Quality Characteristics and Consumer Acceptability of Salt Bread Supplemented with Chili Pepper (Capsicum sp. ) Leaves

The effect of chili pepper leaves (CPL) on the sensory characteristics, microbial Load, consumer acceptability, and nutritional quality of salt bread was evaluated. Crushed and powdered CPLs were used in salt bread at different substitution levels : 0 (control) , 0.5, 1, 2, 3 and 4% (wt/wt flour) ....

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Published in:FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015-01, Vol.21 (1), p.117-123
Main Authors: Riza G. Abilgos-RAMOS, Rosaly V. MANAOIS, Amelia V. MORALES, Henry F. MAMUCOD
Format: Article
Language:Japanese
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Summary:The effect of chili pepper leaves (CPL) on the sensory characteristics, microbial Load, consumer acceptability, and nutritional quality of salt bread was evaluated. Crushed and powdered CPLs were used in salt bread at different substitution levels : 0 (control) , 0.5, 1, 2, 3 and 4% (wt/wt flour) . All sensory attributes of salt breads with 0.5% crushed CPL (CCPL) or powdered CPL (PCPL) were comparable with the control. The consumer acceptability for 0.5% CCPL and PCPL were 97 and 93%, respectively. The use of 0.50% CPL in salt bread boosted the β-carotene content from < 1μg/100g to up to 238μg/100g and significantly increased the folate and iron levels. Water activity values were comparable with the control and microbial counts of the enriched products were within acceptable limits. Results showed that CPL can be incorporated in salt bread as a means to improve iron, vitamin A, and folate nutrition in areas where micronutrient malnutrition is prevalent.
ISSN:1344-6606