The effects of breadfruit biscuit ingredients on product quality and consumer acceptance
Keywords:
Breadfruit flour, wheat flour, proximate composition, composite biscuit, sensory evaluation, aerobic plate count.Abstract
Breadfruit was processed into flour and used to supplement wheat flour, in the percentages of 0, 5, 10, 15, 20 and 25,
for biscuit production. The proximate composition, sensory evaluation and microbiological quality, in terms of aerobic
plate count, were evaluated. The crude fibre and ash contents (%) increased with increase in the proportion of
breadfruit flour (BF) level, with the 25% BF level having the values of 4.98 and 6.78 respectively. Lowest values of 11.54,
24.15, and 40.80 were however observed for the biscuit with 25% BF level in terms of crude protein, ether extract and
carbohydrate respectively, showing decrease with corresponding increase in the BF levels. The microbiological
analysis indicated that the aerobic plate count (APC, log CFU/g) ranged between 1.00 and 1.75. The sensory evaluation
showed that breadfruit supplemented biscuits (BSBs) were not significantly different (p<0.05) from whole wheat
biscuits (WWB) with respect to sensory attributes of texture, appearance and general acceptability, at all levels BF
supplementation. In terms of crispiness, aroma and taste, significant differences were not observed only up to 20% BF
level, at the same level of probability (p<0.05).
