Production and Characterization of Oat - Wheat Based Food Products
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Date
2012-10
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Addis Ababa University
Abstract
In this study the proximate composition and rheological properties of oat and wheat flour
were investigated. The oat flour contained considerable amounts of protein (16.92%), total
carbohydrates (64.65%) ash (1.80%), crude fiber (4.92%), moisture (5.61%) and fat
(6.10%). The wheat flour also contained protein (13.56%), total carbohydrates (73.51%), ash
(0.6%), crude fiber (0.32%), moisture (11.35%) and fat (0.98%). Based on these results, oat
flour is nutritious and has a potential for use as composite flour in food formulations. Effects
of oat flour supplementation (5%, 10%, and 15% of oat flour) on nutritional properties of the
composite bread were investigated. The crude fiber, fat and protein all are increased as the
addition of oat flour increased. The farinograph water absorption values of the composite
flour (5%, 10%, and 15% of wheat flour) were 58.3%, 59.0% and 64.2% while the dough
stability values were 8.5, 5.2 and 3.4 minutes; respectively. The dough development times
were also 2.4, 3.0, and 4.3 minutes and that of the farinograph quality number were 99, 65
and 58 Brabender units; respectively. According to the results of wet gluten, falling number,
and sedimentation values all decreased with the increase of oat flour supplementation
(p<0.05) while color grade and oil absorption increased. The loaf volume of the composite
flour bread were 340.6(100% wheat flour), 323.5 (5% oat flour), 298.4(10% oat flour), 250.3
(15% oat flour) and 210.9(100% oat flour). Loaf volume was significantly decreased with
increase in level of incorporation of oat flour whereas loaf weight at 5%, 10% and 15% level
of oat incorporation was significantly lower as compared to 100% oat supplementation
(p<0.05). Results of this research suggested that supplementation of oat flour up to 10%
results in bread with acceptable qualities. Oat flakes were prepared from locally grown
varieties. The major parameters (specific weight, flake thickness and moisture content) which
mostly affect the quality of oat flakes were measured and compared with the control oat flake.
Specific weight, flake thickness and moisture content values were 0.53gm/L, 0.51mm and 9.5;
respectively. These results are not significantly different to that of the control one. The
sensory evaluation results also suggested that the flakes are acceptable. The economic
analysis of the composite bread production plant revealed that it is profitable to produce the
product.
Key words: Composite bread, Farinograph values, Flour supplementation, Oat flake, Wet
gluten
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Keywords
Composite bread; Farinograph values; Flour supplementation; Oat flake; Wet gluten