Abstract:
Breadfruit is spread widely in Malaysia and has been an underutilized crop with a
little attention to it. Even though wheat is not produced in Malaysia, however it is
widely used in the baking industry. Therefore, this study was conducted to develop
doughnut with breadfruit flour incorporation with aimed to study its effects on the
physical (colour and texture), chemical properties (moisture, oil absorption, fat,
protein and calorie content) as well as to determine the acceptability of final product
via sensory evaluation. Microstructural study was also carried out using Tabletop
Microscope. The percentages of breadfruit flour to wheat flour used were 0%: I 00%,
10%:90%, 20%:80%, 30%:70%, 40%:60% and 50%:50%, respectively. Result
showed no differences of texture properties (hardness and springiness) for all
formulations. For colour, no trends of lightness and yellowness values were shown,
however significant differences were exhibited among the samples. This study also
showed that the increase in the percentage of breadfruit flour in doughnut formulation
resulted in the increase in moisture content (p<0.05). There was no trend showing
higher or lower of fat, oil absorption, protein and calorie content with the increase of
breadfruit flour incorporation.
