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Effects of Haccp Implementation on Quality Attributes of Fortified Bakery Products in the Food Industry of Bangladesh

Anis Alam Siddiqui
Dept. of Food Engineering & Technology, State University of Bangladesh, Dhaka, Bangladesh.

Md. Abdul Alim
2Dept. of Food Technology & Rural Industries,Faculty of Agricultural Engineering & Technology Bangla
Dept. of Agricultural Chemistry,Faculty of Agriculture,Bangladesh Agricultural University,Mymensingh, Bangladesh.

Md. Mokhlesur Rahman
Dept. of Agricultural Chemistry,Faculty of Agriculture,Bangladesh Agricultural University,Mymensingh, Bangladesh.

Abstract/ Executive Summary:

The research was conducted to find out the effect of implementation of HACCP in a baking industry. The quality attributes such as microbial count and compositional analysis were done to find out the positive effect. High energy fortified biscuits was prepared as influenced by different levels of soy flour protein and wheat flour gluten content of the biscuit recipes in a food industry before food safety implementation. Packaging study was also conducted by high density polyethylene up to 90 days of storage showing moisture content just above Bangladesh Standards and Testing Institute (BSTI) requirement at 90 days for the samples S1, S2and S3. Moisture%, Protein%, fat%, sucrose% and iron content remained acceptable considering BSTI requirements. Sample S1containing highest soy flour protein and wheat flour gluten estimated highest protein%, fat% and iron content compared to sample S2 and S3. Microbial qualities of biscuits found acceptable at initial storage regardless of microbial quality of raw materials. Sensory qualities of biscuits were also evaluated which showed the sample S3, treated with lowest amount of soy flour protein and wheat flour gluten, was the most preferred biscuit with respect to all the quality attributes. Though the high energy fortified biscuit has compact source of energy, packaging condition was not sufficient to hold moisture content as BSTI standard level during 90 days of storage.

Keywords: Fortified energy biscuit, HACCP, Microbiological analysis, Quality parameters.

Location:

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Fortified food

Objectives:

The main objectives of this study were to implement Hazard Analysis and Critical Control Point (HACCP) in a large plant called Nabisco Biscuit & Bread Factory and to compare and assess the quality and productivity before and after implementing food safety

Methodology:

Preparation of fortified high energy biscuits sample: Wheat and Soy flour was collected from ten local suppliers with coded name A to J and was analyzed for wheat flour gluten%, soy flour protein% and moisture%. Three coded samples were selected on the basis of maximum wheat flour gluten and soy flour protein contents. Those coded samples were used for making three sample recipes S1, S2 and S3. S1 sample of high energy fortified biscuit was prepared using the bakery recipe with G coded wheat flour and soy flour. S2sample of high energy fortified biscuit was prepared using the bakery recipe with E coded wheat flour and soy flour. S3 sample of high energy fortified biscuit was prepared using the bakery recipe with H coded wheat flour and soy flour. Water, ammonium bicarbonate, sodium bicarbonate, salt, vitamin and nutrient premix, soy flour, dalda and hydrogenated vegetable oil mixed initially by homogenization as premix. Final dough formation was done by final mixing with premix, wheat flour and sugar.After moulding and cutting, biscuit shape was formed. Baking was done with 200 –350 ⁰C for 6 to 10 minutes. Cooling was done in room temperature. The biscuits were packed in high density polyethylene bags using as primary packaging and stored under ambient conditions (21-30⁰C and 62-85% RH) with packaging materials. Biscuit from wheat and soy flour composite will be acceptable in terms of colour, aroma and overall acceptability (Oluwamukomi et al., 2011). Determination of different quality attributes Wet Gluten was determined based on the Glutomatic Gluten Washer and Gluten Index Centrifuge and provides information on both quantity and quality of wet gluten. The total weight of the gluten was defined as gluten quantity. The percentage of wet gluten remaining on the sieve after centrifugation was defined as the Gluten Index. Moisture content was determined adopting AOAC (2002) by oven dry method.Protein content of samples was determined by using traditional Kjeldahl method (Rangana, 1991). The Soxhlet extraction method was used for fat determination (Meatupdate, 1998). An aliquot of the filtrate obtained in reducing sugar method was taken and inverted it with Hydrochloric acid in a water bath at 60⁰C by keeping for 10 minutes. It was made upto volume and determined reducing sugar by Lane and Eynon method. The iron content in biscuit was determined according to the method described by Ahmed et al. 2015 where Shimadzu (Kyoto, Japan) (Model-1800) double-beam UV-VIS spectrophotometer was used to measure the absorbance. Microbiological analysis Total Viable Count, Enterobacteriaceae (Total Coliform), Escherichia coli, Salmonellaspp.and Yeast and mold count of wheat flour were also determined according to the “Recommended method for the Microbiological Examination of Food”, Published by American Public Health association (APHA, 1967). HACCP implementation method This research study did not use quantitative research. The purpose of this study was to design a HACCP model that is implementing in real situation. This study matched a qualitative approach. It gives the details of phenomena that are difficult to convey with quantitative methods. Qualitative research is exploratory and open-minded which is applicable to this study (Patton, 1987). Statistical Analysis All biscuit sample data were analyzed statistically. ANOVA was used for determining significance / non significance data. SPSS 11.5 version was used to analyze the data.

Source of Information: Elixir Food Science 113 (2017) 49287-49291

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The present study investigated the influence of HACCP implementation on fortified bakery products in food industry. Percentage of Moisture, Protein, fat, sucrose and iron content remained acceptable considering BSTI requirements. Based on the principle of the HACCP and several generic models, the HACCP model was designed to suit the real situation of the biscuit plant to produce the safe and quality end product. The finding of this re-search revealed that, biscuit produced with S1bakery recipe had highest chemical composition in terms of moisture(%), protein(%), fat(%) and iron content to that of the S2and S3 bakery sample. Beside this, sucrose content was highest in the S3sample. During 90 days of storage, fat content showed non-significant difference among the samples but moisture%, protein%, sucrose% and iron content made significant difference. After HACCP implementation microbial count were done again. At 45^th day, total viable counts for S1, S2and S3samples were 200 cfu/g, 200cfu/g and 100cfu/g respectively. Enterobacteriaceae (Total coliform), Escherichia coli, Salmonella spp. and yeast and mold count were also found zero at 45^th day. After 90 day, TVC increased for all the groups. S1, S2 and S3samples showed 400, 300 and 200 cfu/g respectively. All the values were lower than permissible maximum level. Enterobacteriaceae (Total coliform), Escherichia coli, Salmonella spp. and yeast and mold count were also found zero at 90thday. The quality and productivity of bakery fortified biscuit is considered to be improved by a prerequisite program of HACCP implementation.

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