THE PHYSICAL, CHEMICAL, AND SENSORY PROPERTIES OF SWEET BREAD FROM JACK BEAN FLOUR MODIFIED WITH ACETIC ACID
Achmad Ridwan Ariyantoro (a*), Bambang Sigit Amanto (a), Asbari Nurpatria Kristin (b)

a) Food Science and Technology Department, Sebelas Maret University, Surakarta. Jalan Ir Sutami, 36 A, Surakarta. Indonesia
*) ridwan030586[at]gmail.com
b) Alumni of Food Science and Technology Department, Sebelas Maret University, Surakarta

Abstract

The objective of this research is to investigate the effects of jack bean acetylated flour on the physical, chemical and sensory of sweet bread properties. More concentration of jack bean modified flour caused higher beany flavour, aftertaste and lower of sweet bread colour, texture and baking expansion. The best results of sensory analysis is F2 with a ratio of 5% jack bean acetylated flour and 95% wheat flour. This sweet bread formula has a moisture 25.24 (% wb), ash 1.26 (% db), protein 9.64 (% db), fat 11.14 (% db), carbohydrates 55.66 (% db), and NaCl content 1.53 (% db). The baking expansion of sweet bread is 329.10 % but the protein content is higher than the control (F1).

Keywords: chemical, jack bean modified flour, physical, sensory, sweet bread

Topic: International Conference on Sustainable Agriculture

Link: https://ifory.id/abstract-plain/WYDRNBcg2EVy

Web Format | Corresponding Author (Achmad Ridwan Ariyantoro)