Sensory Assessment of Fruit and Vegetable in the Production of Breads Used as a Replacement for Wheat Bran
DOI:
https://doi.org/10.54536/ajth.v3i1.4755Keywords:
Bread, Fruits, Sensory Assessment, Vegetables, Wheat BranAbstract
Partial or full substitution of wheat bran by the addition of locally available raw materials for bread making is worth experimenting with. The study’s main objective was to evaluate the formulation ratio of fruit and vegetable breads and the analysis of sensory assessment. An experimental design under pinned by a quantitative approach was adopted. The questionnaire was employed to collect data, and a convenience sampling technique was used to select 189 respondents. Sensory analysis was used to assess all six samples of bread made from wheat bran, tiger nuts, dates, coconuts, and ginger, and the combined four fruits and vegetables (TDCG), together with frequencies, percentages, mean, and standard deviation. Formulation ratio for the six breads production varied, most especially, the liquid used, proofing period, and baking time. Most respondents preferred butter bread to wheat bread revealing that wheat bran bread being assumed as the most popular bread consumed by adults was untrue. Sensory analysed breads were rated high in taste, colour, texture, aroma, and appearance. As bread was tasty and soft, appearance was attractive with good smell. Most consumers confirmed that they had never consumed tiger nuts and dates bread. In all, TDCG bread scored the highest on the sensory assessment of the bread. Fruits and vegetables used for the varying breads concludes that after 2 days all of them should be stored in a refrigerator. Finally, all bread samples regarded as healthy for human consumption and aiding digestion should be mass-produced.
References
Abidin, M. I. I., Abdul Raman, A. A., & Mohamad Nor, M. I. (2015). Mean drop size correlations and population balance models for liquid-liquid dispersion. AIChE Journal, 61(4), 1129-1145.
Ahuja, N., Easwaran, H., & Baylin, S. B. (2014). Harnessing the potential of epigenetic therapy to target solid tumours. The Journal of Clinical Investigation, 124(1), 56-63.
Akinoso, R., Lawal, A. I., Olatoye, K. K., & Olayioye, D. O. (2021). Physicochemical, textual and organoleptic characteristics of West African stiff dough made from soaked and unsoaked cocoyam flour. Journal of Microbiology, Biotechnology and Food Sciences, 11(2), 3728-3746. https://doi.org/10.15414/jmbfs.3728
Al-Sheraji, S. H., Ismail, A., & Azlan, A. (2019). Hypocholesterolemic effect of probiotic yoghurt. Innovative Journal of Medical and Health Science, 9(2), 279-289.
Amoah, I. (2020). Does a Vegetable-Enriched Nothing Else Bread have Benefits to Health? (Doctoral dissertation, Auckland University of Technology).
Ares, G., Bove, I., Vidal, L., Brunet, G., Fuletti, D., Arroyo, Á., & Blanc, M. (2021). The experience of social distancing for families with children and adolescents during the coronavirus (COVID-19) pandemic in Uruguay: Difficulties and opportunities. Children and Youth Services Review, 121, 105906.
Ayo, J. A., Esan, Y. O., Okpasu, A., Gbuusu, B., Mohammed, Z. A., & Tyvakase, T. (2024). Quality evaluation of bread produced from blends of wheat and acha flours complemented with Defatted Bambara Groundnut Flour. Asia Pacific Journal of Sustainable Agriculture, Food and Energy, 12(1), 6-20.
Barbarisi, I., Bruno, G., Diglio, A., Elizalde, J., & Piccolo, C. (2019). Spatial analysis to evaluate the impact of /% deregulation policies in the pharmacy sector: evidence from the case of Navarre. Health Policy, 123(11), 1108-1115.
Bellwood, P. (2023). Documenting Behavior Change Processes and Designing System Improvement Using the Example of Prescribing Physical Activity in Primary Care (Doctoral dissertation, University of British Columbia).
Chaban, I. A., Gulevich, A. A., Kononenko, N. V., Khaliluev, M. R., & Baranova, E. N. (2022). Morphological and structural details of tomato seed coat formation: A different functional role of the inner and outer epidermises in the unitegmic ovule. Plants, 11(9), 1101-1115.
Driscoll, M. (2010). Web-based Training: Creating e-Learning Experiences. John Wiley & Sons.
Egbadzor, K. F., Akuaku, J., & Aidoo, M. K. (2023). Journal of Agriculture and Food Research. Journal of
Agriculture and Food Research, 11(2), 100-496.
Gambo, A., & Da’u, A. (2014). Tiger nut (Cyperus esculentus): composition, products, uses and health benefits review. Bayero Journal of Pure and Applied Sciences, 7(1), 56-61.
Hossain, M. F., Ara, N., Islam, M. R., Hossain, J., & Ahkter, B. (2014). Effect of different sowing dates on yield of tomato genotypes. International Journal of Agricultural Research, Innovation and Technology (IJARIT), 4(1), 40-43.
Hughes, K., Ford, K., Bellis, M. A., Glendinning, F., Harrison, E., & Passmore, J. (2021). Health and financial costs of adverse childhood experiences in 28 European countries: a systematic review and meta-analysis. The Lancet Public Health, 6(11), 848-857.
Khalil, N., Elbeltagy, A. E., Aljutaily, T., Ali, A., & Gadallah, M. (2023). Organoleptic, antioxidant activity and microbial aspects of functional biscuits formulated with date fruit fibres grown in the Qassim Region. Food Science and Technology, 43(2), 95222-95456.
