Evaluation of African black pear pulp and oil as ingredients in bread production

Abstract

Bakery fat is important ingrredient that affects the rheological properties of bread crumb. In this work, African black peer pulp and pulp oil were used as substitutions to commercial bakery fat 0%, 25%,50%,75% and 100% levels
of substitution. The results obtained show that significant
difference (p>0.05) occur between the sample and the control. The degree of differences observed in the proximate composition and sensory characteristics increased as level of pear pulp substitution increased. However, significant
differences (p> 0.05) in sensory characteristics were only observed between the control and the pulp oil substituted sample at the higer levels (75%, 100%) of substitution.