With its high fibre content, okara has potentials to be used in bakery products, e.g. par-baked frozen bakery. This study aimed to develop frozen par-baked chapatti (Indian flat bread) through substitution of atta flour with okara flour. Six substitution treatments were applied. Samples were analysed for their physical characteristics, sensory acceptance and nutrient content. Up to 15 % substitution gave no significant effects on samples’ texture and colour. Furthermore, it almost tripled the sample’s fibre content without any detrimental effects on its sensory acceptance. Frozen storage up to eight weeks did not significantly affect samples’ characteristics, thus making this product fea- sible.
Banana peel flour is high in dietary fibre and can be used in bakery products; however, it often results in low consum- er acceptance due to poor sensory properties. This study aimed to produce wholemeal bread which included banana peel flour with improved sensory characteristics. Six treatments were employed: control, increased sugar, increased fat, increased water, prolonged fermentation time, and use of food conditioner. Two treatments yielding bread with the most optimum physical characteristics were increased water and prolonged fermentation time. Wholemeal bread produced with prolonged fermentation time resulted in satisfactory sensory acceptance without detrimental effects on its fibre content.
Sucrose, a simple sugar contributing to quick increase of blood sugar, is not favoured by diabetic patients. Stevia, a sugar substitute, can be used to produce products with lower sugar and it may reduce the amount of available car- bohydrate for digestion. ‘Serikaya’, a popular sweet and delicious spread from coconut, traditionally contains high sugar. This study aimed to develop ‘serikaya’ with lower sugar through substitution of sucrose with stevia as a natural non-caloric sweetener. Five combinations of sugar and stevia were studied and analysed for physical characteristics, sensory acceptability and calculated for nutrient composition.