Nigerian Food Journal
Nigerian Institute of Food Science and Technology
Vol. 25, No. 2, 2007, pp. 171-175
Bioline Code: nf07039
Full paper language: English
Document type: Short Communication
Document available free of charge
Nigerian Food Journal, Vol. 25, No. 2, 2007, pp. 171-175
© Copyright 2007 - Annals of African Medicine.
Evaluation of African black pear pulp and oil as ingredients in bread production|
Onuegbu, N.C; Onyeka, E.U. & Agbayi, D.
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.
African pear, pulp, oil, bread, bakery fat, proximate, sensory.