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Mar 30, 2024Keywords:
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Main Article Content
Comparative Analysis of Bread Samples Produced With Different Sweeteners (Xylitol, Sugar, Honey and Date Powder)
Abstract
This study investigated the effect of different sweeteners on bread quality characteristics. The sweeteners, xylitol, sugar, honey and date powder, were used to produce bread and designated as A101, B201, C301 and D401 respectively. The functional, proximate, mineral, vitamin, physical and sensory properties of the samples were determined using standard analytical methods. There were significant differences (p<0.05) in the functional properties of the flour samples. The proximate composition of the bread samples ranged from 28.24 to 29.46 % moisture, 5.32 to 7.34 % fat, 12.16 to 16.19 % protein, 2.03 to 3.33 % ash, 1.35 to 4.25 % crude fibre and 40.84 to 50.83 % carbohydrate, and 284.49 to 299.80 Kcal/J energy value. The volume, height, density and specific volume of the loaves varied from 570.07 to 760.77 ml, 48.50 to 52.50 mm, 4.76 to 6.90 g/cm3 and 0.15 to 0.20 g/cm3 respectively. The mineral content of the bread samples ranged from 88.55 to 124.26 mg/100g calcium; 121.24 to 141.64 mg/100g phosphorus; 206.43 to 271.12 mg/100g potassium; 9.66 to 16.43 mg/100g iron; 3.14 to 10.28 mg/100g zinc. Significant differences (p<0.05) were observed in the vitamin content of the bread samples. Results of the sensory evaluation indicated that all the bread samples were generally accepted but the sample containing honey was most appealing to the panellists. Sample containing date powder was observed to be the most nutritious and provided the highest amount of protein, fibre, energy, minerals, and vitamins compared to the other samples, and therefore recommended for functional bread production.
