Quality Characteristics of Gluten-Free Loaf Bread Incorporated with Red Dragon Fruit Puree

Chong, Zhi Sheng (2021) Quality Characteristics of Gluten-Free Loaf Bread Incorporated with Red Dragon Fruit Puree. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Gluten free (GF) bread is one of the food products that is suitable to be consumed by people that suffer celiac disease. However, the GF breads are generally deficient in nutrients such as dietary fiber, antioxidants, minerals, and etc. In this project, red dragon fruit which contains about 1.8 g of dietary fiber and rich in antioxidants such as phenolic compounds were incorporated into GF bread with 4 different levels of red dragon fruit puree content (0%, 5%, 10% and 15%) to study the quality characteristics of red dragon fruit incorporated bread. The quality of red dragon fruit incorporated bread was evaluated on colour and texture profile analysis, proximate analysis and sensory evaluation. Results showed that the addition of red dragon fruit puree had significantly (p < 0.05) increased the crude fiber and total phenolic content of GF bread from 1.60 to 3.74% and 14.14 to 34.49 mg GAE/100 g, respectively. The addition of red dragon fruit puree also decreased the hardness of GF bread from 2145.67 g to 1082.21 g. However, the addition of red dragon fruit puree did not significantly (p > 0.05) affect the colour parameter, crude protein and crude fat content in GF breads. Sensorial analysis showed that GF bread incorporated with 10% of red dragon fruit puree presented overall acceptability better (7.00) when compared with the control (5.64). GF bread incorporated with 10% of red dragon fruit puree was also 60% preferred among all the bread samples. Red dragon fruit is potential to incorporate into GF bread and improve its nutritional value.