Product Development and Sensory Evaluation of Wheatgrass Bread

Cheong, Suet Cheng (2018) Product Development and Sensory Evaluation of Wheatgrass Bread. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

Text Cheong Suet Cheng_Full Text.pdf Restricted to Registered users only Download (1MB)

Abstract

Wheatgrass (Triticum aestivum) is young wheat plant that is harvested when the length of the grass reached 15 to 18cm where the nutrients content at this stage is the highest. Wheatgrass is a rich-source of vitamins, minerals, amino acids, enzymes, chlorophyll and dietary fiber and its health benefits are well known. In this research, wheatgrass/pandan juice was prepared and incorporated into bread making to develop a new functional food product that could have potential market. Sensory qualities of the bread were evaluated by 50 panelists using a 7-point hedonic scale. Proximate analysis (crude protein, crude fat, crude fiber, moisture content and ash content), color profile (L*, a* and b*), textural properties (hardness, cohesiveness and gumminess), chemical tests (Total phenolic content and DPPH) were also performed on the product. The overall acceptability score for the wheatgrass bread was 6 out of 7. The mean scores for various sensory attributes were: aroma (6.0), taste (5.7), color (5.5) and texture (5.4). Wheatgrass provides refreshing appearance to the bread and increases its nutritive values. Additional of pandan leave extract gave the wheatgrass bread extra pleasant flavor which increases the overall acceptability of the bread. A total of 94% of the panelists likes the product. With 15.6% protein content, the wheatgrass bread met the criteria for “high protein” nutritional claim. In summary, a new functional food- wheatgrass bread with promising sensorial quality and unique wheatgrass-pandan flavor combination was developed. The launch of wheatgrass bread to the market provides a healthy alternative to the consumers.