Effects of ground dried basil leaves on chemical composition and sensory acceptance of bread
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Abstract
The aim of this study was to compare and investigate the quality of bread with 2, 3 and 4% by weight of dried basil leaves. The results showed the best formula was the one with 2% basil leaf substitute and it consisted of wheat flour 45.41%, fresh milk 21.80%, butter 10.90%, eggs 9.45%, white sugar 9.08%, yeast 1.83%, ground dried basil leaves 1.08% and salt 0.45%. Among the four samples, the 2% basil leaf substitution received the highest scores of sensory acceptances in terms of appearance and overall satisfaction (p≤0.05). While the L* and a* values decreased, the b* values increased when there were more additions of ground dried basil leaves. In terms of texture analysis, the value of hardness tended to increase while a decreased when the duration of keeping time increased. In terms of chemical composition, the 2% basil leaf substitution consisted of carbohydrates, fat, moisture, protein, ash and fiber at 47.31, 31.17, 13.13, 4.05, 3.54, and 0.80%, respectively. There were antioxidant contents <5.00 mg/100g and vitamin A 210 mcg RE per 100 g. The overall satisfaction with the bread with basil leaf substitution was 6.93. Regarding future purchase, 65% of consumer would buy the product. In sum, the 2% basil leaf substitution had higher sensory scores and nutritional values than bread without basil leaf substitution.
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Published manuscript are the rights of their original owners and RMUTSB Academic Journal. The manuscript content belongs to the authors' idea, it is not the opinion of the journal's committee and not the responsibility of Rajamangala University of Technology Suvarnabhumi
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