Discussion Part

Food Science

Student’s Name

Institution

Date

Discussion

The aim of the study was to compare the firmness in the three types of bread and also to discover whether there is a correlation between firmness and water activity in bread. As noted above, the study discovered a significant difference in the firmness of Nagilla sativa bread. The finding of the study indicates that Nagilla Sativa control bread has the highest firmest of 6.78 followed by, Nagilla Sativa powder with 5.18 and Nagilla sativa oil has the lowest firmness of 43.22. It means that control bread has the highest number of chemical composition and physicochemical characteristic of lipid fractions and therefore, it takes a lot of energy to break the lipid bonds. And therefore, there is significantly different in the way each type of bread reacts when exposed to the same temperature. In table 1 below, it is indicated that Nagilla Sativa control, oil, and powder reacts different exposed to the same temperature.

Variable

Firmness

Mean (SD)

WA

Mean (SD)

Temperature Mean

(SD)

Control (n=25)

6.78± 4.7

0.97

(0.03)

21.39

(049)

Oil (n=25)

4.22± 3.9

0.97

(0.02)

21.40

(0.50)

Powder (n=25)

5.18± 4.9

0.97

(0.3)

21.39

(0.49)

Overall (N=75)

5.39± (3977.93)

0.97

(0.03)

21.39

(0.49)

Table (1) Descriptive statistics bread firmness and water activity

However, a study conducted by the University of Maryland Department of Food Technology established that Nagilla Sativa control has the firmness of 9.14, Oil 40.5 and powder or dry Nagilla has a mean of 20.84 CITATION Had18 \l 1033 (Hadjadj, Djamila, Hakima, & Feriel, 2018). The study was done using dry Nagilla Sativa seed and therefore, it contains a high concentration of moisture and oil.

The study conducted to discover the correlations between the firmness of the bread and the water activities established that there is a correlation between the water activities and the firmness of the bread. The analysis of the data indicates that the P-Value of firmness and water activity since the P-value is 0.05. This means that there is significantly different between firmness and water activities in every type of Nagilla Sativa bread. A study conducted by Al-Jassir (2015), established that each type of Nagilla Sativa contains a variety of chemicals, which include lipid and therefore, water cannot be the determiner factor of the firmness of Nagilla Sativa. The study conducted to the established relationship between day (1) and day (3) indicates that it is significantly different. The p-value is 0.05 and therefore, there is a correlation between the number of days it takes and the firmness of Nigella Sativa. It means that the more days it takes the firm it becomes. In this case, it means that if the Nagilla Sativa takes more days inside the high temperature it loses its chemical compounds and become weaker. According to Mohtashami, Behzad, Leila, and Mohammad (2016), the bread without Nagilla Sativa has a high concentration of moisture compared to bread with Nagilla Sativa. It, therefore, means that when Natigilla Sativa control and oil are exposed to temperature each loses the content of moisture and it depends on the number of days it is exposed to high temperature. The result also established a significant difference between the mean of each type of bread every day from day one. Based on the table below (Table 1), it is clear that there is a significant difference between day1, day, 2, 3, day 4 and day 5 since each day indicates a different mean and SD.

Variables

N

Mean

Std. Deviation

95% Confidence Interval for Mean

Minimum

Maximum

Lower Bound

Upper Bound

Firmness

Day 1

15

372.2306

87.87428

323.5674

420.8938

181.68

584.84

Day 2

15

1902.2817

799.47586

1459.5468

2345.0167

921.68

3636.91

Day 3

15

6258.2319

2714.85257

4754.7966

7761.6671

3158.42

10865.35

Day 4

15

8427.9507

2484.84798

7051.8878

9804.0137

3918.45

12069.72

Day 5

15

8751.2713

2639.43367

7289.6017

10212.9410

4396.61

12198.33

Total

75

5142.3933

3977.92696

4227.1554

6057.6311

181.68

12198.33

WA

Day 1

15

.9680

.01265

.9610

.9750

.95

.98

Day 2

15

.9980

.00561

.9949

1.0011

.99

1.01

Day 3

15

.9707

.00961

.9653

.9760

.96

.99

Day 4

15

.9773

.02815

.9617

.9929

.92

1.02

Day 5

15

.9427

.03011

.9260

.9593

.88

.98

Total

75

.9713

.02637

.9653

.9774

.88

1.02

Table (1) Mean rank for firmness and water activity for bread types overall according to days

However, a study conducted by a group of Food science and nutritionists established that the firmness of bread depends on the chemical or ingredients used to bake bread CITATION Wan18 \l 1033 (Wanjuu, George, Daniel, & Simon, 2018). It states that 54% of Nagilla Sativa bread components or ingredients are chemical and about 14.27% is water and therefore, water makes the little percentage of Nagilla Sativa and therefore, the firmness of Nagilla Sativa bread does not depend on the composition of water as an ingredient. According to Wanjuu, George, Daniel, and Simon (2018), bread has water at 14.27% flour 48.7% sugar 1.7%, salt 0.8% fat 2.32% yeast 0.71%, and others and therefore, water could not be used as a factor to determine the firmness of bread, including the Nagilla Sativa bread. Bhise and Kaur (2014) pointed that the chemical composition of bread depends on its days and firmness and it is the reason Nagilla Sativa bread with oil takes much time and has the highest firmness among the three pieces of bread.

The firmness of oil bread based on days

Dependent Variable

(I) Day

(J) Day

Mean Difference (I-J)

Sig.

