Nutritional Value and Physicochemical Properties of White Bread Incorporated with Hevea brasiliensis (Rubber Seed) Flour

Noroul Asyikeen, Zulkifli and Ho, Lee Hoon and Hanum Suraya, Mohd Zubir (2018) Nutritional Value and Physicochemical Properties of White Bread Incorporated with Hevea brasiliensis (Rubber Seed) Flour. Journal of Agrobiotechnology, 9 (1S). pp. 102-113. ISSN 2180-1983

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Abstract

This study was conducted to determine the nutritional value and physicochemical properties of white bread incorporated with rubber seed (Hevea brasiliensis) flour (RSF). Rubber seeds were dehulled, oven dried, ground and sieved to produce RSF. The formulation of the bread included two controls, namely, C1 (100% wheat flour) and C2 (100% RSF), and bread incorporated with 25% RSF (RSF25), 50% RSF (RSF50) and 75% RSF (RSF75). The proximate compositions of wheat and RSF in the composite flour and bread samples were determined using standard procedures. The physical characteristics (specific volume, water activity, colour analysis of the crust and crumb, texture analysis and pore size) of the controls and supplemented breads were assessed. Increasing the amount of RSF from 25% to 100% significantly increased (p<0.05) the ash, protein, fibre and fat contents of the bread samples and significantly decreased (p<0.05) their carbohydrate and moisture contents. The specific volume increased and the water activity decreased as the added amount of RSF increased. The preferred percentage range of the specific volume was 25%–50%. Colour analysis revealed that the colour of the crust and crumb of the bread darkened when the percentage of RSF supplemented in the formulation increased. Thus, (RSF25) showed the best acceptability based on the nutritional value and quality of the bread.

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