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You searched for id:"oai:http://ir.knust.edu.gh:123456789/11474". One record found.

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Kwame Nkrumah University of Science and Technology

1. Asante, Jemima Owusuah. Shelf Life Studies on Wheat-Cassava Composite Bread stored under Different Conditions by Bread Stakeholders.

Degree: 2018, Kwame Nkrumah University of Science and Technology

The advocacy to substitute indigenous flour in 100% wheat bread is becoming more apparent as bread consumption keeps increasing. However the storage conditions to which bread is subjected could affect its shelf life and stability. The main objective of this study was to determine the shelf life of wheat and cassava-wheat composite bread at different storage conditions used by bread stakeholders (retailers, consumers and bakers) as obtained through a baseline survey. 10% substituted High Quality Cassava Flour (HQCF) bread (tea and sugar), 100% wheat bread (tea and sugar) were stored under room temperature conditions (25-31°C) and elevated temperature conditions under the sun (26-35°C) for 7 days. Data from chemical (moisture, water activity, free fatty acid), microbial (yeasts and mould, total plate count) and physical analyses (descriptive sensory evaluation using a 10 point ordinal scale) were obtained and three parameters (yeasts/mould, water activity and descriptive sensory evaluation) were used to predict the overall shelf life through simple and multiple regression modelling. Bread stored at room temperature had a longer shelf life; between 6 and 8 days whereas bread stored at elevated temperature conditions had a shelf life between 5 and 7 days. The results also showed that the sugar bread samples had a better storage life of between 5 and 8 days than the tea bread samples which had a shelf life of 5 and 7 days probably because the more sugar in sugar bread served as a preservative. Composite bread had a shelf life of between 5 and 7 days whilst the 100% wheat bread had a shelf life between 7 and 8 days.

A thesis submitted to the Department of Food Science and Technology of Kwame Nkrumah University of Science and Technology in partial fulfilment of the requirements for the award of the degree of Master of Philosophy (Food Science and Technology), 2017

KNUST

Subjects/Keywords: HQCF composite bread; Predictive shelf life model; Regression analysis; Storage conditions; Descriptive sensory evaluation

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Asante, J. O. (2018). Shelf Life Studies on Wheat-Cassava Composite Bread stored under Different Conditions by Bread Stakeholders. (Thesis). Kwame Nkrumah University of Science and Technology. Retrieved from http://dspace.knust.edu.gh:8080/jspui/handle/123456789/11474

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Asante, Jemima Owusuah. “Shelf Life Studies on Wheat-Cassava Composite Bread stored under Different Conditions by Bread Stakeholders.” 2018. Thesis, Kwame Nkrumah University of Science and Technology. Accessed December 19, 2018. http://dspace.knust.edu.gh:8080/jspui/handle/123456789/11474.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Asante, Jemima Owusuah. “Shelf Life Studies on Wheat-Cassava Composite Bread stored under Different Conditions by Bread Stakeholders.” 2018. Web. 19 Dec 2018.

Vancouver:

Asante JO. Shelf Life Studies on Wheat-Cassava Composite Bread stored under Different Conditions by Bread Stakeholders. [Internet] [Thesis]. Kwame Nkrumah University of Science and Technology; 2018. [cited 2018 Dec 19]. Available from: http://dspace.knust.edu.gh:8080/jspui/handle/123456789/11474.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Asante JO. Shelf Life Studies on Wheat-Cassava Composite Bread stored under Different Conditions by Bread Stakeholders. [Thesis]. Kwame Nkrumah University of Science and Technology; 2018. Available from: http://dspace.knust.edu.gh:8080/jspui/handle/123456789/11474

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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