Sweet Bread Supplemented with Ripe Palm Fruit Pulp

Abstract

The objectives of this research were to study: 1) basic sweet bread recipe; 2) proper amount of ripe palm fruit pulp; 3) proper amount of yeast; 4) product acceptance; and 5) shelf life. A process of sweet bread production was studied with ripe palm fruit pulp supplement and the sweet bread formula was selected by acceptance through sensory test. Four levels of amount ripe palm fruit pulp studied were 15 20 25 and 30 percent of total ingredient weight. Four amounts of yeast were 0.6 1.0 1.4 and 1.8 percent of flour weight. Acceptance of sweet bread with ripe palm fruit pulp supplement was assessed for satisfaction in color, smell, flavor, texture (smoothness) and overall satisfaction by 100 evaluators using hedonic consumer test. A 7-day shelf life was studied. Results showed that: 1) The second formula was the most accepted in color, flavor and texture; 2) The proper amount of ripe palm fruit pulp was 15 percent; 3) The proper amount of yeast was 1.8 percent; 4) The product was accepted for 92 percent in color, 94 percent in odor, 86 percent in flavor, 81 percent in texture, and 88.6 percent in overall acceptance; and 5) Shelf life of the product was 3 days in room temperature by community product standard for bread with filling.