Influence of Baking Time on Sensory Properties and Shelf Life of Bread from Composite Cassava Wheat Flour (CCWF)
Abstract
The effect of variation in baking time on the sensory characteristics and shelf life of composite cassava wheat flour bread has been studied. A 12% substitution of wheat flour using high quality cassava flour (Manihot esculenta) made from the “Bankye Hema” variety was used in the study. A complete randomised design was used for the study and three treatments namely baking time of 20 min, 25 min and 30 min were applied. Four sensory parameters were analysed by 25 panellist using a 9-point hedonic scale. The parameters accessed were taste, texture, aroma and overall preference. The results of the analysis showed that the control sample (100% wheat bread) was most preferred followed by the composite cassava wheat bread baked for 25 min. However, the taste results of the composite cassava wheat bread baked for 20 min was not significantly different (p> 0.05) from the control (100% wheat bread) The results from the shelf life study showed that the composite cassava wheat flour bread had less counts as compared to 100% wheat flour bread after 120 h of storage. Thus, bread made from composite cassava wheat flour bread could stay longer than regular wheat flour bread. It can be concluded from the study that variation of baking time on composite cassava wheat flour bread (12:88) (w/w) influenced the sensory attributes of the bread. The 100% wheat flour bread baked at 179℃ for 25 min was the most preferred by consumers, whiles the composite cassava wheat flour bread (12:88) (w/w) had a longer shelf life compared to 100% wheat flour bread. The findings from the study highlights the impact of varying baking time on the sensory properties of composite cassava wheat flour bread.
Description
A thesis submitted to the Department of Food Science and Technology, College of Science, in partial fulfilment of the requirements for the degree of Master of Science in Food Quality Management,