Physicochemical properties and sensory acceptance of bread made with coconut (Cocos nucifera) flour

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.