95% Confidence Interval

Lower Bound

Upper Bound

Firmness

Day 1

Day 2

-814.33020*

.009

-1383.8796

-244.7808

Day 3

-3268.22740*

.000

-3955.8860

-2580.5688

Day 4

-6014.11000*

.008

-9618.3096

-2409.9104

Day 5

-7701.90900*

.033

-14541.7345

-862.0835

Day 2

Day 1

814.33020*

.009

244.7808

1383.8796

Day 3

-2453.89720*

.000

-3183.0415

-1724.7529

Day 4

-5199.77980*

.012

-8764.1549

-1635.4047

Day 5

-6887.57880*

.048

-13704.2552

-70.9024

Day 3

Day 1

3268.22740*

.000

2580.5688

3955.8860

Day 2

2453.89720*

.000

1724.7529

3183.0415

Day 4

-2745.88260

.118

-6288.5387

796.7735

Day 5

-4433.68160

.189

-11236.5375

2369.1743

Day 4

Day 1

6014.11000*

.008

2409.9104

9618.3096

Day 2

5199.77980*

.012

1635.4047

8764.1549

Day 3

2745.88260

.118

-796.7735

6288.5387

Day 5

-1687.79900

.941

-8104.8886

4729.2906

Day 5

Day 1

7701.90900*

.033

862.0835

14541.7345

Day 2

6887.57880*

.048

70.9024

13704.2552

Day 3

4433.68160

.189

-2369.1743

11236.5375

Day 4

1687.79900

.941

-4729.2906

8104.8886

Table (3) multiple comparisons of firmness for oil bread according to days

The finding of the study indicates that there is a significant difference between oil firmness of day 1 and 2, 2, day 3, and day 4 and day 5, of a P-Value of 0.05. According to Mello, Ishida, and Steel (2014), when the P-Value is equal or greater than 0.05, it means that there is a significant difference between the two variables. And in this case, it means that there is a correlation between days and the firmness of the oiled bread. It is also stated that the firmness of the Nagilla depends on the storage condition. A study conducted by Konopacka and Plocharski (2012), indicates that Nagilla Sativa releases moisture or water when kept and the amount of water or other contents depend on the condition. The Nigella Sativa stored in a high temperature and in humid or cold place would automatically have different firmness. And therefore, it is evident that firmness of the oiled bread is based on the day, since each day has different moisture and condition of storage.

The findings also indicate that it is significantly different between day 1 and day 2, 2 days and day 3, 3 days and day 4, day 4 and day 5 of firmness of oil bread. The result shows that the P-Value for all the five days is 0.05 and therefore, it means that there is significantly different, which means that there is a correlation between the five days in regard to the firmness of the oiled bread.

Firmness

WA

Temperature

Firmness

Pearson Correlation

1

-.358**

.008

Sig. (2-tailed)

.002

.944

N

75

75

75

WA

Pearson Correlation

-.358**

1

-.428**

Sig. (2-tailed)

.002

.000

N

75

75

75

Temperature

Pearson Correlation

.008

-.428**

1

Sig. (2-tailed)

.944

.000

N

75

75

75

Table (4) Correlation matrix between water activity and firmness and temperature for all types of bread

The finding of the study indicates that there is no significant difference between water activity and firmness and the temperature of the bread. The analysis of the data of water activity, firmness and temperature of the bread, indicates that the P-Value is 0.02, which is less than significant level of 0.05 and therefore, it means that there is no significant difference. In this case, it translates that there is no correlation between firmness, water activity and the temperature of the bread. It means the temperature; water has no significant effect on the firmness of the bread. The study to find out the amount of temperature, which affects the bread, the result indicates the highest temperature, affect the bread. It is also discovered that it does not significantly different between the firmness and the water activities. It means that water activity does not have any impact on the firmness of the bread. And therefore, the notion that the less the water the firmness the dread does not apply in this study.

Limitation

A major limitation of the study was the lack of enough finances. This was required to purchase reagent and conduct the study. There was also fluctuation of temperature or humidity, which could affect the study but necessary steps were to prevent any interference with the reagent.

Conclusion

Based on the study, it is evident that there is no correlation between firmness, water activity and the temperature of the bread. It, therefore, means that the firmness of the bread is determined based on the chemical composition of the bread, which water and oil make an insignificant part of the component. It is also established that control, powder, and oil has the highest rate firmness based on the order. And this is because control has the highest amount of component followed by powder and then bread oil. The chemical component in these three types of bread differs and therefore, their chemical reaction when exposed to the same temperature differs.

References

BIBLIOGRAPHY Alessandro, M., & Cristina, C. (2015). Effective preservation techniques to prolong the shelf life of ready-to-eat oysters Science. International Journal of Science and Food nutrition, 2-15.

Al-Jassir, M. (2015). Chemical composition and microflora of black cumin (Nigella sativa L.) seed growing in Saudi Arabia. International Journal of Food Chemical, 12-38.

Bhise, S., & Kaur, A. (2014). Baking quality, sensory properties and shelf life of bread with polyols. J Food Sci Technol. , 2-34.

Hadjadj, N., Djamila, B., Hakima, A., & Feriel, A. S. (2018). Optimization of Oil Extraction from Nigella sativa Seeds by Pressing Using Response Surface Methodology. American Journal of Food Technology, 2-34.

Konopacka, D., & Plocharski, W. (2012). Effect of storage conditions on the relation between apple firmness and texture acceptability. Postharvest Biology and Technology, 2-34.

Mello, P., Ishida, G., & Steel, C. J. (2014). Physicochemical and sensory characteristics of pan bread samples. Food Science and Technology, 14-38.

Mohtashami, A., Behzad, M., Leila, A., & Mohammad, E. (2016). Effects of Bread with Nigella Sativa on Lipid Profiles, Apolipoproteins and Inflammatory Factor in Metabolic Syndrome Patients. Clin Nutr Res, 2-28.

Wanjuu, C., George, A., Daniel, M., & Simon, H. (2018). The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6145253/, 2-38.