MOJ
eISSN: 2381-182X
Submit manuscript...
Research Article Volume 13 Issue 2
Effect of inverted sugar syrup and raw sugar on the quality and sensory acceptability of white bread production
Mohammed SF, Shuaibu J, Mohammed AD
School of Science and Technology, Department of Food Science and Technology, Federal Polytechnic, Nigeria
School of Science and Technology, Department of Nutrition and Dietetics, Federal Polytechnic, Nigeria
Received: August 11, 2025 | Published: November 18, 2025
Citation: Mohammed SF, Jamila S, Dikko MA. Effect of inverted sugar syrup and raw sugar on the quality and sensory acceptability of white bread production. MOJ Food Process Technol. 2025;13(1):88‒92. DOI: 10.15406/mojfpt.2025.13.00328
Abstract
This study was carried out on the quality and sensory acceptability of white bread (WB) produced using Inverted Sugar Syrup (ISS) and Raw Sugar (RS) as sweetening agents. The results for both ISS sweetened and RS sweetened WB obtained showed Calories (180.88 and 186.30), %Fat (2.244 and 1.863), Saturated Fat (0.9 and 0.414), Cholesterol (0.00 and 0.00), Sodium (463.08 and 414.00), %Carbohydrate (34.408 and 38.226), %Protein (5.168 and 6.624), %Fat (10.9 and 8.8), saturated fat (0.204 and 1.9) %Carbohydrate (72.2 and 77.9) and %Protein (11.4 and 14.2). The Specific volumes of the both samples of WB were 4.90cm3/g and 4.70cm3/g, for ISS sweetened and RS sweetened WB, respectively. The sensory evaluation of the product indicated that for Day 1 there was no significant difference in the both samples of WB in terms of their taste (mouth-feel), colour, texture, aroma and overall acceptability, (P < 0.05). For Day 2, it indicated that there was significant difference in the WB in terms of their texture but there was no significant difference in the term of their taste, colour and overall acceptability (P < 0.05). For Day 3, indicate that there was no significant difference in term of their taste; colour aroma texture and overall acceptability (P < 0.05). And For Day 4, it indicated that there was no significant difference in term of their taste, colour aroma texture and overall acceptability.
Keywords: white bread, inverted sugar syrup, raw sugar, sensory, attributes, quality
©2025 Mohammed, et al. This is an open access article distributed under the terms of the, which permits unrestricted use, distribution, and build upon your work non-commercially.
Citations
Media Partner & Supporters
