RASHMI SINGH et al.
Volume 3 Issue 3: 2015
Citation: 10.2348/ijset06150790
Impact Factor- 3.25
ISSN (O): 2348-4098
ISSN (P): 2395-4752
DEVELOPMENTANDQUALITYEVALUATIONOFDEVELOPEDBREADBYUSING
GINGERANDTURMERIC
RASHMISINGH1,R.N.SHUKLA2,A.A.MISHRA2
1M.Tech.FoodEngineering,DepartmentofFoodProcessEngineering,SamHigginBottomInstituteofAgriculture,
TechnologyandSciences‐DeemedUniversity,Allahabad,U.P‐211007,India,Emailid–[email protected]
2AssistantProfessor,DepartmentofFoodProcessEngineering,SamHigginBottomInstituteofAgriculture,Technologyand
Sciences‐DeemedUniversity,Allahabad,U.P‐211007,India
ABSTRACT
The present study was conducted on Development Quality Evaluation of Developed Bread by using Ginger & Turmeric in
Developedbreadanditsshelflifestudies.Thequalityofdevelopedbreadswasdeterminedonthebasisofphysico‐chemical
analysisnamelymoisturecontent,Ashcontent,Phcontent.MicrobialanalysisnamelyYeast/Moldcount,coliformcountand
Standard plate count and Sensory analysis including sensory attributes namely color, flavor, texture taste over all
acceptability was done. The moisture content of bread was found to be decreased with different in proportion of ginger &
turmeric. Ash content found maximum in 3% turmeric incorporated bread sample i.e. (0.92%)c. It was found that during
microbialanalysiscolonycountofbreadincreasesasincreasesinthestoragetimeofbreadatroomtemp.Themeanoverall
sensory acceptability scores of more than 7.9 for bread samples upto 3% turmeric indicated the commercial scope for
manufacturing good quality developed bread with ginger & turmeric which will also be helpful to the patients those are
sufferingfromheartdiseases,diabetesandstomachdisorder.Developedbreadisgoodforhealthbenefitpointofviewforall
age group. The yeast/mold count and SPC showed 10, 10 and 30 colonies respectively after 24h at room temperature and
studieswereconductedforbreadsamplestostudytheshelflifeofbreadandalsotodeterminethefrequencyofdistribution
withinstandardlimitsininitial,24h,48h,72h,96h.
Keywords:Ginger,turmeric,Qualityevaluation,bread.
1. INTRODUCTION
Intermsofbothproductionandutilization,breadisgiven
aspecialimportanceinbakingindustryascomparedtoall
otherbakeryitems.Duetothesupportivenatureofbread
ingredients, bread serves as a media for production,
reproduction and multiplication of microorganisms. The
common microorganisms responsible for the spoilage of
bread are Aspergillus niger, Aspergillus flavus and
Rhizopus stolonifer. Among these three, the most
destructive and common species in bread is Rhizopus
stolonifer,generallyknownas“blackbreadmold”.
Mostoften,thegrowthofmoldinitiateswiththeBreadis
basic portion of our routine intake; therefore, studies
should be carried out to discover new techniques for
extendingitsstoragelife.Thebasicmeanstoincreasethe
shelf life of bread includes sterile environment of baking
area, disinfecting mixing premises and guaranteeing
sterilized conditions. Recently, many researchers have
attempted the utilization of oils and extracts of many
herbs and spices for improving shelf life of foods In this
era, consumers tend to use safer foods in order to save
themselves from being victims of numerous non‐
communicableimprovisethequality,standard,safetyand
variety of food products including bread . For this
purpose, they are including natural spices and herbs as
optionalingredientsintheirproductformulations.These
ingredients are also v ital portion of daily diet. For
centuries, spices and herbs have been part of food items
for the improvement of color, aroma and flavor of food
items and as functioning agents for their anti‐oxidative,
preservativeandaantimicrobialeffect.
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Theobjectiveofthisinvestigationwastostudythegross
physico‐chemical composition, as well as physical
characteristics and sensory quality attributes of bread
developedwithgingerandturmeric.
