Physicochemical and Sensory Characteristics of Breads Produced in Some Bakeries in the City of N'Djamena Chad

Makhlouf Himeda; Barka Abakoura; Mahamat Bechir; Hassan Ahmat Djimet; Ali Haroun Hissein; Abdelsalam Tidjani

doi:doi:10.11648/j.wjfst.20220603.14

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Physicochemical and Sensory Characteristics of Breads Produced in Some Bakeries in the City of N'Djamena Chad

Makhlouf Himeda, Barka Abakoura, Mahamat Bechir, Hassan Ahmat Djimet, Ali Haroun Hissein, Abdelsalam Tidjani

Published in World Journal of Food Science and Technology (Volume 6, Issue 3)

Received: 28 July 2022 Accepted: 15 August 2022 Published: 24 August 2022

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Abstract

The physical measurements, proximate composition and sensory characteristics of bread are likely to vary from one bakery to another. The present study aims to determine some physico-chemical parameters and to evaluate the sensory quality of bread produced in bakeries in the city of N'Djamena. A total of twenty-one samples are collected from seven bakeries in N'Djamena. Physical measurements as well as physico-chemical and sensory analysis of these samples are carried out in the laboratory using standard methods. The means of the physico-chemical parameters of the breads from the different studied bakeries show significant differences (p > 0.05). The analysis of the sensory characteristics shows a significant difference between the means of the studied parameters, with the exception of taste. Indeed, our results show that the average moisture content of the samples, depending on the bakery, varies from 20.07% to 26.91% and the ash content varies from 1.44% to 2.58%. The protein and lipid content vary from 8.58% to 10% and from 0.83% to 1.80% respectively. The three Hybah bakeries had the highest scores for bread color, texture and overall acceptability compared to that from the other four bakeries. Nevertheless, the application of good hygienic and manufacturing practices must be rigorously followed to ensure consumers health.

Published in	World Journal of Food Science and Technology (Volume 6, Issue 3)
DOI	10.11648/j.wjfst.20220603.14
Page(s)	84-88
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Bread, Hygiene, Physicochemical Characteristics, Sensory, N’Djamena

References

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[14]	Chancelle Betty NDANGUI. 2015. Production et caractérisation de farine de patate douce (Ipomoeabatatas. Lam): optimisation de la technologie de panification. Thèse Université de Lorraine, Nancy. 134 p.
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Makhlouf Himeda, Barka Abakoura, Mahamat Bechir, Hassan Ahmat Djimet, Ali Haroun Hissein, et al. (2022). Physicochemical and Sensory Characteristics of Breads Produced in Some Bakeries in the City of N'Djamena Chad. World Journal of Food Science and Technology, 6(3), 84-88. https://doi.org/10.11648/j.wjfst.20220603.14

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ACS Style

Makhlouf Himeda; Barka Abakoura; Mahamat Bechir; Hassan Ahmat Djimet; Ali Haroun Hissein, et al. Physicochemical and Sensory Characteristics of Breads Produced in Some Bakeries in the City of N'Djamena Chad. World J. Food Sci. Technol. 2022, 6(3), 84-88. doi: 10.11648/j.wjfst.20220603.14

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AMA Style

Makhlouf Himeda, Barka Abakoura, Mahamat Bechir, Hassan Ahmat Djimet, Ali Haroun Hissein, et al. Physicochemical and Sensory Characteristics of Breads Produced in Some Bakeries in the City of N'Djamena Chad. World J Food Sci Technol. 2022;6(3):84-88. doi: 10.11648/j.wjfst.20220603.14

