Abstract:
The purpose of this study was to determine the physico-chemical and sensory
properties of bread made with bread flour and coconut (Cocos nucifera) flour which
are bread with 100 % of bread flour , 5 %, 10 %, 15 % and 20 % of coconut flour.
SAS program was used to determine the Analysis of Variance (ANOVA) and
Duncan's Multiple Range Test (DMRT). The chemical analysis result showed that
fibre, protein and fat content increased with the increasing of the percentage of
coconut flour while moisture content was decreased. The physical analysis revealed
that coconut flour increased the 'a', 'b' and texture value but decreased the 'L' and pH
value. There were 50 panelists involved in the affective test. There were seven
attributes for each samples were evaluated which are colour, odour, texture, porous,
moistness, taste and overall acceptance. Bread which were made with I 00 % bread
flour, 5 % of coconut flour and 10 % of coconut flour were more acceptable by the
panelist. This indicated that coconut flour have the potential of being substitute as
much as 5-10 % with bread flour in bread-making.
