Shelf Life Studies on Wheat-Cassava Composite Bread stored under Different Conditions by Bread Stakeholders

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dc.contributor.authorAsante, Jemima Owusuah
dc.date.accessioned2018-10-26T08:36:49Z
dc.date.accessioned2023-04-19T00:53:49Z
dc.date.available2018-10-26T08:36:49Z
dc.date.available2023-04-19T00:53:49Z
dc.date.issuedOctober, 2017
dc.descriptionA 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).en_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipKNUSTen_US
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/11474
dc.language.isoenen_US
dc.subjectHQCF composite breaden_US
dc.subjectPredictive shelf life modelen_US
dc.subjectRegression analysisen_US
dc.subjectStorage conditionsen_US
dc.subjectDescriptive sensory evaluationen_US
dc.titleShelf Life Studies on Wheat-Cassava Composite Bread stored under Different Conditions by Bread Stakeholdersen_US
dc.typeThesisen_US
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