QUALITY CHARACTERSTICS OF TOAST BREAD
DEVELOPED FROM COMPOSITE FLOUR OF DICOCCUM
WHEAT (Triticum dicoccum Schrank Schuebl)
Thesis submitted to the
University of Agricultural Sciences, Dharwad
In partial fulfillment of the requirements for the
Degree of
MASTER OF HOME SCIENCE
IN
FOODS SCIENCE AND NUTRITION
By
YOMBOM BAM
DEPARTMENT OF FOOD SCIENCE AND NUTRITION
COLLEGE OF RURAL HOME SCIENCE, DHARWAD
UNIVERSITY OF AGRICULTURAL SCIENCES,
DHARWAD - 580 005
JUNE, 2013
ADVISORY COMMITTEE
DHARWAD
JUNE, 2013
(NIRMALA B. YENAGI)
CHAIRMAN
Approved by :
Chairman :
____________________________
(NIRMALA B. YENAGI)
Members :
1. __________________________
(SARASWATI C. HUNSHAL)
2. __________________________
(SUMA BIRADAR)
3. __________________________
(UMA N. KULKARNI)
CONTENTS
Sl.
No.
Chapter Particulars
CERTIFICATE
ACKNOWLEDGEMENT
LIST OF TABLES
LIST OF FIGURES
LIST OF PLATES
LIST OF APPENDICES
1
INTRODUCTION
2
REVIEW OF LITERATURE
2.1 Physical characteristics of dicoccum wheat
2.2 Evaluation of dicoccum wheat for quality traits
2.3 Processing qualities of dicoccum wheat
2.4 Nutritional and therapeutic value of dicoccum wheat
2.5 Mineral content of dicoccum wheat
2.6 Designer foods of dicoccum wheat
2.7 Development of enriched toast bread
3
MATERIAL AND METHODS
3.1 Selection and procurement of sample
3.2 Physico-chemical characteristics of dicoccum wheat varieties
3.3 Evaluation of commercial toast bread
3.4 Development of fiber enriched dicoccum wheat toast bread
3.5 Evaluation of nutritional quality and shelf life of enriched dicoccum
wheat based toast bread.
3.6 Statistical analysis
4
EXPERIMENTAL RESULTS
4.1 Physico-chemical characteristics and functional properties of
dicoccum wheat
4.2 Evaluation of commercial toast bread for fiber content
4.3 Development of fiber enriched dicoccum wheat
4.4 Nutrient composition and storage quality of developed toast
bread
Contd…..
Sl.
No.
5
Chapter Particulars
DISCUSSION
5.1 Physico-chemical and functional qualities of dicoccum wheat varieties
5.2 Nutritional quality of dicoccum wheat varieties
5.3 Evaluation of commercial toast bread in comparison to
wheat bread.
5.4 Development of fiber enriched dicoccum wheat toast bread
5.5 Nutrient composition of developed toast bread
5.6 Storage quality of enriched dicoccum wheat toast bread
6
SUMMARY AND CONCLUSION
REFERENCES
APPENDICES
dicoccum
LIST OF TABLES
Table
No.
Title
1
Dicoccum wheat varieties selected for the study
2
Physical caharateristics of dicoccum wheat varieties
3
Functional properties of dicoccum wheat varieties
4
Flour bulk density of dicoccum wheat flour
5
Percent particle size distribution of dicoccum wheat flour
6
Proximate composition of dicoccum wheat varieties
7
Dietary fiber content of dicoccum wheat varieties
8
Characteristics of toast bread prepared by dicoccum wheat varieties
9
Organoleptic evaluation of toast bread prepared with dicoccum wheat
varieties
10
Chemical composition of toast bread of market sample
11
Hardness and colour of toast bread of market sample
12
Characteristics of refined flour toast bread prepared by varying quantity of
sugar
13
Organoleptic evaluation of refined flour toast bread prepared by varying
quantity of sugar
14
Organoleptic evaluation of refined flour toast bread prepared by varying
quantity of salt
15
Characteristics of refined flour toast bread prepared by varying quantity of fat
16
Organoleptic evaluation of refined and dicoccum wheat flour toast bread
prepared with varying quantity of fat
17
Organoleptic evaluation of toast bread prepared by varying the quantity of
refined flour
18
Organoleptic evaluation of dicoccum wheat flour toast bread prepared by
varying quantity of fat
19
Organoleptic evaluation of dicoccum wheat flour toast bread enriched with
different herbs
20
Organoleptic evaluation of dicoccum wheat toast bread enriched by varying
the quantity of chakramuni herb
21
Organoleptic evaluation of enriched toast bread prepared from dicoccum
wheat varieties compare to refined flour
22
Hardness and colour of enriched dicoccum wheat toast bread
23
Proximate composition of enriched dicoccum wheat toast bread
24
Dietary fiber content of enriched dicoccum wheat toast bread
LIST OF FIGURES
Figure
No.
1
Title
Trace mineral content of dicoccum wheat varieties
2
Changes in moisture content (%) during storage of enriched
dicoccum wheat toast bread
3
Changes in free fatty acid content (%) during storage of enriched
dicoccum wheat toast bread
4
Mean organoleptic scores of enriched dicoccum wheat toast bread
during storage at ambient conditions
LIST OF PLATES
Plate
No.
Title
1
Dicoccum wheat varieties selected for the study
2
Bread prepared from different varieties of dicoccum wheat and bread
wheat
3
Toast bread of different varieties of dicoccum wheat and bread wheat
4
Toast bread of market sample collected for the study
5
Enriched dicoccum wheat toast bread
LIST OF APPENDICES
Appendix
No.
Title
I
Sedimentation value
II
Estimation of Gluten content
III
Proximate Composition
IV
Dietary Fiber
V
Preparation of toast bread (standard)
VI
Score card for the sensory evaluation of toast bread
VII
Preparation method of dicoccum enriched toast bread
VIII
Ingredients used in different market sample
INTRODUCTION
Wheat which has been considered as the "versatile cereal food" is also described as the
'King of cereals'. More and more people around the world are becoming consumers of wheat in one or
other form, as the quality and diversity of products made from wheat are remarkable, because of the
uniqueness of wheat proteins in baking quality. Wheat compares well with other cereals in nutritive
value. It has a good nutrition profile with 12.1 (%) protein, 1.8 (%) lipids, 1.8 (%) ash, 2.0 (%) reducing
sugars, 6.7 (%) pentosans, 59.2 (%) starch, 70 (%) total carbohydrate and provides 314 kcal/100g of
food.
Commercially though only two species of wheat are common, viz., bread wheat (Triticum
aestivum L.) and durum wheat (T. durum Desf.), while only few know about the quality wheat species
viz., Dicoccum wheat (Triticum dicoccum Schrank Schuebl) whose cultivation is predominantly seen
in Deccan plain. In India, about 90 per cent of the area is under bread wheat while, nine per cent is
occupied by durum wheat. A therapeutic dicoccum wheat is grown in an area of about one per cent.
Dicoccum wheat or emmer wheat, a hulled wheat is commonly known by different local
names viz., "Jave" or "Kapli”, “Sadaka”, “Samba” etc. in the world, as cultivation is confined only to
few mountainious marginal areas of Italy and Ethiopia (D'Antuono et al., 1998). In India, it is
traditionally cultivated wheat in Northern Karnataka, Southern Maharashtra, Saurashtra region of
coastal Gujarat, parts of Tamil Nadu and Andhra Pradesh and grown in an area of one lakh hectares
with a total production of 2.5 lakh tonnes.
Dicoccum wheat is gaining more interest because they possess high degree of temperature
stress tolerance in comparison to other wheats. This species also possess a very high degree of
resistance to stem rust and leaf rust, the major wheat diseases of the region and can play an
important role in checking the spread of these diseases to other parts of India by providing genetic
barrier to the rust paths.
Scientific studies related to dicoccum wheat also revealed that they are nutritionaly superior
as compared to commercially available wheat with high protein and dietary fiber contents
(Bhuvaneshwari et al., 1999). Dicoccum based products are more tasty and soft (Reddy, 1996) have
high satiety value and a potential for baking, parboiling and popping qualities. Products have low
digestibility, low glycaemic value and it has been considered as an therapeutic food in the
management of diabetes (Yenagi et al., 1999)
In the dietary management of various degenerative diseases, dietary fiber rich foods have a
crucial role. Dietary fiber is defined as that protein of food derived from plant cells, resistant to
digestion by the alimentary enzyme system in human beings. Beneficial effects of dietary fiber have
been attributed to its role in modifying some of the physiological activities in human intestine, which in
turn, influence the metabolic activities in the body.
Reducing the levels of plasma cholesterol and lowering glycaemic responses to meal are the
major beneficial effects attributed to adequate consumption of dietary fiber. Among the three varieties
dicoccum is the richest source of fiber. Thus, nutritionally and therapeutically superior wheat with
better processing qualities can be diversified for development of therapeutic foods for diabetes and
cardiac disorders.
In this scientific and technological age the demand for ready to eat, instant food is increasing
and among the working population, gaining popularity due to their emphasis on speed of service.
Baking is one of the most traditional processing techniques in India and there is an increasing
consumption of bread and other baked products in the urban communities.
Since metabolic disorders are emerging increasingly in the urban population there is a need
to develop more families, convenient therapeutic foods similar to commercial products available for
healthy group to avoid discrimination among the population. Developing fiber rich food may appear a
new avenue for the wide spread utilization and create several of security in the needy and ailing
community.
Bread is the most consuming foods and has critical position in the consumer foods in world
because of its nutritional aspects energy providing and food habits. An important dilemma that bread
made from refined flours pose is the lack of fiber. Steel milling removes the fiber that served to slow
the release of the natural sugars in bread.
That being said, avoiding bread made from any refined flour is an important part of staying
healthy and maintaining a healthy body weight. But bread is being consumed as staple food all over
the world, hence, enhancement in nutrient composition of bread will simultaneously lead to a healthy
diet. When bread made from wheat and other grains became a prevalent addition to the diet. Whole
grains breads are defined as those where the flour still contains the wheat germ and bran. They are
higher in protein, healthy fats, vitamins and antioxidants. Breads being playing a vital role in human
diet, cannot be stored for a longer period and hence alternatively this are baked again and are served
in the form of toast bread.
Toast bread are prepared using a perfect blend of quality ingredients like flour, sugar, fat
yeast, salt and some spices viz., elaichi, ajwain, poppy seeds etc,. Toast bread is the commercial
product of rice bread that is baked once, shrived and baked again until dry. The consumption of toast
bread is increasing worldwide as its being nutritionally energy providing food. Toast bread are mainly
rectangular in shape, crispy and dry in texture. As such it is very light, easy and ready to eat food. The
most beneficial thing about toast bread is that it can be stored for a larger period of time. It is also
used as a baby teething food worldwide. It is being called by different name in different country viz.,
Zwieback in Germany, Fette biscotlate in Italy, Beschuitt in Netherlands and bescuit in Africa etc. In
India, toast bread is a traditional dried bread that eaten after having been dipped in coffee or tea.
Nutritionally one serving toast bread (10g) provide total energy-41Kcal, total fat-0.72g,
cholesterol 7.8mg, sodium-25.3mg, total carbogydrate-7.23g, protein-1.35g, vitamin A-4.1IU, calcium2.7mg and Iron-0.27mg.
As the demand for toast bread is increasing in today’s day to day life, nutrient rich with high
fiber toast bread can be developed for the management of various degenerative diseases viz,
constipation, diverticular disease, hiatus hernia, piles, diabetes, obesity, coronary heart disease, bowl
cancer and gallstones.
Hence the present study is undertaken with the following objectives.
Objectives of the investigation :1)
To study the physicochemical characteristics and functional properties of dicoccum wheat
with respect to bread and toast bread.
2)
Evaluation of commercial toast bread for fiber content.
3)
Development of composite flour mix of dicoccum wheat for preparation of fiber enriched toast
bread.
4)
To study the nutrient composition and storage quality of developed dicoccum wheat toast
bread.
REVIEW OF LITEARATURE
In this chapter, studies on physico-chemical, functional qualities and nutrient composition of
enriched dicoccum wheat, products and quality of enriched toast bread are reviewed.
2.1. Physical characteristics of dicoccum wheat
Reddy et al. (1998) studied the physico-chemical characteristics of Triticum dicoccum (HW1093, NP-200, DDK-1001), Triticum aestivum (DWR-162 and HD-2189) and Triticum durum (HD4502 and DWR-185) wheat varieties. Thousand kernel weight (32.5 to 44.5g), volume (46.0-55.7ml),
density (0.7-0.8g/ml) sedimentation value (20.0-39.0ml), per shake value (57.20-176.33min), wet
gluten (21.40-30.10%) and dry gluten (5.86-9.53%) varied significantly amongst the varieties of same
species. Dicoccums were relatively rich in protein (12.5-13.7%), total (1.6-2.01%) and non-reducing
sugar contents (1.1-1.8%) and durum were rich in fat (1.6-1.7%) and ash (1.8-1.9%).
There was a wide variation observed in shape, length and breadth among the wheat species
(Bhuvaneshwari et al., 2001). Dicoccum wheat was slender and elongated in shape with pointed
ends, resembling rice grains. Length and breadth of dicoccum wheat varieties varied from 6.0 - 8.0
mm and 1.6 - 2.5 mm, respectively.
Durum wheat genotype was slightly elongated and bold with a length and breadth of 6.00 and
3.30 mm, respectively, whereas the bread wheat variety was plumpy with length and breadth of 5.00
and 3.30 mm, respectively.
Colour of grains is one of the important factors which determine the presence of pigments,
complexity of grains and end product quality in terms of appearance. Grains of different wheat
species vary in colour from amber to dark reddish and the products of wheat are generally white,
creamish, yellow and reddish brown in colour.
Visual observation of dicoccum wheat varieties revealed a difference in colour from bread and
durum wheat genotypes. Dicoccum wheat varieties were reddish in colour, whereas durum and bread
wheats were amber in colour with vitreous and non-vitreous in nature, respectively (Bhuvaneshwari et
al., 2001).
Grain hardness is directly related to the degree of adhesion between starch and protein and it
also depends on the continuity of protein matrix. It is one of the important characters, which
influences the milling quality, where harder grains yield more semolina as compared to soft grains.
Many studies confirmed that the durum wheats are the hardest grains and are most suitable for
semolina preparation. Hardness of dicoccum wheat varieties was lower than durum. Vatsala and
Haridas Rao (1990) reported that the mean hardness of durum wheats (15.4 kg/grain) was higher
followed by bread wheat (13.0 kg/grain) and lower in dicoccum wheat (4.1 kg/grain).
2.2
Evaluation of dicoccum wheat for quality traits
Dicoccum wheat genotypes grown for the last eight years (1997-98 to 2004-05) in different
centers comprising of Central Zone, Peninsular Zone and Southern Hilly Zone were evaluated for
quality traits namely thousand kernel weight, protein content and sedimentation value and β-carotene
contents for identifying the best quality genotypes to be considered for release and also to study the
end use. The quality results of new genotypes of dicoccum wheat are discussed in comparison with
checks of dicoccum, durum and bread wheats.
2.2.1
Thousand kernel weight
Kernel weight is considered to be a function of kernel size and its density and helps in
determining the milling quality of grain. Thousand kernel weight of different wheat varieties varied
from 38.6-44.2 during 2010-11 and 33.59-41.29 during 2011-12. Five test entries and four
checks/three checks (two dicoccum and one each in bread wheat and durum wheat) were analyzed
for kernel weight, in the year of 2010-12. Samples were collected from nine centres spread mainly in
the central-peninsular India.
Among test entries, MACS 2997 had a very good grain size (TGW:44g) comparable with
checks of durum (HI 8663) and dicoccum check ( MACS 2971) during 2010-11. HW 1098, a final year
entry in 2011-12, excelled in thousand grain weight (41g) whereas the trial mean was 37.4g. (Anon.,
2010 and 2011)
2.2.2
Protein Content
Protein content in grain plays an important role in determining the quality of end products
since its requirement varies with the type of the product and processing method. Protein content of
different wheat varieties varied from 12.3-13.9 during 2010-11 and during 2011-12 it varied from
13.00-15.20 respectively. Grain protein content better than the best check MACS 2971 was observed
in DDK 1040 (14.5%) and in rest of the test entries also it varied between 13.6-13.9 percent during
2010-11. While during 2011-12 none of the entries had protein content significantly better than the
dicoccum checks (14.0-14.1%), though MACS 5008 did have a marginal edge (14.4%).
2.2.3
Sedimentation Value (SDV)
Sedimentation value determines the strength of dough vis-à-vis quality of gluten since, it
exhibits strong positive correlation with loaf volume. Higher Sedimentation value is positively
correlated with better bread making potential. SDV varied between the dicoccum genotypes during
different years of testing from 23-32 during 2010-11, and from 21-28 during 2011-12. HW 1098
showed slight advantage in sedimentation value (30ml) in comparison to best check DDK 1009 (27ml)
during 2010-11, while during 2011-12, Only DDK 1042 had sedimentation value comparable to best
dicoccum check DDK 1009 (27ml).
β-Carotene content in wheat grain imparts attractive yellow color to the pasta products and
therefore, majority of the pasta consumers prefer high β-Carotene containing wheat kernels. High
lipoxygenase activity in grains reduces β-Carotene content due to oxidation of the yellow color
pigment. β-Carotene also acts as a preservative. β-Carotene content in wheat generally ranges from
3.00-10.00 ppm. However, durum endosperm contains twice the concentration of β-Carotene than
that of bread wheat while, β-Carotene content of dicoccum wheat is in-between bread and durum
wheat. Wide variation in β-Carotene content was observed among the varieties grown in different
locations.
It ranged from 3.45-4.54 grown during 2010-11 and 3.19-4.51 during 2011-12. None of the
entries had yellow pigment content above 4 ppm and released variety DDK 1009 (4.3ppm) had an
advantage over best test entry DDK 1041 (4.0 ppm) during 2010-11, while during 2011-12, yellow
pigment than the bread wheat check (4.12 ppm) and there was nothing better than the best check
MACS 2971 (3.86 ppm).
2.3
Processing qualities of dicoccum wheat
A. Semolina quality characteristics
Wide varieties of product are prepared from different particle size of milled wheat. Whole
wheat, broken wheat, very coarse semolina, coarse semolina, fine semolina, very fine semolina,
whole meal, refined flours are the different forms of wheat available commercially. It is well
documented that soft wheats are used for cakes, biscuits and pastry, hard wheats are used for bread
and chapatti and durum wheats are used for pasta products. Durum is a class of wheat which is
identified as superior wheat for semolina milling and high quality pasta production, because of its
special kernel characteristics such as large, elongated, bright amber colour, very hard vitreous and
brittle (Kuhl, 1990). The quality of semolina determines its suitability for a particular end use.
Semolina yield and semolina quality are greatly influenced by milling system and also cooking
behaviour of semolina, which further assess the quality of the end product.
i. Semolina milling quality
Semolina yield of durum and dicoccum varieties was significantly higher than bread wheat
variety. The large kernel size of durum and dicoccum varieties is responsible for high semolina yield.
Kuhl (1990) reported that durum is a class of wheat, which is identified as superior wheat for semolina
milling and high quality pasta production, because of its special kernel characteristics such as large,
bright amber colour and very hard vitreous and brittle. It is observed that similar to durum, even
dicoccum semolina is vitreous in nature.
Flour recovery during milling is an index used to know the hardness of the grain. The flour
yield was significantly higher in bread wheat and lower yield in dicoccum and durum wheat varieties
(Reddy, 1996; Patil, 1998 and Bhuvaneshwari et al. 2001). This represents that among three wheat
species, dicoccum and durum wheat varieties are harder than bread wheats. Whereas, among better
semolina yielding wheat species, dicoccum wheat are more harder than durum wheats.
ii. Physical properties of semolina of different grades of dicoccum wheat varieties
Colour is a major deciding quality parameter for macaronic processing. Colour of dicoccum,
durum and bread wheat varieties are reddish brown, yellow and creamish, respectively (Shurpalekar,
1985). Bulk density of different grades of dicoccum wheat varieties furnished in the the bulk density
of semolina of different fractions (+20, -20, +28; -28,+36; -36 +46) ranged between 0.56 to 0.59 g/ml
in different varieties of wheat species (Pissi local, WG-357, Bijaga yellow and Jave). Speck count is
one of the important parameter, which assess the quality of semolina. Durum wheat varieties had the
lowest speck counts as compared to dicoccum wheat varieties.
iii. Particle size distribution
The per cent particle size distribution of semolina of different varieties reveals that per cent of
'very coarse' (1.8 to 0.6 mm) and coarse (1.2 to 0.2 mm) semolina is significantly higher in dicoccum
varieties than durum (Bhuvaneshwari, 1999). However, the per cent of particle size distribution in fine
(0.6 to 0.2 mm) and very fine (0.4 to 0.2 mm) semolina is significantly high in bread wheat varieties
followed by durum and dicoccum. A wide variation in per cent particle size distribution is observed
between varieties. However per cent of particles of dicoccum and durum genotypes were distributed
over 1.4 mm sieve (31.08 and 25.85 %). In coarse bansi semolina, the major fraction is in the range
of –14+28 mesh (Rao et al., 1976).
iv. Functional qualities of semolina of different grades
Functional properties of dicoccum wheat semolina of different grades viz., 'very coarse' (1.8 to
0.6 mm), 'coarse' (1.2 to 0.2 mm) 'fine' (0.6 to 0.3 mm), 'very fine' (0.4 to 0.2 mm) were investigated
by Patil et al. (2003). Swelling power and % solubility of roasted semolina of dicoccum wheat
varieties at boiling temperature were lower than durum and bread wheat varieties; cooked paste
viscosity of bread wheat semolina was higher than durum and dicoccum wheat varieties. Cooking
time of semolina increased with increase in the mesh grade of semolina and cooking time of bread
wheat semolina was comparatively less with other varieties of wheat species. Annapurna (2000)
observed that the weight of cooked semolina increased proportionately with the increase in water for
both dicoccum and durum semolina. However, the cooked weight of durum semolina was higher than
that of dicoccum semolina.
v. Nutritional quality of semolina
Patil, (1998) reported that dicoccum wheat semolina had higher protein and ash contents than
durum and bread wheat in different grades, whereas fat and total carbohydrate contents were lower
as compared to durum wheat varieties.
