Extraction And Performance Evaluation Of Saccharomyces cerevisia From Palm Wine At Different Proofing Time During Bread Production

Michael Okpara University | 107 pages (26305 words) | Projects

ABSTRACT

Optimization of isolation and performance evaluation of Saccharomyces cerevisiae from palm wine at different proofing time during bread production was investigated using response surface methodology and central composite design. Yeast quantity (X1), proofing time (X2) and improver quantity (X3) were the independent variables considered, while bread production was the response variable. Results showed that X1, X2 and X3 had a significant effect on the bread runs (P<0.05).  The correlation coefficient of 11.485, 12.539, 9.273937, 10.14511, 10.729, 6.523, 11.000, 7.297 and 5.158 observed between the predicted and actual values for the response variables are evidence that that the regression model can represent the experimental data well. The coefficient of determination, R2 of most of the response variables were higher than 0.8. Based on the response surface and superimposed plots, the selected optimal formulation of bread production with desired sensory quality was observed by incorporating with 4.78g of X1, 40mins of X2 and 1.02g of X3. The result of this study showed that Saccharomyces cerevisiae from palm wine can be used to produce bread in the food industry.

 

 

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APA

MICHAEL, U (2023). Extraction And Performance Evaluation Of Saccharomyces cerevisia From Palm Wine At Different Proofing Time During Bread Production. Repository.mouau.edu.ng: Retrieved May 24, 2024, from https://repository.mouau.edu.ng/work/view/extraction-and-performance-evaluation-of-saccharomyces-cerevisia-from-palm-wine-at-different-proofing-time-during-bread-production-7-2

MLA 8th

UNIVERSITY, MICHAEL. "Extraction And Performance Evaluation Of Saccharomyces cerevisia From Palm Wine At Different Proofing Time During Bread Production" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 20 Jun. 2023, https://repository.mouau.edu.ng/work/view/extraction-and-performance-evaluation-of-saccharomyces-cerevisia-from-palm-wine-at-different-proofing-time-during-bread-production-7-2. Accessed 24 May. 2024.

MLA7

UNIVERSITY, MICHAEL. "Extraction And Performance Evaluation Of Saccharomyces cerevisia From Palm Wine At Different Proofing Time During Bread Production". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 20 Jun. 2023. Web. 24 May. 2024. < https://repository.mouau.edu.ng/work/view/extraction-and-performance-evaluation-of-saccharomyces-cerevisia-from-palm-wine-at-different-proofing-time-during-bread-production-7-2 >.

Chicago

UNIVERSITY, MICHAEL. "Extraction And Performance Evaluation Of Saccharomyces cerevisia From Palm Wine At Different Proofing Time During Bread Production" Repository.mouau.edu.ng (2023). Accessed 24 May. 2024. https://repository.mouau.edu.ng/work/view/extraction-and-performance-evaluation-of-saccharomyces-cerevisia-from-palm-wine-at-different-proofing-time-during-bread-production-7-2

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