Sabaragamuwa University of Sri Lanka

Formulation of Healthy Breadsticks Using Palmyrah Resources and Garlic

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dc.contributor.author Thivya, V.
dc.contributor.author Anuluxshy, B.
dc.contributor.author Somawathie, K.M.
dc.contributor.author Srivijeindran, S.
dc.date.accessioned 2023-09-16T05:48:02Z
dc.date.available 2023-09-16T05:48:02Z
dc.date.issued 2022-04-06
dc.identifier.isbn 978-624-5727-21-6
dc.identifier.uri http://repo.lib.sab.ac.lk:8080/xmlui/handle/susl/3923
dc.description.abstract Palmyrah tuber flour possesses many health benefits such as curing constipation and strengthening the body, but its characteristic bitterness makes it mediocre. De-bittering of the flour made it more palatable. The objective of this study was to formulate debittered palmyrah tuber flour based bakery item which is both tasty and healthy. In this study, antioxidants extracted from palmyrah fruit pulp and garlic have been added to the de-bittered palmyrah tuber flour and this enriched mixture has been used to make breadsticks, the traditional pencil-shaped ready to eat bakery products. Three different de-bittered flour combinations (30%, 40% and 50%) were analyzed through the sensory evaluation by using nine point hedonic scale and 30 untrained panelists. Fifty (50) % de-bittered tuber flour combination had the highest mean score; hence it was selected to formulate the breadsticks. To compensate for the loss of health benefits incurred during the process of de-bittering, different oil composition (B1-100% virgin coconut oil (CO), B2-100% carotenoid extract enriched oil (CEO), B3-100% garlic incorporated oil (GIO) and B4-50:50% CEO:GIO) incorporated breadsticks were prepared and sensory evaluation was performed on them. According to the sensory result, the four different treatments were selected and further evaluated for their physicochemical, nutritional and functional properties, and compared with the commercial sample. The results were analyzed by using one-way ANOVA and Tukey pairwise comparison test in Minitab-19. The four treatments were showed higher mean value for fibre (7.40±0.02a -7.44±0.02a), total phenolic content (63.09 ± 2.36c -77.32±0.65a) and free radical scavenging activity (IC50 value 1.16±0.02d - 2.43 ± 0.231b) than commercial sample. Microbial counts were below the safety margin in the vacuum packed breadsticks during one month storage. According to the antioxidant properties results, it was concluded that the B3 breadstick sample was the best sample that beneficially provided a healthy snack for consumers. en_US
dc.language.iso en en_US
dc.publisher Sabaragamuwa University of Sri Lanka en_US
dc.subject Antioxidants en_US
dc.subject Breadsticks en_US
dc.subject Carotenoids en_US
dc.subject Garlic en_US
dc.subject Palmyrah Tuber Flour en_US
dc.title Formulation of Healthy Breadsticks Using Palmyrah Resources and Garlic en_US
dc.type Book en_US


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