Quality characteristics and consumer acceptability for bread enriched with chili pepper leaves
2013
Morales, A.V. | Manaois, R.V. | Mamucod, H.F. | Abilgos-Ramos, R.
The effects of chili pepper leaves (CPL) on the sensory characteristics, microbial load, consumer acceptability and nutritional quality of bread were evaluated. Crushed and powdered CPL were used in bread at different substitution levels: 0 (control), 0.5, 1, 2, 3 and 4% (wt/wt flour). Sensory evaluation by 14 semi-trained laboratory panelists showed that greenness, rough surface texture, leaf aroma and tastes, and after-taste scores of the treatments increased as the percentage of CPL increased. All sensory attributes of breads with 0.5% crushed CPL (CrCPL) or powdered CPL (PoCPL) were comparable with the control, although up to 1% CrCPL was deemed acceptable. Consumer survey using 60 adults (aged or = to 18 y/o) respondents revealed 97 and 93% acceptability for 0.5% CrCPL and PoCPL, respectively. Ninety percent of the respondents showed willingness to purchase CrCPL bread if it was commercially available, while 87% would buy PoCPL bread. Purchase intent ratings even increased to 93% for CrCPL and 95% for PoCPL if respondents were informed that the products had additional nutrients. The use of 0.5% CPL in bread boosted the beta-carolene content from 1 ug/100g to up to 238 ug/100g and significantly increased the folic acid and iron levels. The total dietary fiber content was also slightly improved in CrCPL bread. Water activity values were comparable with the control and microbial counts of the enriched products were within acceptable limits. CPL can be incorporated in bread as a means to improve nutrition in areas where malnutrition is prevalent. Utilization of CPL in other food products is worth exploring.
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