consumer acceptability of spiced composite bread - The Federal ...
consumer acceptability of spiced composite bread - The Federal ...
consumer acceptability of spiced composite bread - The Federal ...
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and fowler (1964) defined spices as tropical aromatic or pungent vegetable substance used to<br />
flavour food for examples; pepper, cinnemera, ginger, cloves, garlic and pimento. <strong>The</strong>y are<br />
valued not only as flavouring agents but also for other properties like stimulation <strong>of</strong> appetite<br />
by increasing salvation, carminative action and preservation and antioxidant action with some<br />
foods. <strong>The</strong>y are incorporated in food only in small amount, they make important contribution<br />
towards the odour and flavour due to the presence <strong>of</strong> the volatile (essential oils). Essential<br />
oils are extracts obtained from many plant which have recently gained in popularity and<br />
excited Scientific interest. Antimicrobial properties <strong>of</strong> herb and spices have been recognized<br />
and used since ancient time for food preservation and in medicine (Zaika 1998, Conner<br />
1993). Several studies revealing result on the preservation action <strong>of</strong> species or their essential<br />
oils have been made (Azzous et al., 1982) and Conner and Beucart, 1984; Zaika, 1998).<br />
Screening experiment <strong>of</strong> essential oils and major active components against 5-25<br />
micoorganisms (Corner and Beuchat 1984; Dean and Ritchie 1987; Palmer et al., 1988,<br />
Hammer et al., 1999, Derman and Deans 2000) have reported thyme, clove, cinnamon, bay,<br />
urgano, garlic, ginger and lemon grass to be some <strong>of</strong> the best <strong>bread</strong> spectrum candidate for<br />
inhibition <strong>of</strong> food pathogens and spoilage organism.<br />
A study had been carried out by (Abioye, A.S, 2009) on determining the effect <strong>of</strong> extract<br />
from spices and method <strong>of</strong> application on microbial stability and sensory <strong>acceptability</strong> <strong>of</strong><br />
<strong>composite</strong> cassava-wheat <strong>bread</strong>. <strong>The</strong> result revealed that increasing concentration <strong>of</strong> spice<br />
powder and Oleoresin increases the inhibition <strong>of</strong> mould growth. Also the addition <strong>of</strong> spices<br />
improved the flavour, taste, crust colour and crumb colour and the product was accepted<br />
sensory wise but the <strong>consumer</strong> <strong>acceptability</strong> has not been done.<br />
<strong>The</strong>refore the objective <strong>of</strong> this present study is to determine the <strong>consumer</strong> <strong>acceptability</strong> and<br />
commercial feasibility <strong>of</strong> Spiced white <strong>bread</strong>.<br />
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