Sensory evaluation of wheat/cassava composite bread and effect of label information on acceptance and preference
By N. Eddy, P. Udofia, D. Eyo. 2007
92 citations recorded by the source corpus.
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.
Subfields: Food Science, Nutrition and Dietetics, Plant Science
View Paper: https://www.semanticscholar.org/paper/709b0631872fcc91072edf162ec37458ff5a51b1
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In Food Science
In Nutrition and Dietetics
In Plant Science
Citations in the corpus
- Postharvest Handling and Storage of Fresh Cassava Root and Products: a Review (2015, methodology): “Based on sensory evaluation studies, wheat:cassava composite flour (1:4) was recommended for bread recipe because the product quality attributes showed no distinct variation when compared with 100 % wheat flour (Eddy et al. 2007; Sanful and Darko 2010).”
- Evaluation of the Physical and Sensory Characteristics of Bread Produced from Three Varieties of Cassava and Wheat Composite Flours (2014, unknown): “These results are similar to those obtained by Eddy et al., [28] and Aboaba and Obakpolor [2] who reported that breads baked with 10 and 20 % cassava-wheat composite flour were not significantly different in any sensory attributes, and also not in consumers' readiness to buy compared to the control…”