Annapurna (2000) studied the proximate composition and assessed the protein quality of
dicoccum wheat semolina, biologically by animal studies. The protein, ash and crude fibre content of
dicoccum semolina were higher than those of commercial semolina. Dicoccum semolina had higher
Protein Efficiency Ratio (PER), Net Protein ratio (NPR), Biological value (BV), Net Protein utilization
(NPU) compared to commercial semolina.
B. Bulgarisation
Utilization of hulled dicoccum wheat is not popular among the non-growers, mainly because
of difficulty in dehulling and more breakage during milling. Yenagi and Bhuvaneshwari et al. (2004)
evaluated the grain quality of bulgarised wheat for cooking and popping quality. Bulgarisation of
hulled dicoccum wheat improved the cooking and popping quality of grains. Cooking time of
decorticated bulgarised dicoccum wheat ranged from 8.67 to 17.33 min (n=8), whereas in durum
wheat, it was 14.00 min. Bulgarisation reduced the per cent swelling power of semolina of dicoccum
wheat varieties. The per cent solubility of dicoccum wheat was higher than durum.
C. Pasta (Vermicelli) making quality
Pasta products are the major foods produced by durum semolina by mixing water and making
an unleavened dough and then forming the dough into variety of shapes of decided dimensions.
Common pasta products are sphagetti, vermicelli, noodles, elbow, macaroni and jumbo shells.
Stickiness (Surface distintegration) firmness (resistance to shearing) and bulkiness (degree of
adhesion are different quality parameters used for evaluation of pasta products. Pasta quality of
dicoccum wheat varieties was studied by Bhuvaneshwari et al. (2005).
The per cent water absorption of semolina of dicoccum wheat varieties to make into stiff
dough for vermicelli making varied from 26.67 to 30.86 %. The percentage water absorption of
dicoccum wheat varieties was higher than durum wheat, cooking quality of vermicelli with respect to
cooking time, swelling power and per cent solubility in dicoccum wheat varieties revealed that cooking
time of vermicelli of dicoccum wheat was lower than durum wheat. The swelling power and per cent
solubility of dicoccum wheat vermicelli ranged from 7.34 to 8.41 g/g and 18.45 to 22.52 %,
respectively. The mean swelling power of dicoccum wheat vermicelli was higher than durum wheat,
whereas the per cent solubility was comparable to durum wheat. The vermicelli prepared from most
of the dicoccum wheat was fair to good quality for stickiness, firmness and bulkiness, less bulky and
had more firmer strands like durum wheat vermicelli. This is mainly due to higher amount of wet
gluten content along with the gluten quality in terms of gliadin proteins. Fractionation of gliadin
proteins showed that dicoccum wheat varieties had the gliadin brand of ω-35 and γ-45, which are also
seen in durum wheat. These are the main proteins for good pasta making quality in terms of gluten
strength.
D. Extrusion quality
Extrusion is a method of processing grains, in which the moistened starchy materials are
plasticized in a tube by the combination of pressure and a mechanical shear. Extruded products are
ready-to-eat foods, conventionally prepared by pressing the cooked material (flour, semolina) in cold
extruders. Extrudates are further dried, fried and consumed as fryms. Bhuvaneshwari et al. (2005)
evaluated the quality of extrudates of dicoccum wheat varieties by cold extrusion method. Expansion
ratio of fried extrudates of dicoccum wheat varieties ranged from 2.37 to 3.36. Oil absorption of
dicoccum wheat extrudates was lower when compared to durum and bread wheat extrudates.
E. Baking quality
The function of baking is to present cereal flour in an attractive, palatable and digestive form.
Various quality parameters like water absorption, dough handling, sedimentation value, gluten yield
will influence the baking quality. In turn all these parameters are influenced by protein quantity and
quality, fat, ash, starch, cellulose, pentosans and enzymes of the flour. The per cent water absorption
of wheat flour of dicoccum wheat varieties ranged from 56.65 to 61.65. Dough handling property
revealed that almost all the dicoccum wheat varieties were sticky and non-elastic. The sedimentation
value ranged from 17-60 to 22.00 ml. Wide varieties (23.00 - 39.00) in sedimentation value of
dicoccum, durum and bread wheat was also observed by Reddy et al. (1998). The wet and dry gluten
content of dicoccum wheat varieties ranged from 23.83 to 40.60 per cent and 8.33 to 13.10 per cent,
respectively. The mean wet gluten of dicoccum wheat varieties was higher than durum wheat.
However, the dry gluten content was higher in bread wheat. Piergiovanni et al, (1996) evaluated
gluten content, hydration capacity of gluten and SDS test in 50 accessions of dicoccum wheat
varieties and compared with three durum wheat varieties. Dicoccum wheat varieties had higher dry
gluten, hydration capacity and SDS value than durum wheat varieties.
2.4
Nutritional and therapeutic value of dicoccum wheat
D'Antuono et al. (1998) determined the fibre quality of dicoccum (T.dicoccum) by analytical
pyrolysis and compared with durum wheat variety. The pyrolysis fragment derived from the
polysaccharide fraction were significantly more abundant in dicoccum than in durum, whereas the
highest percentage of lignin derived pyrolysis fragments was detected in durum wheat.
Kavitha (1999) analysed the protein content of vermicelli prepared from dicoccum wheat
semolina in comparison with durum wheat semolina. The vermicelli from dicoccum wheat had a
higher protein content, 12.58 percent, then that of durum wheat vermicelli 10.00 per cent.
Pattan (1999) assessed the protein content and in vitro digestibility of protein in ready to eat
madeli prepared from dicoccum, durum and aestivum wheat species and observed a wide variation
among the wheat species.
The highest protein content was in madeli of dicoccum wheat (8.60%) whereas the lowest
was in bread wheat madeli (6.69%) whereas durum wheat madeli had the maximum digestibility of
89.01% and dicoccum wheat madeli had the least (83.45%)
Yenagi et al. (2001) studied the incorporation of dicoccum wheat whole flour in diet of diabetic
patients resulted in 11% reduction each in total lipids, triglycerides and LDL- cholesterol concentration
over a six week study period.
The mean value of low density lipoprotein is also reduced by 5%. Dicoccum wheat has
therapeutic properties that can effectively reduce cardiovascular risk factors. It can be recommended
as a staple cereal alternative to coarse cereals in the dietary management.
Supekar et al. (2005) conducted a comparative study of some important aestivum, durum and
dicoccum wheat cultivars for grain, flour quality and suitability for chapati making characteristics. The
grain samples of six aestivum and six durum and two cv of dicoccum were selected. Significant
differences were observed in grain and flour quality characteristics and also chapatti quality. It was
found that the Triticum aestivum cultivars appeared superior in hectoliter weight, sedimentation value
and chapatti quality compared to durum cultivars. Also it was found that the durum cultivars scored
over aestivum cultivars in grain appearance score, thousand grain weight, contents of starch, sugars,
crude fibre, crude protein, Fe, Zn, dry gluten, β-carotene and water absorption capacity. The study
revealed that the flours of aestivum wheats appeared to be suitable for making good quality chapatis
with highest sensory score of 7.80 for chapatis made from cv ‘NIAW-34’.
Konvalina et al. (2008) analysed the amino acid content by method of acidolisys at AAA 400
apparatus based on liquid chromatography. Accroding to the findings, lysine is the limiting amino acid
is dicoccum wheat and bread wheat too. The correlation analysis of essential amino acids also
provides very interesting figures; threonine content is in positive correlation to isoleucine content
(r=0.96), leucine (r=0.91) and lysine (r=0.95). The proportion of valine is in positive correlation to
phenylalanine content (r=0.99). Isoleucine is in positive correlation to leucine content (r=0.98) and to
lysine content (r=0.95). Dicoccum wheat contains the same amino acids as modern varieties of
wheat. When higher crude protein content in flour and the convertion to 1000 g of flour taken into
account, it is characterised by higher protein content in grain and higher content of amino acids in
g/1000 g of flour. Therefore, the grains of dicoccum wheat can be used for the production of
nutritional valuable diet (organic foodstuffs).
Fares et al, (2008) determined the dietary fibre, starch and antioxidant compounds in
semolina of 13 selected dicoccum lines and their parents (durum wheat and T. turgidum dicoccum) in
raw materials and after cooking. The processing and cooking increased the insoluble dietary fibre with
slight decrease in soluble dietary fibre. Also total amylose and resistant starch content has increased,
but the antioxidant compounds have decreased. Pasta obtained from dicoccum line significantly
lowered the glycaemic index.
Lachman et al. (2012) studied the antioxidant activity of grain of einkorn (Triticum monococcum L.), dicoccum (Triticum dicoccum Schuebl [Schrank]) and spring wheat (Triticum aestivum L.)
varieties. In the precise two-year experiments, two varieties of wheat einkorn, two varieties of
dicoccum wheat and three varieties of spring wheat in 2008 and moreover further two spring wheat
varieties, three einkorn and three dicoccum wheat varieties in 2009, were evaluated for antioxidant
activity (AOA) using 2,2-diphenyl-1-picrylhydrazyl assay (DPPH). The higher grain AOA was observed
in dicoccum (215.4-257.6mg Trolox/kg DM) and einkorn (149.8-255.8 mg Trolox/kg DM) varieties,
while spring wheat varieties the AOA ranged between 195.8-210.0 mg Trolox/kg DM. the relevant
antioxidant activity, along with superior contents of proteins, tocophenols, carrotenoids and
polyphenols, reinforce the prospect of einkorn and dicoccum as nutritionally superior cereal sources.
2.5
Mineral content of dicoccum wheat
Cakmak et al. (2004) studied the large number of accessions of wild wheat and its
relatives which were collected from fertile crescent and screened for Fe and Zn concentrations as well
as other minerals nutrients. Among wild wheat, collection of wild dicoccum wheat. T. turgidum sp.
dicoccoides showed impressive variation and highest concentration of micronutrients.
Ozkan et al. (2005) accessed the variation for seed micronutrient content in 54 accession of
einkorn wheat (T. monococcum). The result showed the existence of large genotypic variation in
content of micronutrients. The contents of Zn and Fe varied from 0.21 to 2.16 mg / seed for Zn with
average of 1.19 mg / seed and from 0.54 to 3.09 mg/seed for Fe with average of 1.19 mg/seed and
also showed the presence of positive relationship between Fe and Zn, the results of the four traits
showed that a major QTL which is common to all four micronutrients explaining from 10 to 30 per cent
observed on chromosome 5.
Cakmak (2008) shown that the cultivated wheats contain very low levels of Zn and shows
narrow genetic variation of Zn as compared to cultivated wheat. Wild and primitive wheat represents a
better and more promising genetic source for Zn amoung wild collections dicoccum wheat, Triticum
turgidum sp dicoccoides had the highest genetic variatin and highest concentration.
Peleg et al. (2008) reported that a new wild dicoccum wheat accessions have been identified
showing simultaneously very high concentration for both Zn and Fe (up to 139 mg per kg for Zn and
88 mg per kg for iron) for protein also it has shown up to 380 mg per kg in seeds and also high
tolerance to drought stress and Zn deficiency in the soil.
Zhao et al. (2009) observed substantial variation among 175 lines existed in grain Fe, Zn and
Se concentrations. Spelt, einkorn and dicoccum wheat appeared to contain higher Se concentrations.
Spelt, einkorn and dicoccum wheat appeared to contain higher Se concentration in grain than bread
and durum wheat. Significant differences between bread wheat genotypes were found for grain Fe
and Zn, but not Seconcentration, Both grain Zn and Fe concentrations also correlated positively and
significantly with grain protein content and P concentration, but the correlations with kernel size,
kernel weight or bran yield were weak.
Ferney et al. (2010) studied 19 wild dicoccum wheat genotypes and the largest variation was
observed in Mn concentration (13-87 mg/kg.) Accessions with higher nutritient concentration had also
shown higher grain yield, analysis of variance showed that significant for environmental variation ie.
Up to 44 per cent but genotypic effect was also important for Mg, Zn, Mn and S.
Merev et al. (2010) showed the presence of wide genetic diversity among the wild dicoccum
accessions for all grain nutrients. The concentrations of grain zinc, iron and protein in wild accessions
are about two fold great than in the domesticated genotypes. Concentrations of these compounds are
positively correlated with one another, with no clear association with plant productivity, suggesting
that all three nutrients can be improved concurrently with no yield penalty. A subset of 12 populations
also revealed significant genetic variation between and within populations for all minerals. Association
between soil characteristics at the site of collection and grain nutrient concentrations showed negative
associations between soil clay content and grain protein and between soil extractable zinc and grain
zinc, the latter suggesting that the greatest potential for grain nutrient minerals lies in populations from
micronutrient deficient soils.
Suchowilska et al. (2012) investigated the whole grain of spring lines of dicoccum, einkorn,
spelt and two common wheat cultivars, all grown under identical environmental conditions. He showed
Triticum species differed significantly with respect to the concentrations of P, Mg, Zn, Fe, Mn, Na, Cu,
Sr, Rb and Mo. The grain of all hulled wheats, compared with common wheat, contained significantly
more Zn (from 34 to 54 per cent), Fe (from 31 to 33 per cent) and Cu (from 3 to 28 per cent). In the
majority of cases, there were no relationships between the concentrations of the analyzed elements,
except for significant positive correlations between the levels of Fe, Zn and Mn, in particular in T.
monococcum and T.dicoccum and also showed that a significant discrimination in concentrations of
the investigated elements are a species –specific character. A strong correlation between Zn, Fe and
Mn are important implications for wheat quality breeding.
2.6
Designer foods of dicoccum wheat
Yenagi et al. (1999) studied the total dietary fibre content, in-vitro carbohydrate digestibility of
semolina and glycemic value of Uppuma in comparison with commercially available coarse durum
wheat semolina to know the functional quality in the management of diabetes. The total dietary fibre
content (14.4%) of dicoccum wheat semolina was higher than commercial semolina (6.5%).
In-vitro carbohydrate digestibility of semolina at 60 min. incubation (41.70 mg glucose per 100
g sample) was lower than commercial semolina (52.00 mg glucose/100 mg sample). The glycemic
index of uppuma prepared from dicoccum wheat (64.40) was lower than Uppuma prepared by
commercial semolina (72.50) in 15 healthy volunteers, who were fed with 50g of carbohydrate portion
of Uppuma . The results of the study supplement the food composition for use in planning therapeutic
diets.
Biologically dicoccum semolina protein is superior in protein efficiency ratio, net protein ratio
with better biological value (Annapurna, 2000). Developed ready to use supplemented dicoccum
uppuma mix with dehydrated vegetables like carrot, beans and fenugreek leaves further enhanced
the quality for better micronutrient supply like β- carotene and more soluble dietary fiber with shelf life
of 10 weeks compared eight weeks of durum uppuma mix. It would be commercialized as
convenience food in the management of diabetes.
Sankeshwar (2000) standardized dicoccum wheat bun for optimum incorporation of whole
wheat flour, yeast, sugar and oil and enriched for soluble fibre, protein quality and antioxidant like
beta carotene and L- tocopherol of suitable pulse, carrot and sunflower with addition of spice.
Enriched bun was superior nutritionally compared to dicoccum wheat. It increased protein
and dietary fiber content by 7.5 and 20% respectively and also increased the soluble dietary fiber by
32%. Per serving provided 13.7% of daily requirement of RDA of protein, 41% of dietary fiber, 6.3%
beta carotene and 11.7% vitamin E required for reference men. The mean post-prandial blood
glucose response of enriched bun was lowered by 20% as compared to refined flour bun. Developed,
convenient and ready to use therapeutic bakery product is more effective in management of diabetes.
Development of nutri-dense food package to be used as a staple food is essential for the poor
and vulnerable groups of the society who lack sufficient resources and time to prepare balanced diet.
The durum wheat was taken as the major portion at 50 per cent as a good source of β-carotene. The
dicoccum wheat was added at 25 per cent as it possesss better protein quality and improves the
texture of chapatis. Malted ragi was added as a source of calcium and better mineral availability and
was added at 25 per cent. The developed composite flour mix was modified to have protein energy
ratio ideal for adolescent girls. It was found that addition of 10 g of soybean to composite flour mix
resulted,, in protein energy ratio of 12.0. Addition of 10 g dehydrated drumstick leaf powder was
accepted by the consumers (Roopa et al., 2003).
Mundra et al. (2009) observed that therapeutically designed dahlia with 50:20:30::Bulgar
broken dicoccum wheat :steamed pearl millet: Green gram significantly lower the glycaemic index and
glycaemic load from 51.90- 35.20 and 8.78-6.06 respectively.
Mundra et al. (2010) designed a chapati flour with the addition of functional food ingredients
like processed pulse flour, methi seed powder and spices at suitable level. They found that content of
protein, crude fibre, amylose and total dietary fiber has been increased from 12.48 to 6.32 per cent,
0.20 to 1.31 per cent, 19.36 to 26.19 per cent, 10.10 to 22.05 per cent respectively and total sugar
content has decreased drastically from 2.25 to 1.42 per cent in case of the developed chapati. The
glycemic index and glycemic load of the developed chapati( 41.49 and 7.38) was significantly lower
as compared to the glycemic index of dicoccum wheat flour chapati (63.83 and 11.05 respectively)
2.7
Development of enriched toast bread
2.7.1
Addition of functional food ingredients to toast bread
Hwang et al. (2008) evaluated the effects of 10 - 30 per cent mulberry lees addition on the
dough mixing characteristics and the quality of mulberry toast. Peak viscosity, pasting temperature
and final viscosity of Rapid Visco Analyser pasting profiles decreased as the addition of mulberry lees
increased. The ice-melting onset temperature, peak temperature and enthalpy of Differential
Scanning Calorimetry (DSC) decreased with the addition of mulberry lees. Anthocyanin, vitamin C,
flavonoids of mulberry could reduce the incidence of heart diseases, such as atherosclerosis,
through their antioxidant activity. Effects of adding mulberry lees on dough mixing
characteristics, dough expansion, microstructures, and baking test were investigated. The results of
the present study could be used for bakery industry and help the mulberry wine maker for easy the
problem of leftover.
LiHua et al. (2009) developed a new nutrition-enhanced rusk with low gluten wheat flour and
adjuvant with soybean powder, carrot powder, potato starch, maltodextrin and yeast. A result showed
that the best formula was low gluten wheat flour has given formula water-48 g , soybean powder- 2.5
g, carrot powder- 2.5 g, potato starch-2.5 g, maltose dextrin- 1 g, yeast -0.2 g, salt- 1g ,skimmed milk
powder- 1g, glucose-1g, citric acid-0.01 g, fermentation time 70 minutes, baking temperature 120ºC
and baking time 80 minutes with which the best sensory quality of the rusk could be obtained.
Mallik and Kulkarni, (2009) Studied that paneer whey concentration to 30 per cent solid can
be used without adversely affecting sensory attribute of rusk. The prepared rusk had 12.1 per cent fat,
2.5 per cent moisture, 9.4 per cent total protein, 1.9 per cent ash and 74.1 per cent total carbohydrate.
Minaeerad et al. (2012) evaluated the addition of low fatted corn germ flour on chemical and
rheological properties of toast breads. The low fatted corn germ flour in the amounts of 5, 10 and 15
per cent was mixed with wheat flour. Then rheological properties of the dough were evaluated by
Farinograph and Extensograph set. The results of Farinograph showed that increasing the level of
enrichment by low fatted corn germ flour, led to increasing water absorption, dough development time
and Farinograph quality. Higher amounts of low fatted corn germ flour reduce energy amount and
ability to stretch while increasing resistance to stretch and the resistance to strength / ability to stretch.
