Development of papaya yeast bread

Abstract

Bread is considered a basic food in the whole world which became more interesting due to its many innovations in terms of its appearance, form, and content which has resulted to consumers’ increasing demands also with its freshness, sensory and nutritional contents. This research was conducted to know the acceptability of papaya yeast bread in terms of color, texture, sweetness, and flavor as well as to determine whether the overall attributes contributed significantly to the overall acceptability of the product. The profile of the respondents was also identified. Descriptive-quantitative tool was used in this study. Bread experts were randomly selected to answer the survey. Frequency counts, weighted mean, correlation analysis and ranking were utilized in analyzing the data. Results show that in terms of color, texture, sweetness, and overall acceptability, the papaya yeast bread was generally regarded favorably by participants in the study. Among the samples prepared, Sample C has the highest overall acceptability based on the hedonic evaluation. Statistical findings show significant and non-significant relationships when the samples’ sensory characteristics, such as color, texture, sweetness, and taste, were correlated with their general acceptability. This suggests that even though taste, sweetness, color, and texture all have a significant impact on an item’s overall acceptability, there might be still additional factors influencing consumer preferences.