Journal of Food Processing & Technology

Sensory and microbiological qualities of wheat-tomato seed flour bread

International Conference on Food Microbiology

August 08-10, 2016 Birmingham, UK

Adekoyeni Oludare Olumuyiwa and K J Agomuo

Federal University Dutsin-Ma, Nigeria

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

The microbiological and sensory properties of wheat-tomato seed flour bread were investigated. Matured seed of tomato was dried at 60 oC in air oven and grounded to produce flour. The tomato flour was then blended with wheat flour in the ratios of (Wheat:Tomato seed) 100:0, 95:5 and 90:10. Straight dough method was used for the bread and the bread packaged in high density polythene film and stored on shelf for 7 days. The sensory and microbiological properties were monitored at 1, 3, 5 and 7 days of production. Loaf weight and volume decreased significantly with increased levels of tomato seed flours inclusion. The sensory results revealed that crumb color, texture and taste decreased significantly (p<0.05) with increased tomato flour at 1 day. There were no significant difference in acceptability between 100% wheat flour bread (100:0) and 5% (95:5) tomato flour inclusion at the 3rd day of production. However, 90:10 (Wheat:Tomato) bread was best acceptable at 7 day of storage with lowest microbial (total viable count) and mould counts. It was revealed that tomato seeds have antimicrobial properties and can be used as natural preservative in bread. Bread, tomato seed flour, sensory properties mould count.

Biography :

Email: oludareadek@yahoo.com