Keywords
corn flour
lemon soda bread
sensory evaluation
Maldives
How to Cite
Abstract
Bread is one of the most common food staples highly consumed by Maldivians. Food additives such as anticaking agents (baking soda), thickener (corn flour) and chelator (lemon juice) were used to enrich bread and introduced to the Maldivian market in order to determine how these anti-caking agents changed the overall acceptability including taste, aroma, appearance, texture and colour by consumers as a healthier and tastier alternative for normal white bread. The aim of the study was to determine how the addition of corn flour, lemon juice and baking soda to bread changed the overall acceptability including taste, aroma, appearance, texture and colour by consumers. Enriched bread and white bread (control) samples were sliced into equally sized pieces and served separately for each participant. The sensory evaluation of the bread samples was studied using a 9-point Hedonic scale with 30 random participants to determine the overall acceptability and the mean score for taste, appearance, texture and color. Using Microsoft Excel and SPSS software, the data was analyzed and graphs were generated. The enriched bread had overall acceptability of 6.97±0.89 and the mean values of taste (6.2±1.19), appearance (7.13±0.70), texture (7.07±0.98) and colour (7.2±0.85). The aroma of the lemon soda bread was found less favorable (5.47±1.17) compared top the enriched bread. The overall acceptability of enriched bread was rated ‘like moderately’ by 43.3% participants although 70% of the participants rated ‘like very much’ for normal white bread. The new formulation could be improved to increase the consumer likeness to the taste, particularly variating the formulation of lemon and corn flour.
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