2. MATERIALSANDMETHODS
Ginger, turmeric, Sugar, Maida, refined oil, compressed
yeast, common salt, fats, shortening & Packaging
materials were procured from the local market of
Allahabad, India. Breads were prepared with varying
levels of ingredients such as yeast, salt, sugar, fat, wheat
flour, ginger & Turmeric, water, baking time and
temperatureusingstraightdoughprocess.According
in preliminary experiments breads were prepared with
3%, ginger ,4%,ginger, 3% turmeric, 4% turmeric, 1.5%
ginger+1.5%Turmeric,2%ginger+2%Turmericfor
30to40minatbakingtemperature,2200Cand2300C.All
the bread samples prepared from different formulations
were sensorily evaluated alter 8 h (Singh and Singh,
2008) by a panel of 9 trained judges drawn from the
collegestaffusinga9pointHedonicScale(Amerineetal.,
1965). Crust color, crumb color, crumb taste, crumb
texture,crumbelasticity,clarity,crumbaromaandoverall
acceptability were considered as deciding factors. The
best combination with respect to desirable quality
characteristicsfoundduringsensorystudieswasselected
toconductthestoragestabilitystudies.Thestoragetrials
of breads were conducted for 4 days at ambient
temperature(35±2°C,40±5%RH).100geachofcontrol
(To)andalltreatmentsamplesselectedaltercoolingfor3
hwerepackedseparatelyinpolypropylene(PP)50,100,
200 gauges and polyethylene (PK) 200 gauge bags. All
790
RASHMI SINGH et al.
Volume 3 Issue 3: 2015
Citation: 10.2348/ijset06150790
Impact Factor- 3.25
samples were withdrawn after 1, 2, 3 and 4 days and
analyzed for staleness of bread by evaluating the bread
for moisture, ash, fat, crude fiber, color, taste, flavor,
textureandvisiblemicrobialgrowth.
Table 1 Standardized incorporated ratio in bread by
using Maida flour, ginger and turmeric in different
samples
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Statistical analysis: Analyzed by one‐way analysis of
variance(ANOVA)andanalysisiscarriedusingMicrosoft
Exceldataanalysis.
3. RESULTSANDDISCUSSION
The experiments were conducted for “Development and
quality evaluation of developed bread using ginger and
turmeric”. The present investigation was under taken to
evaluate thequality as well as acceptability of utilization
of ginger and turmeric for the preparation of bread. The
physical, chemical, sensory and storage evaluation of
breadhadbeencarriedout.
Studies on physico‐chemical analysis (moisture,
pH,ash,),microbiological
analysis
yeast
count,coliform count, standard plate count and
sensory properties, which were influenced by
packaging material, storage of environmental condition
andchemicalconstituents..
A.Physicochemicalanalysisofdevelopedbread
T0=100%maida+0%ginger+0%turmeric.
T1=100%maida+3%ginger+0%turmeric
T2=100%maida+4%ginger+0%turmeric
T3=100%maida+0%ginger+3%turmeric
T4=100%maida+0%ginger+4%turmeric
T5=100%maida+1.5%ginger+1.5%turmeric
T6=100%maida+2%ginger+2%turmeric
A. Physicochemicalanalysisofdevelopedbreadbyusing
gingerandturmeric
pH:CalibrationofphbyusingpHmeter.
Moisture: Estimation of moisture content by hot air
ovenmethodat1050cfor4hrs(AOAC,1995).
Ash:Byusingmufflefurnacemethoduptoconstantweigh.
Ignite in a muffle furnace at 550+/‐ 250c for 4 hrs
(Ranganna,1986).
B. SensoryAnalysis:
Sensoryevaluation:Evaluatetheproductsforacceptability
basedonitsflavour,texture,appearance,amountof
bitternessandoverallacceptabilityusingnine‐point
hedonicscale
(1=dislikeextremelyto9=likeextremely;Meilgaardet
al.,1999).
