Investigating the possibility of producing bread enriched with activated carbon and brown sugar and its physical, chemical and sensory properties

Abstract

In this research, a new formulation for bread color with desirable quality characteristics was investigated by adding brown sugar and activated carbon. The produced bread was checked with moisture, ash, specific volume, weight loss, and mold tests using Design Expert software from the response level path and D-optimal design, and then the optimal sample was tested by colorimetric and FT-IR tests. Was studied and sensory evaluation was compared using the Principal Component Analysis (PCA) test at a significance level of p < 0.05. The results show that the amount of moisture, ash, specific volume and mold was significant. Also, with time, the amount of L*, b*, and a* has changed. The FT-IR test also showed that the bread contained active carbon of a wide spectrum with different chemical bonds. The optimization of the main ingredients in bread formulation showed that the use of 4% activated carbon and 3% brown sugar can lead to the best quality in terms of physicochemistry.