出版社：Pakistan Society of Food Scientists and Technologists
摘要：Enrichment of wheat flour with dehydrated broccoli powder has positive effects on the nutritional value of bread. In present study, broccoli powder was prepared by dehydrating the broccoli and then added in wheat flour in variable proportions (1%, 3%, 5% and 7%) to check its impact on physico-chemical, rheological and sensory attributes of enriched bread. Results from this study showed that there was significant increase in fiber, protein and total phenolic contents by adding dehydrated broccoli powder. While moisture, ash and crude fat contents showed non-significant effects. Nitrogen free extract showed decreasing trend by increasing broccoli powder in wheat flour. Physical analysis such as loaf volume, specific volume, weight loss, texture showed significantly decreasing effect with the exception of loaf weight. Color analysis and rheological analysis of enriched bread also showed significant effect. The scores assigned to the sensory attributes of broccoli bread including loaf volume, color of crust, color of crumb, grain size, taste, aroma and texture firstly increased upto a level (1% addition), then decreased significantly by increasing concentration of broccoli powder while, scores regarding overall acceptability of bread prepared from composite flour enriched with broccoli powder were 7.08, 7.41, 6.41,5.16 and 3.33(out of 9) for T0, T1, T2, T3 and T4 (out of 9). Result concluded that adding broccoli powder higher than 1% resulted in unacceptable textural and sensory properties of bread.
