Sensory acceptance of carrot bread

Abstract

Bread is a product obtained by cooking, under technologically appropriate conditions, a dough, fermented or not, prepared with wheat flour and other ingredients. Carrot (Daucus carota) is a plant of the Umbelliferae family, characterized as one of the most important olive crops, due to its great consumption worldwide. The present work aimed to produce and evaluate the sensory acceptance of bread made from carrots. Sensory analysis was performed using affective methods. For this purpose, 4 formulations were prepared and consisted of (A) 30% raw carrots and 70% wheat flour, (B) 30% carrot puree and 70% wheat flour, (C) 40% raw carrots and 60% wheat flour and (D) 40% carrot puree and 60% wheat flour. The acceptability index was evaluated in terms of appearance, color, texture, odor, flavor, aftertaste and aroma on a 9-point hedonic scale at the extremes “very much disliked and extremely liked”, for 50 untrained tasters. The results showed that formulation C with 40% raw carrot puree and 40% wheat flour, 10% yeast, 3% salt and 7% water, showed greater acceptability. In view of this, it is concluded that formulations B and C were accepted and are recommended to be used as a partial replacement of wheat flour.