Kim, D. W., & Lee, G. Y., (2023). Estimating and evaluating usual total fat and fatty acid intake in the Korean population using data from the 2019–2021 Korea National Health and Nutrition Examination Surveys: a cross-sectional study. Korean Journal of Community Nutrition, 28(5), 414-422.
Lester, S., Kleijn, M., Cornacchia, L., Hewson, L., Taylor, M. A., & Fisk, I. (2022). Factors affecting adherence, intake, and perceived palatability of oral nutritional supplements: a literature review. The Journal of Nutrition, Health & Aging, 26(7), 663-674.
Mahomoodally, M. F., Jugreet, B. S., Zengin, G., Lesetja, L. J., Abdallah, H. H., Ezzat, M. O., & Montesano, D. (2021). Seven compounds from turmeric essential oil inhibit three key proteins involved in SARS-CoV-2 cell entry and replication in silico. Journal of Computational Biophysics and Chemistry, 20(8), 785-795.
Malashree, L., & Anushree, Y. K. (2024). Evaluation of Sup-Probiotic Attributes of Isolated Yeast Strains from Fruits and Bread. European Journal of Nutrition & Food Safety, 16(8), 110-116.
Mamatha, M. K. (2023). Phytopharmacological Review on Date Palm (Phoenix dactylifera Linn). BR Nahata Smriti Sansthan International Journal of Pharmaceutical Sciences & Clinical Research, 3(2), 2162-2377. https://doi.org/10.22377/ijpscr.v3i02.162
Mill, J. M., & Fleischmann, Z. (2024). Recipe development and quality assessment of enriched crisp breads. In E3S Web of Conferences, EDP Sciences, 48(6), 2-21.
Ofori, R., & Dampson, D. G. (2011). Research methods and statistics using SPSS. Amakom-Kumasi: Payless Publication Limited.
Owusu-Apenten, R., & Vieira, E. (2022). Consumer Food Literacy. In Elementary Food Sciences (pp. 127-146). Cham: Springer International Publishing.
Panda, S. K., & Ray, R. C. (2016). Fermented foods and beverages from tropical roots and tubers. Tropical Roots and Tubers: Production, Processing and Technology, 7(3), 225-252.
Phillips, B. (2023). The Book of Herbs: An Illustrated AZ of the World’s Most Popular Culinary and Medicinal Plants. Cedar Fort Publishing & Media.
Salariya, K., Umar, A., Kansal, S. K., & Mehta, S. K. (2017). Rapidly synthesized polyethene glycol-coated cadmium sulphide (CdS) nanoparticles as a potential scaffold for highly sensitive and selective lethal cyanide ion sensors. Sensors and Actuators B: Chemical, 24(1), 276-284.
Santos, D., Pintado, M., & da Silva, J. A. L. (2022). Potential nutritional and functional improvement of extruded breakfast cereals based on incorporation of fruit and vegetable by-products-A review. Trends in Food Science & Technology, 125, 136-153.
Sharif, M. K., Butt, M. S., Sharif, H. R., & Nasir, M. (2017). Sensory evaluation and consumer acceptability.Handbook of Food Science and Technology, 10(2), 362-386.
Smith, S. H., Somsen, G. A., Van Rijn, C., Kooij, S., Van Der Hoek, L., Bem, R. A., & Bonn, D. (2020). Aerosol persistence in relation to possible transmission of SARS-CoV-2. Physics of Fluids, 32(10), 45-56.
Skorupa, A. J., Roy, A. H., Hazelton, P. D., Perkins, D., & Warren, T. (2022). Evaluation of host fishes for the Brook Floater (Alasmidonta varicosa) from populations in Massachusetts and Maine, USA. Freshwater Mollusk Biology and Conservation, 25(2), 91-102.
Song, X., Perez-Cueto, F. J., & Bredie, W. L. (2018). Sensory-driven development of protein-enriched rye bread and cream cheese for the nutritional demands of older adults. Nutrients, 10(8), 1006-1023.
Thakur, R., Pristijono, P., Scarlett, C. J., Bowyer, M., Singh, S. P., & Vuong, Q. V. (2019). Starch-based films: Major factors affecting their properties. International Journal of Biological Macromolecules, 13(2), 1079-1089.
Wambui, J., Karuri, E., Lamuka, P., & Matofari, J. (2017). Good hygiene practices among meat handlers in small and medium enterprise slaughterhouses in Kenya. Food Control, 81(2), 34-39.
Wang, Y., & Zian, C. (2022). Sustainable plant-based ingredients such as wheat flour substitutes in bread making. NPJ Science of Food, 6(1), 49-57.
Yeboah, P. A., Guba, B. Y., & Derbile, E. K. (2023). Smallholder cashew production and house-hold livelihoods in the transition zone of Ghana. Geo: Geography and Environment, 10(1), 1-20.
Yousuf, H. M., Qadri, S., Hakim, A., Iqbal, J., Baig, I. A., & Shabbir, J. (2023). Classification of dates (Phoenix dactylifera L.) varieties using texture feature analysis. Journal of Computing & Biomedical Informatics, 5(2), 347-358.
Zhukovets, T., & Özcan, M. M. (2020). A review: composition, use and bioactive properties of ginger (Zingiber officinale L.) rhizomes. J. Agroaliment. Proc. Technol, 26(3), 216-230.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Winifred Blankson, Frances Betty Fraikue
This work is licensed under a Creative Commons Attribution 4.0 International License.