C. Microbialanalysisofdevelopedbread.
EvaluationofYeast/moldcountfordevelopedbread.
Coliform count for developed bread, Standard plate count
fordevelopedbread
D.StatisticalAnalysis:
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Moisture content in the sample was found in the .It was
seenthattheresultwere29.73,26.36,24.07,27.68,28.62,
27.45, 25.37, respectively. On critical evaluation of the
result during storage, it was found that the moisture
content of bread decreases. At the 96h of the storage
period the minimum moisture content was found in
T3sample.
Ashcontent:theeffectofdifferenttreatmentsandstorage
periods on ash content of control (To) and experimental
sample (T1, T2, T3, T4, T5, T6) at different interval during
storage. On evaluation of result it was found that the
increase Ash content was due to high percentage of
mineral content present in ginger & turmeric, therefore
therewassignificantdifferencebetweensamples.Onthe
firstAshanalysisofthedevelopmentofbreadi.e.at24h,
AshcontentofT1,T2,T3,T4,T5andT6 werefound0.8,0.8,
0.81, and 0.82. On criticalevaluation ofthe result during
storage,itwasfoundthattheAshcontentofbreadpacked
in LDPE increased considerably with increase in storage
period,Ashcontentisinverselyproportionaltomoisture
due to absorption of oxygen so that properties of bread
changed.
B.Microbialanalysisofdevelopedbread
Yeast/mold count for developed bread: During the
microbiological study of Developed bread for 96 h shelf
life of seven sample were prepared for yeast/mold
analysis, treatment samples i.e.(T1, T2, T3, T4, T5, T6).In
first24hinT1sample10colonicswerefoundandinT2
sample20coloniesofyeast/moldwerefound.Asstorage
period increased the colony count of all samples were
variedbecauseitdependsuponconcentrationofginger&
Turmeric. It is presented in ANOVA Table 4.5 and fig 4.5
T2samplefoundleastyeast/moldgrowthascomparedto
other samples. T2 was found to be most acceptable
sampleofallthroughouttheshelflife.
Coliform count: During the microbiological study of
developedbreadfor96hshelflifeofsevensampleswere
prepared forcoliformanalysis, treatment samples i.e.(T1,
T2,T3,T4,T5,T6).Infirst24hinT1sample10coloniesof
791
RASHMI SINGH et al.
Volume 3 Issue 3: 2015
Citation: 10.2348/ijset06150790
Impact Factor- 3.25
coliformwerefoundandinT2sample20ofcoliformwere
found. T0, T1, T2, T3 and T4, found minimum growth of
coliformafter24hbutafter48hofshelflifestudyoffive
treatmentsamplesslightlyincreaseintheircolonycount
ascompareto24hresult.Innext72and96hofcoliform
counttherewasincreaseincontrolsampleandtreatment
samplesbutthesampleT1 andT2foundmoreacceptable
after 96 h of shelf life. As storage period increased, the
colonycountofallsamplesalsoincreased.Asallsamples
were stored at room temperature and at room
temperaturemicrobesbecomesmoregetsmultiplied.Itis
presented in ANOVA Table 4.6 and Fig. 4.6 T3 and T4
samples found more coliform bacterial growth as
compared to others samples after 96 h of study. T1 was
foundtobemostacceptablesampleofallthroughoutthe
shelflife.
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1.2
A.C. (%)
1
0.8
24 h
0.6
0.4
48 h
0.2
72 h
0
96 h
To
T1
T2
T3
T4
T5
T6
Treatment
Fig3.2Ashcontentfordevelopedbread
Microbial Load (CFU/g)
SPCCountforDevelopedBread
Duringthemicrobiologicalstudyofherbalbreadfor96h
shelf life of five samples were prepared for SPC analysis,
treatmentsamplesi.e.(T1,T2,T3andT4,T5,T6).).Infirst24
hinT1sample30colonieswerefoundandinT2sample
40 SPC colonies were found. T0, T1, T2, T3 and T4, found
minimumgrowthofSPCinfirst24hbutafter48hofshelf
lifestudyoffivesamplesslightlyincreaseintheircolony
count as compare to 24 h result. In next 72 and 96 h of
SPC count there was increase in control sample and
treatmentsamples,butthesampleT1,andT2,foundmore
acceptable after 96 h of shelf life. As storage period
increased,thecolonycountofallsamplesalsoincreased.