According to the results, the toast sample with 5 per cent of low fatted corn germ flour was the most
acceptable among other samples.
2.7.2 Sourdough in development of toast bread
Didar et al. (2010) investigated the effect of several lactic acid bacteria sourdough on toast
bread is investigated. Sourdough from lactic acid bacteria (Lb. plantarum, Lb. reuteri) with different
dough yield (250 and 300) is made and incubated at 30°C for 20 hour, then added to dough in the
ratio of 10, 20 and 30 per cent replacement. Breads that supplemented with Lb. plantarum sourdough
had lower phytic acid. Higher replacement of sourdough and higher dough yield causes higher
decrease in phytic acid content with decrease in bread quality score.
Movahhed (2012) studied the effect of adding different levels of sourdough and soybean flour
on chemical and sensory properties of toast breads. Defatted soybean flour in 3, 5 and 10 percent
were mixed with wheat flour. After this, 25 percent of Lactobacillus Plantarum sourdough was added
on dough. Results showed that protein and ash content of toast breads (soy flour as well as soy flour
in addition to sourdough) was more than those of control bread, therefore using the said breads
improves individual's diet and can enhance protein content of the bread by paying a little price.
Akbari et al. (2013) evaluated the effects of sourdough lactobacillus plantarum (ATCC 43332)
to improve the quality and shelf life of toast soy bread. In this research, defatted soybean flour in 3, 5
and 10 per cent was mixed with wheat flour. Lactobacillus Plantarum was added to each of soy and
wheat flour mixture in amount of 25 per cent of flour weight. Specific volume, sensory characteristics,
molds spoilage and firmness of bread, were measured in the period of 0, 24, 48 and 72 hours after
baking bread. In comparison with control bread, Specific volume in all of blends decreased. Results
obtained in the present study showed that addition of soy flour and 25 per cent sourdough led to
significant improvement of texture properties and retardation of staling process. Addition of Soy flour
increased moisture in produced bread therefore enhanced mold spoilage but by adding 25 per cent
sourdough mold spoilage decreased. Finally, Results of this study showed that sourdough addition at
25 per cent combined with soy flour at 5 per cent improved appearance characteristics, internal and
sensory properties of produced breads.
2.7.3 Fortified toast bread
Liu et al. (1993) studied the nutritional efficacy of a fortified weaning rusk in a rural area near
Beijing. Two hundred twenty-six children aged 6-13 month were randomly assigned by village to
either a micronutrient-fortified or an unfortified rusk, daily for 3 month. Infants receiving the fortified
rusk exhibited no decline in hemoglobin concentrations during the stuy whereas those receiving the
unfortified rusk exhibited a significant decline.
Improvements were also seen in erythrocyte porphyrin, plasma vitamin A, and riboflavin
status, in both the groups. The study revealed that micronutrient fortification was probably beneficial
for iron status and fortified rusk promises to be an effective vehicle for supplementation.
El-Demery (2011) conducted a study to evaluate the physico-chemical properties of toast
bread fortified with pumpkin flour. Four different substituted levels of pumpkin in flour (5%, 10%, 15%,
20% and control) were used compared with control. The chemical composition, physical properties,
colour and water holding capacity were evaluated. Results showed that no significant different
between 10 and 15 per cent pumpkin flour toast bread in protein, fat, and ash contents.
However, loaf weight was reaching a maximum at substitution levels of pumpkin flour
between 15 and 20 per cent. The mineral content increased with increasing in the level of pumpkin
flour in all treatments. The study concluded that incorporation of pumpkin flour recorded highest
scores for all quality attributes of substitution 5 and 10 per cent higher than that control. And also, the
colours of the toast bread was significantly affected by the addition of pumpkin flour, but the colour of
15, 20 per cent substitution, toast bread showed a significant decrease.
2.7.4 High fiber toast bread
Sidhu et al. (1999) investigated the effect of the type of bran, level of addition, particle size
and addition of wheat germ on the chemical composition of high-fiber toast bread. The bran and germ
fractions were found to be high in ash, protein, fat and total dietary fiber contents. The chemical
composition of high-fiber breads, in terms of minerals, protein, fat and dietary fiber contents, was
found to be far superior than that of the whole wheat flour (control) bread sample. Considering these
results, it can be concluded that high-fiber toast bread, with lighter crumb color and improved sensory
and nutritional qualities than the whole wheat flour bread, can be produced using white flour, and
equal proportions of coarse and fine bran at 20 per cent, germ at 7.5 per cent, and sodium stearoyl-2lactylate at 0.5 per cent levels.
Al-Saqer et al. (1999) studied effect of bran type, level of addition, particle size, addition of
wheat germ, as well as other additives like improvers and dough conditioners, on the instrumental
texture and baking quality of high-fiber toast bread. The specific loaf volume decreased significantly
(3.45 cc/g) when the bran level was raised to 30%, but at 20% bran addition, the specific loaf volume
was superior to that of the control bread and also higher than the control bread up to a level of 7.5 per
cent wheat germ addition. Additives like ascorbic acid (50ppm) and sodium stearoyl-2-lactylate (0.5
%) further improved the baking quality of test bread samples.
The objective texture values (measured as compression force, kg) indicated that the test
bread with bran addition up to 20 per cent and germ up to 7.5 per cent possessed a softer texture
(0.80 kg) than the control bread (1.02 kg). Higher sensory scores for all attributes of test bread
samples containing up to 20 per cent red coarse bran or up to 30 per cent red fine bran and up to 7.5
per cent wheat germ was observed.
Thus, it can be concluded that high-fiber toast bread, with softer texture and improved
sensory quality than the whole wheat flour bread, can be produced using white flour, and equal
proportions of coarse and fine bran at 20 per cent, wheat germ at 7.5%, and sodium stearoyl-2lactylate at 0.5 per cent levels.
Yaseen (2000) formulated a new high fiber rusk for production on commercial scale. Three
formulas were prepared for production of high dietary fiber rusk on production scale. The preparation
was based on partial replacement of wheat flour with different levels of wheat bran, barley and maize
flours. Chemical composition, dough characteristics, baking performance and sensory evaluation of
rusk were investigated.
A remarkable improvement in minerals (calcium and phosphorus) and dietary fiber was
achieved. Baking performance showed that all rusk formulas were lower in loaf volume and higher in
loaf weight than control sample. Physical measurements and sensory characteristics of rusk indicated
generally that all formulas were acceptable, but formula B which contains 70 g wheat flour +10 g
wheat bran +10 g maize flour +10 g barley flour seems to be generally superior in symmetry of shape,
crust and crumb colour, crumb texture, break and shred, aroma and taste. Thus, the suggested
formulas are all suitable for the production of high dietary fiber rusk.
2.7.5 Processing variables in processing of toast bread
Ramirez et al. (2001) studied the effect of toasting time on the browning of sliced bread.
Commercial samples of sliced bread were toasted for different times until a distinct intensity of brown
colour was reached. Two assays were carried out: prolonged toasting times (5-60 min) and reduced
toasting times (0.5-5 min). The browning indicators furosine, available lysine, hydroxymethylfurfural
(HMF), colour and absorbance were determined. Toasting the sliced bread produced an increased
furosine value after 5 and 7 min of treatment and fell after 10 min. Available lysine reached losses of
50 % after 25 min heating.
The toasting of bread increased HMF values from 12 to 2025mg kg-1 for the assay at
-1
prolonged times of heating and from 1.3 to 4.2 g kg at reduced times (0.5-5 min). The HMF content
-1
decreased (1000mg kg ) when the sliced bread toasted until it burnt. Colour and absorbance at 284
and 420 nm always increased.
High linear correlations were obtained between browning indicators and time (A284/time, A
100-L*/time and HMF/time). Thus it can be concluded that HMF is the best indicator of
browning at usual toasting times and when moisture lost during heating is greatest HMF content
increases considerably while furosine falls sharply.
420/time,
Primo-martin et al. (2008) assessed the effect of product morphology on sensory crispness
grading of toasted rusk roll, a cellular solid food. Products with coarse and fine structures were
studied. Additionally, the effect of water on crispness was studied by using samples with water
activities from 0.30 to 0.8.
The sensory test showed that upon absorption of water the product became tough and soft
and lost its crispness. Coarse products were rated crispier than those with a fine crumb grain. The
critical water activity (Awc) at which the products lost 50 per cent of the crispness was 0.57 and 0.59
(9.1% and 9.7% H2O), respectively for the fine and coarse structure product. Thus, this result may
help the industry to design products with an optimal crispness and with a longer crispness retention.
2.7.6 Storage of toast bread
Filipovic et al. (2012) conducted a study on Packaging material characteristics contributing to
shelf-life of rusk. Sensor and chemical changes during storing were tested on two types of rusk, a
commercial one and rusk with fibers in relation with physic-mechanical and barrier properties of the
most often used packaging materials for packaging of the rusk. The variety of packaging materials
comprise OPP (oriented polypropylene foil), OPP/OPP (oriented polypropylene foil/oriented
polypropylene foil), met OPP (metallized oriented polypropylene foil) OPP/metOPP (oriented
polypropylene foil/metallized oriented polypropylene foil) and PET/AL/PE (polyester /aluminum/
polypropylene). Two slices of each type of rusk were packed in selected packaging materials and
stored at ambient temperature. As indicators of unfavorable changes caused during storing following
sensory characteristics: moisture, acidity and peroxides were tested during 6 month. The thickness,
tensile strength and elongation before tearing, water vapor and gas permeability of the packaging
materials were determined. Statistical tests, (Manova and Roy test) with 0.05 significance level show
that rusk moisture depends on packing material characteristics, i.e. water barrier and storing time
since p<1. The study concluded that Commercial rusk and rusk with fibers packed in the packaging
materials attributed with good barrier properties, OPP/met/OPP and PET/Al/PE foil, showed the
highest stability during storage contrary to commonly used OPP or OPP/OPP foils.
MATERIAL AND METHODS
The present investigation was carried out to study the suitability of dicoccum wheat varieties
for particular end product utilization with special emphasis on nutritional, functional and processing
qualities in the Department of Food Science and Nutrition, College of Rural Home Science, UAS,
Dharwad, Karnataka. The details of the materials collected and different methods used to assess the
quality of the wheat varieties are presented in this chapter.
3.1. Selection and procurement of sample
The DDK-1025 and DDK-1029 variety of dicoccum wheat and one bread wheat, UAS-304
was procured from Dr. Sanjay Rajaram Wheat Laboratory, Main Agricultural Research Station farm,
UAS, Dharwad and commercial dicoccum wheat was collected from local market. The sample was
collected at one lot, cleaned, stored in bins and used for entire study.
Table 1. Dicoccum wheat varieties selected for the study
Sl. No.
1
2
Varieties
Triticum dicoccum Schrank Schuebl
1. DDK-1025
2. DDK-1029
3. Commercial dicoccum wheat
Common name
Dicoccum wheat
Triticum aestivum
1. UAS-304
Bread wheat
3.2 Physico-chemical characteristics of dicoccum wheat varieties
3.2.1 Physical characteristics of wheat varieties
3.2.1.1 Visual observation
Colour, shape and size of the whole grains were observed visually and recorded.
3.2.1.2 Thousand kernel weight, volume and density
One thousand kernel was counted and its weight was noted and the volume was measured in
a measuring cylinder. Density of the grains was calculated from thousand kernel weight and volume
(Mishra and Gupta, 1995)
3.2.2 Functional properties of dicoccum wheat varieties for baking
3.2.2.1. Flour quality characteristics of different wheat varieties related to baking quality
The wheat varieties were milled in to fine whole wheat flour in a commercial mill and studied for
flour characteristics relating to baking quality. Whole wheat flour was also used for preparation of
bakery products.
a ) Water absorption of flour
Twenty gram of whole flour was kneaded into a normal dough with requisite amount of water
and water added was measured as absorption capacity and noted down.
b) Sedimentation value
Six gram whole meal was mixed with 50ml distilled water and shaken rapidly for 15 seconds.
Fifty ml SDS containing lactic acid was added and shaken rapidly for 15 seconds. This was repeated
thrice.
Then cylinder was allowed to stand exactly for 20 min at room temperature and the volume of
sediment was recorded (Mishra and Gupta 1995). The procedure is given in Appendix I.
c) Gluten yield of flour
Twenty gm of whole flour was kneaded into normal dough with requisite amount of water and
the dough was transferred in to muslin cloth and the dough placed in a beaker containing water for
30-40 min at room temperature. Dough mass was washed thoroughly by pressing with finger under
tap water.
The dough was taken from cloth in hand and washed directly under running tap water and
tested with iodine solution to ensure complete removal of starch from it.
The wet and dry glutens weight were recorded before and after drying in an oven at 105˚C
(Austin and Ram, 1971). The procedure is given in Appendix II.
3.2.2.2 Bulk density
Twenty gram flour of each variety was taken and it was filled in a measuring cylinder.
The volume was recorded by continuous tapping of the cylinder containing flour for 100 times for each
variety. The density was recorded as the ratio of flour weight to flour volume.
3.2.2.3 Sieve analysis
Known quantity of different grains were powdered in lab scale emery mill to particle size
ranging between 0.152 mm-0.066 mm. Sieve analysis of all the samples was carried out using
different sieve of mesh sizes ranging from BSS 100 to BSS 240.
Exactly 100 g of sample is loaded on the top of sieve (BSS 100) and the flour is sieved and
the overs on each sieve were weighed after sieving the sample and the percentage over are
calculated. An average of three trials is recorded.
3.2.3.
Preparation of sample
Known quantity of sample of all varieties were taken and powdered in Wiley mill of particle
size 0.152 mm and sample was defatted using methanol and chloroform for estimation of protein, ash
and crude fiber.
3.2.4
Nutritional quality of wheat varieties
Samples selected were milled for the study in a lab model willey mill and the whole meal was
analysed for nutritional quality.
3.2.4.1 Proximate composition
Proximate composition was analyzed according to standard procedure of (Anon., 1990)
outlined in Appendix III
3.2.4.1.1 Moisture
Moisture content was determined by the difference between the accurately weighed samples
before and after drying in an oven at 105°C to a constant weight (Anon., 1990).
Initial weight – final weight
Moisture (%) = ————————————— X 100
Weight of the sample
3.2.4.1.2 Protein
Total nitrogen was estimated by using Kel-plus (digestion and distillation unit). Crude protein
value was obtained by multiplying the total nitrogen by the conversion factor.
3.2.4.1.3 Crude fiber
Crude fiber was estimated by acid-alkali boiling method. The residue obtained after digestion
was dried in a crucible and weighed, then ashed and weighed.
The difference in weight of the two was taken as the weight of crude fibre.
3.2.4.1.4 Fat
Fat content was estimated by SOCS-plus instrument by refluxing with petroleum ether for two
hours.
3.2.4.1.5 Ash
The dried food sample was weighed in a crucible and ignited in a muffle furnace for 5 h at
600°C, cooled and weighed.
The difference in weight was taken as the weight of the ash.
3.2.4.1.6 Total carbohydrates
The content of carbohydrates was calculated by subtracting the sum of moisture, protein, ash,
fat and crude fiber from 100.
3.2.4.2 Dietary fiber
Estimation of total insoluble and soluble dietary fiber of all the varieties was analysed by
standard procedure of (Anon., 1995) as outlined in Appendix IV.
3.2.4.3 Mineral composition
Mineral content (Mn, Cu, Zn and Fe) of dicoccum wheat varieties were analyzed using A.A.S.
3.2 Evaluation of commercial toast bread
The commercial toast bread were evaluated for moisture, fat and crude fiber as per procedure
given in 3.2.4.1
3.2.1
Texture
Texture of the various commercial toast bread were analyzed using TA XT Plus, Texture
Analyzer.
3.2.2
Colour
Colour of various commercial toast bread (branded or unbranded) were analyzed using
spectrophotometer.
3.2.3
Development of fiber enriched dicoccum wheat toast bread
Dicoccum wheat based toast bread was standardized by varying proportion of major
ingredients viz., refined flour, yeast, sugar and fat and evaluated for acceptability by organoleptic
evaluation.
3.2.4
Preparation of dicoccum wheat flour
Dehulled dicoccum wheat was milled in commercial flour mill and the whole wheat flour was
used in preparation of dicoccum wheat based toast bread.
3.2.5
Method of preparation of toast bread
Standardized procedure of bakery unit (UAS -Dharwad) was used for preparation of toast
bread (Appendix-V)
3.4.3.
Standardization of dicoccum wheat based toast bread
3.4.3.1 Optimisation for incorporation of sugar, salt and fat
The most acceptable proportion of dicoccum flour to refined flour was further used to
standardize optimum addition of sugar, salt and fat by organoleptic evaluation as described earlier.
Standardization of dicoccum wheat based toast bread was carried out by varying the quantity
of different ingredients as given below:
•
Sugar (g) - 2, 4, 6
•
Salt (g) – 1.5, 2
•
Fat (g) - 4, 10, 20, 30
3.4.3.2 Optimization for incorporation of dicoccum wheat flour
Commercially used refined flour for preparation of toast bread was replaced by dicoccum
wheat flour for development of dicoccum wheat based toast bread in the proportion of 100:0, 25:75
and 0: 100 and toast bread were evaluated organoleptically.
3.4.3.3 Evaluation of the developed product organeoleptic evaluation
Toast bread prepared by varying proportion of dicoccum wheat flour to refined flour, were
evaluated for organoleptic characterstics like appearance, colour, texture, taste and flavor and overall
acceptability by scoring method using nine point hedonic scale. The evaluation was done by 10 semitrained panelists from Rural Home Science College, University of Agricultural Sciences, Dharwad.
The judges were given with a score card (Appendix VI), instructed individually and asked to
evaluate the coded samples. The most acceptable product for proportion of ingredients added has
considered as ideal for preparation of dicoccum wheat based toast bread.
3.4.3.3.1 Physical Characteristics of toast bread
The physical characteristics like height and size of the toast bread were measured using
measuring scale.
3.4.3.3.2 Descriptive qualities of toast bread
Organoleptic character of toast bread were usually observed and expressed descriptively to
quantity significant difference.
3.4.4
Enrichment of developed dicoccum wheat based toast bread
The developed dicoccum wheat toast bread was enriched multi-vitamin quality by addition of
suitable herbs.
3.4.4.1 Selection of suitable herbs
Herbs were incorporated to improve the nutritional quality. The addition of herbs was on the
basis of the most effective contribution.
3.5 Evaluation nutritional quality and shelf life/storage stability of enriched dicoccum wheat based
toast bread.
Enriched dicoccum wheat based toast bread was evaluated for nutritional qualities in
comparision with toast bread prepared from refined flour and dicoccum wheat flour. Dicoccum wheat
based and enriched toast bread were prepared by following standardized procedure developed during
the study (Appendix VII). The shelf life of toast bread were evaluated at weekly interval for one month.
3.5.1 Nutrient composition
3.5.1.1 Proximate composition
Proximate composition (moisture, protein, fat, ash, crude fiber and carbohydrate) was
analyzed according to standard procedure of Anon., 1990. (Appendix III)
3.5.1.2 Dietary fiber
Estimation of total insoluble and soluble dietary fiber of all the varieties was analyzed by
standard procedure of Anon., 1990 (Appendix IV).
3.5.2 Storage quality of toast bread prepared from dicoccum wheat
Refined flour toast bread and developed dicoccum wheat based toast bread were assessed
for their storage.
Packaging
Freshly prepared refined flour toast bread and developed dicoccum wheat based toast bread
were packed in air tight container at ambient condition.
a. Analysis of stored sample
The stored samples were withdrawn weekly for analysis of moisture, free fatty acid and also
evaluated for organoleptic quality.
•
Moisture
The moisture content of the sample was analysed as per the standard procedure describe
earlier.
•
Free fatty acid
`The free fatty acid was estimated by titrating the chloroform extract of sample against
potassium hydroxide in the presence of phenopthalene indicator. The amount of FFA was
expressed as oleic acid equivalents.
Reagents
1.
Neutral alcohol
2.
N/100 Potassium hydroxide (KOH)
3.
1% Phenopthalene indicator.
Procedure
25 ml of samples extent was taken in a conical flask, with 50 ml of hot neutral
alcohol and 3 to 4 drops of Phenopthaline indicator were added. The content was titrated
against 0.01 N KOH solution, until a pink colour developed that persisted for 15 sec or more.
Similarly a blank was run
FFA content was calculated as follows
FFA (% Oleic acid) = S × N × 28.2
weight of fat(g)
Where,
S = ml of KOH solution
N = normality of KOH solution
b. Organoleptic evaluation of the stored samples
Refined flour toast bread and developed dicoccum wheat based toast bread were tested for its
organoleptic quality on a hedonic scale score card (Appendices VI) by a panel of 10 semi-trained
judges of rural home science college.
