Chemical and microbial evaluation of bread and biscuits made from wheat flour substituted with cassava flour. Issue 5 (4th January 2021)

• Record Type: Journal Article
• Authors: Andrade de Oliveira, Viviane; Costa, Gilmar Freire da; de Sousa, Solange
• Is Part Of: Nutrition & food science. Volume 51:Issue 5(2021)
• Page Start: 792
• Page End: 807
• Publication Date: 2021-01-04
• Subjects: Consumption -- Cereals -- Microbiological quality -- Chemical composition; Nutrition -- Periodicals; Food -- Periodicals; 664.005
• DOI: 10.1108/NFS-06-2020-0231
• Languages: English
• ISSNs: 0034-6659

Abstract

Abstract : Purpose: The purpose of this study is to investigate the chemical and microbiological quality of biscuits and bread through the partial substitution of the wheat flour. Design/methodology/approach: Completely randomized experiment with four treatments and nine replications was used in this study. The quality of biscuits and bread formulations was monitored by chemical parameters (moisture, ashes, protein, lipids, pH, water activity, acidity and carbohydrates) and microbiological parameters (coliforms at 35 and 45ºC, coagulase positive Staphylococcus and Salmonella sp.). Findings: The formulation of biscuits containing 25, 50 and 75% of cassava flour and formulation of bread containing 10, 20 and 30% of cassava flour had higher carbohydrate content compared to the control formulation ( p = 0.014). This was associated with the incorporation of cassava flour, which is an excellent producer of carbohydrates compared to other cereals. All formulations showed values <3 for coliforms at 35 and 45ºC and coagulase positive Staphylococci, as well as an absence for Salmonella sp. Originality/value: The present attempt was made to formulate biscuits and bread with a reduction in wheat flour and the addition of manioc flour, with the objective of reaching products with higher carbohydrate content and low gluten content, to improve the nutritional level and commercial value of these products.