As all samples were stored at room temperature and at
roomtemperaturemicrobebecomesmoreactiveandgets
multiplied.ItispresentedinANOVATable4.7andFig.4.7
T4samplesfoundmoreatallthroughouttheshelflife.
15
10
24 h
48 h
5
72 h
0
96 h
1
2
3
4
5
6
7
Treatment Microbia Load (cfu/g)
Fig3.3Yeastcountfordevelopedbread
SensoryAnalysisofDevelopedBread
SensoryanalysisofHerbalbreadwasdoneonthebasisof
color, flavor, texture, taste and overall acceptability.
Sensory analysis of Herbal bread of samplesT0,T1, T2,
T3,and T4, T5, T6were carried out on the basis of color,
flavor, Texture, taste and Overall acceptability with the
helpofsensoryevaluatoron9pointhedonicscale.Sample
T1andT2,T3weremoreacceptableascomparetoother
samples.
10
8
6
24 h
4
48 h
2
72 h
0
96 h
1
2
3
4
5
6
7
Treatments 35
Fig3.4coliformcountfordevelopedbread
30
M.C (%)
25
20
24 h
15
28 h
10
72 h
5
96 h
0
To
T1
T2
T3
T4
T5
T6
Treatments Fig3.1moisturecontentfordevelopedbread
Fig3.5SPCcountfordevelopedbread
International Journal of Science, Engineering and Technology- www.ijset.in
792
RASHMI SINGH et al.
Volume 3 Issue 3: 2015
Citation: 10.2348/ijset06150790
Impact Factor- 3.25
3% turmeric developed bread was found to be most
acceptablesampleofallthroughouttheshelflife.
9
Hedonic Scale
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ISSN (P): 2395-4752
8.5
8
7.5
T0
CONCLUSION
T1
The bread was developed by incorporating ginger &
turmeric in various ratios. 3% turmericdeveloped bread
samplewasfoundtobethebestamongallothersonthe
basis of sensory analysis/ organoleptical tests. 3%
turmeric was found to be best on the basis of
physicochemical analysis. During the shelf life study the
3% turmeric developed bread sample was found to best
withleastcountofmicroorganisms.
7
T2
6.5
T3
1
2
3
4
5
6
7
T4
Treatment Fig3.6sensoryanalysisfordevelopedbread
4. SUMMARYANDCONCLUSION
This chapter deals with the description of Summary and
Conclusion used to accomplish the experimental work
donetoattainthedesiredobjectivesofthestudyentitled,
"DevelopmentandQualityEvaluationofDevelopedBread
byUsingGinger&Turmeric.Thesummarywasbasedon
physico‐chemical, sensory, microbiological analysis and
shelflifestudiesofHerbalbreaddoneatlaboratoryinthe
"DepartmentofFoodProcessEngineering,Vaughschoolof
Agricultural Engineering and Technology, Sam
Higginbottom Institute of Agriculture,Technology and
Sciences,Allahabad.
Studies were conducted on incorporation of Ginger &
TurmericinDevelopedbreadandtheirphysico‐chemical
and shelf life studies. Ginger & Turmeric was,
incorporatedindifferentproportion(i.e.3%,4%,2%,and
1.5%). Physical parameter of control and Herbal bread
were also analyzed before andafter baking. On the basis
ofstudyfollowingfindingweredrawn.
It was found that there was a decrease in moisture
content in bread sample with different concentration
ginger & turmeric. At 96 hour of the storage period the
moisture content was found minimum in3% turmeric
bread i.e. (23.77%) and maximum in 0% ginger &
turmericdevelopedbreadi.e.(29.06)
It was found that the increased ash content due to high
percentage of mineral content present in ginger &
turmeric. Ashcontentwasfoundmaximumin0%ginger
&turmericbreadi.e.(0.82).
