Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Quality Characteristics and Consumer Acceptability of Salt Bread Supplemented with Chili Pepper (Capsicum sp.) Leaves
Riza G. Abilgos-RamosRosaly V. ManaoisAmelia V. MoralesHenry F. Mamucod
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2015 年 21 巻 1 号 p. 117-123

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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 0.5% CPL in salt bread boosted the β-carotene content from <1 µg/100 g to up to 238 µg/100 g 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.
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© 2015 by Japanese Society for Food Science and Technology

This article is licensed under a Creative Commons [Attribution-NonCommercial-ShareAlike 4.0 International] license.
https://creativecommons.org/licenses/by-nc-sa/4.0/
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