International Advanced Research Journal in             Science, Engineering and Technology

A monthly peer-reviewed Online and Print journal

ISSN Online 2393-8021
ISSN Print 2394-1588

Since  2014

Abstract: In this study, two white sorghum (sorghum bicolor L) cultivars namely: Dorado and Giza 15 were subjected to soaking treatment for 24 hours then knowing its effect on chemical, minerals composition and phosphorus fractions. Dorado Treated Whole Flour (DTWF) was chosen as a best sample to prepare sweet fermented bread and chicken burger with ratios 10, 20, 30 and 40% from it. Further, the resulting fresh breads were used to determine sensory, physical properties, phosphorus fractions and starch content as well as gelatinization properties by DSC. The obtained data revealed that there were significant (P<0.05) differences between flour mixtures and also among the fresh bread samples. The gelatinization enthalpies and temperatures varied significantly (P<0.05) between wheat flour, DTWF and flours mixtures. For flours mixtures the Onset Temp (To) was ranged from 30.02 to 45.67°C; Peak Temp (Tp) from 66.08 to 80.13°C; End Temp (Te) from 136.21 to 141.36 as compared to 44.42; 79.12; 155.46°C , 31.68; 74.13; 130.84°C for wheat flour and DTWF sample; respectively. On the other hand, the gelatinization temperatures were significantly (P<0.05) different between the bread samples especially Te which found with higher degrees when compared to flours and flours mixtures. The gelatinization temperatures and change of enthalpies varied significantly between stored bread samples. The To was ranged from 30.10 to 38.49°C; Tp 109.01 to 120.17°C; Te 139.55 to 147.22 °C. It is clear that the Te was decreased significantly in bread stored 4 days when compared with the same bread at 0 time of storage. Consequently, the ∆HP was significantly decreased with range 4.43 to 4.70 J.g-1 for the stalled bread, which stored for 4 days. The retrograde% of supplemented stored bread was significantly (P<0.05) higher ranged from 90.00 to 94.00 when compared to control WF bread with value 88.60%. The consumer acceptability which expressed by total score was highest for burgers containing 10%, 20% supplemented burgers, with values 59.30 and 56.60, respectively, as compared with 61.21 for control (100% chicken breast meat). The best results were obtained for bread and burger samples supplemented with 10% and 20% replacement ratio. The chemical composition of the products was found in reasonable amounts, which confirms the highly nutritional value of these products, as well as, desirable properties that the consumer will accepted them.

Keywords: DSC, Gelatinization, Enthalpy, Bread and Burger


PDF | DOI: 10.17148/IARJSET.2020.7106

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