Abstract

This study was carried out on the quality and sensory acceptability of white bread (WB) produced using Inverted Sugar Syrup (ISS) and Raw Sugar (RS) as sweetening agents. The results for both ISS sweetened and RS sweetened WB obtained showed Calories (180.88 and 186.30), %Fat (2.244 and 1.863), Saturated Fat (0.9 and 0.414), Cholesterol (0.00 and 0.00), Sodium (463.08 and 414.00), %Carbohydrate (34.408 and 38.226), %Protein (5.168 and 6.624), %Fat (10.9 and 8.8), saturated fat (0.204 and 1.9) %Carbohydrate (72.2 and 77.9) and %Protein (11.4 and 14.2). The Specific volumes of the both samples of WB were 4.90cm3/g and 4.70cm3/g, for ISS sweetened and RS sweetened WB, respectively. The sensory evaluation of the product indicated that for Day 1 there was no significant difference in the both samples of WB in terms of their taste (mouth-feel), colour, texture, aroma and overall acceptability, (P < 0.05). For Day 2, it indicated that there was significant difference in the WB in terms of their texture but there was no significant difference in the term of their taste, colour and overall acceptability (P < 0.05). For Day 3, indicate that there was no significant difference in term of their taste; colour aroma texture and overall acceptability (P < 0.05). And For Day 4, it indicated that there was no significant difference in term of their taste, colour aroma texture and overall acceptability.

Keywords

white bread, inverted sugar syrup, raw sugar, sensory, attributes, quality