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Pranav Kumar / DEVELOPMENT AND QUALITY ASSESSMENT OF FORTIFIED

BREAD PREPARED BY USING REFINED WHEAT FLOUR, CARROT POMACE
POWDER AND SAGO FLOUR. DEVELOPMENT AND QUALITY ASSESSMENT...

Article · January 2022

DOI: 10.14704/NQ.2022.20.13.NQ88163

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NEUROQUANTOLOGY | OCTOBER 2022 | VOLUME 20 | ISSUE 13 | PAGE 1300-1306| DOI: 10.14704/NQ.2022.20.13.NQ88163
Pranav Kumar / DEVELOPMENT AND QUALITY ASSESSMENT OF FORTIFIED BREAD PREPARED BY USING REFINED WHEAT FLOUR, CARROT
POMACE POWDER AND SAGO FLOUR.

DEVELOPMENT AND QUALITY ASSESSMENT OF FORTIFIED BREAD PREPARED BY

USING REFINED WHEAT FLOUR, CARROT POMACE POWDER AND SAGO FLOUR.
Pranav Kumar*, Shanker Suwan Singh**
*M.Sc. Food Technology, Warner College of Dairy Technology, SHUATS, Naini, Prayagraj, (U.P), India. 1300
**Assistant Professor, Food and Dairy Engineering, Warner College of Dairy Technology, SHUATS,
Naini, Prayagraj, (U.P), India.

Abstract
It is concluded that Fortified can be prepared with different ratio of Refined Wheat Flour, Carrot Pomace
Powder and Sago Flour at different levels of concentration (T0, T1, T2, and T3). The concentration of T0 were
100:0:0; T1were 90:10:05; T2 were 85:15:05 and T3 were 80:20:05.The data collected on different aspects
were tabulated & analyzed statistically using the methods of variance & critical difference. Physico-chemical
analysis (Total solids, Ash, Carbohydrate, Protein, Fat and Moisture) was done for estimating its nutritional
content and for organoleptic characteristics (Color and Appearance, Body and Texture, flavor and Taste &
Overall Acceptability) were judged by 9 point hedonic scale. Carbohydrate percentage for treatments T0, T1,
T2, and T3 were 70.21, 71.69, 72.15 and 72.53 respectively. The Cost Analysis of final product for treatments
T0, T1, T2, and T3 were 7.37/-, 18.53/-, 23.35/- and 28.16/-Rs/100g respectively. According to analysis
treatment T3 with ratio 80:20:05 was found to be the best among all.
Keywords: Fortified, Carrot Pomace Powder, Organoleptic, Physico-Chemical analysis.
DOI Number: 10.14704/NQ.2022.20.13.NQ88163 NeuroQuantology2022;20(13): 1300-1306
Introduction
Fortification is a process of adding of additional properties and it was the main reason to choose sago
nutrients by replacing or adding some nutritional as our third ingredient.After combining all the
component. Folic acid and Iron are two components features of ingredients in a form of fortified bread
that are being looked in fortified bread. Folic acid can the prepared bread will be helpful in boosting
help to prevent some birth defects and can lower risk immune against colon cancer, will help to keep sugar
of heart disease and some cancers.Refined Wheat level at optimum and will also improve bone health
flour is also known as Maida and is produced from due to presence of calcium and vitamin K, along all
wheat in Indian subcontinent.Refined wheat flour is these benefits regular consumption of this fortified
the main structural component of Bakery industry. bread will also improve digestive system because
Refined wheat flour contains gliadin and glutenin carrot pomace bears the benefit of improving the
protein which forms gluten when water is added, no digestive system.
other flour can form gluten.Carrot (Daucuscarota L.) Materials and Method
is a well known source of β-carotene and it also has
some vitamins like B1, B2, B6 and B12. Along with all The Experiment “Development and Quality
these carrot is inreached in Fiber which helps to Assessment of Fortified Bread Prepared by
improve muscle health. Carrot helps to improve Using Refined Wheat Flour, Carrot Pomace
digestive system and the main reason of using carrot Powder and Sago Flour” was carried out in a
pomace was that it was useless in other manner. research lab of “Warner College of Dairy
Sago (Tapioca) is a form of starch that is extracted Technology” Sam Higginbottom Institute of
from tropical palm stems, specially of Agriculture, Technology and Sciences, Deemed
Metroxylinsagu. Sago is packed in antioxidant

