Optimization of Cassava (Manihot esculenta Crantz)– Wheat (Triticum aestivum) Bread with Alpha-amylase and Xylanase

Abstract

The combination action of α-amylase, xylanase, and composite flour was analyzed to determine their effects on the sensory quality of bread through optimization using Central Composite Design (CCD) of the Response Surface Methodology. Fifteen bread formulations containing different concentrations of α-amylase (0, 0.0005, and 0.003% w/w), xylanase (0, 0.001 and 0.003% w/w), and composite flour (15, 30, 45%w/w) were used in the experiment. The study revealed that α-amylase significantly influenced the response of crust color, crumb structure, flavor, and general acceptability of the bread. The presence of xylanase caused a change in the response of crust color, crumb texture, and the general acceptability only. However, its cross product interaction with composite flour level affected the response of crust color, crumb texture and structure, flavor, and the overall acceptability of the product. The synergistic effect of α-amylase and xylanase displayed a positive effect on the overall acceptability of the bread. The optimum formulation set at acceptability rating of >7.20 on the 9-point Hedonic scale was determined at 38% composite flour with 0.002% α-amylase and 0.0012% xylanase with a cost of P41.14 per 421.27g of loaf. The observed acceptability mean for all sensory attributes of the formulation was not significantly different from the predicted acceptability mean value of the model according to the verification test. This formulation was not significantly different from the commercial bread available in the local market of Baybay City, Leyte based on the consumer acceptance results with children and adults as potential target market.