Development and quality assessment of regular wheat and rice flours incorporated mango flavored breads

Abstract

Ready-to-eat food products are becoming a necessity. Bread is the most consumed and easily available product used for breakfast in several households. In this study, mango bread was developed by incorporating whole wheat flour into brown rice flour. The mango breads were formulated with different levels of brown rice flour incorporation (0, 20, 40, and 60 %), and the breads were abbreviated as MB0, MB1, MB2, and MB3, respectively. The findings of the study revealed that with the increase in the concentration of brown rice flour, there was an increase in the ash and fiber contents, which increased from 0.85 to 3.58 % and 0.86 to 1.76 %, respectively. Increasing the concentration of brown rice flour increased hardness, whereas gumminess, chewiness, stickiness, and adhesiveness decreased proportionately. The results showed that brown rice flour could be an effective ingredient by missing it in whole wheat flour up to a level of 40 % to yield breads of acceptable sensory attributes with average liking sensory scores of 7 (like moderately) and above.

Keywords

• Breads
• Brown rice flour
• Whole wheat flour
• Mango
• Physico-chemical
• Antioxidant