Recipe development and sensory evaluation of pandesal made from purple corn (Zea Mays L.) flour composites

Date

8-2021

Degree

Bachelor of Science in Nutrition

College

College of Human Ecology (CHE)

Adviser/Committee Chair

Normahitta P. Gordoncillo RND, Ph.D

Abstract

Pandesal is the most commonly consumed bread in our country. (PSA, 2017). Its main ingredient is wheat flour which is a good source of calories; however, it has lesser nutrient content than other flours made from cereal and pulses (Noorfarahzilah et al., 2014). Hence, the use of composite flour and the substitution of flour from other sources are now being explored. This study aims to produce pandesal using flour made from Peruvian purple corn. Due to its deep purple shade, it is known for its high anthocyanin content. Three recipes of pandesal were developed and tested using sensory evaluation. The results were interpreted using the Kruskal-Wallis test and the Dunn’s test. Results showed that the treatments have no statistically significant difference in terms of appearance, texture, and overall acceptability. The pair of treatments that have a significant difference in terms of aroma are Control and Treatment 1, and Control and Treatment 2. Control and Treatment 1, and Control and Treatment 2 showed a significant difference in taste. Lastly, Control and Treatment 2 differ in terms of flavor. The most acceptable recipe is Treatment 2. Treatment 2 has a consistent median (5.0) in terms of all the parameters.

Language

English

LC Subject

Purple corn flour, Pandesal, Composite flour, Sensory evaluation, Recipe development

Location

UPLB College of Human Ecology (CHE)

Document Type

Thesis

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