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NEUROQUANTOLOGY | OCTOBER 2022 | VOLUME 20 | ISSUE 13 | PAGE 1300-1306| DOI: 10.14704/NQ.2022.20.13.NQ88163
Pranav Kumar / DEVELOPMENT AND QUALITY ASSESSMENT OF FORTIFIED BREAD PREPARED BY USING REFINED WHEAT FLOUR, CARROT
POMACE POWDER AND SAGO FLOUR.

to be University, Prayagraj.Ingredients were Equipment:

collected from local market of Naini, Prayagraj. Weighing balance, Incubator, Baking oven,
The required materials can be listed under Raw Moulds, Measuring cylinder, Beaker, Muslin
materials and Equipment section. cloth.
Raw Materials:
Refined wheat flour, Sago Flour, Carrot pomace Flow Chart for Preparation of Carrot Pomace 1301
powder, Compressed Yeast, Butter, Sugar, Salt. Powder

Selection of Carrot

Washing

Cutting into small pieces (5x8 mm) Juice extraction (using grinder)

Carrot pomace collection

Dry carrot pomace in oven at 600 C for 5-6 hours

Cooling

Grinding in mixer grinder to make powder

Packing in air tight container

Treatment Table:
Refined Wheat Flour (%) Carrot Pomace Powder (%) Sago Flour (%)
T0 100 00 00
T1 90 10 05
T2 85 15 05
T3 80 20 05

Two types of Treatments were prepared the first one was T0 which was the control treatment prepared
to compare the texture and appearance, the remaining treatments T1,T2 andT3 were the experimental
treatments, these were decided according to the minimum amount required of the ingredient to fulfill
the required amount of dedicated nutrient of Such ingredient.
Plan of Work:

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NEUROQUANTOLOGY | OCTOBER 2022 | VOLUME 20 | ISSUE 13 | PAGE 1300-1306| DOI: 10.14704/NQ.2022.20.13.NQ88163
Pranav Kumar / DEVELOPMENT AND QUALITY ASSESSMENT OF FORTIFIED BREAD PREPARED BY USING REFINED WHEAT FLOUR, CARROT
POMACE POWDER AND SAGO FLOUR.

Flowchart for Preparation of Fortified Bread.

Receiving of Ingredients

1302
CONTROL (T0) EXPERIMENTAL (T1) (T2) (T3)
Refined Wheat Flour Refined Wheat Flour, Carrot Pomace Powder, Sago Flour
(100:00:00) (RWF:CPP:SF) (RWF:CPP:SF) (RWF:CPP:SF)
(90:10:05) (85:15:05) (80:20:05)

Addition of ingredients (yeast 3g, salt 1.2 g, sugar 5g, butter 5g)

Kneading

Fermentation (24 – 28℃ for 60 min)

Kneading

Proofing (1 hour at 21-30℃)

Filling in greased pan

Baking (225℃ for 30–35 min)

Cooling (at room temp. for 1 hr)

Slicing (5-20mm Thickness)

Packaging in Polythene & storage (at room temp 25℃)

The above flowchart shows the processes involved to prepare fortified bread using Refined wheat flour,
Carrot pomace Powder and Sago Flour.

Result and Discussion

The analyzed data is presented in this chapter under the following headings:
1. Physico-chemical analysis
2. Organoleptic analysis
3. Microbial analysis

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NEUROQUANTOLOGY | OCTOBER 2022 | VOLUME 20 | ISSUE 13 | PAGE 1300-1306| DOI: 10.14704/NQ.2022.20.13.NQ88163
Pranav Kumar / DEVELOPMENT AND QUALITY ASSESSMENT OF FORTIFIED BREAD PREPARED BY USING REFINED WHEAT FLOUR, CARROT
POMACE POWDER AND SAGO FLOUR.

4. Estimation of Cost of production

Table no. 1. Physico-chemical analysis
Treatments
Parameter
T0 T1 T2 T3
1303
Chemical Analysis

Fat (%) 8.32 7.79 7.65 7.56

Protein (%) 9.90 9.10 8.81 8.53

Carbohydrate (%) 70.21 71.69 72.15 72.53

Ash (%) 0.37 0.85 1.10 1.36

Moisture (%) 11.20 10.57 10.29 10.02

Total Solid (%) 88.80 89.43 89.71 89.98

Table no. 2. Organoleptic Score (9 Point Hedonic Scale)
Organoleptic Scores

Color & Appearance 8.6 8.5 8.0 7.7

Body & Texture 8.4 8.3 7.8 7.4

Taste & Flavor 8.2 8.1 7.5 7.1

Overall Acceptability 8.4 8.3 7.8 7.4

Table no. 3. Microbial analysis

Treatments
Parameter T0 T1 T2 T3

Microbial Analysis

Standard Plate Count (x10-3cfu/g) 3.04 3.44 4.19 4.44

Yeast & Mold Count (x10-3cfu/g) 1.26 1.48 1.96 2.18

Coliform Test NIL NIL NIL NIL

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NEUROQUANTOLOGY | OCTOBER 2022 | VOLUME 20 | ISSUE 13 | PAGE 1300-1306| DOI: 10.14704/NQ.2022.20.13.NQ88163
Pranav Kumar / DEVELOPMENT AND QUALITY ASSESSMENT OF FORTIFIED BREAD PREPARED BY USING REFINED WHEAT FLOUR, CARROT
POMACE POWDER AND SAGO FLOUR.

