Status : Verified
| Personal Name | Zoleta, Kendra Louisa M. |
|---|---|
| Resource Title | Development of low carbohydrate pan de sal bread using mixture design methodology |
| Date Issued | 18 June 2024 |
| Abstract | The study aimed to develop a low carbohydrate (LC) pan de sal using coconut flour (CFW), almond flour (AFW), and psyllium husk (PHW) as flour ingredients. The effects of CFW, AFW, and PHW (% flour basis) ratio on the bread-specific volume (BSV), moisture content (MC), crumb softness (S), and consumer acceptability score of LC pan de sal was evaluated using mixture design methodology. Different CFW-AFW-PHW combinations were found to have a significant (p<0.05) effect on the MC, S, and consumer acceptability (i.e., chewiness, mouthfeel, crumb color, crumb appearance, and aroma) of the LC pan de sal samples. Validation experiments showed that statistical models may be used for prediction of the said responses. The optimized formulation parameters per 100 g mixture for the LC pan de sal were 60.01-63.55 g CFW, 18.27-22.59 g AFW, and 16.67-17.40 g PHW using maximum levels in terms of CFW used, BSV, MC, S and consumer acceptability scores. Specifically, the optimized LC pan de sal has a 46.22% MC, 2.10 mL/g BSV, 49.09 mm compressed S, 28.15% total available carbohydrate content with light tan to golden brown color and an acceptable consumer score.The findings showed the potential of LC ingredients to produce an acceptable bread with lower carbohydrate content than wheat pan de sal. Moreover, the study can be used as a source of preliminary data for future studies related to other locally produced LC breads. |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English; Filipino |
| Keyword | Optimization; Pan de sal; Low carbohydrate; Product development; Bread--Philippines |
| Material Type | Thesis/Dissertation |
Preliminary Pages
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Category : F - Regular work, i.e., it has no patentable invention or creation, the author does not wish for personal publication, there is no confidential information.
Access Permission : Open Access