AtthestartoftheexperimentthepHvalueofthesamples
were5.9,5.9,5.8,6.3,6.1,6and6,whichgraduallyincreased
to6.2,6,6.1,6.4,6.2,6.1&6.4respectivelyduring96hourof
storage for treatments, highest value of Ph was found in
T3sample&lowestPhvaluewasfoundinT0sample.
It was found that during microbial analysis colony count
ofbreadincreaseasincreaseinthestoragetimeofbread
atroomtemperature.
In first 24h in all sample found minimum growth of
yeast/mold,coliformandSPCbutafterr48hofshelflife
study of seven samples slightly increase in their colony
countascompareto24h.
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ACKNOWLEDGEMENT
The authors thank to the Hon’ble Vice Chancellor of
SHIATS for granting approval, and Head, Department of
food Technology, SHIATS, Allahabad for providing
laboratoryfacilitiestocarryoutthisinvestigation.
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Impact Factor- 3.25
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APPENDIX
pH
ANOVA:
Source
d.f.
S.S.
M.S.S.
F.Cal.
F. Tab.
Result
5%
S. Ed. C.D.
(±)
5%
Treatment
5
8.477
1.6954
938.98
2.77
S
0.030
0.064
Error
18
0.03250
0.00181
‐
‐
‐
‐
‐
TOTAL
23
‐
‐
‐
‐
‐
at
Moisturecontent
ANOVA:
Source
d.f.
S.S.
M.S.S.
F.Cal.
F. Tab.
Result
5%
S. Ed. C.D.
(±)
5%
Treatment
5
2.538
0.5075
48.1448
2.77
S
0.073
0.155
Error
18
0.18975
0.01054
‐
‐
‐
‐
‐
TOTAL
23
‐
‐
‐
‐
‐
at
Ashcontent
ANOVA:
Source
d.f.
S.S.
M.S.S.
F.Cal.
F. Tab.
Result
5%
S. Ed. C.D.
(±)
5%
Treatment
5
2.310
0.4621
49.207
2.77
S
0.069
0.146
Error
18
0.16903
0.00939
‐
‐
‐
‐
‐
TOTAL
23
‐
‐
‐
‐
‐
at
Yeastcount
ANOVA:
Source
d.f.
S.S.
M.S.S.
F.Cal.
F. Tab.
Result
5%
S. Ed. C.D.
(±)
5%
Treatment
5
70.308
14.0616
37.9997
2.77
S
0.430
0.916
Error
18
6.66080
0.37004
‐
‐
‐
‐
‐
TOTAL
23
‐
‐
‐
‐
‐
International Journal of Science, Engineering and Technology- www.ijset.in
at
794
RASHMI SINGH et al.
Volume 3 Issue 3: 2015
Citation: 10.2348/ijset06150790
Impact Factor- 3.25
ISSN (O): 2348-4098
ISSN (P): 2395-4752
Coliformcontent
ANOVA:
Source
d.f.
S.S.
M.S.S.
F.Cal.
F. Tab.
Result
5%
S. Ed. C.D.
(±)
5%
Treatment
5
0.780
0.1560
164.72
2.77
S
0.022
0.046
Error
18
0.01705
0.00095
‐
‐
‐
‐
‐
TOTAL
23
‐
‐
‐
‐
‐
at
SPCcount
ANOVA:
Source
d.f.
S.S.
M.S.S.
F.Cal.
F. Tab.
Result
5%
S. Ed. C.D.
(±)
5%
Treatment
5
9979.395
1995.8789
322.528
2.77
S
1.759
3.747
Error
18
111.38815
6.18823
‐
‐
‐
‐
‐
TOTAL
23
‐
‐
‐
‐
‐
at
International Journal of Science, Engineering and Technology- www.ijset.in
795