EFFECT OF SHORTEN VARIATION ON THE SENSORY ACCEPTANCE OF MILLET BREAD
EFFECT OF SHORTEN VARIATION ON THE SENSORY ACCEPTANCE OF MILLET BREAD
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Date
2023-03
Authors
ESTHER OWUSU
7201180043
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Abstract
Bakery products are the type of food products that are being widely used all over. The fats used in dough formation play an important role in affecting the properties of a bakery product and making it consumer acceptable. Various ingredients including fats are vital in the baking process. The main purpose of the study is to investigate the effects of bakery fat types on millet bread. This study has been carefully designed with the sole objective of arriving at a meaningful result from data collected and analyzed. The target populations of the study are caterers of various baked foods and restaurants in the Manhyia North municipality of the Ashanti region. It was reveal that, the researcher find out why the respondents preferred regularly using one of margarine and butter to the other. Based on the findings, the researcher found out from the sensory analysis of the oil millet bread that, 50 percent out of the 100 participant respondent rated its good from the statements. With respect to the taste of product ‘margarine millet bread also indicate that, 50 respondents representing 50% also rated it excellent. Looking at the final product ‘batter millet bread’, the results of the respondents on the sensory analysis of the product make it clear since the overall acceptability of butte millet bread could be graded excellent with half of the respondents (50) representing 50% rating it excellent whereas 45% rated it very good. The findings made in the course of this research is that although majority of the caterer respondents prefer the use of butter to margarine for baking, some factors hinder them from using it but rather use margarine.
It was therefore recommended at as much as possible and practicable, liquid bakery fats should be used since they are healthier and are from plant sources.