Development and physicochemical properties of chinese steamed bread incorporate with parkia speciosa pod flour

Abstract

This study was conducted in order to determine the effect of the incorporation of the 'petai' (Par'/da Speciosa hassk) to the properties of Chinese Steamed Bread (CSB). PSP flour actually one of the product that can be produced from P. Speciosa and had a potential to substitute wheat flour because it is high in diet fiber, antioxidant, and vitamin. In this study, P. Speciosa flour (PSP) was produced, followed by production of Chinese steamed bread that was incorporated with the highly fiber content of flour. In the Chinese steamed bread production, standard wheat flour was been substitute with the PSP flour. Once the Chinese steamed bread were finished, proximate analysis, quality assessment and sensory evaluation were conducted. Range of proximate composition of the Chinese steamed bread samples were moisture content (20.450%-25.365%), protein content (4.795%- 7.395%), fat content (2.125%-4.390%), fiber content (l.470%- 4.850%) and ash content (0.41%- 0.755%). Chinese steamed bread that incorporated with the PSP flour have the colour more darker than the CSB that used the wheat flour, because it have positive value for whiteness. CSB that incorporated with the PSP flour was most acceptable in most (color, odor, hardness, elasticity, chewiness and overall acceptance) in terms of panelist acceptance.