online publication date: August 2023
Hannah Mae P. Pastor, Lyrenne Marijon R. Ramos, Hans Ivan D. Rafael*, and Carol M. Encarnado
ARTICLE DOI: https://doi.org/10.53603/actamanil.71.2023.sgcf2173
This study focused on dietary fiber, a critical element in flour, especially wheat flour, and its potential to enhance bread’s dietary fiber content. The feasibility of using turnips, recognized for their rich dietary fiber content, in bread-making was explored. The process involved blanching, drying, and pulverizing raw turnips to form a flour blend. This blend was then compared to standard wheat flour through a comprehensive analysis of bread quality. Sensory evaluation, assessing appearance, texture, taste, and odor, was employed to gauge the acceptability of bread made with the turnip-flour blend. The study aimed to highlight the benefits of diversifying flour sources by incorporating high-fiber ingredients such as turnips and to increase the demand and value of turnips by showcasing their versatility in alternative culinary applications. The sensory analysis indicated that bread made with a 75% turnip flour blend is acceptable. This blend, along with a control sample, was then subjected to the AOAC 991.43 Gravimetric method to measure dietary fiber content. Results showed an increase from 8.34% in the control bread to 12.5% in the turnip flour blend bread. Interestingly, the study found no significant differences in sensory attributes between the control and experimental samples. This suggests that exploring alternative formulations could further enhance the overall quality of bread made with a turnip flour blend. This research, therefore, emphasized the potential for turnips to play a larger role in nutritionally enriching our daily bread.
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