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A Study on the Effect of Ingredients on Quality and Acceptability of Pizza

A.K.M. Sarwar Inam
Department of Food Technology & Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Dijen Chandra Roy
Department of Food Technology & Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Dr. Md. Shams-Ud-Din
Department of Food Technology & Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Rashed Mahmud
Department of Food Technology & Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

The study was concerned with the preparation of pizza from locally available raw materials and to evaluate the effect of ingredients on quality and acceptability of prepared pizza. Wheat flour, corn flour and potato mash were used as principal ingredients to prepare three types of pizza. Dry gluten, baking powder, yeast, sugar, salt and soybean oil were also used. Wheat flour pizza was prepared from wheat flour. For potato pizza, potato mash was used with wheat flour to make pizza bread. Corn flour pizza was prepared from corn flour and wheat flour with gluten which was previously separated from wheat flour. At first, the necessary ingredients were mixed properly and doughs were made by using water. The doughs were rested for 2 hours, manipulated for 10 minutes, again rested for 1 hour then 1st proofing was done at 27°C for 10-15 min and final proofing at 37°C for 1 hour. The doughs were rolled and toppings were added and then doughs were placed in baking oven at 21⁰°C for 20 min. After baking, the dressings were added. The prepared pizzas were tested by panel of 10 testers. The color, flavor, texture and overall acceptability of all samples were not similar. Pizzas made from wheat flour and from corn flour were more acceptable han the other in terms of color, flavor, texture and overall acceptability.

Keywords: Ingredients, Quality, Acceptability, Pizza

Location: The laboratory of the Department of Food Technology and Rural Industry under the Faculty of Agricultural Engineering and Technology, Bangladesh Agricultural University, Mymensingh

Start Date: 00-00-2008

End Date: 00-00-2008

Program Area: Postharvest and Agro-processing

Commodity: Fortified food

Objectives:

1. To meet a wide spectrum of consumer demands with respect to taste and nutritional requirement.

Methodology:

Preparation of potato mash - The selected potato tubers were thoroughly washed in clean water to remove adhering soil and other unwanted materials. The cleaned tubers were then boiled in water for 10 minutes. Then the peels were removed manually. Potato mash was made by grinding the peeled potato using mortar and pestle. Preparation of dry gluten - About 500 g of wheat flour was taken and 250 ml of water was added to it. A uniform mixture was made to form a firm dough, taking care to incorporate all loose pieces. The mixing was completed by hand kneading until the flour was uniformly mixed. Then the dough was allowed to stand immersed in water for 30 minutes. The dough was manipulated under a gentle stream of water. The washing process was carried until no further starch separates. The wet gluten was dried in oven at 80⁰C for 4-5 hours. It was then packaged and stored in a cool and dry place. The dry gluten had 9.34% moisture and 78.39% protein. Processing of pizza from wheat flour - The methods of Kent were followed in the making of pizza bread. At first, the yeast was dehydrated in warm (40⁰C) water (8ml water/ g of yeast) to ferment for 10 minutes. Sugar and salt were dissolved in remaining calculated quantity of water. All the ingredients were mixed mechanically in a mixer for about 10-15 minutes to make dough. The prepared dough was set aside for 2 hours. While fermentation proceeded, the dough was covered with moistened cloth to prevent moisture loss. After 2 hours, the dough was manipulated to push out the gas that had been evolved in order to even out the temperature and gave more thorough mixing. After manipulation, the dough was again rested for about 1 hour. Then the dough was divided into loaf size portion (200g) and these were roughly flattened. The dough pieces were rested at about 27⁰C for 10-15 minutes (1st proof) and molded into final shape (0.25 inch thick) during which the dough was worked to tighten it so that the gas was better distributed and retained, and placed in pre-greased baking pans. The dough was rested again in the baking pan for the final proof for 1 hour at 37⁰C. Then cheese and chicken kima were placed on the dough as topping materials and the doughs were then baked in the oven at a temperature of 210⁰C for 20 minutes. Tomato ketchup and sliced cucumber were placed on the pizza as dressing materials. Processing of pizza from corn flour - After figuring the mix according to the formulation-II given in Table 2, the gluten powder was added to the mix. In this formulation, wheat flour and corn flour were added in equal proportion. Then for processing of pizza from corn flour, the same procedure was followed. Processing of pizza from potato mash - Potato tubers were boiled in hot water for 10 minutes. Then they were peeled and mashed to prepare potato mash. Formulation-III given in Table 2 was followed to prepare pizza from potato mash. Analytical methods - The raw potatoes, corn flour and wheat flour were analyzed for their moisture, ash, fat, protein and total carbohydrate contents. All the determinations were done in triplicate and the results were expressed as average value. Moisture content was determined adopting AOAC method. Subjective (sensory) evaluation of pizzas - For statistical analysis of sensory data, three different types of pizza were evaluated for color, flavor, texture and overall acceptability by a panel of 10 testers. All the testers were the students of Bachelor of Science and Master of Science of the Department of Food Technology and Rural Industries and were briefed before evaluation. Three pieces of each pizza were presented to 10 panelists and randomly coded sample. The test panelists were asked to rate the different formulated pizzas presented to them on a 9 point hedonic scale with the ratings of: 9 = Like extremely; 8 = Like very much; 7 = Like moderately; 6 = Like slightly; 5 = Neither like nor dislike; 4 = Dislike slightly; 3 = Dislike moderately; 2 = Dislike very much; and 1 = Dislike extremely. The results were evaluated by Analysis of Variance (ANOVA) and Duncun’s Multiple Range Test (DMRT) procedures of the Statistical Analysis System.

Source of Information: BANGLADESH RESEARCH PUBLICATIONS JOURNAL; ISSN: 1998-2003, Volume: 2, Issue: 2, Page: 543-551, March - April, 2009

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The prepared pizzas were tested by panel of 10 testers. The color, flavor, texture and overall acceptability of all samples were not similar. Pizzas made from wheat flour and from corn flour were more acceptable than the other in terms of color, flavor, texture and overall acceptability.

Knowledge Management: Journal