Optimization of Production of Bread Enriched With Leafy Vegetable Powder
- *Corresponding Author:
- Famuwagun AA
Food chemistry and processing Laboratory
Department of Food Science and Technology
Obafemi Awolowo University, Ile-Ife, Nigeria
E-mail: [email protected]
Received Date: June 10, 2016; Accepted Date: June 29, 2016; Published Date: July 04, 2016
Citation: Famuwagun AA, Taiwo KA, Gbadamosi SO, Oyedele DJ (2016) Optimization of Production of Bread Enriched With Leafy Vegetable Powder. J Food Process Technol 7:605. doi:10.4172/2157-7110.1000605
Copyright: © 2016 Famuwagun AA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Box-Behnken design was used to study the effect of level of inclusion of dried leafy vegetable powder, mixing time and proofing time, on the weight, volume and specific volume of bread made from composite flour. Data obtained were evaluated using regression analysis. The study revealed all the parameters studied were significant in producing high quality vegetable powder enriched bread. The coefficient determination (R2) was good for the second-order quadratic model. The study found out those combinations of the parameters; level of vegetable inclusion; 3.65%, proofing time: 90.6 minutes and mixing time: 4.04 minutes were the optimal conditions for the productions of high quality bread enriched with vegetable powder. The study further confirmed through additional analysis that the model is adequate to optimize the process.