Effect of cornsilk (Maydis stigma) addition in yeast bread: investigation on nutritional compositions textural properties and sensory acceptability


Citation

Ng S. H., . and Wan Rosli W. l., . Effect of cornsilk (Maydis stigma) addition in yeast bread: investigation on nutritional compositions textural properties and sensory acceptability. pp. 339-345. ISSN 22317546

Abstract

The proximate compositions total dietary fibre (TDF) content textural properties and sensory acceptability of yeast breads formulated with 0 0.02 4 and 6 of cornsilk powder (CSP) were studied. The protein ash and TDF contents of yeast breads were increased in line with the CSP level added whereas moisture content was decreased. Yeast bread added with 6 CSP recorded the highest content of TDF (5.91) protein (9.76) and ash (1.03) compared to other formulation of yeast breads containing lower percentage of CSP. Besides texture profile analysis (TPA) reported that the firmness gumminess and chewiness of yeast breads increased directly proportional to the level of CSP added mainly due to higher content of TDF and lower content of moisture. However for the yeast bread added with 2CSP there were no significant differences compared with control yeast bread. Among all cornsilk-based yeast bread formulation containing 2 CSP had the highest scores for all attributes including overall acceptance and there were no significant differences with control yeast bread. The present study indicated that the addition of 2 CSP could be an effective way to produce functional yeast bread without changing negatively its desirable textural and sensory acceptability.


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Abstract

The proximate compositions total dietary fibre (TDF) content textural properties and sensory acceptability of yeast breads formulated with 0 0.02 4 and 6 of cornsilk powder (CSP) were studied. The protein ash and TDF contents of yeast breads were increased in line with the CSP level added whereas moisture content was decreased. Yeast bread added with 6 CSP recorded the highest content of TDF (5.91) protein (9.76) and ash (1.03) compared to other formulation of yeast breads containing lower percentage of CSP. Besides texture profile analysis (TPA) reported that the firmness gumminess and chewiness of yeast breads increased directly proportional to the level of CSP added mainly due to higher content of TDF and lower content of moisture. However for the yeast bread added with 2CSP there were no significant differences compared with control yeast bread. Among all cornsilk-based yeast bread formulation containing 2 CSP had the highest scores for all attributes including overall acceptance and there were no significant differences with control yeast bread. The present study indicated that the addition of 2 CSP could be an effective way to produce functional yeast bread without changing negatively its desirable textural and sensory acceptability.

Additional Metadata

[error in script]
Item Type: Article
AGROVOC Term: Yeasts
AGROVOC Term: Bread
AGROVOC Term: Dietary fibres
AGROVOC Term: Corn (maize)
AGROVOC Term: Moisture content
Geographical Term: Malaysia
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 26 Apr 2025 15:10
URI: http://webagris.upm.edu.my/id/eprint/21625

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