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Physicochemical Properties and Acceptability of Wheat Bread with Anggun
Puree Addition
Noor Khalidah Binti Mohd Khalid
Supervisor: Dr. Yusnita Binti Hamzah
Bachelor of Food Science (Food Technology)
School Of Food Science and Technology
Anggun is a new variety of purple sweet potato produced by MARDI which contain high
anthocyanin composition as compared to common sweet potatoes. The utilization of
Anggun purple sweet potatoes in food industry is still limited. Thus, this study will be
carried out to develop bread that is believed to be healthier as it might contain high
antioxidant property. Beside, this would also increase the application of Anggun in food
industry. The main aim of this study is to determine the physichochemical properties and
acceptability of wheat bread with different varieties of Anggun puree addition. The
physical analysis that will be carried out including water absorption index, loaf weight,
loaf volume, specific volume, colour and texture of bread. Whereas, for chemical
composition of Anggun bread, the moisture content, ash, fat, protein, fiber and
carbohydrate will be determined. Additionally, antioxidant properties of the final bread
will also being evaluated. The acceptability of Anggun bread will be determined using
sensory affective test. It is expected that the wheat bread with different varieties of
Anggun puree addition will show different intensity of purple appearance with acceptable
physical and sensory properties. The chemical compositions of the breads are also
expected to be comparable with control (0% Anggun Puree). In summary, bread with the
most suitable variety of Anggun puree will be successfully develop and categorized as
functional food with high antioxidant properties.
1260 | UMT UNDERGRADUATE RESEARCH DAY