Physical Characteristics and Microbial Analysis of Water Chest nut Supplemented Bread
[1]
Jehangeer Bhat, Department of Food Technology, Islamic University of Science and Technology, Awantipora, Pulwama, India.
[2]
Amir Gull, Department of Food Engineering & Technology, SLIET, Longowal, Sangrur Punjab, India.
[3]
Farhana Allaie, Department of Food Technology, Islamic University of Science and Technology, Awantipora, Pulwama, India.
[4]
Tariq Ahmad Safapuri, Department of Food Technology, Islamic University of Science and Technology, Awantipora, Pulwama, India.
In this study, breads supplemented with different contents of water chestnut flour (wheat: water chestnut flour ratios; 100:0, 97:3, 94:6 and 91:9) were evaluated on the basis of Physical characteristics, color and microbial analysis. Based on physical, and color analysis wheat breads supplemented with 3% level of water chestnut flour were found optimum. Microbiological analysis revealed that control and 3% water chestnut flour supplemented breads have total plate count, yeast and mold count well within the acceptable range throughout the storage period.
Bread, Physical, Color Analysis, Microbiological Analysis
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