Quality evaluation of pan de sal using cassava (Manihot esculenta Crantz) flour as substitute for wheat flour
2014
Anon.
To address the local currency devaluation, linear increase demand for wheat and other imported goods, underutilization of cassava and increasing demand for bread and search for more economical substitute to wheat flour is necessary. This study was done to determine the acceptability of cassava flour-substituted pan de sal. Three different levels of cassava flour substitution (10%, 20% and 30%) were prepared and subjected for sensory evaluation. Sensory attributes in terms of color, texture, aroma, taste and general acceptability of samples including the control were evaluated. Results show that there is no significant difference among samples in terms of texture, aroma, taste and general acceptability. However, 30% cassava treatment showed significantly light brown color and less sweet in taste compared with other samples including control. Thus, 20% is the highest substitution for cassava flour in pan de sal.
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