Chemical, Physical and Sensory Properties of Pawpaw Fortified Pan Bread
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Date
2020
Journal Title
Journal ISSN
Volume Title
Publisher
Journal of Food Chemistry & Nanotechnology
Abstract
Micronutrient deficiency is a major health problem among children and
pregnant women in developing countries. Vitamin A deficiency can be prevented
by fortifying staple food with pro-vitamin A rich plant such as pawpaw. This
study evaluated the quality attributes of pawpaw fortified bread. Matured ripe
pawpaw fruits were harvested, washed, peeled and blended to produce puree. Six
different blends of various proportions (100:0, 90:10, 80:20, 70:30, 60:40, 50:50)
of wheat and pawpaw were produced and used to prepare pawpaw-bread samples.
The bread samples were analysed for chemical composition, mineral contents,
physical properties and sensory attributes, using standard methods. Vitamin A
contents of the pawpaw-bread significantly increased from 13.04 µg/g to 46.40
µg/100 g. Supplementation of wheat flour with pawpaw puree also led to increase
in calcium (52.66 – 87.54 mg/100 g), iron (0.94 – 1.71 mg/100 g), phosphorus
(84.49 – 129.95 mg/100 g) and potassium (165.86 – 181.32 mg/100 g) contents
of the pawpaw bread. Texture profile (hardness, cohesiveness, chewiness and
springiness) of the pawpaw fortified bread samples were significantly lower than
that of the 100% wheat bread. Sensory results showed that bread fortified with
20% pawpaw puree was rated similar to 100% wheat bread in terms of colour, taste,
texture and flavour. In conclusion, acceptable pawpaw fortified bread samples
with higher micronutrients contents than conventional bread was produced in this study.