Table no. 4.Estimation of Cost of production

Cost Analysis

Cost Per 100g ₹7.37/- ₹18.53/- ₹23.35/- ₹28.16/-

Physico-chemical analysis 1304

Fat Content Organoleptic analysis
The highest mean fat contentvalue was Color and appearance
recorded in the sample of fortified bread The highest mean of color and appearance was
T0(8.32), followed by T1(7.79), T2(7.65)and T3 recorded in the fortified bread prepared
(7.56).The difference in these values of fat T0– withdifferent levels of refined wheat flour,
T1, T0– T2, T0– T3, T1– T2, T1 – T3&T2–T3were carrot pomace powder and sago flour sample of
significant. T0(8.46), followed by T1(8.46), T2(8.0)and
Protein Content T3(7.66).
The highest mean Protein percentage was Body and Texture
recorded in the sample of fortified bread T0 The highest mean of body & texture was
(9.90), followed by T1 (9.10), T2 (8.81) and T3 recorded in the fortified bread prepared with
(8.53). The difference in these values of protein differentlevels of refined wheat flour, carrot
T0– T1, T0– T2, T0– T3, T1– T2, T1– T3&T2–T3were pomace powder and sago flour sample of
significant. T1(8.34), followed by T2(7.82), T0
Carbohydrate Content (7.76)andT3(7.42).
The highest mean carbohydrate percentage was Taste and flavor
recorded in the sample of fortified bread T3 The highest mean of flavor and taste was
(72.53), followed by T2 (72.15), T1 (71.69) and T0 recorded in the fortified bread prepared
(70.21). The difference in these values of withdifferent levels of refined wheat flour,
carbohydrate T3– T2, T3– T1, T3– T0, T2– T1, T2– carrot pomace powder and sago flour sample of
T0&T1–T0were significant. T1(8.1), followed by T0(7.56), T2(7.54)and
T3(7.06).
Overall Acceptability
Ash Content The highest mean of overall acceptability was
The highest mean Ash percentage was recorded recorded in the fortified bread prepared
in the sample of fortified bread T3 (1.36), withdifferent levels of refined wheat flour,
followed by T2 (1.10), T1 (0.85) and T0 (0.37). The carrot pomace powder and sago flour sample of
T1 (8.3), followed by T0 (7.94), T2(7.76)and
difference in these values of ash T3– T2, T3– T1,
T3– T0, T2– T1, T2– T0&T1–T0were significant. T3(7.4).
Moisture Content Microbial analysis
The highest mean moisture percentage was StandardPlateCount
recorded in the sample of fortified bread The highest mean SPC was recorded in the
T0(11.20), followed by T1 (10.57), T2 (10.29) and sample of fortified bread T3 (4.44), followed by
T3 (10.02). The difference in these values of T2 (4.19), T1 (3.44) and T0 (3.04). The difference
in these values of standard plate count T3– T2,
moisture T3– T2, T3– T1, T3– T0, T2– T1, T2– T0&T1–
T0were significant. T3– T1, T3– T0, T2– T1, T2– T0& T1–T0were

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NEUROQUANTOLOGY | OCTOBER 2022 | VOLUME 20 | ISSUE 13 | PAGE 1300-1306| DOI: 10.14704/NQ.2022.20.13.NQ88163
Pranav Kumar / DEVELOPMENT AND QUALITY ASSESSMENT OF FORTIFIED BREAD PREPARED BY USING REFINED WHEAT FLOUR, CARROT
POMACE POWDER AND SAGO FLOUR.

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 NEUROQUANTOLOGY | OCTOBER 2022 | VOLUME 20 | ISSUE 13 | PAGE 1300-1306| DOI: 10.14704/NQ.2022.20.13.NQ88163
Pranav Kumar / DEVELOPMENT AND QUALITY ASSESSMENT OF FORTIFIED BREAD PREPARED BY USING REFINED WHEAT FLOUR, CARROT
POMACE POWDER AND SAGO FLOUR.

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