[EVALUATION OF QUALITY ATTRIBUTES OF BREAD PRODUCED FROM BLEACHED PALM-OIL, MARGARINE AND LARD.

Makanjuola, Olakunle Moses and ADEPEGBA, Adetokunbo Oluwole (2020) [EVALUATION OF QUALITY ATTRIBUTES OF BREAD PRODUCED FROM BLEACHED PALM-OIL, MARGARINE AND LARD. IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT), 14 (12). pp. 46-53. ISSN 2319-2399

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Abstract

Quality attributes of bread produced with bleached palm oil, margarine and lard as shortenings were investigated in this research with using standard analytical methods. Selected chemical properties of the shortening revealed acid values of 3.02mgKOH/g and 0.62mgKOH/g for bleached palm oil, margarine and lard respectively. Saponification values ranged from 191.60mgKOH/g-228mgKOH/g. Iodine value varied from 57.10g/100g-64.80g/1000g-2.60meq/1000g for the three oils under investigation. Physical characteristic of bread samples produced such as loaf volume, loaf weight, specific volume and oven spring with is shortenings revealed significant difference (P≤0.05) among samples. Effect of shortenings on bread samples produced for sensory analysis viz crumb colour, crumb texture, crust colour, taste, aroma and overall acceptability showed mean scores of 4.75, 6.81 and 5.45 for bread samples produced with margarine, bleached palm oil, and lard respectively, indicating panelist preference for bread samples were least preferred. However, irrespective of the significant differences (P≤0.05) in the quality attributes of the bread sample, the use of plant oils and lard in the production of bread have been demonstrated.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User:	Mr. Bolanle Yisau I.
Date Deposited:	31 May 2021 12:12
Last Modified:	31 May 2021 12:12
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/1547

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