ORGANOLEPTIC CHARACTERISTICS OF BREAD DEVELOPED BY SUPPLEMENTING LEAVES OF MORINGA AND FENUGREEK

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Published: 2021-12-02

Page: 18-23


MISHRA SMRITI

Department of Food Science and Nutrition, School for Home Sciences, Babasaheb Bhimrao Ambedkar University, A Central University, Lucknow Uttar Pradesh, India.

MISHRA SUNITA *

Department of Food and Nutrition, School for Home Sciences, Babasaheb Bhimrao Ambedkar University, A Central University, Lucknow Uttar Pradesh, India.

*Author to whom correspondence should be addressed.


Abstract

The main purpose of the study was to evaluate the overall consumer acceptability of developed bread by incorporating moringa, fenugreek leaves powder. Moringa leaves are an exceptional source of Vitamin A, B group, vitamin C, Iron, and other essential micronutrients. Fenugreek leaves are also considered to have various essential micronutrients and have numerous nutraceutical properties. Some amount of roasted flax seed was also added to the bread samples for enhancing the nutritional properties of the product as it contains alpha-linolenic acid (ALA) and omega-3-fatty acids. Organoleptic characteristics of different bread samples were analysed to know the most preferred bread samples by the consumers using 9-point hedonic scale where 9 represented ‘like extremely’ and 1 represented ‘dislike extremely’. Different sensory attributes like taste, texture, colour, aroma, and overall acceptability were used to evaluate the different bread samples. The evaluation was conducted by 10 panelist members. The result of the sensory evaluation showed an inverse relationship between acceptability and concentration of blends. As we increased the concentration the acceptability of bread samples decreased. The overall acceptability of bread samples T0, T1 (a), T1 (b), T2 (a)and T2 (b) was found to be 8.90, 8.70, 6.40, 6.70 and 4.30 respectively. Bread made with 100% multigrain flour was the most preferred bread among all the samples.

Keywords: Acceptability, development, moringa leaves, nutrition, sensory evaluation


How to Cite

SMRITI, M., & SUNITA, M. (2021). ORGANOLEPTIC CHARACTERISTICS OF BREAD DEVELOPED BY SUPPLEMENTING LEAVES OF MORINGA AND FENUGREEK. Journal of Advances in Food Science & Technology, 8(2), 18–23. Retrieved from https://ikprress.org/index.php/JAFSAT/article/view/7208

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