3.6
Statistical analysis
The data collected in triplicate values for all the quality parameters was statistically analyzed.
The data was analyzed by using one way ANOVA to test significant difference in quality parameter
within the varieties and also the chemical composition, nutritional and processing qualities of the
wheat varieties. For storage studies two way ANOVA was used to test significant difference in the
quality attributes of developed toast bread.
EXPERIMENTAL RESULTS
The results of grain quality of different dicoccum wheat varieties assessed for physical
characteristics, chemical composition, nutritional quality, functional quality, standardized procedure for
the development of enriched dicoccum toast bread and its nutritional and storage qualities are
presented here.
4.1
Physico-chemical characteristics and functional properties of
dicoccum wheat
4.1.1
Physical characteristics
Grains of different dicoccum wheat varieties were observed for colour, shape and size and
the results are summarized in Table 2. It was observed that all the dicoccum wheat varieties were red
in colour and the bread wheat was amber in colour.
All the dicoccum wheat grains were elongated with pointed end whereas the bread wheat was
bold and plumpy. Length and breadth of dicoccum wheat varieties ranged from 6.93 to 7.10 cm and
1.87 to 2.07 cm, respectively. While the bread wheat had length of 6.50 cm and 3.30 cm breadth.
The thousand kernel weight, volume and density of dicoccum wheat varieties are presented in
Table 2. The thousand kernel weight of dicoccum wheat varieties varied significantly (P< 0.01) and
ranged from 37.96 to 40.92 g. The highest was in DDK-1029 of dicoccum wheat variety and the
lowest in DDK-1025.
There was a significant (P<0.01) genotype variation in thousand kernel volume of different
dicoccum wheat varieties. Among the varieties, the highest thousand kernel volume was found in
dicoccum wheat, DDK-1029 and the lowest DDK-1025. The thousand kernel weight and volume of
bread wheat UAS-304, was significantly lower than dicoccum wheat varieties.
The thousand kernel density of different wheat varieties ranged from 1.24-1.27 g/ml and no
significant variation was found where thousand kernel density was highest in bread wheat, UAS - 304
followed by DDK-1025 and commercial dicoccum wheat with the lowest in DDK-1029 with density of
1.27, 1.25, 1.25 and 1.24 respectively.
4.1.2 Functional properties of dicoccum wheat varieties
The data on the flour quality characteristics related to baking quality viz., water absorption,
gluten yield (dry and wet) and sedimentation value is depicted in Table 3. Significant variation in
water absorption was found in the varieties which ranged from 51 per cent (refined flour) to 71 per
cent (bread wheat).
Among the dicoccum wheat varieties, the highest water absorption was in DDK-1029 and
commercial dicoccum wheat (70 %) and the lowest in DDK-1025 (58.33%).
Data (Table 3) showed a significant (P (<0.01) variation in wet gluten content of different
wheat varieties with a range of 23.95 per cent to 37.18 per cent. The highest (37.18%) was observed
in bread wheat and the lowest in DDK-1025 (23.95%). The dicoccum variety DDK-1029 (34.31%) was
comparable to commercial wheat (33.27%). The mean wet gluten content of dicoccum wheat varieties
was lower than the bread wheat and refined flour.
Similarly the dry gluten content of different wheat varieties differed significantly (P<0.01). The
highest dry gluten weight was found in dicoccum variety DDK-1029 (19.13%) and the lowest in DDK1025 (11.26%). The mean dry gluten weight of dicoccum wheat DDK-1029 was comparable to bread
wheat (17.61%) and refined flour (15.17%).
The results of quality characteristics (Table 3) showed a significant variation (P< 0.01) in
sedimentation value of different wheat varieties. The highest was observed in bread wheat UAS-304
(70 ml) followed by refined flour (67 ml) and the lowest in dicoccum wheat DDK-1025 (34 ml).
The results showed that the mean sedimentation value of dicoccum wheat (41.33 ml) was
lower than bread wheat (70 ml) and refined flour (67 ml). Among the dicoccum wheat varieties the
highest sedimentation value was in DDK-1029 (46 ml) followed by commercial dicoccum wheat (44
ml) and the lowest in DDK-1025(34 ml).
DDK-1025
COMMERCIAL
DDK-1029
UAS- (Bread wheat)
Plate 1. Dicoccum wheat varieties selected for study
Table 2. Physical characteristics of dicoccum wheat varieties
Variety
Size (cm)
Colour
Shape
DDK -1025
Red
Elongated with
pointed ends
DDK - 1029
Thousand kernel
Length
Breadth
Weight (g)
Volume (ml)
Density (g/ml)
7.10 +0.20
2.07+0.12
37.96 + 0.62
30.33 + 0.57
1.25 + 0.02
Red
7.47+0.12
2.03+0.21
40.92 + 0.51
33.00 + 1.00
1.24 + 0.02
Commercial
Red
6.93 +0.32
1.87+0.15
38.70 + 1.47
31.00 + 1.00
1.25 + 0.01
UAS – 304
Amber
6.50 +0.20
3.30+0.20
34.98 + 1.06
28.00 + 1.73
1.27 + 0.02
( Bread wheat)
Bold and
plumpy
‘F’ value
9.08
43.74
18.38
9.56
0.96
S.Em.+
0.12
0.10
0.53
0.62
0.01
CD
0.33
0.27**
1.47**
1.72 **
NS
** Significant at 1% level
NS – Not significant
Table 3. Functional properties of dicoccum wheat varieties
Gluten yield (%)
Water
absorption (%)
Wet gluten
Dry gluten
Sedimentation
volume (ml)
DDK - 1025
58.33± 2.89
23.95±1.19
11.26±0.44
34.00±1.00
DDK - 1029
70.00± 5.00
34.31±1.71
19.13±0.79
46.00±1.00
Commercial
70.00±5.00
33.27±0.47
12.52±0.28
44.00±1.00
UAS – 304
71.00±2.89
37.18±0.30
17.61±0.69
70.00±1.00
51.00±2.89
33.66±0.26
15.17±0.46
67.00±1.00
‘F’ value
5.722
79.67
103.97
767.10
S.Em.+
2.15
0.45
0.31
0.58
6.79**
1.43**
0.97**
1.82**
Variety
(Bread wheat)
Refined wheat
flour
CD
** Significant at 1% level
Flour of different dicoccum varieties were observed for weight, volume and density and it is
described in Table 4. A significant difference was observed in the bulk density of flours of different
varieties. It was found that the bread wheat, UAS-304 comprised the highest volume 166.67 ml with
lowest density 3.02g/ml. In dicoccum wheat varieties the volume and density ranged from 136 to 156
and 3.22 to 3.65 g/ml respectively. Commercial dicoccum wheat comprises the highest volume while
density was highest for DDK-1025.
The data on the particle size distribution of different dicoccum wheat varieties is given in
Table 5. The sieve opening of 0.152 to 0.066mm sieve was used. In all the varieties it was found that
the flour particle size of all varieties was significantly higher in sieve opening of 0.077 mm and lowest
in 0.066 mm sieve opening. Among the varieties the percent flour particle size was more in bread
wheat (64.50) in sieve opening of 0.077mm.
4.1.3
Nutrient composition of dicoccum wheat varieties
4.1.3.1 Proximate composition of dicoccum wheat varieties
Proximate composition viz., moisture, protein, fat, ash, crude fiber and total calorie of
dicoccum wheat and bread wheat varieties are given in Table 6. No significant difference was
observed in moisture content among the varieties which ranged from 6.90 to 7.67. The protein content
of different wheat varieties showed significant (P< 0.01) difference. Dicoccum wheat, DDK-1029
(21.98) showed significantly higher protein content. The mean protein content of dicoccum wheat was
higher than bread wheat (18.67).
Results of the experiment (Table 6) revealed a significant (P<0.05) difference in fat content
among the varieties and ranged from 1.36 to 1.99 percent. The highest fat content was in commercial
dicoccum wheat (1.99%) and the lowest in DDK-1029 (1.36%). The mean fat content of dicoccum
wheat (1.64%) was higher than bread wheat, UAS 304 (1.42%). No significant difference was
observed in ash content among the varieties which ranged from 1.48 to 1.90 per cent.
Data from Table 7 showed a significant (P< 0.01) difference in crude fiber content of different
varieties and ranged from 1.10 - 2.03 per cent. The highest crude fiber content was in dicoccum
wheat DDK-1029 (2.03%) and the lowest in bread wheat, UAS-304 (1.10%). Among the varieties the
highest content of total carbohydrate was in bread wheat UAS 304 and commercial dicoccum wheat.
The mean total carbohydrate content of dicoccum wheat varieties (68.33) was comparable to bread
wheat (69.62)
4.1.3.2 Dietary fiber
Dietary fiber
presented in Table 7.
of different varieties,
dicoccum wheat. The
varieties.
content viz. total, soluble and insoluble dietary fiber were analyzed and
Significantly (P<0.07) wide variation was observed in total dietary fiber content
the highest (14.93) was in DDK-1029 and the lowest (11.50) in commercial
total dietary fiber content of bread wheat (11.78) was lower than the dicoccum
Soluble dietary fiber content of different wheat varieties also showed significant (P<0.05)
variation. The highest was in commercial dicoccum wheat (3.57) and the lowest (2.32) in DDK 1029
which was comparable to bread wheat (7.66)
The insoluble dietary fiber showed significant (P<0.01) variation. The highest was found in
DDK-1029 (12.58) and the lowest in commercial dicoccum wheat. The mean insoluble content of
dicoccum varieties (9.68) was higher than bread wheat (9.11).
4.1.3.3 Mineral content
Mineral content for Mn, Cu, Zn and Fe were analyzed and presented in Fig 1. There was a
significant (P<0.01%) variation in mineral content of different varieties for the four elements. All the
dicoccum varieties were found to be higher than that of bread wheat. The mean manganese content
of dicoccum wheat varieties ranged from 5.34 to 6.20 where the highest was for DDK-1029 variety.
The mean copper content for dicoccum wheat varieties ranged from 1.79 to 2.26 and DDK-1029 gives
the highest value. The mean Zinc and Iron content for dicoccum varieties ranged from 7.44 to 8.27
and 4.83 to 6.18 with DDK -1029 being the highest.
While the mean mineral content for Manganese, Copper, Zinc and Iron of bread wheat, UAS304 was 3.54, 1.27, 3.52 and 3.07 respectively. The table revealed that the mean mineral content for
all the four elements of bread wheat (UAS–304) has lower than dicoccum wheat.
Table 4. Bulk density of dicoccum wheat flour
Variety
Volume (ml)
Density (g/ml)
DDK-1025
136.67±5.77
3.65±0.17
DDK-1029
145.00±5.00
3.45±0.10
Commercial
156.67±2.89
3.22±0.58
UAS 304 (Bread wheat)
166.67±5.77
3.02±0.12
Refined wheat flour
156.67±7.64
3.20±0.15
‘F’ value
12.84
11.38
S.Em.+
3.13
0.07
9.48**
0.21**
CD
** Significant at 1% level
Table 5. Percent particle size distribution of dicoccum wheat flour
Sieve opening
(mm)
DDK-1025
DDK-1029
Commercial
dicoccum wheat
UAS 304
(bread
wheat)
0.152
22.50±0.71
24.00±0.00
23.50±0.71
17.50±0.71
0.104
22.50±0.71
22.50±0.70
25.50±0.71
13.50±0.71
0.077
53.50±1.41
51.50±2.12
50.00±1.41
64.50±0.71
0.66
2.00±0.00
2.00±01.41
4.50±0.71
2.00±1.41
Variety (V)
‘F’ value
S.Em.+
CD
2.89
0.36
1.00**
3.54
0.36
1.00**
53.13
0.73
2.02**
Sieve opening (S)
Interaction (V x S)
** Significant at 1% level
Table 6. Proximate composition# of dicoccum wheat varieties
Variety
Moisture (%)
Protein (%)
Fat
DDK -1025
7.18+0.50
17.95+ 1.06
1.57+ 0.29
1.57+ 0.47
1.23 + 0.06
70.49 + 1.02
DDK – 1029
6.96+0.15
21.98 +0.59
1.36 +0.05
1.48 +0.04
2.03 + 0.15
66.17 + 0.42
Commercial
7.01+ 0.24
18.39 +1.26
1.99 +0.19
1.90 +0.02
1.46 + 0.14
69. 23 + 1.26
UAS - 304 (Bread wheat)
7.67+ 0.40
18.67 +0.37
1.42 +0.06
1.50 +0.00
1.10 + 0.10
69.62 + 0.64
‘F’ value
2.58
12.70
7.56
2.10
35.27
13.16
S.Em.+
0.18
0.47
0.09
0.08
0.07
0.48
CD
NS
1.32**
0.23*
NS
0.18**
1.34
#Dry weight basis
** Significant at 1% level
* Significant at 5% level
NS – Not significant
(%)
Ash
(%)
Crude fiber
(%)
Carbohydrate
(%)
Table 7. Dietary fiber# content of dicoccum wheat varieties
Variety
Insoluble (%)
Soluble (%)
TDF (%)
DDK -1025
8.53 + 0.32
3.23 + 0.66
11.76 + 0.98
DDK – 1029
12.58 + 0.50
2.32 + 0.59
14.93 + 0.85
Commercial
7.93 + 0.25
3.57 + 0.15
11.50 + 0.10
UAS – 304
9.11 + 0.62
2.66 + 0.29
11.78 + 0.34
‘F’ value
63.28
4.08
16.07
S.Em.+
0.25
0.25
0.33
CD
0.68 **
0.68*
0.91**
(Bread wheat)
#Dry weight basis
** Significant at 1% level
* Significant at 5% level
NS – Not significant
DDK-1025
DDK-1029
Commercial
UAS-304 (Bread wheat)
9
8
7
mg/100 g
6
5
4
3
2
1
0
Mn
Cu
Zn
Fe
Trace minerals
Fig. 1. Trace mineral content* of dicoccum wheat varieties
*Dry weight basis
Fig. 1. Trace mineral content* of dicoccum wheat varieties
4.1.4
Toast bread prepared with different dicoccum wheat varieties
The flour of different varieties were prepared for toast bread. Table 8 presents the physical
qualities of toast bread prepared with different wheat varieties. The dough weight for refined flour,
DDK-1025, DDK-1029, Commercial dicoccum wheat and UAS–304 (bread wheat) were 190, 217,
200, 211, 230gm respectively. The bread wheat gave the highest dough weight and lowest by refined
flour.
The weight of total baked toast bread and one each toast bread of all the five varieties ranged
from 94-124gm and 8-9.6gm respectively, where the highest was found in refined flour (124; 9.6)
toast bread followed by DDK-1029(119-9.3).
The size (length X breadth X height) of the individual toast bread prepared by different
varieties differed significantly. The highest was found in refined flour (29.25mm3) followed by bread
wheat (27.5mm3) and DDK-1029 (27mm3) and the lowest was in DDK-1025 (22mm3)
The toast bread prepared from different wheat varieties also varied in organoleptic evaluation
(Table 9). Among the wheat varieties the DDK-1029 shows the highest sensory scores with respect to
appearance, texture, colour (crust, crumb), flavour, taste and overall acceptability which ranged from
7.78, 7.44, 7.44, 7.44, 7.56 and 7.67 respectively .
The DDK-1025 shows the lowest scores for all the attributes ranging from 5.50, 5.80, 5.80,
5.80, 5.60 and 5.80 and this was followed by bread wheat with 6.22, 6.11, 5.89, 6.44, 6.44, 6.33 and
6.44 respectively.
4.2
Evaluation of commercial toast bread for fiber content
4.2.1 Chemical composition of commercial toast bread
Chemical composition of various branded and unbranded toast bread were evaluated and
which is summarized in Table 10. It was observed that the moistures content of branded sample
ranged from 1.06 to 4.11 percent and fat content ranged from 4.13 to 16.74 percent, and for crude
fiber it ranged from 0.18 to 1.12 percent.
While for the unbranded the moisture, fat and crude fiber content range from 1.27 to 4.48,
4.54 to 21.98 and 0.10 to 0.54 percent respectively.
4.2.2 Texture and colour of commercial toast bread
The market sample both branded and unbranded were evaluated for texture and colour viz.,
hardness, lightness (L*), brightness(b*) and redness (a*) and this is given in Table 11. It was found
that the hardness of the sample ranged from 125 to 1522.04g for unbranded sample and 206.560 to
906.54g for branded sample.
The colour for L*, a* and b* ranged from 66.49 to 72.91, 7.06 to 11.88 and 27.85 to 54.42 for
unbranded and 66.84 to 77.21, 3.14 to 6.49 and 25.13 to 31.27 for branded sample respectively.
4.3
Development of fiber enriched dicoccum wheat
4.3.1
Optimization of ingredients in the development of toast bread Sugar
Table 12 presents that, with increased addition of sugar there was increase in the dough
weight as well baked toast bread. Also the colour increased with the increase in sugar. Significant
difference was observed with 4 g sugar to 6 gm sugar. With the increased addition of sugars resulted
in difference organoleptic evaluation (Table 13).
The scores, appearance, texture, colour, flavour, taste, overall acceptability ranged from 6.77
- 7.42, 6.08-7.42, 6.00-7.17, 6.00-6.92, 6.00-6.92, 6.38-7.25 and 6.30-7.08 respectively with 6 g sugar
the toast bread had the highest overall acceptability. Addition of 6 g sugar has selected and
considered as optimal level for development of dicoccum wheat based toast bread.
Salt
Salt variation for 1.5 -2 g was tested (Table 14) and this resulted in difference in organoleptic
evaluation. The scores appearance, texture, colour, flavour, taste, overall acceptability varied from
6.50 to 7.09, 7.10 to 7.82, 7.2 to 7.18, 6.90 to 7.45, 6.80 to 7.82 and 6.80 to 7.36 respectively. With
1.5 g salt the toast bread had the highest overall acceptability. Thus addition of 1.5 g salt was
selected and considered as optimal amount for development of dicoccum wheat bread toast bread.
