Sensory Properties of Bread Fortified with Soya Protein Isolate and Fonio Blends

Abstract

In this study, the sensory properties of bread produced from composite flours ranging from 31.75 ≤ wheat ≤ 49.21, 2.38 ≤ soy protein isolate (SPI) ≤ 15.87, and 1.32 ≤ fonio flour ≤ 7.94 at 187.5oC for 30min at constant temperature and time were determined. A modified straight-dough procedure was used to produce the bread. The sensory properties of the composite bread determined were color, taste, aroma, texture, and overall acceptability. Analysis of variance indicated that the linear, quadratic, and interactive effects of A (wheat flour), B (soy protein isolate), and C (fonio flour) significantly (p ≤ 0.05) affected all the composite bread properties evaluated. The bread with optimal quality indexes and an overall desirability index of 0.568 was obtained from 39.42% wheat, 6.28% SPI, and 13.76% Fonio. The sensory properties of this optimal bread were: appearance (4.07), taste (4.40), aroma (3.89), texture (3.89), and overall acceptability (3.56). It was concluded that there was no significant difference observed between the whole wheat and the composite bread sample in the sensory attributes of taste and color, while significant differences were observed in texture, aroma, and overall preference, respectively.