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American Journal of Food Technology
Year: 2011  |  Volume: 6  |  Issue: 4  |  Page No.: 306 - 313

Analysis of Ingredients, Functionality, Formulation Optimization and Shelf Life Evaluation of High Fiber Bread

K. Kamaljit, K. Amarjeet and S. Tarvinder Pal    

Abstract: The aim of this study was to analyze the ingredients, develop high fiber bread and evaluate its shelf life. Bread and baked products are the most important sources of dietary fiber in the total food consumption. The role of dietary fiber in controlling chronic disorders like diverticulitis, bowel cancer, cardiovascular diseases, diabetes, constipation etc has been well known. Chemical composition and functional properties of oat fiber and psyllium husk were studied by following standard AOAC methods and these were incorporated at levels of 0, 1, 2, 3, 4 and 5% in wheat flour on percentage weight basis for preparation of bread according to standard AACC methods. Best levels were selected on the basis of bread making and organoleptic properties. Oat fiber at 5% and Psyllium husk at 3% levels were selected. These breads were evaluated for visual examination of mold growth under refrigerated and ambient temperature conditions. Shelf life of these breads was found to be 5 days at room temperature.

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