Response surface regression modelling for the quality characteristics of wheat-plantain composite Flour bread containing gum Arabic from Acacia Senegal Var Kerensis

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dc.contributor.authorShitandi, Anakalo
dc.contributor.authorSoibe|, Lilian
dc.contributor.authorAgasa, Lameck Ondieki
dc.contributor.authorMonari, Fred
dc.date.accessioned2021-05-10T10:07:52Z
dc.date.available2021-05-10T10:07:52Z
dc.date.issued2019
dc.descriptionPaper presented at the 5th Strathmore International Mathematics Conference (SIMC 2019), 12 - 16 August 2019, Strathmore University, Nairobi, Kenyaen_US
dc.description.abstractThis paper is based on a study on the quality characteristics of wheat - plantain composite flour bread containing gum Arabic from acacia Senegal var kerensis using response surface methodology. In the study the effect of partial replacement of wheat with 10- 40% plantain and the subsequent effect of gum Arabic on composite bread quality attributes was investigated. The characteristics of bread tested included hardness, springiness, cohesiveness, gumminess and chewiness. Wheat- plantain composites produced dough that took longer than the control to breakdown thus stronger dough. Plantain composites had a higher peak viscosity which indicated that the composites had a higher swelling index than the wheat (control). The model p-values were significant for both linear and quadratic models. The parameter estimates for hardness, springiness, cohesiveness, gumminess and chewiness were all statistically significant at a = 0.05 level of significance. The results indicated that low levels of plantain substitution may have no adverse effect on gluten functionality since composites bread volume did not differ significantly from the control. Gum Arabic as used in this study was found to improve the breads textural qualities such as reducing bread hardness and chewiness and increasing bread springiness.en_US
dc.description.sponsorshipKisii University, Kenya. Masinde Mulim University of Science and Technology, Kenya.en_US
dc.identifier.urihttp://hdl.handle.net/11071/10500
dc.language.isoen_USen_US
dc.publisherStrathmore Universityen_US
dc.subjectResponse surface regressionen_US
dc.subjectSpringinessen_US
dc.subjectGumminessen_US
dc.subjectGum Arabicen_US
dc.titleResponse surface regression modelling for the quality characteristics of wheat-plantain composite Flour bread containing gum Arabic from Acacia Senegal Var Kerensisen_US
dc.typeArticleen_US
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