Studies on Organic Acids and Minerals Content of Sourdough Naans Made from Different Extraction Rate Wheat Flours and Starter Cultures


Authors

  • Ghulam Mueen-ud-Din Department of Food Science and Technology, University of Sargodha, Sargodha, Pakistan
  • Salim-ur-Rehman National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Faqir Muhammad Anjum National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Haq Nawaz Institute of Animal Nutrition and Feed Technology, University of Agriculture, Faisalabad, Pakistan

DOI:

https://doi.org/10.3923/pjn.2009.877.881

Keywords:

Extraction rate, minerals, organic acids, sourdough naans

Abstract

Sourdough naans were prepared using different extraction rate wheat flours and sourdough starter cultures. Sourdough naans were analyzed to find out the effect of flour extraction rates on the production of organic acids and minerals content. It was concluded that organic acids (lactic, acetic and citric acid) increased with an increase in extraction rate and freeze dried cultures containing hetero-fermentative strains of LAB showed better performance than homo-fermentative in the production of organic acids. Similarly, minerals content were also increased with an increase in flour extraction and 100% extraction rate sourdough naan showed the highest minerals content.

Downloads

Published

15.05.2009

Issue

Vol. 8 No. 6 (2009)

Section

Research Article

License

Copyright (c) 2009 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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.

How to Cite

Mueen-ud-Din, G., Salim-ur-Rehman, Anjum, F. M., & Nawaz, H. (2009). Studies on Organic Acids and Minerals Content of Sourdough Naans Made from Different Extraction Rate Wheat Flours and Starter Cultures. Pakistan Journal of Nutrition, 8(6), 877–881. https://doi.org/10.3923/pjn.2009.877.881

Most read articles by the same author(s)

1 2 3 > >>