Table 8. Characteristics of toast bread prepared by dicoccum wheat varieties
Variety
Colour
Volume of
loaf
Weight (g)
Loaf
Size (cm)
Baked toast bread
Total
One Piece
Length
Breadth
Height
Volume of
toast bread
(cm3)
Refined wheat flour
(control)
Creamish
yellow
425
200
124
9.6
4.5
1
6.5
29.25
DDK -1025
Light brown
212
181
101
8.3
5
1
4.5
22.00
DDK -1029
Light brown
375
230
119
9.7
5
1
5.5
27.50
Commercial
Light brown
297
183
94
8
4
1
5.3
21.20
UAS - 304
(Bread wheat)
Light brown
402
195
107
9
4.5
1
6
27.00
Refined flour
Commercial
Dcoccum
DDK-1029
DDK-1025
Plate 2. Bread prepared from different varieties of dicoccum wheat and bread wheat
UAS-304
(Bread wheat)
Refined flour
UAS-304
(Bread wheat)
DDK-1029
Commercial
discoccum
Plate 3. Toast bread of different varieties of dicoccum wheat and bread wheat
DDK-1025
Table 9. Organoleptic evaluation of toast bread prepared with dicoccum wheat varieties
Sample
Refined wheat flour
Appearance
Texture
Colour
Crust
Crumb
Flavour
Taste
Overall acceptability
8.11
8.22
8.22
8.00
8.00
8.00
8.11
DDK -1025
5.50
5.80
5.80
5.80
5.80
5.60
5.80
DDK - 1029
7.78
7.44
7.44
7.44
7.44
7.56
7.67
Commercial
6.78
6.78
6.67
6.89
6.89
7.11
7.00
UAS – 304 (Bread wheat)
6.22
6.11
5.89
6.44
6.44
6.33
6.44
‘F’ value
14.96
6.91
10.94
14.35
6.28
15.24
12.38
Sem ±
0.27
0.31
0.29
0.27
0.33
0.25
0.25
CD
0.75**
0.85**
0.81**
0.75**
0.90**
0.67**
0.70**
(control)
**significant at 1% level
Plate 4. Toast bread of market sample collected for the study
Table 10. Chemical composition of toast bread of market sample
Sample
Moisture (%)
Fat ( %)
Crude fiber
(%)
1
1.97±0.11
7.09±0.59
0.61±0.59
2
2.22±0.04
6.10±0.56
0.52±0.56
3
2.12±0.11
7.06±0.05
0.18±0.05
4
2.69±0.03
5.85±0.09
0.15±0.09
5
2.4±0.13
13.01±0.53
0.14±0.53
6
1.76±0.01
15.84±0.56
0.32±0.56
7
3.32±0.12
16.74±0.60
1.12±0.59
8
3.32±0.29
9.64±.031
0.13±0.31
9
2.65±0.52
5.98±0.50
0.18±0.49
10
2.11±0.16
6.15±0.43
0.30±0.43
11
2.16±0.11
8.70±0.22
0.24±0.22
12
3.52±0.15
4.13±0.18
0.19±0.18
13
4.11±0.94
7.63±0.78
0.20±0.78
14
1.06±0.02
9.14±0.22
0.17±0.42
15
3.39±0.39
9.49±0.22
0.15±0.22
16
3.37±0.42
5.36±0.36
0.16±0.36
17
1.47±0.02
4.54±0.18
0.30±0.18
18
3.90±0.03
11.99±0.26
0.10±0.24
19
4.48±0.12
7.53±0.13
0.27±0.13
20
4.06±0.04
9.81±0.27
0.13±0.27
21
2.14±0.05
8.29±0.30
0.43±0.30
22
3.15±0.03
20.77±0.11
0.54±0.11
23
4.42±0.04
21.98±0.01
0.52±0.01
24
4.22±0.06
15.75±0.07
0.35±0.08
25
4.26±0.21
11.47±0.14
0.21±0.14
26
4.05±0.07
16.73±0.63
0.15±0.63
27
2.72±0.01
15.75±0.63
0.13±0.63
28
3.08±0.01
15.75±0.17
0.12±0.17
29
1.27±0.02
11.47±0.21
0.24±0.21
30
4.32±0.09
10.10±0.07
0.35±0.08
‘F’ value
53.27
532.52
45.59
Sem±
0.08
0.18
0.01
CD
0.23**
0.51**
0.05**
Branded
Unbranded
**significant at 1%level
Table 11. Hardness and colour of toast bread of market sample
Sample
Hardness (g)
Colour
‘L’
‘a’
‘b’
1
206.56
70.21
6.49
28.21
2
232.65
75.40
3.14
25.13
3
474.23
66.84
12.21
31.27
4
634.40
77.21
5.14
27.72
5
906.54
71.68
6.64
26.10
17
1522.04
72.91
7.06
27.85
18
921.57
66.49
11.88
34.19
19
1219.57
71.36
9.53
42.44
20
3402.94
70.73
8.35
54.42
21
125.80
72.88
8.42
39.44
Table 12. Characteristics of refined flour toast bread prepared by varying quantity of sugar
Weight
Sugar
(%)
Colour
Volume of
loaf
Size (cm)
Volume of
toast bread
Baked toast bread
Loaf
Total
One Piece
Length
Breadth
Height
(cm3)
4
Creamish yellow
415
170
102
9
5
1
5.5
29.25
5
Light yellow
417
170
106
9
5
1
5.5
22.00
6
Light yellow
423
172
107
11
5
1
5.7
27.50
Table 13. Organoleptic evaluation of refined flour toast bread prepared with varying quantity of sugar
Sugar (%)
Appearance
Texture
Colour
Crust
Crumb
Flavour
Taste
Overall
acceptability
4
6.77±1.48
6.08±1.85
7.23±1.42
6.00±1.68
6.00±1.15
6.38±1.12
6.30±1.25
5
6.73±0.90
6.55±1.75
6.82±1.17
6.64±1.36
6.45±1.29
6.36±1.29
6.27±1.10
6
7.42±0.90
7.42±0.90
7.17±1.40
6.92±1.08
6.92±1.16
7.25±0.87
7.08±0.79
‘F’ value
1.36
2.34
0.32
1.40
1.81
2.54
2.19
Sem ±
0.31
0.43
0.38
0.40
0.35
0.32
0.30
CD
NS
1.20*
NS
NS
NS
NS
NS
* Significant at 5% level
NS- Not significant
Fat
Similarly, Table 15 depicts that with increase in fat, the dough weight did not show any
significant different but the baked toast bread differed significantly. The colour changes from creamish
yellow to golden, yellow with increase in fat from 10 to 30 gm. The size of toast bread increased with
the increasing fat
Organeoleptic evaluation of toast bread prepared with refined flour and dicoccum wheat flour
with different fat variation is described in Table 16. With the increase in fat content the sensory score
for both refined flour toast bread and dicoccum flour toast bread increased for all the qualities. No
significant difference was found in texture, flavour and taste. But the appearance and colour was
found to be significantly different (P< 1% and P< 5%). In dicoccum wheat highest sensory score was
found in toast bread prepared with 30% fat for all the attributes with overall acceptability of 6.91per
cent
Flour
Flour variation with 75 per cent dicoccum flour to refined flour was tested and the toast bread
prepared was evaluated for sensory scores by 10 panelist using nine point hedonic scale (Table 17).
The toast bread prepared with refined flour obtained the overall acceptability score of 7.20 and that
dicoccum wheat flour with 6.91 score while the toast bread prepared with replacement of refined flour
with 75 per cent dicoccum flour scores the highest overall acceptability of 7.34 with almost all the
attributes viz, appearance, texture, colour, flavour and taste.
Fat variation was conducted again in preparation of toast bread from dicoccum wheat flour
and this is described in Table 18. Fat variation ranged from 5 to 30gm. With the increase addition of
fat resulted in difference organoleptic evaluation. No significant difference was observed in
appearance, colour and flavours but texture, taste and overall acceptability varied significantly.
The scores for appearance, texture, colour, flavor, taste and overall acceptability ranged from
7.13 to 7.38, 5.38 to 7.63, 6.88 to 7.38, 6.25 to 7.63, 6.00 to 7.50 and 5.88 to 7.50 respectively. No
significant difference was found between 25g and 30g fat. Hence, addition of 25g fat was selected
and considered as optimal level for development of dicoccum wheat based toast bread.
4.3.2 Enrichment for fiber and micro-nutrient of toast bread
Selection of herbs
Different herbs were added to toast bread in order to increase the nutritional value of toast
bread prepared with 75 per cent dicoccum and 25per cent refined flour respectively. Pudina and
chakramuni are the two herbs which was selected and added in toast bread. The organoleptic
evaluation of the toast bread prepared with pudina and chakramuni is given in Table 19. It was found
that toast bread prepared with chakramuni scores better than the pudina with respect to all the
attributes viz., appearance, texture, colour, flavour and taste which scores 7.36 for overall
acceptability.
The chakramuni was selected for enhancing the nutritional value of toast bread prepared with
75: 25 proportion of dicoccum and refined flour respectively. Variation in chakramuni herbs at 1, 1.5, 2
and 2.5 was tested and given for organeoleptic evaluation. The Table 20 describes the organoleptic
evaluation of toast bread prepared with different variation (1, 1.5, 2 & 2.5 %) of chakramuni herbs.
With the increase in Chakramuni herbs the scores for all the sensory attributes decreased thus, the
toast bread prepared with 1per cent level scores the highest with overall acceptability of 7.10.
4.3.3 Evaluation of dicoccum wheat varieties for toast bread quality
Organoleptic evaluation of enriched toast bread prepared from dicoccum wheat varieties in
comparison to refined flour is described in Table 21. The toast bread prepared with refined flour
(control) gives the overall acceptability of 7.10 per cent and that of commercial dicoccum wheat flour
replaced to refined flour by 75 per cent and also with addition of 1per cent chakramuni herbs gives the
highest overall acceptability of 7.50.
The toast bread prepared with DDK-1029, dicoccum varieties gives the overall acceptability of
6.82 while where added with 1per cent chakramuni herbs gives the over acceptability of 7.10. The
herbs scores was obtained by toast bread prepared with DDK-1029 dicoccum wheat flour replaced
with 75 per cent to refined flour and added with 1per cent chakramuni herbs, in all the sensory
attributes with overall acceptability of 8.56 scores.
Table 14. Organoleptic evaluation of refined flour toast bread prepared by varying quantity of salt
Salt content
(g)
Appearance
1.5
7.09±1.45
2
Texture
Colour
Flavour
Taste
Overall acceptability
6.91±1.04
7.45±0.69
7.82±0.87
7.36±0.92
7.2±0.63
6.70±1.33
6.90±1.10
6.80±1.14
6.80±0.92
3.53
0.00
0.16
1.96
5.36
1.96
0.42
0.27
0.23
0.37
0.28
0.31
0.28
NS
NS
NS
NS
NS
0.86*
NS
Crust
Crumb
7.82±0.75
7.18±0.87
6.50±1.27
7.10±0.99
‘F’ value
0.98
Sem ±
CD
* Significant at 5% level
NS- Not significant
Table 15. Characteristics of refined flour toast bread prepared by varying quantity of fat
Weight
Fat (%)
Colour
Volume of
loaf (ml)
Size (cm)
Volume of
toast bread
Baked toast bread
Loaf
Total
One Piece
3
Length
Breadth
Height
(cm )
10
Creamish yellow
417
172
116
12
5
1
5.7
28.50
20
Light yellow
423
179
111
10
5
1
5.7
28.50
30
Light yellow
427
171
104
9
5
1
5.9
29.50
Table 16. Organoleptic evaluation of refined and dicoccum wheat flour toast bread prepared by varying quantity of fat
Fat (g)
Appearance
Texture
Colour
Crust
Flavour
Taste
Overall
acceptability
Crumb
Refine flour
10
8.09±0.70
6.91±0.94
7.64±0.81
7.73±0.79
6.990±0.83
6.91±0.83
7.00±0.77
20
7.73±0.90
7.00±0.77
7.45±0.93
7.55±0.82
7.00±0.63
7.00±0.63
7.18±0.75
30
7.73±0.90
6.91±1.04
7.27±0.79
7.45±1.13
7.27±1.01
7.18±1.08
7.36±0.92
Dicoccum wheat flour
10
6.18±1.40
6.09±1.04
5.73±1.56
6.36±1.75
6.09±1.14
6.09±1.14
6.18±1.17
20
5.91±1.64
6.73±1.10
6.00±1.10
6.36±1.36
6.27±1.03
6.27±1.03
6.36±1.12
30
6.00±1.73
7.18±1.53
6.36±1.43
6.64±1.21
6.82±1.47
6.82±1.47
6.91±1.51
‘F’ value
6.86
0.96
3.29
5.59
2.06
2.06
2.06
Sem ±
0.37
0.37
0.33
0.33
0.31
0.31
0.31
CD
1.01**
NS
0.92*
0.92**
NS
NS
NS
**significant at 1% level
*significant at 5% level
NS- Not significant
Table 17. Organoleptic evaluation of toast bread prepared by varying the quantity of refined flour
Sample
Appearance
Texture
Colour
Crust
Crumb
Flavour
Taste
Overall
acceptability
Refined flour
7.91±0.82
7.37±0.88
7.34±0.97
7.46±0.97
7.26±0.90
7.20±0.96
7.20±0.99
Dicoccum flour
6.69±1.30
7.11±1.02
7.03±1.10
6.66±1.33
7.03±1.38
7.03±1.22
6.91±1.09
Refined and dicoccum
wheat flour (25:75)
7.00±1.19
7.43±1.07
7.23±1.03
6.89±1.32
7.26±1.29
7.49±1.22
7.34±1.08
‘F’ value
11.34
1.00
0.83
4.04
0.66
1.43
1.49
Sem ±
0.19
0.17
1.17
0.20
0.20
0.19
0.18
CD
0.52**
NS
NS
NS
NS
NS
NS
**significant at 1%level
NS- not significant
Table 18. Organoleptic evaluation of dicoccum wheat flour# toast bread prepared by varying quantity of fat
Fat (%)
Appearance
Texture
Colour
Crust
Crumb
Flavour
Taste
Overall
acceptability
5
7.13±0.64
5.38±1.06
6.88±1.25
6.88±1.25
6.25±1.16
6.00±1.07
5.88±1.99
10
7.38±0.74
5.88±1.46
7.00±1.20
6.88±1.25
6.63±1.30
6.38±0.92
6.38±1.19
15
7.38±0.92
6.13±1.13
7.25±1.04
7.25±1.04
7.00±1.20
6.88±0.64
6.63±0.92
20
7.75±0.71
6.13±0.64
7.25±1.28
7.38±1.30
6.88±1.25
6.50±1.20
6.25±0.89
25
7.38±0.92
7.63±0.74
7.63±0.52
7.50±0.53
7.38±1.06
7.38±0.74
7.50±0.53
30
7.38±1.06
7.63±0.92
7.38±1.08
7.38±0.92
7.63±0.92
7.50±1.12
7.50±1.20
‘F’ value
0.45
6.77
0.48
0.50
1.49
2.61
3.81
Sem ±
0.29
0.35
0.37
0.37
0.41
0.35
0.34
CD
NS
0.97**
NS
NS
NS
0.98*
0.93**
# Dicoccum wheat flour:refined flour (75:25)
**significant at 1% level
*significant at 5% level
NS- Not significant
Table 19. Organoleptic evaluation of dicoccum wheat flour# toast bread enriched with different herbs
Sample
Appearance
Dicoccum wheat flour
Texture
Colour
Crust
Crumb
Flavour
Taste
Overall
acceptability
7.27±1.10
7.36±1.12
7.18±1.40
7.36±1.12
6.92±1.38
7.18±1.40
7.27±1.27
7.00±0.63
7.27±0.90
7.00±1.18
7.00±1.00
7.36±1.12
7.56±1.21
7.36±1.03
6.45±1.29
7.00±1.10
6.64±0.80
6.73±0.90
6.73±1.27
6.64±1.43
6.82±1.40
‘F’ value
1.74
0.36
0.63
1.10
0.74
1.26
0.61
Sem ±
0.30
0.31
0.34
0.30
0.38
0.41
0.37
CD
NS
NS
NS
NS
NS
NS
NS
Dicoccum wheat
+chakramuni herb(1%)r
Dicoccum
wheat
+pudina herb (1%)
flour
# Dicoccum wheat flour:refined flour (75:25)
NS- Not significant
Table 20. Organoleptic evaluation of dicoccum wheat toast bread enriched by varying the quantity of chakramuni herb
chakramani
herbs (%)
Appearance
1
6.80±1.55
1.5
Texture
Colour
Flavour
Taste
Overall acceptability
7.50±1.08
6.40±1.51
6.90±1.52
7.10±1.20
6.40±1.84
6.40±2.17
6.00±2.00
5.50±1.96
6.30±1.95
7.40±1.65
6.10±1.79
5.90±2.13
6.00±2.00
5.10±2.18
5.70±2.16
5.67±1.73
6.89±2.03
6.33±1.74
6.44±1.74
4.78±1.86
5.00±1.87
5.22±1.86
‘F’ value
0.94
0.26
1.06
1.34
1.34
2.09
1.90
Sem ±
0.49
0.57
0.51
0.57
0.59
0.60
0.57
CD
NS
NS
NS
NS
NS
NS
NS
Crust
Crumb
7.60±1.84
7.30±1.16
6.50±1.27
7.30±1.64
2
6.40±1.51
2.5
NS- Not significant
Table 21. Organoleptic evaluation of enriched toast bread prepared from dicoccum wheat varieties compare to refined flour
Sample
Appearance
Texture
Crust
Crumb
Flavor
Taste
Overall
acceptability
Refined flour
6.80±1.55
7.60±1.84
7.30±1.16
7.50±1.08
6.40±1.51
6.90±1.52
7.10±1.20
Commercial dicoccum +
refined flour
7.20±0.92
7.50±.71
7.60±0.52
7.50±0.53
7.10±1.10
7.30±0.67
7.50±0.53
DDK-1029 + refined flour
6.55±1.12
7.00±1.18
6.91±0.95
6.91±1.04
7.09±1.04
6.73±1.10
6.82±1.08
Commercial dicoccum +
refined flour + herb
7.50±0.97
7.80±0.79
7.70±0.48
7.50±0.53
7.60±1.07
7.50±0.71
7.50±0.53
DDK-1029+ refined flour +
herb
7.89±1.29
8.11±0.78
8.11±0.60
7.89±0.78
8.56±0.53
8.67±0.50
8.56±0.53
F’ Value
2.05
1.31
3.83
2.12
4.13
5.63
5.53
Sem±
0.35
0.3
0.22
0.25
0.33
0.28
0.23
CD
NS
NS
0.62**
NS
0.93**
0.78**
0.64**
**significant at 1% level
NS- Not significant
Table 22. Hardness and colour of enriched dicoccum wheat toast bread
Toast bread
Hardness (g)
‘L’
Colour
‘a’
‘b’
Refined flour
159.97±343.07
76.06±0.40
2.76±0.91
23.41±2.54
Enriched
210.05±265.03
56.69±0.44
3.29±0.09
19.40±0.94
‘F’ value
2.008
3.82
0.59
4.40
S.Em.+
214.99
0.30
0.35
1.23
CD
NS
1.34**
NS
NS
dicoccum
4.3.4 Texture and colour of dicoccum enriched toast bread
Table 22 gives the texture and colour viz., hardness, lightness (l*), brightness (b*) and
redness (a*) toast bread prepared from enriched dicoccum wheat in comparison to refined flour toast
bread. It was found that the mean hardness of refined flour toast bread (1132.84g) was higher than
the dicoccum enriched toast bread (859.53g). The l* and b* of refined flour (76.06, 23.41)was found to
be higher than dicoccum enriched toast bread (56.69, 19.40) while the redness of dicoccum enriched
toast bread (3.29) was higher than the refined flour toast bread (2.76).
4.4 Nutrient composition and storage quality of developed toast bread
4.4.1 Nutrient composition
4.4.1.1 Proximate composition
Proximate composition of enriched toast bread prepared from dicoccum wheat varieties in
comparison to refined flour were analyzed and is presented in Table 23. The protein, fat ash and
crude fiber of control toast bread ranged from 6.67, 17.32, 0.83 and 0.38 and it was found to be
lowest among all the toast bread while carbohydrate content was the highest.
The moisture, protein, fat, ash, crude fiber and carbohydrate content for toast bread prepared
with commercial dicoccum wheat flour and commercial dicoccum wheat flour with addition of herbs
ranged from 14.850, 19.35, 2.31, 1.54 and 62.450 ; 16.13, 19.64, 2.61, 1.93 and 60.70 respectively.
While that for Dicoccum (DDK – 1029) wheat flour toast bread and dicoccum, DDK-1029, with
addition of herbs ranged from 17.80, 20.28, 2.59, 2.02 and 56.70 ; 19.37, 2.81, 2.81, 2.43 and 55.36.
The table resulted that DDK-1029 dicoccum wheat flour toast bread gives the highest protein, fat, ash
and crude fiber content with reduced carbohydrate content.
4.4.1.2 Dietary fiber
Dietary fiber content of enriched toast bread prepared from dicoccum wheat varieties in
comparison to refined flour is given in table 24. The total dietary fiber for control, commercial
dicoccum wheat flour, DDK-1029 wheat flour, commercial dicoccum wheat with addition of herbs and
DDK-1029 with addition of herbs ranged from 2.74, 12.04, 15.49, 13.71 and 16.08 respectively, where
DDK-1029 was the highest while that of control was the lowest. The total dietary fiber content of
dicoccum enriched toast bread was found to be ten times higher than that of the control. The insoluble
ditary fiber was found to be highest (13.08) in toast bread prepared with DDK-1029 dicoccum flour
with addition of chakramuni herb, this was followed by DDK-1029 dicoccum flour without herbs
(12.81). The lowest (2.18) was in refined flour toast bread. Similarly the highest (2.97) soluble dietary
fiber was in DDK-1029 and commercial dicoccum wheat and the lowest (0.55) was found in refined
flour toast bread.
4.4.2 Storage quality of toast bread
The results of dicoccum enriched toast bread evaluated for changes in moisture content, free
fatty acid and organoleptic characteristics during storage period at ambient temperature conditions in
comparison with refined flour toast bread packed in air tight contains.
4.4.2.1 Moisture content
Fig 2 depicts the changes in moisture content (%) during storage of refined flour and enriched
dicoccum toast bread at ambient conditions. The table reveals that there was a significant difference
(P<0.01) in refined flour toast bread and dicoccum enriched toast bread at ambient conditions. With
increase in storage period the moisture content of both the toast bread increased from 2.82 4.06 per
cent for refined flour toast bread and 2.23 to 3.58 per cent for dicoccum enriched toast bread.
However the moisture content of refined flour toast bread was higher than that of dicoccum enriched
toast bread.
4.4.2.2 Free Fatty Acid
Fig 3 gives the changes in free fatty acid (% oleic acid) during storage of refined flour and
enriched dicoccum toast bread at ambient. With the increase in storage period, there was increase in
FFA in both the toast bread. It increased from 7.68 to 16.56 per cent for refined flour toast bread and
7.34 to 15.86 for dicoccum enriched toast bread. There was significantly higher FFA content in
enriched toast bread on all the days except for the 1st and 2nd week where the FFA content for
dicoccum enriched did not varied significantly.
