Quality and acceptability of doughnut incorporated with breadfruit (Artocarpus altilis) flour

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.