Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Quality Characteristics and Consumer Acceptance of Bread from Wheat and Rice Composite Flour

Adeyeye S. A. O^1,2*, Bolaji O. T³, Abegunde T. A³, Adebayo-Oyetoro A. O⁴, Tiamiyu H. K⁵, Idowu-Adebayo F^6,7

¹Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam.

²Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam.

³Department of Food Technology, Lagos State Polytechnic, Ikorodu, Lagos, Nigeria.

⁴Department of Food Technology, Yaba College of Technology, Lagos, Nigeria.

⁵Department of Home Science, Aminu Sale College of Education, Azare, Bauchi, Nigeria.

⁶Department of Food Science and Technology, Federal University, Oye-Ekiti, Nigeria.

⁷Food Quality and Design Group, Wageningen University and Research, the Netherlands.

Corresponding Author Email: samuel.adeyeye@tdtu.edu.vn

Abstract:

The quality characteristics and consumer acceptance of wheat-rice composite flour bread were evaluated. Substitution of rice flour was done in wheat flour from 0 to 100% and the composite flour was used to produce bread. The bread samples were subjected to proximate, physical, and sensory analyses. The results showed significant differences (p ≤ 0.05) between the proximate compositions of bread samples studied. Bread from control (100% wheat flour) had moisture content of 28.61±0.28%. Bread from 10-50% wheat-rice composite flour had moisture contents ranged from 28.04±0.41 - 24.81±0.40%. The oven spring of the samples from control (100% wheat flour) had the highest value of 1.12±0.28 cm. The oven spring of wheat-rice composite bread ranged between 1.00±0.22 and 0.82±0.38 cm. There was inverse relationship between loaf weight (g), loaf volume and specific volume and the quantities of rice flour added to the wheat flour. The results of consumer acceptance showed that bread with 70:30 wheat: rice flour ratio was acceptable to the consumers. In conclusion, bread of good quality and good consumer acceptance could be made from wheat-rice composite flour.

Keywords:

Bread; Consumer Acceptance; Composite Flour; Rice Flour; Wheat Flour

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