Table 23. Proximate composition# of enriched dicoccum wheat toast bread
Sample
Moisture
Protein
Fat
Ash
Crude fiber
Carbohydrate
Refined flour
2.82+0.02
6.67+0.10
17.32+0.32
0.83+0.04
0.38+0.03
72.81+0.34
Commercial dicoccum
+ refined flour
1.81+0.09
14.85+0.54
19.35+0.11
2.31+0.01
1.54+0.03
62.45±0.59
DDK-1029 + refined
flour
3.00+0.32
17.80+0.56
20.28+0.55
2.59+0.01
2.02+0.06
56.70+0.92
Commercial + refined
flour + herb
2.21+0.08
16.13+0.35
19.64+0.30
2.61+0.07
1.93+0.06
60.70+0.40
DDK-1029+ refined
flour + herb
2.47+0.07
19.37+0.60
20.38+0.05
2.81+0.05
2.43+0.02
55.36+0.73
‘F’ Value
28.70
73.24
44.74
1.24
981.36
335.72
Sem +
0.06
0.25
0.16
0.02
0.02
0.35
0.18**
0.69**
0.44**
0.06**
0.06**
0.98**
CD
# Dry weight basis ** Significant at 1% level
Table 24. Dietary fiber content of enriched dicoccum wheat toast bread
Sample
Insoluble
Soluble
TDF
2.18±0.30
0.55±0.21
2.74±0.09
9.08±0.23
2.96±0.04
12.04±0.18
12.81±0.25
2.79±0.20
15.49±0.30
10.52±0.57
2.97±0.38
13.71±0.01
13.08±0.33
2.97±0.00
16.08±0.29
‘F’ value
618.15
39.56
1.37
S.Em.+
0.17
0.12
0.12
0.46**
0.32**
0.34**
Refined flour
Commercial dicoccum
+ refined flour
DDK-1029 + refined
flour
Commercial + refined
flour + herb
DDK-1029+ refined
flour + herb
CD
** Significant at 1% level
Plate 5. Enriched dicoccum wheat toast bread
Refined flour toast bread
5
Dicoccum enriched toast bread
Moisture (%)
4
3
2
1
0
1
2
3
4
5
Storage period
Fig 2. Changes in moisture (%) during storage of enriched dicoccum wheat toast bread
Fig 2. Changes in moisture (%) during storage of enriched dicoccum wheat toast bread
Refined flour toast bread
Dicoccum enriched toast bread
18
16
14
Free fatty acid (%)
12
10
8
6
4
2
0
1
2
3
4
5
Storage period
Fig 3. Changes in free fatty acid (%) during storage of enriched dicoccum wheat toast bread
Fig 3. Changes in free fatty acid (%) during storage of enriched dicoccum wheat toast bread
4.4.2.3 Organoleptic changes during storage
4.4.2.3.1 Effect of storage on appearance of toast bread
Fig 4 presents the mean organoleptic scores for changes in appearance of refined that toast
bread and developed toast bread during storage period. Both the toast bread score maximum score
(7.0) for appearance on the initial week of storage period and scored differed significantly on the
subsequent period of storage days in the refined flour toast bread. However the developed toast
breads scores higher than the control and the appearance for the developed toast bread did not differ
significantly for the enriched toast bread.
4.4.2.3.2 Effect of storage on texture of toast bread
Fig 4. depicts the textural changes of toast bread during storage. Both the toast breads
received maximum (7.0) scores in the initial week of storage, where enriched toast breads were
higher from that of refined flour toast bread. With the increased storage period the scores differed
significantly on the subsequent period of storage in toast bread, flavour, and the enriched toast bread
scores higher than that of refined flour toast bread.
4.4.2.3.3 Effect of storage on colour of the toast bread
Fig 4. depicts the changes in crust and crumb colour of refined flour and enriched toast bread
during storage. The colour for both toast bread varied significantly from initial to fourth week of
storage. However the enriched toast bread scores higher than that of refined flour toast bread.
4.4.2.3.4 Effect of storage on flavour and taste
The flavour and taste scores of toast bread during storage are presented in Fig 4. It is evident
from the table that on the 1st day both the toast bread were highly acceptable with maximum scores
(6.07) However subsequent storage resulted in significant difference in flavour and taste scores for
both the toast bread.
4.4.2.3.5 Effect of storage on the acceptability of the toast bread
The overall acceptability scores did differ significantly in both the toast bread (Fig 4.) with the
increase storage period. But on the initial day and first week of storage there was no significant
difference in both the toast bread. Dicoccum enriched toast bread was well accepted than the refined
flour toast bread during the storage period.
Refined flour toast bread
Dicoccum enriched toast bread
10
0
1
9
8
8
6
6
7
Scores
Scores
10
4
2
5
4
3
2
1
0
1
2
3
4
0
5
1
Storage period
2
Appearance
8
7
6
Scores
Scores
4
5
Texture
9
5
4
3
2
1
9
8
7
6
5
4
3
2
1
0
0
1
2
3
4
1
5
8
8
7
7
6
6
Scores
9
9
5
4
5
4
3
2
2
1
1
0
3
4
5
3
2
3
Crumb Colour
Crust colour
1
2
Storage period
Storage period
Scores
3
Storage period
4
0
5
1
Storage period
2
3
4
5
Storage period
9
Scores
8
7
6
5
4
3
2
1
0
1
2
3
4
5
Storage period
Overall acceptability
Fig 4. Mean organoleptic scores of enriched dicoccum wheat toast bread during storage at ambient
conditions
DISCUSSION
The results of quality characteristics of dicoccum wheat varieties with one check variety of
bread wheat for physical, chemical, nutritional functional and baking qualities and nutritional and
storage quality of developed dicoccum wheat toast bread are discussed here.
5.1
Physico-chemical and functional qualities of dicoccum wheat
varieties
Dicoccum wheat varieties were reddish in colour, where as bread wheat was amber in colour
and non vitreous in nature. This variation in colour of dicoccum and bread wheat varieties may be due
to the influence of genetic factor (Austin and Ram, 1971). There was a wide variation observed in
shape, length and breadth among the varieties studied (Table 2). Dicoccum wheat varieties were
slender and elongated in shape with pointed ends. Bhuvaneshwari et al.(2001) also observed a wide
variation in length and breadth of dicoccum, durum and bread wheat varieties. The thousand kernel
weight, volume and density of dicoccum wheat varieties varied significantly (Table 2) and were higher
than bread wheat. Bhuvneshwari et al. (2001) also observed that in some of the dicoccum wheat
varieties DDK-1000, DDK-1009 the thousand kernel weight and volume was higher than bread wheat
DWR-162. Reddy et al. (1998) and Patil (1998) also reported a variation in physical characteristics
dicoccum wheat varieties.
The percent water absorption of dicoccum wheat varieties was similar to bread wheat UAS304 except DDK-1025. Reddy (1996) & Bhuvaneshwari (1999) also reported wide variation in water
absorption of dicoccum wheat varieties ranging from 26.67 to 30.86 per cent.
There was a significant difference in wet and dry gluten content of dicoccum wheat flours and
bread wheat (Table 3). Among the dicoccum wheat varieties the highest wet and dry gluten was in
DDK 1029 and lowest in DDK-1025. The wet and dry gluten of DDK-1029 and Commercial dicoccum
wheat were comparable to bread wheat. The high values of wet and dry gluten content of bread and
dicoccum wheat varieties may be attributed to the gluten quality than protein content. The results of
the present findings are in agreement with Reddy (1996) who reported higher values of wet and dry
gluten of dicoccum and bread wheat. The sedimentation value also resulted in significant difference
among the varieties. As expected the value was higher for bread wheat. Among the dicoccum wheat
varieties the highest was in DDK-1029 (46ml) and lowest in DDK-1025 (34 ml). This may be due to
the higher gluten content in the DDK-1029 variety. The functional properties of bread quality such as
wet gluten, dry gluten and sedimentation value also influenced the end product quality of toast bread
with respect to size of the individual toast bread. In the present study the size of the toast bread
prepared from refined flour and bread wheat was greater than toast bread of dicoccum wheat
varieties. Among the dicoccum wheat varieties the size of toast bread DDK-1029 was higher than
other varieties. Though there was not much difference in the functional qualities of dicoccum and
bread wheat for water absorption, wet and dry gluten contents, the sedimentation value showed a
significant role in the expansion of the size of the toast breads observed in Table 3. The functional
qualities are very effective in developing quality toast bread. In the present study it was observed that
the physical characteristics of toast bread prepared from refined flour and bread wheat UAS-304 were
better than dicoccum wheat varieties, but the overall acceptability scores of toast bread of dicoccum
wheat varieties were higher than bread wheat UAS-304. This is due to the higher sensory scores for
colour, taste and flavour obtained for dicoccum toast bread’s which are also nutritionally rich in trace
elements that contributes taste.
5.2
Nutritional quality of dicoccum wheat varieties
In the present study nutritional quality of dicoccum wheat varieties was evaluated for
proximate composition, dietary fibre and trace elements. The proximate composition of dicoccum
wheat varieties varied significantly (Table 6). The protein content of dicoccum wheat varieties ranged
from 17.95-21.98 per cent and also observed that the mean protein was higher than bread wheat.
Among the dicoccum wheat varieties DDK-1029 was significantly higher in protein content (21.98%).
Fat content of dicoccum wheat ranged from 1.36 - 1.99 per cent.
The mean fat content of dicoccum wheat was higher than bread wheat. The ash content of
dicoccum wheat ranged from 1.48 - 1.90 per cent but there was no significant difference. Crude fiber
content dicoccum wheat ranged from 1.23-2.03 per cent. The mean crude fiber content of dicoccum
wheat varieties was higher than bread wheat.
The total dietary fiber content (Table 7) of dicoccum wheat variety varied significantly and
ranged from 11.5 to 14.90 per cent. The highest was in DDK-1029 and lowest in commercial
dicoccum wheat. The mean total dietary fiber content was higher than bread wheat. The difference in
the proximate composition and dietary fiber content of dicoccum wheat variety may be due to genetic
factors. Similar results were also reported by Bhuvneshwari et al. (2001)
The trace element such as Mn, Cu, Zn and Fe content (Fig 1) of dicoccum wheat variety
ranged from 5.35 to 6.21, 2.01-2.25 mm, 7.43 to 8.27 and 4.83 to 6.18 mg/100g. Whereas, the
mineral content of bread for all, Mn, Cu, Zn and Fe was 3.53, 1.03, 3.52, 3.06 mg/100g respectively.
The results revealed that the mineral content of dicoccum wheat variety was significantly higher than
bread wheat. The results of present findings are in agreement with Roopa et al. (2003) who reported
that higher values of mineral content were found in dicoccum wheat than in durum wheat.
5.3
Evaluation of commercial toast bread in comparison to dicoccum wheat bread
Commercial toast bread was evaluated for moisture, fat and crude fiber (Table 10). The data
was compared with the dicoccum and enriched dicoccum toast bread (Table 24). The results revealed
that in commercially available toast bread the crude fiber content ranged from 0.10-1.12 per cent. The
variation in the nutrient composition of market sample is attributed to the type of ingredients used. The
crude fiber content of developed dicoccum toast bread ranged from 1.54 to 2.02 and significantly
higher than the commercial bread toast. Enrichment of dicoccum toast bread with medicinal herbal
enhanced the crude fiber by 20-25per cent. The dietary fiber content of dicoccum enriched toast
bread was 16.08 per cent.
Per serving of 10g total bread provides 1.6 g of total dietary fiber.
The organoleptically acceptable dicoccum toast bread provides more protein, trace elements and total
dietary fiber as compared to commercial samples.
5.4
Development of fiber enriched dicoccum wheat toast bread
Nutritionally and functionally superior dicoccum wheat, processing potential baking quality
was used in the development of high fiber toast bread. The results of standardization of toast bread
for optimum incorporation of sugars, salt, fat and dicoccum wheat flour in the development of fiber
enriched dicoccum wheat toast bread are discussed here.
Salt, Sugar and Fat are essential ingredients in prepration of bakery products. Sugar is
essential to act as substrate for the activity to provide moisture appearance and to contribute to the
textural variation. Fat has an important role to shorten the gluten strands and to make the products
more tender. Salt has always been a major ingredients in any products with respect to its taste.
Preliminary studies revealed that, toast prepared from standard recipe (Appendix V) prepared
from refined was hard and dry. So the product was optimised for the major ingredients to develop
fibre rich toast bread. With increased addition of sugar 4, 5, 6 gm, there was increase in dough height
and baked toast bread and increase in colour (Table-12). Also the organoleptic scores improved with
the increase addition of sugar and as such 6 gram of sugar was selected as optimal level for
development of toast bread. Buns without sugar and increased addition of sugar were bulky, poorly
puffed with hard crust and compact crumb and with low organoleptic scores. Addition of 5 g sugar,
resulted in light, well puffed buns, which had maximum overall acceptability (Sridevi, 2000).
In the present study, salt variation from 1.5 to 2 gm was evaluated (Table 14) and found that
organoloeptic scores for salt addition with 1.5 g was higher than 2 gm. Hence 1.5gm was selected as
optimal level of incorporation in the development of toast bread.
Similar to other ingredients, fat addition has also varied from 10, 20, 30 (Table 16) 5, 10, 15,
20, 25, 30 (Table 18) for optimisation of toast bread. It was found that with the increase in fat content
10-30 gm there was an increase in appearance, texture, colour and taste of the toast bread.
But also in Table 20, the addition of fat from 5-30 gm showed that 25 gm and 30 gm fat did
not varied significantly but improves significantly the organoleptic scores from 5, 10, 15 and 20 gm,
Hence addition of 25 gm fat was selected for development of toast bread.
Similarly
the
improvement in the quality of the whole wheat flour bread with 8 percent fat was reported by Indrani
and Rao V., 1992. Light, well puffed buns with soft crust and compact crumb and with higher
organoleptic scores were obtained by addition of 16per cent oil (Sridevi, 2000).
It was shown
quantitatively that inclusion of fat had a significant effect on crumb grain feature of wheat bread
(Crowley, et al., 2000) Optimisation of dicoccum wheat flour to refined flour was also evaluated in
Table 19. Addition of 75 per cent of dicoccum wheat flour was comparable to refined flour toast bread
and also scored high for organoleptic characteristics.
Higher incorporation of dicoccum wheat flour was beneficial for therapeutic use, hence 75 per
cent replacement of dicoccum whole grain flour was accepted. Shankeshwar (2000) reported that
organoleptically acceptable bun with 50 percent of dicoccum flour was used in the development of
dicoccm wheat based bun,
Further the optimised toast bread of dicoccum wheat was evaluated
for enrichment with addition herbs for improving the nutritional benefits. Two different herbs
chakramuni and pudina were selected and added to enrich dicoccum toast bread at 1per cent level
(Table 19). It was found that rusk prepared with chakramuni gave better sensory scores with respect
to all parameters. As such, chakramuni leaves was selected for enrichment for fiber and micro
nutrient of rusk. Variation in chakramuni herbs at 1.0, 1.5, 2.0 and 2.5 per cent was tested and given
for organoleptic evaluation (Table 20). With the increase in chakramuni herbs the scores for all the
sensory attributes decreased. The highest was scored by addition of 1per cent level and as such 1per
cent herbs was selected for development of enriched dicoccum toast bread. The sensory scores of
enriched toast bread of dicoccum wheat were higher than toast bread without any herbs. This is
attributed to the improvement in the taste and flavour (Table 21).
Thus the organoleptically acceptable optimized dicoccum wheat toast bread was developed
by 100g of flour mix with dicoccum wheat and refined flour in 75:25 proportion and addition 1.5g salt,
6g sugar, 25g fat with one percent chakramuni herbs.
5.5
Nutrient composition of developed toast bread
The proximate and dietary fiber content of dicoccum DDK-1029 toast bread in comparison to
commercial dicoccum and refined flour (Table 23 and 24) revealed that dicoccum enriched toast
bread was higher in protein, fat, ash , crude fiber as well as dietary fiber. This is due the better
nutritional profile of DDK-1029 dicoccum variety among all the varieties(Table 6). And also
incorporation of chakramuni herbs to toast bread further improved the nutrient composition than the
dicoccum wheat as it improved the protein and dietary fiber contents by 8.82 and 3.81 per cent
respectively.
Enriched bun was superior nutritionally compared to dicoccum wheat. It increased
protein and dietary fiber content by 7.5 and 20 per cent respectively and also increased the soluble
dietary fiber by 32 per cent (Shankeshwar, 2000). Addition of 10 g dehydrated drumstick leaf powder
to enriched flour mix (dicoccum and malted ragi) enhanced the nutrient composition and was better
accepted by the consumer (Roopa et al., 2003).Incorporation of oregano leaves (mint family)
markedly increased the total phenol content and the radical scavenging activity of bread (Dhillon et
al., 2013).Similarly addition of curry leaf powder to common foods will also be of great benefit
considering the prevailing micronutrient determines in developing countries and specially in younger
children (Shanthala and Prakash, 2005).
5.6
Storage quality of enriched dicoccum wheat toast bread.
The storage study of enriched dicoccum wheat toast bread was stored in air tight plastic
container and evaluated for storage quality in comparison with refined flour toast bread. During
storage of ambient condition, the moisture content raised in both toast bread (Fig 2). However the
increase in moisture is more in refined flour is increased by 43.97per cent and whereas there
60.54per cent is increased in enriched dicoccum wheat toast bread. This increase may be due to
penetration of water from the container i.e., atmospheric moisture. The initial moisture content was
more in refined flour, this may be due to the higher percentage of gluten in refined flour which
absorbed more moisture which is also observed in the present study where the water absorption and
wet gluten are related to each other (Table 3).
Similarly there was increase in free fatty acid during storage (Fig 3) and the increase was
more in refined flour than dicoccum wheat flour toast bread. However, there was no significant
difference between two stored samples. But, the significant increase was observed during weekly
storage. This may be due to the degradation of fat due to hydrolysis. Sridevi (2000) also reported the
similar findings during the storage of enriched dicoccum wheat based bun. During storage period
organoleptic changes were also observed in both the toast bread. Overall acceptability (Fig 4) of
toasted bread of dicoccum wheat and refined flour toasted bread decline gradually during the storage
period of one month. All the sensory scores for all the parameters reduced during storage period.
However, the product was found acceptable during the storage period of one month. The major
change was with the taste.
Future line of work
1. Consumer acceptability of enriched dicoccum toast bread.
2. Evaluation of suitable packaging material for extending the shelf life of developed toast bread.
3. Intervention studies on health benefits of fibre enriched toast bread.
SUMMARY AND CONCLUSION
The present study was undertaken to evaluate dicoccum wheat varieties for functional
qualities for toast bread preparation and development of dicoccum wheat toast bread as value added
product.
The high yielding dicoccum wheat varieties (DDK-1025 and DDK -1029), one commercial
dicoccum wheat and one bread wheat (UAS - 304) were taken for the study. Dicoccum wheat
varieties were evaluated for physical and functional qualities, and analyzed for nutrient composition.
Dicoccum wheat toast bread was optimized for different ingredients. Dicoccum wheat varieties were
evaluated for nutrient composition and functional qualities by standard procedure. Organoleptic
evaluation of toast bread prepared from varying the ingredients and prepared from different dicoccum
wheat was tested by trained panel of judges. Shelf life/storage stability of developed toast bread was
studied by storing the product in air tight plastic container at room temperature and the product quality
was assessed for moisture, FFA and organoleptic characteristics at weekly interval for a period of one
month.
The salient findings of the present study are summarized below:
•
The thousand kernel weight of dicoccum wheat varieties varied significantly (P< 0.01) and
ranged from 37.96 to 40.92 g. The highest was in DDK-1029 of dicoccum wheat variety and
the lowest in DDK-1025.
•
The thousand kernel weight and volume of bread wheat UAS-304, was significantly lower
than dicoccum wheat varieties.
•
The thousand kernel density of different wheat varieties ranged from 1.24-1.27 g/ml and no
significant variation was found where thousand kernel density was highest in bread wheat,
UAS - 304 followed by DDK-1025.
•
All the dicoccum wheat varieties were red in colour and bread wheat was amber in colour.
•
Length and breadth of dicoccum wheat varieties ranged from 6.93 to 7.10 mm and 1.87 to
2.07 mm, respectively. While the bread wheat had 6.50 mm and 3.30 mm of length and
breadth respectively.
•
Significant variation in water absorption was found in the varieties which ranged from 51per
cent (refined flour) to 71per cent (bread wheat).
•
A significant (P<0.01) variation in wet gluten content of different wheat varieties with a range
of 23.95 to 37.18 per cent. The highest wet gluten (37.18%) was observed in bread wheat
and the lowest in DDK-1025 (23.95%). The dicoccum variety DDK-1029 (34.31%) was
comparable to commercial wheat (33.27%). The mean wet gluten content of dicoccum wheat
varieties was lower than the bread wheat and refined flour.
•
The highest dry gluten weight was found in dicoccum variety DDK-1029 (19.13%) and the
lowest in DDK-1025 (11.26%). The mean dry gluten weight of dicoccum wheat DDK-1029
was comparable to bread wheat (17.61%) and refined flour (15.17%)
•
The results showed that the mean sedimentation value of dicoccum wheat (41.33 ml) was
lower than bread wheat (70 ml) and refined flour(67 ml). Among the dicoccum wheat varieties
the highest sedimentation value was in DDK-1029 (46 ml)
•
The bread wheat, UAS-304 comprised the highest volume 166.67 ml with lowest density
3.02g/ml. In dicoccum wheat varieties the volume and density ranged from 136 to 156 and
3.22 to 3.65 g/ml respectively.