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@article{10.11648/j.wjfst.20220603.14,
  author = {Makhlouf Himeda and Barka Abakoura and Mahamat Bechir and Hassan Ahmat Djimet and Ali Haroun Hissein and Abdelsalam Tidjani},
  title = {Physicochemical and Sensory Characteristics of Breads Produced in Some Bakeries in the City of N'Djamena Chad},
  journal = {World Journal of Food Science and Technology},
  volume = {6},
  number = {3},
  pages = {84-88},
  doi = {10.11648/j.wjfst.20220603.14},
  url = {https://doi.org/10.11648/j.wjfst.20220603.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20220603.14},
  abstract = {The physical measurements, proximate composition and sensory characteristics of bread are likely to vary from one bakery to another. The present study aims to determine some physico-chemical parameters and to evaluate the sensory quality of bread produced in bakeries in the city of N'Djamena. A total of twenty-one samples are collected from seven bakeries in N'Djamena. Physical measurements as well as physico-chemical and sensory analysis of these samples are carried out in the laboratory using standard methods. The means of the physico-chemical parameters of the breads from the different studied bakeries show significant differences (p > 0.05). The analysis of the sensory characteristics shows a significant difference between the means of the studied parameters, with the exception of taste. Indeed, our results show that the average moisture content of the samples, depending on the bakery, varies from 20.07% to 26.91% and the ash content varies from 1.44% to 2.58%. The protein and lipid content vary from 8.58% to 10% and from 0.83% to 1.80% respectively. The three Hybah bakeries had the highest scores for bread color, texture and overall acceptability compared to that from the other four bakeries. Nevertheless, the application of good hygienic and manufacturing practices must be rigorously followed to ensure consumers health.},
 year = {2022}
}

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TY  - JOUR
T1  - Physicochemical and Sensory Characteristics of Breads Produced in Some Bakeries in the City of N'Djamena Chad
AU  - Makhlouf Himeda
AU  - Barka Abakoura
AU  - Mahamat Bechir
AU  - Hassan Ahmat Djimet
AU  - Ali Haroun Hissein
AU  - Abdelsalam Tidjani
Y1  - 2022/08/24
PY  - 2022
N1  - https://doi.org/10.11648/j.wjfst.20220603.14
DO  - 10.11648/j.wjfst.20220603.14
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 84
EP  - 88
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20220603.14
AB  - The physical measurements, proximate composition and sensory characteristics of bread are likely to vary from one bakery to another. The present study aims to determine some physico-chemical parameters and to evaluate the sensory quality of bread produced in bakeries in the city of N'Djamena. A total of twenty-one samples are collected from seven bakeries in N'Djamena. Physical measurements as well as physico-chemical and sensory analysis of these samples are carried out in the laboratory using standard methods. The means of the physico-chemical parameters of the breads from the different studied bakeries show significant differences (p > 0.05). The analysis of the sensory characteristics shows a significant difference between the means of the studied parameters, with the exception of taste. Indeed, our results show that the average moisture content of the samples, depending on the bakery, varies from 20.07% to 26.91% and the ash content varies from 1.44% to 2.58%. The protein and lipid content vary from 8.58% to 10% and from 0.83% to 1.80% respectively. The three Hybah bakeries had the highest scores for bread color, texture and overall acceptability compared to that from the other four bakeries. Nevertheless, the application of good hygienic and manufacturing practices must be rigorously followed to ensure consumers health.
VL  - 6
IS  - 3
ER  -

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Author Information

Makhlouf Himeda

Direction for Nutrition and Food Technology, Ministry of Public Health, N’Djamena, Chad
Barka Abakoura

Department of Industrial Engineering and Maintenance, Polytechnic University of Mongo, Mongo, Chad
Mahamat Bechir

Department of Public Health, Faculty of Human Health Sciences, University of N’Djamena, N’Djamena, Chad
Hassan Ahmat Djimet

Department of Public Health, Faculty of Human Health Sciences, University of N’Djamena, N’Djamena, Chad
Ali Haroun Hissein

Department of Public Health, Faculty of Human Health Sciences, University of N’Djamena, N’Djamena, Chad
Abdelsalam Tidjani

Department of Public Health, Faculty of Human Health Sciences, University of N’Djamena, N’Djamena, Chad

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Makhlouf Himeda, Barka Abakoura, Mahamat Bechir, Hassan Ahmat Djimet, Ali Haroun Hissein, et al. (2022). Physicochemical and Sensory Characteristics of Breads Produced in Some Bakeries in the City of N'Djamena Chad. World Journal of Food Science and Technology, 6(3), 84-88. https://doi.org/10.11648/j.wjfst.20220603.14

