Effect of Honey as Partial Sugar Substitute on Pasting Properties, Consumer Preference and Shelf Stability of Cassava-Wheat Composite Bread

Abstract

The effect of partial substitution of sugar with liquid honey on the pasting properties of cooked dough made from cassava-wheat composite (10:90) flour as well as the sensory preference and shelf stability of its bread was
investigated. Sucrose (S) in the bread recipe formulation was substituted with honey (H) at levels 0, 10, 20, 30, 40 and 50%, respectively to give 6 treatments, namely 0H:100S, 10H:90S, 20H:80S, 30H:70S, 40H:60S and 50H:50S. Amylograph pasting properties of the dried crumbs were determined using standard analytical procedures. Fresh bread samples were subjected to sensory evaluation and fungal count during storage (6 days). Peak, final and setback viscosities of bread crumb decreased (32.29 to 25.33, 58.54 to 43.00 and 30.96 to 23.66 RVU), respectively as the level of honey inclusion increased. Honey substitution levels used did not significantly (p > 0.05) affect aroma and texture of the bread samples but composite bread with 20% level of honey substitution was most preferred in terms of colour while composite bread with 30% level of honey substitution was most acceptable in terms of taste and overall acceptability. Fungal count in stored honey-cassava-wheat bread varied significantly (p < 0.05) from 0.6 to 4.0 × 102, 1.0 to 6.9 × 102, 2.2 to 57.0×102, 32.0 to 135.7×102, 34.0 to 140.0×102 and 42.0 to 159.3 ×102) cfu/ml from day 1 to day 6, respectively. From the study, it was concluded that substitution of sugar with honey in dough formulations significantly (p < 0.05) affects dough pasting properties, improves acceptability of the composite bread and reduces staling rate.

Keywords: Honey, sucrose sugar, cassava-wheat bread, dough, pasting properties.