Physical Properties and Consumer Acceptance of White Bread with The Substitution of Coconut Dregs and Avocado Seed Flour

IF 0.2 Q4 AGRONOMY
agriTECH Pub Date : 2023-09-30 DOI:10.22146/agritech.77899
Winda Dwi Oktarini, Delsi Anjarwati, Ari Setiawan, Nabilla Dhiya Ulhaq, Desiana Nuriza Putri
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引用次数: 0

Abstract

Analysis of the relationship between physical properties and consumer acceptance, which is commonly influenced by sensory properties is crucial in delivering a high-quality food product. Therefore, this study aimed to analyze the effect of physical properties, including hardness, adhesiveness, dough expansion, specific volume, color intensity (L*, a*, b*, and °hue), browning index, and analysis of consumer acceptance by employing Partial Least Squares (PLS) regression. The analysis focused on high-fiber white bread made by substituting coconut dregs and avocado seed flour with different ratios, denoted as P0 (control), P1 (90% wheat flour: 5% coconut dregs flour: 5% avocado seed flour), P2 (85% wheat flour: 10% coconut dregs flour: 5% avocado seed flour), P3 (80% wheat flour: 15% coconut dregs flour: 5% avocado seed flour), P4 (75% wheat flour: 20% coconut dregs flour: 5% avocado seed flour), and P5 (70% wheat flour: 25% coconut dregs flour: 5% avocado seed flour). The results showed that consumer preferences had a positive correlation with the physical properties of white bread, including hardness, adhesiveness, dough expansion, specific volume, as well as colors L*, and °hue, while, a*, b*, and had a negative correlation with the browning index. The circular correlation analysis between physical properties and consumer acceptance indicated that the substitution of 25% coconut dregs flour and 5% avocado seed flour in white bread was accepted by consumers.
用椰子渣和鳄梨籽粉替代白面包的物理特性和消费者接受度
物理特性与消费者接受度之间的关系通常受感官特性的影响,分析两者之间的关系对于提供高质量的食品至关重要。因此,本研究旨在通过偏最小二乘(PLS)回归分析物理性能的影响,包括硬度,黏附性,面团膨胀,比体积,颜色强度(L*, a*, b*和°色调),褐变指数和消费者接受度分析。以不同比例替代椰子渣和鳄梨籽粉制作的高纤维白面包为研究对象,分别为P0(对照)、P1(90%小麦粉:5%椰子渣粉:5%鳄梨籽粉)、P2(85%小麦粉:10%椰子渣粉:5%鳄梨籽粉)、P3(80%小麦粉:15%椰子渣粉:5%鳄梨籽粉)、P4(75%小麦粉:20%椰子渣粉:5%鳄梨籽粉)、P5(70%小麦粉:25%椰子渣粉)。5%鳄梨籽粉)。结果表明,消费者偏好与白面包的硬度、黏附性、面团膨胀率、比容、颜色L*、°色相呈正相关,与褐变指数呈负相关。物性与消费者接受度之间的循环相关分析表明,用25%的椰子渣面粉和5%的鳄梨籽面粉替代白面包是消费者可以接受的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
agriTECH
agriTECH AGRONOMY-
自引率
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发文量
30
审稿时长
24 weeks
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