•
Among the varieties the percent flour particle size was more in bread wheat (64.50) in sieve
opening of 0.077mm.
•
The mean protein content of dicoccum wheat(19.44) was higher than bread wheat (18.67).
Dicoccum wheat, DDK-1029 (21.98) showed significantly higher protein content.
•
A significant (P<0.05) difference in fat content was evident among the varieties which ranged
between 1.36 to 1.99 per cent.
•
The highest fat content was in commercial dicoccum wheat ( 1.99 %) and the lowest in DDK1029 (1.36 %). The mean fat content of dicoccum wheat (1.64%) was higher than bread
wheat, UAS 304 (1.42%).
•
A significant (P< 0.01) difference in crude fiber content of different varieties and ranged from
1.10% - 2.03%. The highest crude fiber content was in dicoccum wheat DDK-1029 (2.03%)
and the lowest in bread wheat, UAS-304 (1.10%).
•
Significantly (P<0.07) wide variation was observed in total dietary fiber content of different
varieties, the highest (14.93) was in DDK-1029 and the lowest (11.50) in commercial
dicoccum wheat. The total dietary fiber content of bread wheat (11.78) was lower than the
dicoccum varieties.
•
The mean mineral content for all elements, Mn, Cu, Zn and Fe of bread wheat (UAS–304)
has lower than dicoccum wheat, where the highest mineral content for all the element was
obtained by DDK-1029.
•
The size (length X breadth X height) of the individual toast bread prepared by different wheat
varieties differed significantly. The highest was found in refined flour (29.25mm3) followed by
3
3
3
bread wheat (27.5mm ) and DDK-1029 (27mm ) and the lowest was in DDK-1025 (22mm )
•
Among the wheat varieties the DDK-1029 shows the highest sensory scores with respect to
appearance, texture, colour (crust, crumb), flavour, taste and overall acceptability
•
The commercially available toast bread were analyzed for chemical composition. It was found
that the moistures content of branded sample ranged from 1.06 to 4.11 per cent and fat
content ranged from 4.13 to 16.74 per cent, and for crude fiber it ranged from 0.18 to 1.12 per
cent. While for the unbranded the moisture, fat and crude fiber content range from 1.27 to
4.48, 4.54 to 21.98 and 0.10 to 0.54 per cent respectively.
•
The textural and colour of the commercial toast bread were analyzed and found that the
hardness of the sample ranged from 125 to 1522.04g for unbranded sample and 206.560 to
906.54 g for branded sample. The colour for l*, a* and b* ranged from 66.49 to 72.91, 7.06 to
11.88 and 27.85 to 54.42 for unbranded and 66.84 to 77.21, 3.14 to 6.49 and 25.13 to 31.27
for branded sample respectively.
•
Organoleptic evaluation of toast bread prepared from varying proportion of different
ingredients like sugar (5 & 6 g), salt (1.5 and 2 g), fat (10, 20, 30 g) and dicoccum wheat flour
(0, 75,100) revealed that raw ingredients like dicoccum wheat and refined flour in 75:25
proportion for preparation of composite flour toast bread and addition of 6gm sugar, 1.5 g salt
and 25 g fat and yeast 1.5 g was ideal method of preparation of acceptable composite flour
toast bread.
•
Organoleptic evaluation of enriched dicoccum wheat toast bread for two types of green leafy
vegetables such as chakramani and Pudina at 1per cent level revealed the acceptance for
chakramani leaves and further variation in proportion of chakramani (1 %, 1.5%, 2% and
2.5%) revealed the acceptance of 1per cent incorporation.
•
The proximate compostion of toast bread prepared from refined flour, composite flour of
commercial dicoccum wheat and high yielding dicoccum variety DDK-1029 with and without
herbs showed that toast bread prepared from both commercial and DDK-1029 dicoccum
wheat varieties with and without herbal enrichment were rich in all the nutrients except CHO.
•
The TDF content of dicoccum enriched toast bread were found to be higher than toast bread
prepared from refined flour.
•
Results of shelf-life/storage stability of toast bread prepared from refined flour and enriched
toast bread of DDK-1029 revealed that during storage the increase in moisture and FFA was
observed which reflected in lowering organoleptic scores of toast bread. However, toast bread
remained acceptable for longer period i.e, 30 days.
CONCLUSION
The study concludes that the dicoccum wheat varieties were found to be high in protein, ash,
crude fiber and dietary fiber content. Among the dicoccum wheat varieties DDK-1029 exhibited better
functional properties for preparation of toast bread compareD to commercial and DDK-1025 variety.
Replacement of dicoccum wheat affected the baking quality of toast bread for size and
texture, whereas organoleptic scores increased upon addition of dicoccum wheat flour. It was found
that acceptable toast bread could be produced using wheat flour at 75 per cent level with addition of
sugar, salt, fat at 6%, 1.5% and 25% respectively. The addition of herbs at 1 per cent enriched the
micronutrient. Therefore use of dicoccum wheat flour allows an increase in the daily intake of fiber
and micronutrients without promoting negative on rheological properties of dough or baking quality
and overall acceptability of the toast bread. The chemical composition of fiber enriched toast bread in
terms of protein, soluble and insoluble content was found to be far superior than that of refined flour
toast bread. The whole study indicates that dicoccum wheat flour can be used in bread making in
order to enrich the fiber content of toast bread.
REFERENCES
Akbari, N., Asadi, H., and Asadi, A.H., 2013, Use of sourdough lactobacillus plantarum (ATCC 43332)
to improve the quality and shelf life of toast soy bread. European. J. Exp. Bio., 3(1):460466.
Austin, A., and Ram, A., 1971, Study on chapatti making quality of wheat. ICAR Bulletin 31, ICAR,
New Delhi, India.
Al-Saqer, A.M., Sidhu, J.S., and Al-Hooti, A.N., 1999, Instrumental texture and baking quality of wheat
mill fractions high-fiber toast bread as affected by added. Retrive from online
library.wiley.com
Annapurna, K., 2000, Comparative study on protein and storage quality of supplemented upuma of
dicoccum and durum wheat. M.H.Sc. Thesis, Univ. Agric. Sci., Dharwad, Karnataka, India
th
Anonymous, 1990, Official Methods of Analysis, 18 edition, Association of official Analytical
Chemists, Washington, DC.
Anonymous, 2011, Progress report of All India Cordinated Wheat and Barley Improvement Project
2010-11, Vol. IV, Wheat quality. Eds: Gupta, R. K., Mohan, D., Ram, S., Narwal, S., and
Sharma, I., Directorate of Wheat Research, Karnal, India, p.190.
Anonymous, 2012, Progress Report of All India Cordinated Wheat and Barley Improvement Project
2011-12, Vol. IV, Wheat quality. Eds: Gupta, R. K., Mohan, D., Ram, S., Narwal, S.,
Gupta, O. P. and Sharma, I., Directorate of wheat Research, Karnal, India, p.214.
Bhuvaneshwari, G., 1999, Nutritional and processing qualities of dicoccum wheat varieties.
Ph.D.Thesis, University of Agricultural Sciences, Dharwad, India.
Bhuvaneshwari,G., Yenagi, N.B., Hanchinal, R.R. and Katarki, P.A., 2001, Physico-chemical
characteristics and milling quality of dicoccum wheat varieties. Karnataka J. Agri. Sci.,
14(3):736-742.
Bhuvaneshwari, G., Yenagi, N.B., Hanchinal R.R. and Naik, R.K., 2003, Glycaemic responses to
dicoccum products in the dietary management of diabetes. Indian J. Nutr. Dietet., 40:363368.
Bhuvaneshwari, G., Yenagi, N.B. and R.R. Hanchinal, 2004, Carbohydrate profile of dicoccum wheat
varieties. Karnataka J. Agri. Sci., 17(4): 781-786.
Bhuvaneshwari, G., Yenagi, N.B. and Hanchinal R.R., 2005, Pasta making and extrusion qualities of
dicoccum wheat varieties. J. Food Sci. Technol., 42(4):314-318.
Cakmak, I., Torun, A. and Millet, E.,2004, Triticum dicoccoids: An important genetic resource for
increasing zinc and iron concentration in modern cultivated wheat. Soil Sci. Pl. Nutrn.,
50:1047-1054.
Cakmak, I., 2008, Enrichment of cereal grains with zinc: Agronomic or genetic biofortification. Plant
Soil, 302:1-17
Crowley, P., Grau, H. and Arendt, E.K., 2000, influence of additives and mixing time on crumb grain
characteristics of bread wheat. J. Cereal Chem., 77(3):370.
D’ Antuono, L.F., Galletti, G.C. and Bocchini, P., 1998, Fiber quality of emmer and einkorn wheat
landraces as determined by analytical pyrolysis. J. Food Sci. Agri., 78(2): 213-219.
Didar, Z., Pourfarzad, A. and Khodaparast, M.H.H., 2010, Effect of different lactic acid bacteria on
phytic acid content and quality of whole wheat toast bread. World Academy Sci., Engg.
Technol., 44: 1453-1458.
Dhillon, K.G., Ahluwalia, P., and Kaur, A., 2013, effect of oregano herb on dough rheology and bread
quality. Int. J. Food Sci. Nutr. Diet., 2(4): 401-406.
El-Demery, M.E., 2011, Evaluation of physico-chemical properties of toast breads fortified with
th
pumpkin (Cucurbita moschata) flour. In proceedings of the 6 Arab and 3rd Int. Annual
Scientific Conf. on Development of Higher Specific Edn. Pro. in Egypt and the Arab World
in the Light of Knowledge Era Requirements. Home Economics Department, Faculty of
Specific Education, Kafr-Elsheikh University, Place and page no.
Fares, C., Codianni, P., Nigro, F., Platani, C., Scazzina, F. and Pellegrini, N., 2008, Processing and
cooking effects on chemical, nutritional and functional properties of pasta obtained from
selected emmer genotypes. J. Sci. Food Agric., 38: 2435-2444.
Ferney, H., Gomez-Becerra, Yazici, A., Ozturk, L., Budak, H., Peleg, Z., Morgonnav, A., Fahima, T.,
Saranga, Y. and Cakmak, I., 2010, Genetic variation and environmental stability of grain
mineral nutrient concentrations in triricum dicoccoids under ine environments. Euphytica,
171:39-52
Filipovic, N. Lazic, V., Filipovic, J., Jasna Gvozdenovic, J., Novakovic, D., 2012, Packaging material
characteristics contributing to shelf-life of rusk. Romanian Biotechnol. Letters, 17(2) :71257135.
Haruna, M., Udobi, C.E. and Ndife, J., 2011, Effect of added brewers dry grain Of the physicochemical, microbial and sensory quality of wheat bread. American J. Food. Nutr., 1(1):3943.
Hwang, J.Y., Sung, W.C. and Shyu, Y.S., 2008, effect of mulberry lees addition on dough mixing
characteristics and the quality of mulberry toast. J. of Marine Sci. Technol. 108(2): 16
Indrani, D. And Venkateshwar Rao, G., 1992, effect of improvers on the quality of whole wheat flour
bread. J. Food Sci. Technol., 29(6):357-359
Kavitha, D.S., 1999, suitability of dicoccum wheat pasta as carbohydrate loading for long distance
runners. M.H.Sc. Thesis, University of Agricultural Sciences, Dharwad, India.
Konvalina, P., Moudry, Jr. J., Stehno, Z., and Moudry, J., 2008, Amino acid compositon of emmer
landraces grain. Lucrari stiintifice., 51: 241-249.
Kuhl, S.1990, Milling hard amber durum wheat for semolina vs milling hard wheat for flour. Indian
Miller. 21:25-29.
Lachman, J., Orasak, M., Pivec, V. and Jiru K., 2012, Antioxidant activity of grain of einkorn (Triticum
mono-coccum L.), emmer (Triticum dicoccum Schuebl [Schrank]) and spring wheat
(Triticum aestivum L.) varieties . Plant Soil Environ., 58(1):15-21.
LiHua, H.,Xin, L., Lichao, Z., Yehui, Z., and Yanming, X., 2009, preparation of new infant nutrition –
enriched rusk. Modern Food Sci. Technol., 25(2): 191-194.
Liu, D., Bates, C.J., Yin, T. and Wang, X., 1993, Nutritional efficacy of a fortified weaning rusk in a
rural area near Beijing. Am. J. Clin. Nutr., 57:506-11.
Mallik, J., and Kulkarni, S., 2009, Quality of rusk prepared by incorporation of concentrated whey. J.
Food. Sci. Technol., 47(3): 339-342.
Merev, C., Peleg, Z., Ozturk, L., Yazici, A., Fahima, T., Cakmak, I. and Saranga, Y., 2010, Genetic
diversity for grain nutrients in wild emmer wheat: potential for wheat improvements. Ann.
Bot., 105(7):1211-1220.
Minaeerad, m., Movahhed, S. and Zargari, K., 2012, Evaluation of additional low fatted corn germ
flour on chemical and rheological properties of toast breads. Annals Bio. Res., 3(6):26092614.
Mishra, B.K. and Gupta, R.K., 1995, protocol for evaluation of wheat quality. Technical Bulletin No. 3,
Directorate of wheat research Karnal, India.
Movahhed, S., 2012, Int. Conf. Agric, Chemical Environ. Sci. (ICACES'2012), Oct. 6-7, 2012, UAE,
Dubai.
Mundra, A., Yenagi, N.B. and Patil, B. N., 2009, Fabrication of dahlia and low glycaemic index from
dicoccum wheat. Oral presentation in the National level Symposium on “Prospective
trends in food engineering” held at Coimbatore, Agril. Engineering College and Research
Institute, Tamil Nadu, Agricultural University, Coimbatore.
Mundra, A., Yenagi, N.B. and Kasturiba, B., 2010,Designing of low glycaemic chapatti of dicoccum
wheat for effective management of diabetes. Karnataka J. Agric. Sci., 23(3):476-479.
Ozkan, H., Braudolini, A., Torun, A., Altintas, S., Eker, S., Kilin, B., Brown, H.j., Salamnini, F. and
Cakmak, I., 2005, Natural variation and identification of micro-elements content in seeds of
einkorn wheat (Triticum monococcum). In Proc. 7th Int. Wheat Conf. Wheat Prod. Stressed
Environments., 2005, Del Plata, Argentina, pp. 455-462.
Piergiovanni, A.R., Laghetti, G. and Perrino P., 1996, Characteristics of meal from hulled wheats. An
evolution of selected accessions. Cereal chemistry., 73(6):732-735.
Pattan, J.N., 1999, standardization and quality evaluation of traditional ready-to-eat Madeli from
selected wheat species. M.H.Sc. Thesis., University of Agricultural Sciences, Dharwad,
India.
Patil, R.B., 1998, Dicoccum wheat semolina and product quality of different grades in comparison
with durum and bread wheats. M.H.Sc Thesis, University of Agricultural Sciences,
Dharwad, India.
Patil, R.B., Yenagi, N.B. and Hanchinal, R. R., 2003, Functional qualities of different grades and
sensory evaluation of traditional products from Triticum dicoccum, T.durum and T.
aestivum wheat varieties. J. Food Sci. Technol., 40(6):571-575.
Peleg, Z., Swanga, Y., Yazici, A., Fahima, T., Ozturk, L. and Cakmak, I., 2008, Grain zinc, iron and
protein concentrations and zinc efficiency in wild emmer wheat under contrasting irrigation
regimes. Plant Soil., 306:57-67.
Primo-Martin, C., Castro-Prada, E.M., Meinders, M.B.J., Vereijken, P.F.G., and Vliet, T.V., 2008,
Effect of structure in the sensory characterization of the crispness of toasted rusk roll.
Food Res. Int., 41:480–486.
Rao, R.S.N., Viraktamath, C.S. and Desikachar, H.S.R., 1976, Relative cooking behaviour of
semolina for maize, sorghum, wheat and rice. J. Food Sci. Technol., 13:34-36.
Ramirez-Jimenez, A., Garcia-Villanova, B., and Guerra-Hernandez, E., 2001, Effect of toasting time
on the browning of sliced bread. J. Sci. Food Agric., 81:513-518.
Reddy, M., 1996, Suitability of wheat for preparation of various food products. M.H.Sc. Thesis,
University of Agricultural Sciences, Dharwad.
Reddy, M.M., Yenagi, N.B., Meera, R., Srinivaran, C.N. and Hanchinal, R.R., 1998, Grain and gluten
quality of some cultivars of wheat species and their suitability for preparation of traditional
south Indian sweet products. J. Food Sci. Technol., 35(5):441-444.
Roopa U., Nirmala Yenagi and Kasturi B., 2003, Development of micronutrient enriched wheat based
th
flour mix. Paper presented at 5 IFCON, Dec. 5-8, 2003 at CFTRI, Mysore, p.112.
Sankeshwar, S., 2000, Development of dicoccum wheat based therapeutic bun. M.H.Sc. Thesis,
University of Agricultural Sciences, Dharwad, India.
Shanthala, M. and Prakash, J., 2005, Acceptability of curry leaf (Murraya Koenigii) incorporated
products and attitude toward consumption. J. Food Processing Preservation, 29:33-44
Shrupalekar, S.R. 1985. Durum Wheat: Quality and utilization. In: Quality of wheat and wheat
products. Ed. Salunke, D.K. Kadam, S.S. and Austin, A. Metropolitan Book Co. Pvt. Ltd.,
New Delhi. p.251-260.
Sidhu, J.S., Al-Hooti, S.N., Al-Saqeer, J.M., 1999, Effect of adding wheat bran and germ fractions on
the chemical composition of high-fiber toast bread. Food Chemistry., 67(4): 365–371.
Singh, B., Singh, N., 2006, Physico-chemical, water and oil absorption and thermal properties of
gluten isolated from different Indian wheat cultivars. J. Food Sci. Technol., 43(3):251-255.
Supekar, D. T., Patil, S. R., & Munjal, S. V. (2005). Comparative study of some important aestivum,
durum and dicoccum wheat cultivars for grain, flour quality and suitability for chapati
making characteristics. J. Food Sci. Technol., 42(6):488.
Suchowilska , E., Wiwart, M., Kandler, W. and Krska R., 2012, A comparison of macro and micro
element concentrations in the whole grain of four triticum species. Plant Soil Environ.,
58(3):141-147.
Vatsala, C.N., and Haridas Rao, P., 1990, Physico-chemical and rheological characteristics of Indian
Triticum dicoccum (Jave) wheat in comparison with Triticum aestivum and Triticum durum
wheats. Indian Miller., 11(2):3-8.
Yaseen, A.A.E., 2000, Formulating a new high fiber rusk for production on commercial scale.
Nahrung., 44:110-113.
Yenagi, N.B., Hanchinal, R.R., Patil, C.S., Koppikar, V.and Halageri, M., 2001, Glycemic and lipidemic
response to dicoccum wheat in the diet of diabetic patients. Int. J. Diabet. Devp.Countries.,
21:153-155.
Yenagi, N.B., Hanchinal, R.R. and Suma, C., 1999, Nutritional quality of emmer wheat semolina and
its use in planning therapeutic diets in; Nutrition society of India, XXXII Annual meeting,
th
th
Nov., 25 -26 1999. Abstracts, Avinashilingam University, Coimbatore, page-85.
Yenagi, N.B. and Bhuvaneshwari, G. 2004. Cooking and popping qualities of raw and Bulgurised
wheat varieties. Res. High. JADU. 14: 182-186.
Zhao, F.J., Su, Y.H., Dunhama, S.J., Rakezegi, M., Bedo, Z., Mc Grath, S.P. and Shewry, P.R., 2009,
Variation in mineral concentrations in grain of wheat lines of diverse origin. J. Cereal Sci.,
49:290-295.
APPENDIX I
Sedimentation value
Sedimentation test
This test is based on the fact that gluten protein absorbs water and swells considerable when
treated with lactic acid in the presence of sodium dodecyl sulphate (SDS). The volume of sediment
depends on the extent of swelling of gluten protein and correlated significantly (+0.7) with loaf volume.
Method I
Apparatus:
1.
2.
3.
Stop clock
Water bath
100ml stoppered measuring cylinder. (These should have identical internal diameter
and the distance between the 0-100ml graduations should be approximately 160mm).
50ml measuring cylinder
4.
Reagents:
1.
2.
Pure sodium lauryl sulphate alternatively known as sodium dedocyl sulphate (S.D.S)
88% lactic acid (A.R).
The required S.D.S./lactic acid reagent may be prepared by dissolving 20g S.D.S. in one litre
of distilled water, to this 20ml stock dilute lactic acid with 8 part by volume of distilled water, is added
and the reagent shaken or otherwise agitated until homogenous.
