Physico-Chemical and Sensory Evaluation of Breads Supplemented with Pumpkin Flour
See, E. F., Wan Abdullah, Wan Nadiah and Abdul Aziz, Noor Aziah (2007) Physico-Chemical and Sensory Evaluation of Breads Supplemented with Pumpkin Flour. ASEAN Food Journal, 14 (2). pp. 123-130. ISSN 0127-7324
The objective of this project was to determine the physico-chemical and sensory characteristics of bread supplemented with four different levels (control, 5%, 10%, and 15%) of pumpkin flour. The physical (weight, loaf volume, specific volume and oven spring) and chemical (moisture, protein, fat, fibre and ash) attributes were determined in the raw pumpkin, pumpkin flour (PF), control and supplemented breads. Sensory attributes were conducted on the control and supplemented breads. Increasing the level of substitution from 5% to 15% pumpkin flour significantly (p<0.05) increased the ash and crude fiber. However, there was a significant decrease (p<0.05) in protein and fat content. Loaf volume and specific volume of treated bread were significantly different (p<0.05) to that of the control treatment. Sensory evaluation results indicated that bread with 5% PF was rated the most acceptable and was not significantly different in terms of acceptability compared to the control.
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