Influence of Gac aril, yeast, and sugar in high quality sandwich bread making

Abstract

Research was conducted to develop a sandwich bread with added Gac aril. Effects of Gac aril (5, 7, and 9%), added sugar content (8.6, 10.3, and 12%), and instant dry yeast used (0.3, 0.4, and 0.5%) to bread quality and sensory value of the products were performed. The relationship between the dependent variables such as β-carotene, lycopene, and volume expansion and three independent variables including Gac aril, sugar and dry yeast content was analyzed using multiple regression analysis. It was observed that the optimum responses of β-carotene, lycopene, and volume expansion were determined as 14.78 µg/g, 59.14 µg/g, and 5.3 times, respectively. To achieve those optimal values, the optimization conditions of various input variables, the percentage of Gac aril, sugar, and dried yeast were found to be 8.55%, 9.76%, and 0.5%, respectively, which, on confirmation, showed a high quality sandwich bread. The optimal parameters were also verified. Sensory evaluation showed that the sandwich bread prepared with 8.55% and 9% Gac aril gave a higher acceptance score than the lesser content and control sample. Preference mapping also showed more than 80% of the participants loved these products.