Consumer Preference and Quality of Bakery Product - Bread
Journal Title: International Journal of Food, Nutrition and Dietetics - Year 2017, Vol 5, Issue 3
Abstract
The progress and development in science and technology of baking has resulted in increased awareness of intrinsic nature of ingredients used. Present day bakers have a no. of ingredients that were unknown to their predecessor 20 years ago. Aims: To evaluate the quality parameters of raw ingredients used in bread baking and identify the consumer preference in the quality of bread required. Settings and Design: 22 bakery outlets. were covered by census method in 18 areas of Chennai city to cover 150 in house bread consumers. Methods and Material: Quality parameters of raw ingredients used in bread baking was experimentally done as per –ISI (1985) norms for bread flour . The consumer preference of bread was evaluated by questionnaire. Statistical analysis used: Percentage, Likert scale, one way anova and Kolmogorov-Smirinov test (K-s Test) were used. Results: The moisture percent of bread flour was significantly (11.9 percent) lesser compared to ISI (13 percent). Most favorable likert score (1.4) was given for appearance of bread and least score (0.5) for packing. Conclusions: The quality of ingredients play an important role in determining the quality of end product and consumer preference towards the product.
Authors and Affiliations
E. Lakshmi
Keywords
Related Articles
- EP ID EP465470
- DOI 10.21088/ijfnd.2322.0775.5317.1
- Views 69
- Downloads 0
Scientific Approach of Food and Nutrition Using Discriminant Analysis for Leading Fit Life
The health of the person is the most import assets in life. Majority of the people in this world ignoring this fact knowingly which leads to make them their life cumbersome. The person who is mentally and physically heal...
Supplementation of Taurine Alleviates Oxidative Stress and Dyslipidaemia in Streptozotacin Induced Diabetic Rats
Context: Diabetes mellitus (DM) is a metabolic disorder characterised by chronic hyperglycaemia, oxidative stress and dyslipidaemia. Glycaemic control may not always normalize the dyslipidaemia and antioxidant status. Ai...
Fat Replacers in Food Production
Dietary factors are implicated in the etiology of a number of chronic degenerative diseases. High fat intake is associated with increased risk for some types of cancer, and saturated fat intake is associated with high bl...
Nutritional Composition and Sensory Quality of Cookies Incorporated with Little Millet (Panicum Milliarae)
Present study was carried out to formulate and evaluate the little millet based cookies for their nutritional and sensory acceptability to increase the utilization of millet in the preparation of healthy snacks. Two type...
Natural Antioxidants in Bakery Products
Most processed foods contain different ingredients that can easily undergo oxidation. While all compounds possess the ability to undergo oxidation, fats present in these foods in general have the greatest tendency to los...