Nutritional Composition and Sensory quality of Bread produced from Wheat flour using coconut milk as partial substitute for water

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International Journal of Research and Scientific Innovation (IJRSI) | Volume VII, Issue IX, September 2020 | ISSN 2321–2705

 Nutritional Composition and Sensory quality of Bread produced from Wheat flour using coconut milk as partial substitute for water

Elochukwu, Chinwe. U.
Department of Food Technology, Federal Polytechnic Oko,
P.M.B. 021 , Anambra State.

IJRISS Call for paper

Abstract:- The use of wheat flour in combination with coconut milk in the production of bread was studied. The coconut milk was used to substitute water in different ratios of water: coconut milk, which is 100:0; 80:20; 50:50; 20:80 and 0:100. The bread loaves were produced using the straight – dough procedure and subsequently evaluated for proximate analysis, physical characteristics and sensory attributes. From the results of the proximate composition of bread samples, it was revealed that there were significant differences (p<0.05) in all the parameters analyzed. The moisture content of the bread samples fall within the range of 24.01% to 30.36%. The other nutrients includes protein, fat, crude fibre and ash were in the ranges of 7.66% to 14.01%; 5.01% to 24.59%; 2.08% to 6.27% and 1.02% to 3.01% respectively. From the results, is was observed the protein content, fat content, fiber content and ash content of the bread samples increased with increasing substitution of water with coconut milk, while carbohydrates decreased. In the same vein, the energy content of the bread samples increased as the level of fortification with coconut milk increased from 288KJ to 389.86KJ. The physical characteristics of the bread samples revealed a decrease in dough expansion from 410.00cm to 375.40cm as the level of substitution increases while that of the loaf weight increases with the increase in the level of substitution with coconut milk. In the sensory analysis, it was observed that the panelists liked all the bread samples although bread samples produced with 100% coconut milk was best preferred in terms of aroma and taste.

Keywords: wheat, bread, coconut milk, proximate analysis, sensory evaluation