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Influence of Gac aril, yeast, and sugar in high quality sandwich bread making
Author(s)
Thuy, Nguyen Minh
Xuyen, Ho Bui Bao
Thanh, Nguyen Van
Giau, Tran Ngoc
Tien, Vo Quoc
Tai, Ngo Van
Date Issued
May 1, 2023
Type
Article
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.
Citation
Journal of Applied Biology and Biotechnology, 11(3), 180-186, 2023