Vol. 3, Issue 3 (2016)
Potential use of germinated soy flour and flaxseed oil in formulation of functional bread
Author(s): Dr. Neha Mishra
Abstract: Increasing awareness of consumers regarding health and nutrition has led to experimentations for modification and development of bakery products to prepare value added health foods. This research intended to explore the possibility of replacing traditional shortening butter by flaxseed oil and fortifying the germinated soy flour at level of 5%, 10% and 15% to formulate the functional bread which may have functional properties. Firstly the chemical composition of refined wheat flour, germinated soy flour and non-germinated soy flour is evaluated to find out the effect of germination of nutritional value of flour. It was found that upon germination nutritional value of soy flour increases as through germination fiber, protein and ash content increases. Then farinograph testing of dough such as water absorption, dough development time, dough stability was determined by Brabender Farinograph. The water absorption capacity of dough loafs increases with supplementation from 58.6% to 62.5%. Dough stability which indicates the dough strength, decreased from 2.5 min to 3.9 min. whereas dough development time increases with increases from 5.2 min to 6.9 min. Prepared bread is subjected to sensory and nutritional analysis to evaluate the suitability of bread for consumption. Nine-Point Hedonic Score System was used for sensory evaluation of prepared bread which is generally decreases with increasing the level of substitution. From overall acceptability rating, treatments T1 (5% germinated soy flour with 100 % flaxseed oil) bread obtained the highest rating compare to other treatments at p≥0.05. The result of the nutritional analysis of functional bread shows it is more nutritious than traditional bread. The moisture, ash, protein, fat and fiber content of bread increases with the supplementation of germinated soy flour from 30.51% to 32.29%, 1.7% to 1.95% and 7.5% to 10.05%, 3.2% to 4.58, 0.18 to 3.31% respectively, whereas carbohydrate content and energy value decreases from 56.91% to 47.82% and 272.2Kcal to 260.7Kcal. Thus it may be concluded that a functional bread could be develop by replacing butter with flaxseed oil and fortifying germinated soy flour at level of 15%.