Sensory evaluation of wheat/cassava composite bread and effect of label information on acceptance and preference
NO Eddy, P. G. Udofia, D Eyo
AFRICAN JOURNAL OF BIOTECHNOLOGY
Abstract
The performance of 10, 20 and 30% cassava composite bread was carried out by evaluating the colour, aroma, texture, acceptability and buying preference. The samples were served to semi-trained panelists. The result showed that bread baked with 10 and 20% composite flour were not significantly different in all sensory attributes, acceptability and readiness to buy from the control. However, bread baked from 30% composite flour showed low mean scores to all the attributes. There was a tendency for bread baked with 10 and 20% composite flour to be rated higher than the control especially in flavour, acceptability and desire to buy. Uniformity in the scores between all labeled and unlabelled samples was also observed. Values obtained for proximate composition of cassava composite bread samples were comparable to those obtained for whole wheat bread. Adoption of wheat/cassava flour for bread making is advocated in this work as an alternative to 100% wheat.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
wheat/cassava composite bread has comparable proximate composition to whole wheat bread
“Values obtained for proximate composition of cassava composite bread samples were comparable to those obtained for whole wheat bread.”
30% cassava composite bread shows low mean scores in all sensory attributes
“However, bread baked from 30% composite flour showed low mean scores to all the attributes.”
10% cassava composite bread is not significantly different from control bread
“The result showed that bread baked with 10 and 20% composite flour were not significantly different in all sensory attributes, acceptability and readiness to buy from the control.”