Quality Assessment of Wheat Bread Baked in Bahir Dar City, Ethiopia
سال انتشار: 1397
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 312
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شناسه ملی سند علمی:
JR_JFQHC-5-2_008
تاریخ نمایه سازی: 20 آبان 1397
چکیده مقاله:
Background: So far, there is paucity of information about quality of breads available in Ethiopian bakeries. The aim of this study was to assess the proximate composition and some selected nutrient composition of wheat breads baked in Bahir Dar City, Ethiopia. Methods: Totally, 54 fresh loaves of wheat bread were randomly taken from 18 bakeries (three from each one) in Bahir Dar City, Ethiopia. Then, the proximate composition andmineral contents of the samples were determined. Results: The results of the analysis revealed that the proximate compositions were rangedfrom 12.16 to 28.38%, 0.77 to 2.33%, 0.41 to 1.87%, 0.13 to 1.36%, 8.01 to 14.34%, and 54.83 to 76.99% for moisture, total ash, crude fat, dietary fiber, crude protein, and carbohydrate, respectively. In addition, the level of calcium, iron, and zinc were ranged from 11.1 to 22.0, 1.2 to 12.5, and 0.7 to 2.1 mg/100 g, respectively. Conclusion: Some wheat bread sampled from Bahir Dar City did not meet the bread quality standards parameters. So, it is necessary to design supervision mechanisms to enforce the local bakeries to select the suitable ingredients and produce bread with therequired composition. © 2018, Shahid Sadoughi University of Medical Sciences. This is an open access article under the Creative Commons Attribution 4.0 International License
کلیدواژه ها:
نویسندگان
M Eshetu
Department of Chemistry, College of Science, Bahir Dar University, P.O. Box ۷۹, Ethiopia
M Atlabachew
Blue Nile Water Institute, Bahir Dar University, P.O. Box ۷۹, Ethiopia
A Abebe
Department of Chemistry, College of Science, Bahir Dar University, P.O. Box ۷۹, Ethiopia