Whole meals
These should be prepared by passing wheat through either a tractor cyclotec mill fitted with a
0.5mm screen.
Procedure
The following method permits 4 determination to be carried out at the same time, an
additional 4 test may be started during the period in which first four sediment are setting.
50ml of distilled water should be poured in each of the required number of 100ml cylinders
prior to starting the test, similarly the required number of 50ml measuring cylinders should each be
prefilled with 50ml S.D.S./lactic acid reagent.
Add 6g whole meal (50g flour) to 50ml water (cylinder 1) and start the stop clock. Shake
rapidly for 15 seconds; keep the clock running continuously throughout the rest of the experiment. The
times for commencement of the other operations are given, in minute, in the following table.
Cylinder
No.
15
Sec.
shake
in
water
15 Sec.
shake
in water
15 Sec.
shake in
water 50
ml SDS
invert 4X
Invert
4X
Invert
4X
Invert
4X
Red Sedimentation
Volume
Whole
Flour
Mean
1
2
Horizontal
Through
Distance
Sediment volume should be measured to the nearest ml.
Method 2
Apparatus and reagents are same as in the method I.
Procedure
About one g of ground sample is placed into a standard clean glass test tube (155mm long,
16mm outer diameter, 14mm inner diameter) containing 4ml distilled water. Shake for 2 vortex mixer.
Keep for 5 minutes. Repeat again. After 5 minutes add 12ml SDS reagent. Invert 10 times. Note the
sediment after 10 minutes.
APPENDIX II
Estimation Gluten content
Estimation of gluten content
When water is mixed with wheat flour and the contents are kneaded, a cohesive mass of dough
is formed. This mass on washing removes starch, bran and yields a viscoelastic gum like material
known as gluten. Gluten is mainly composed of gliadin and glutenin proteins.
Apparatus
1. Beaker
2. Glass rod
3. Sieve (100m)
4. Oven
5. Analytical balance
Reagents:
1. KI solution
2. Water
Procedure
1.
Take 20g of the given sample
2.
Knead the weighed flour with enough quantity of water.
3.
Then immerse it in sufficient quantity of water for 30 min.
4.
Wash the dough in water to remove satarch till pure elastic gluten mass is obtained.
5.
Take the weight of gluten mass.
6.
Place it in a petriplate and dry in an oven at 100-105˚C to obtain a constant weight.
7.
Note the weight of dried gluten and calculate the amount of gluten present in the flour.
Gluten content (%)= dry weight of gluten X 100
Weight of flour
APPENDIX III
Proximate Composition
1. Moisture content
Principle
Moisture content is one of the most commonly measured properties of food materials. It is
important to food scientists for a number of different reasons: Legal and Labeling Requirements
Microbial Stability, labeling Requirements, Food Quality and Food Processing Operations. The
method relies on measuring the mass of water in a known mass of sample. The moisture content is
determined by measuring the mass of a food before and after the water is removed by evaporation:
Procedure
About 10g of the material is weighed into weighed moisture cup and dried in an oven at 100 to
0
105 C and cooled in a dessicator. The process of heating and cooling is repeated till a constant
weight is achieved.
Weight of sample =
Initial weight (sample with moisture cup) =
Final weight (after heating & cooling) =
Initial weight – final weight
Moisture % = ________________________×100
Weight of sample
2. Protein content
Principle
Organic nitrogen digested with sulphuric acid in the presence of catalyst is converted to
ammonium sulphate. Ammonia liberated by making the solution alkaline is distilled in to a known
volume of standard acid which is then back titrated. protein per cent is calculated is multiplying the
nitrogen present by the factor 6.25.
Chemicals required
40 % NaOH (400 g NaOH dissolved in distilled water and volume made up to 1 liter with
distilled water)
4% Boric acid (40 g of boric acid dissolved in distilled water and volume made up to 1 liter
with distilled water)
Mixed indicator (0.2 % Bromocresol green and 0.2 % methyl red in 1:2 proportion).
0.1N HCl standardized (for titration)
Conc H2S04
Catalyst Mixture (K2SO4 & CuSO4) Ratio 5:1
Procedure for digestion
0
Preheat the digestion system to 250 C.
Take 0.2 to 0.25 g of food sample in the digestion tube.
Now add 3-4 g (approx) of catalyst mixture and finally add 10 ml of conc sulphuric acid to the
sample and place the tubes in the digestion block along with manifolds.
Ensure the manifolds are fitted properly.
Turn ON the tap water inlet to the KEL-FLOW Assembly immediately.
Ensure any frothing of samples are there; if frothing is not there then increase the Temp to
4200C.
Leave the tubes in the block for 1 hour and after 1 hour ensure the color of the samples are
turned into bluish green: if not replace the tubes in the block for some time.
Once the bluish green colour appears remove the tubes and place them in the cooling stand.
Distillation
Step1: Switch on the POWER switch
Step 2: Wait for READY signal to glow.
Step 3: Open the tap for condensation
Step 4: Ensure overhead tank is filled fully with distilled water and the tap is in ON condition
Step 5: Ensure 40% NaOH (in the tank) is filled in the ALKALI tube up to the loading tube (press the
ALKALI button manually, till alkali gets collected in the sample end tube) Note: This is an initial step
only & the same procedure is followed for boric acid also
Step 6: Load the tube in the steam generating side ensuring the tube seal with the adapter
Step 7: Place an empty conical flask in the receiving end.
Step 8: Now press RUN BUTTON operation
(Example shown as follows):
Boric acid: 1 sec (approx 25ml)
KMnO4: 00
Dilution: 00
Alkali: 35sec (approx 40 ml)
Process: mins
Delay: 00
Residue Remover: 00
Step 9: The steam will be delivered to the sample for the selected time and the ammonia gas liberated
get condensed and collected in the boric acid (conical flask)
Step 10: After collection of ammonia initial boric acid pink colour changes to bluish green and then its
ready for titration.
Titration
The collected distillate wilt be color less and the distillate is titrated against 0.1N HCl to get the burette
reading (Titrant value)
Calculation
14 X Normality of acid X (Titrant value burette reading)
% Nitrogen = ____________________________________________ X 100
Sample wt x 1000
% Protein = 6.25 x %Nitrogen
3. Ash content
Principle
The ash content is determined from the loss in weight that occurs during incineration of the
food sample at a temperature high enough to allow all organic matter to be burnt off without allowing
appreciable decomposition of ash constituents. The heating is continued until the resultant ash is
uniform in color (white or gray) and free from unburnt carbon and fused lumps. The AOAC
recommends using a quality of food material representing at least 2g of dry weight.
Procedure
About 5 to 10 g of the sample was weighted accurately into a crucible (which was previously
heated to about 6000 C and cooled). The crucible was placed on a clay pipe triangle and heated first
over a low flame till all the material was completely charred, followed by heating in a muffle furnace for
0
about 3 - 5 hours at about 600 C.
It was then cooled in a desiccator and weighted. To ensure completion of ashing the crucible
was again heated in the muffle furnace for ½ hour, cooled and weighed. This was repeated till to
consecutive weights were obtained and the ash was almost white or grayish white in color.
Weight of the ash
Ash content (g/100g sample)= ____________________________× 100
Weight of the sample taken
Calculation
Wt of empty crucible
=
Wt of crucible + raw sample =
Wt of crucible + wt of ash
=
Wt of ash
= wt of crucible with ash – wt of empty crucible
Weight of ash
Ash content of sample /100gm
= ___________________ × 100
Weight of sample
4. Fat
Principle
The fact that lipids are soluble in organic solvents, but insoluble in water, provides the food
analyst with a convenient method of separating the lipid components in foods from water soluble
components, such as proteins, carbohydrates and minerals. In fact, solvent extraction techniques are
one of the most commonly used methods of isolating lipids from foods and of determining the total
lipid content of foods.
Socs plus operational procedure
Step 1: Rinse all the beakers and place them in oven with the temperature about 100oC and also the
samples.
Step 2: If all the moisture is removed from the beakers, place them in dessicator to bring them to room
temperature.
Step 3: Now weigh the empty beaker and let the weight be W1. This is initial Beaker Weight (IBW).
Step 4: Now insert the thimble in the thimble holder and place it on the beaker.
Step 5: weigh the samples and transfer them to the thimble. Let the sample weight be W. Sample
weight may be 1 to 1.5 grams.
Step 6; Pour the solvent in the beaker. The volume may be 90 ml.
Step 7: Load all the beakers in the system. Switch ON the system and set the boiling point of solvent
o
as the boiling temperature. The boiling temperature may be more than 20 C that of solvent’s boiling
point.
o
o
Ex: boiling point of Ether is 40 -60 c. boiling temperature can be 80 C.
Step 8: Leave the process about 45 to 60 minutes. After the process time, increase the temperature to
recovery temperature (Max Boiling point * 2).
Ex: If the boiling point is 60oC, recovery temperature can be 120oC.
Step 9: Now do the rinsing about 2 times in order to collect the remaining fat
that may be present in the sample.
Step 10: Now take out all the beakers from the system and put them in a hot air oven. after 15-20
minutes, take out all the beakers and place them in a dessicator for 5 minutes.
Step 11: Take out all thimble holders and weigh the beaker. This is the Final weight of the Beaker
(FBW). Let the weight be W2. By substituting W, W1,and W2 in the following formula, the amount of
fat present in the sample can be calculated.
% FAT = W2 –W1/ W x100.
5. Crude fiber
Crude fibre consists largely of cellulose and lignin (97%) plus some mineral matter. It
represents only 60-80% of the cellulose and 4-6% of the lignin.
The crude fibre content is commonly used as a measure of the nutritive value of poultry and
livestock feeds and also in the analysis of various foods and food products to defect adulteration,
quality and quantity.
Reagents
0.255N Sulphuric acid (1.25%) – Take 12.74 ml acid and make up to one litre
0.313 N NaOH (1.25%) - 12.5g and volume made upto one litre
Procedure:
•
Take 3g defatted sample in 500ml beaker
•
Add 200ml of sulphuric acid and boil for 30minutes keeping the volume constant by adding
water at constant intervals (a glass rod placed or kept in the beaker helps smooth boiling)
•
Filter through muslin cloth and wash with boiling water until washings are no longer acidic
•
Boil with 200ml of NaOH for 30 minutes
•
Filter through muslin cloth. Wash with hot distilled water till free from alkali, followed by
washing with some alcohol and ether
•
Remove the residue and transfer to a crucible, dried overnight at 80- 1000 C and weighed
(We)
•
Dry the crucible in muffle furnace for 2-3 h at 600 C. cool and weigh (W a)
0
The difference in the weights (We - W a) represents the weight of crude fibre
CALCULATION :
(We - Wa)
Crude fibre (g/100g) = --------------------------------- X 100
weight of sample taken
6. Carbohydrate
Principle
The carbohydrate content of a food can be determined by calculating the percent remaining
after all the other components have been measured: per cent carbohydrates = 100 - per cent moisture
- per cent protein - per cent lipid - per cent mineral. Nevertheless, this method can lead to erroneous
results due to experimental errors in any of the other methods, and so it is usually better to directly
measure the carbohydrate content for accurate measurements.
Total carbohydrate= 100- (% moisture+ % fat + % protein+ % ash)
Available carbohydrate= 100- (% moisture+ % fat + % protein+ % ash+ % crude fiber )
APPENDIX IV
TOTAL DIETARY FIBER
Principle
Defatted foods are gelatinized and proteins and starch are removed by enzymatic digestion.
The residue is quantified gravimetrically.
Sample preparation
Homogenise sample and dry overnight in hot air oven at 105°c, cool in desicator to 0.3 to 0.5
number mesh. If sample cannot be heated, freeze dry before milling. If high fat content (75%)
prevents paper milling defect with petroleum other before milling.
Determination of insoluble dietary fiber
Run the blank through entire procedure along with samples to measures any contamination
from reagents residues. Weight duplicate 1g of sample, accurate to 0.1 mg, into 500ml beakers.
Sample weight should not differs 20mg. add 50ml of phosphate buffer and adjust the pH to 6.0, if
necessary add 0.1ml heat stable α-amylase solution, cover the beakers with aluminium foil and place
in boiling water bath. Ensure that contents of the beakers reach 100°c and adjust pH to 7.5 to NaOH
solution. Add 0.1ml of protease solution to each beaker, cover beaker with aluminium foil and
incubate for 30minute in 60°c with continuous agitation. Cool and adjust pH to 4.0, 4.6. Add 0.3ml
amyloglucosidase and incubate for 30°c with continuous agitation. Weight crucible with a fritted disc
containing 1g celite to constant weight. The celite in the crucible is made into bed by using a stream of
78% ethanol and applying suction. Maintain solution and qualitatively transfer precipitate from enzyme
digest to crucible, moving filtration module. Wash residues recessively with 3 times 20ml portion of
75%, two 11110ml portions of 95% ethanol and two 10ml portions of acetone. Dry crucible containing
residues overnight at 100°c in hot air oven. Cool in dessicator and weight to nearest 0.1mg. substract
crucible and celite weight from the above to obtain the insoluble dietary fibre residue ( IDF residue).
Amylase residue from one sample of duplicate for protein by kjeldhal method using N × 6.25 as
conversion factor and substract from the IDF residues value. Incinerate second residue sample of
duplicate for 5 hour at 525°C . Cool in dessicator and weight to nearest 0.1mg and substract from the
IDF residues values.
Insoluble dietary fiber =IDF residues- (protein +ash)
Determination of soluble dietary fiber
Follow the steps of digestion with α-amylase, protease and amyloglucosidase and
quantitative transfer the digest and collect the filtrate. Add 4 volumes of pre heated (60°c) 95%
ethanol. Allow the precipitation to complete for 60 minutes. Filter through an accurately weighed
crucible with celite. Follow the procedure given under insoluble fibre to obtain soluble dietary fibre
(SOF) residue. Duplicate samples run similarly are analysed for protein and ash.
Soluble dietary fibre = weight of SDF residue - (protein+ash)
APPENDIX V
Preparation of toast bread
Ingredients
Flour
-1000gm
Yeast
-15gm
Water
-600ml
Sugar
- 40gm
Salt
-20gm
Vanaspati -20gm
Method
1. Disintegrate yeast into 100ml of luke warm water with little sugar and rest aside for 10
minutes.
2. Dissolve salt and sugar in the remaining water and strain through filter cloth
3. Sieve the flour on the working table and make a depression in the centre
4. Add salt and sugar water in the centre of the depression and mix roughly
5. Add the ferment and knead to a soft and smooth dough
6. Knead in vanaspati
7. Rest the dough under thick cloth for an hour (till it becomes double in size)
8. Divide into 400 gm or (desired size) pieces mould longer than bread i.e., about 35 to 45 cm.
(15 inch) apply egg/ milk/ water wash.
9. Place it on a greased tray/ special mould (which are longer than bread mould and shorter in
width and height)
10. Proof till the desired volume achieved (i.e., about 30-45 min)
11. Bake at 400 degree Fahrenheit for 30 min.
12. The baked toast loaf is allowed to cool until it acquired room temperature about (3-4 hrs)
13. Slice it arrange each slice on baking tray separately and dry in oven at 90 degree Fahrenheit
for about 2 hrs.
APPENDIX VI
SCORE CARD FOR THE SENSORY EVALUATION OF TOAST
BREAD
Name:
Date:
Instructions:
Please evaluate each of the following samples using scoring system given below. Write the preferred
number score in the column as per evaluation. Rinse your mouth in between evaluating each sample.
Sample
Appearance
Texture
Colour
Crust
Flavour
Taste
Overall acceptability
Crumb
Scoring system:9-like extremely
6-like slightly:
3-dislike moderately:
8-like very much:
5-neither like nor dislike:
2-dislike very much:
7-like moderately:
4-dislike slightly:
1-dislike extremely:
Comments:
Signature
APPENDIX VII
Preparation method of dicoccum enriched toast bread
Ingredients
Amount (g)
Dicoccum flour
– 75
Refined flour
– 25
Yeast
– 1.5
Sugar
–6
Salt
– 1.5
Fat
– 25
Water
– 40
Butter milk
– 40
Chakramani
–1
Method
1. Disintegrate yeast into 20ml of luke warm water with little sugar and rest aside for 10 minutes.
2. Disintegrate chakramani herbs into 40ml of buttermilk and rest aside for 10 minutes.
3. Dissolve the salt and sugar in the remaining water.
4. Mix the flour in dough mixer and to this add the salt and sugar water.
5. Add the the ferment yeast and herbs to the mixture and mixed properly to soft and smooth
dough.
6. Knead the dough in vanaspati.
7. Rest the dough for an hour (till it becomes double in size)
8. Place it on a greased tray/ special mould( which are longer than bread mould and shorter in
width and height).
9. Proof till the desired volume achieved (i.e., about 35-45 min).
10. Bake at 240 degree celcius for 20 mins.
11. The baked toast loaf is allowed to cool overnight.
12. Slice it arrange each slice on baking trays separately and dry in oven at 240˚C for 20 min.
APPENDIX VIII
Ingredients used in different market sample
Sl.no
Ingredients
1
Refined flour, sugar, vegetable fat, salt, milk and yeast
2
3
Refined flour, yeast, salt, sugar, water and milk
Wheat flour, sugar, edible vegetable oils, milk & milk products, cashew nuts, yeast
and spices & fruits
4
5
Maida, sugar, vegetable fats, salt, yeast, and milk solids
Wheat flour, water, sugar, yeast, edible salt, jeera, edible oil, milk solids, permitted
class II preservative (E-282), emulsifier E-481, treatment agents E-942a/1100 and
antioxidant (300)
6
Maida, sugar, vegetable fats, salt, yeast and milk solids
7
Maida, sugar, yeast, vegetable fats, skimmed milk powder, gluten,
emulsigier(471/472e) and improvers (510, 9924 a, 300, and 1100)
8
Whole wheat flour, dietary fiber, trans fat free vegetable oil, salt and spices
9
wheat flour, sugar, semolina, vegetable fats, iodised salt, SMP, emulsifiers (E471)
and permitted preservatives (E282)
10
Wheat flour, sugar, edible vegetable fats, yeast, salt, milk and milk products,
vitamin pre-mix.
11
Wheat flour, sugar, yeast, edible vegetable oil, fats, salt, emulsifier 471/472e,
acidity regulators 341(1), 260, improvers 510, 924a, 300, e1100 and prervative
282
12
Maida, sugar, salt, vegetable fats, skimmed milk powder, gluten,
emulsifier(471/472e) and improvers (924a, 510, 300 and 1100)
13
Wheat flour, sugar, vegetable fats, salt and yeast
14
Refined flour, sugar, yeast (fresh) edible vegetabl oil, wheat gluten, permitted class
II preservative (E-282) soya flour, Emulsifier E-481, antioxidants E-300, anticaking
agents E-170 and acidity regulator E-260
QUALITY CHARACTERSTICS OF TOAST BREAD
DEVELOPED FROM COMPOSITE FLOUR OF DICOCCUM
WHEAT (Triticum dicoccum Schrank Schuebl)
YOMBOM BAM
2013
Dr. NIRMALA YENAGI
MAJOR ADVISOR
ABSTRACT
The present investigation was carried out to study the quality characteristics of dicoccum
wheat varieties for development of fiber enriched toast bread. Two dicoccum wheat varieties (DDK1025 and DDK-1029), one commercial dicoccum wheat and one check bread wheat UAS-304 were
studied for nutritional, functional and processing qualities. Dicoccum wheat based toast bread was
standardized for optimum addition of dicoccum flour, sugar, salt and fat, enriched with medicinal herb.
Developed toast bread was assessed for nutritional and storage quality. Dicoccum wheat varieties
were high in protein, ash, crude fiber, dietary fiber and trace elements such as Mn, Cu, Zn and Fe
contents as compared to bread wheat. Among the dicoccum wheat varieties DDK-1029 exhibited
better functional properties for preparation of toast bread. The organoleptically acceptable optimized
dicoccum wheat toast bread was developed by composite flour mix of dicoccum and refined flour in
75:25 proportions and addition of 6g sugar, 1.5g yeast, 1.5g salt and 25g fat with one per cent
chakramuni herb. The protein, fat, ash, crude fiber and dietary fiber contents of dicoccum toast bread
were significantly higher than refined flour. Among the dicoccum wheat varieties the nutritional profile
of DDK-1029 toast bread was good. The crude fiber content of developed toast bread was
significantly higher than commercial toast bread. Enriched toast bread of dicoccum wheat enhanced
the crude fiber by 20-25 per cent. The dietary fiber content of refined flour toast bread was 2.74 per
cent whereas in dicoccum wheat toast bread with and without enrichment ranged from 12.04-15.49
and 13.71-16.08 respectively. The enriched dicoccum toast bread was found acceptable during the
storage period of one month. The study indicates that dicoccum wheat flour can be used in bakery to
enrich the dietary fiber content of toast bread as healthy food.