Development and physicochemical analysis of wholemeal bread incoporated with passion fruit peel powder

Abstract

The study is to determine the physicochemical characteristic and sensory of passion fruit peel powder (PFPP) and the wholemeal bread with the substitution of PFPP. The substitution with PFPP into the bread is up to 20%. The substitution with PFPP increases the crude fiber content in the wholemeal bread insignificantly. Ash content and moisture content of the wholemeal bread is also increase from the control to 20% of substitution. The other proximate analysis like crude fat and carbohydrate content is reducing from control to 20% of PFPP substitution. The protein content of the products is decreasing as well but increase in 15% follow with the drop on 20%. The color of bread crust and bread crumb is affected by the substitution of PFPP with increasing brightness in bread crumb but decrease in bread crust. However, the redness and yellowness of both bread crumb and bread crust do not show any trend like the brightness does. The loaf volume and specific volume of the bread is decreasing and the 20% substitution shows the lowest. Microstructure of the wholemeal bread shows the distribution of the pore and also the pore size of the bread was affected by the substitution. Sensory test shows that the acceptance of the wholemeal bread with PFPP substitution is not accepted in the highest substitution level but is accepted in lower substitution level.