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Chemical and Sensory Properties Evaluation of Pandesal Bread Produced From Wheat and Milkfish (Chanos chanos) Flour Mixtures
Authors: Raymund B. Moreno (DBM)
Number of views: 621
- This research was conducted to determine the chemical composition of pandesal bread
produced from wheat and milkfish flour mixtures. This study also aimed to investigate the sensory level of
acceptability of pandesal bread produced from wheat and milkfish flour mixtures as to appearance,
aroma, taste, texture and general acceptability in 0%, 5%, 10% and 15% proportions of milkfish flour.
Based on the findings of the study, the percentage of most acceptable treatment which is 95 % wheat flour
with 5 % milkfish flour were; moisture content, crude protein, total fat, ash, carbohydrate and energy
were 21.3, 10.9, 5.72, 1.58, 60.5 g/100 g. and 337 Kcal/100 g. respectively. In terms of appearance,
aroma, texture, flavor, and general acceptability, significant differences were determined in the level of
sensory acceptability of pandesal bread produced from wheat and milkfish flour mixtures with different
proportions. The findings of this study also showed that there is a relation as to the proportional
percentage of the different treatments in the sensory acceptability of the bangus pandesal – the lower the
percentage of the milkfish flour added, the higher is the sensory acceptability of the finished product in
terms of texture, taste and the general acceptability as a whole. As a recommendation, the results of
adding milkfish flour into pandesal bread will be made the baseline database, using the information
obtained, as a useful point of reference for further studies and to improve existing products and food
processes, as well as for the development of new ones.