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ACS Style

Makhlouf Himeda; Barka Abakoura; Mahamat Bechir; Hassan Ahmat Djimet; Ali Haroun Hissein, et al. Physicochemical and Sensory Characteristics of Breads Produced in Some Bakeries in the City of N'Djamena Chad. World J. Food Sci. Technol. 2022, 6(3), 84-88. doi: 10.11648/j.wjfst.20220603.14

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AMA Style

Makhlouf Himeda, Barka Abakoura, Mahamat Bechir, Hassan Ahmat Djimet, Ali Haroun Hissein, et al. Physicochemical and Sensory Characteristics of Breads Produced in Some Bakeries in the City of N'Djamena Chad. World J Food Sci Technol. 2022;6(3):84-88. doi: 10.11648/j.wjfst.20220603.14

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@article{10.11648/j.wjfst.20220603.14,
  author = {Makhlouf Himeda and Barka Abakoura and Mahamat Bechir and Hassan Ahmat Djimet and Ali Haroun Hissein and Abdelsalam Tidjani},
  title = {Physicochemical and Sensory Characteristics of Breads Produced in Some Bakeries in the City of N'Djamena Chad},
  journal = {World Journal of Food Science and Technology},
  volume = {6},
  number = {3},
  pages = {84-88},
  doi = {10.11648/j.wjfst.20220603.14},
  url = {https://doi.org/10.11648/j.wjfst.20220603.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20220603.14},
  abstract = {The physical measurements, proximate composition and sensory characteristics of bread are likely to vary from one bakery to another. The present study aims to determine some physico-chemical parameters and to evaluate the sensory quality of bread produced in bakeries in the city of N'Djamena. A total of twenty-one samples are collected from seven bakeries in N'Djamena. Physical measurements as well as physico-chemical and sensory analysis of these samples are carried out in the laboratory using standard methods. The means of the physico-chemical parameters of the breads from the different studied bakeries show significant differences (p > 0.05). The analysis of the sensory characteristics shows a significant difference between the means of the studied parameters, with the exception of taste. Indeed, our results show that the average moisture content of the samples, depending on the bakery, varies from 20.07% to 26.91% and the ash content varies from 1.44% to 2.58%. The protein and lipid content vary from 8.58% to 10% and from 0.83% to 1.80% respectively. The three Hybah bakeries had the highest scores for bread color, texture and overall acceptability compared to that from the other four bakeries. Nevertheless, the application of good hygienic and manufacturing practices must be rigorously followed to ensure consumers health.},
 year = {2022}
}

Copy | Download

TY  - JOUR
T1  - Physicochemical and Sensory Characteristics of Breads Produced in Some Bakeries in the City of N'Djamena Chad
AU  - Makhlouf Himeda
AU  - Barka Abakoura
AU  - Mahamat Bechir
AU  - Hassan Ahmat Djimet
AU  - Ali Haroun Hissein
AU  - Abdelsalam Tidjani
Y1  - 2022/08/24
PY  - 2022
N1  - https://doi.org/10.11648/j.wjfst.20220603.14
DO  - 10.11648/j.wjfst.20220603.14
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 84
EP  - 88
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20220603.14
AB  - The physical measurements, proximate composition and sensory characteristics of bread are likely to vary from one bakery to another. The present study aims to determine some physico-chemical parameters and to evaluate the sensory quality of bread produced in bakeries in the city of N'Djamena. A total of twenty-one samples are collected from seven bakeries in N'Djamena. Physical measurements as well as physico-chemical and sensory analysis of these samples are carried out in the laboratory using standard methods. The means of the physico-chemical parameters of the breads from the different studied bakeries show significant differences (p > 0.05). The analysis of the sensory characteristics shows a significant difference between the means of the studied parameters, with the exception of taste. Indeed, our results show that the average moisture content of the samples, depending on the bakery, varies from 20.07% to 26.91% and the ash content varies from 1.44% to 2.58%. The protein and lipid content vary from 8.58% to 10% and from 0.83% to 1.80% respectively. The three Hybah bakeries had the highest scores for bread color, texture and overall acceptability compared to that from the other four bakeries. Nevertheless, the application of good hygienic and manufacturing practices must be rigorously followed to ensure consumers health.
VL  - 6
IS  - 3
ER  -

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