashayekh *   , M Mahmoodi , M Entezari |
| , mortezamashayekh@yahoo.com |
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Abstract: (17006 Views) |
| Background and objective: The aim of this study was to produce Taftoon bread from wheat flour fortified with defatted soy flour and assess its chemical and organoleptic properties, as well as its growth-promoting effect in rats.
Material and methods: Samples of wheat flour with extraction rates of 82–84%, fortified with 3, 7 or 12 % defatted soy flour were
used to bake Taftoon bread. Bread produced from these blends was compared with regular Taftoon bread and tested for chemical and organoleptic characteristics. Forty Sprague Dawley rats were randomly divide into groups to be fed, for 30 days, on one of the three defatted soy flour fortified bread blends, a group fed on ordinary Taftoon bread serving as controls. Chemical, biological, and organoleptic assessments were made on the bread samples.
Results: The blending of wheat flour with defatted soy flour at different levels altered the organoleptic properties of breads. Addition of defatted soy flour significantly increased the protein and ash contents of the breads (P< 0.05). Organoleptic tests with 213 untrained panelists indicated that the best formulation is one containing 3 or 7% defatted soy flour. Rats fed on the control diet had the lowest weight gain and their feed efficiency ratio was significantly different (P < 0.05) from that of the group fed the 7% defatted soy flour formula.
Conclusion: Based on chemical, organoleptic, and biological evaluations, it is concluded that the best Taftoon bread formulation is one containing wheat flour fortified with 3-7% defatted soy flour. |
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| Keywords: Defatted soy flour, Fortified bread, Organoleptic properties, Nutritional assessment |
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Full-Text [PDF 204 kb]
(4719 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2008/07/1 | Published: 2007/12/15
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