Scores For Overall Acceptability Research Articles

Keeping Quality of Sorghum Soybean Supplemented Wheat Flour Ladoos

The present study was done to assess the keeping quality of value added ladoos developed from newly released wheat varieties (WH-1129 and HD-2967) flours supplemented with sorghum and soybean flours. The control ladoo s had mean score of overall acceptability 7.46 whereas all other types of ladoos made from combinations of wheat, sorghum and soybean flours had mean scores of overall acceptability ranging from 7.86 to 8.62, which were significantly higher (P≤0.05) than that of control ladoos . The protein and fat content in control ladoo s were 9.06 and 20.14 per cent, respectively which significantly (P≤0.05) increased in composite flour ladoo of WH-1129 wheat flour to 11.39 and 23.00 per cent, respectively and to 10.89 and 25.02 per cent, respectively in that of HD-2967 flour. The crude fibre and ash contents in control ladoos were 1.22 and 1.39 per cent, respectively which significantly (P≤0.05) increased in composite ladoos of WH-1129 flour to 4.16 and 1.77 per cent, respectively. All types of ladoos were organoleptically acceptable upto 90 days of storage and fell in the category of’ ‘liked moderately’ to ‘liked very much’. The total bacterial count of ladoo of WH-1129:SGF:SBF (60:30:10) and (40:40:20) varied from 0 to 10×10 2 and 0 to 7×10 2 cfu/g of ladoo, respectively while that of HD:SGF:SBF (60:30:10) and (40:40:20) ranged from 0 to 9×10 2 and 0 to 10×10 2 cfu/g of ladoo , respectively. The total bacterial count of ladoo was within the permissible limit upto 45 days of storage.

Study on shelf life of Lactic Acid Bacteria inoculated vacuum packed Tenualosa ilisha (Hamilton, 1822) at 5oC.

Lactobacillus pentosus FPTLB13 was used as a biopreservative agent for hilsa steaks ( Tenualosa ilisha ) in vacuum packs at 5OC. The inoculated steaks (T) exhibited lowering of pH from 6.2 to 5.6 on day 12, probably due to production of organic acids. A sharp increase in total volatile base nitrogen was seen after day 12 of storage in treated steaks which could be attributed to extended lag phase of the spoilage microorganisms as result of competitive inhibition by lactic acid bacteria (LAB) and effect of acidification. Application of LAB cultures seems to have decreased the rate of trimethylamine formation (p 0.05) the texture and flavour of hilsa steaks, although the scores of overall acceptability suggests a significant improvement (p<0.05). The inoculated steaks were found to have a shelf life of 12 days under vacuum at 5OC.

Study on effect of custard apple leaf extract on physico-chemical properties of aonla juice

The leaf extract was prepared by shade drying of leaves for 4-5 days, the dried leaves were pulverized and boiled in water bath with distilled water to get the liquid extract. Further the liquid extract was centrifuged and then supernatant was spray dried to get powdered extract. Sweetened aonla juice formulation was made with different proportion of custard apple leaf extract varying from 0 to 15 g in increasing order from control (0) to A1 (5g), A2 (10g) and A3 (15g) respectively. The prepared juices were analyzed for physico-chemical composition and sensory evaluation. The retention of quercetin [(a flavonol, is a flavonoid, in other words, a plant pigment with a molecular structure like flavone. It is found in fruits, vegetables, leaves and grains. It can be used as an ingredient in supplements, beverages, or foods having nutraceutical value.)] in aonla juice sample A&lt;sub&gt;1&lt;/sub&gt;, A&lt;sub&gt;3&lt;/sub&gt; was 15.20, 32.80 and 49.75 mg per 1000 ml. Sample A&lt;sub&gt;2&lt;/sub&gt; (10g custard apple leaf A&lt;sub&gt;2&lt;/sub&gt;, extract) scored highest score for overall acceptability was 8.8.

Potential of high-pressure processing and high-temperature/short-time thermal processing on microbial, physicochemical and sensory assurance of clear cucumber juice

Clear cucumber juice, clarified by ultra-filtration (UF), was treated by high-pressure processing (HPP, 500 MPa/5 min) and high-temperature/short-time thermal processing (HTST, 110 °C/8.6 s), and stored at 4 °C. UF significantly decreased total aerobic bacteria (TAB) and yeasts and molds (Y&M) in the juice by 1.35 ± 0.11 and 1.94 ± 0.02 log cycles, respectively, increased juice clarity to 99.85 ± 0.07%, and did not change pH, titrable acidity (TA) and four key aroma compounds of (Z)-6-nonenal, (E,Z)-2,6-nonadienal, (E)-2-nonenal, and (E,Z)-3,6-nonadien-1-ol. Following the UF, TAB and Y&M in the juice were reduced by HPP or HTST to be < 1 log cycle, and showed no outgrowth after refrigerated storage of 20 days. HPP-treated juice showed less total color change, higher clarity and retained more key aroma compounds than HTST-treated juice. Moreover, sensory evaluation suggested that HPP-treated juice always showed higher scores for overall acceptability than HTST-treated juice. The combination of HPP and refrigeration could be used as an alternative to produce high quality clear cucumber juice with a shelf-life of 20 days. Industrial relevance Consumption of fresh vegetable juices, as a low-sugar and calorie alternative to fruit juices, is becoming increasingly popular. The objective of this work is to use ultra-filtration membrane to develop clear cucumber juice, which are not commercially available on the market in China. And further to explore the possibility of high pressure processing (HPP) plus refrigeration on quality assurance of clear cucumber juice. Findings of this study could help processors commercialize this technology in developing clear fruit and vegetable juices using non-thermal processing to replace current thermal processing.

Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies

This study examined the effects of whole amaranth substitutions at various proportions and evaluated the cookies baking behavior. Six types of formulations of cookies were prepared with whole amaranth flour ranging from 20, 40, 60, 80, and 100%. These cookies were evaluated for physical (thickness, diameter, spread ratio, and bake loss), textural, and organoleptic attributes. The diameter and spread ratios were found to be higher in whole amaranth flour cookies 52.20 mm and 6.46, respectively, as compared to other blends (20–80%) of cookies from 51.37 to 51.92 mm and 6.13 to 6.36, respectively. Textural measurement showed that hardness of cookies decreased with the addition of amaranth flour. Whole amaranth flour cookies required least snap force (72.4 N) compared to control (whole-wheat flour) cookies (145 N). Sensory data indicated that the amaranth cookies with up to 60% were acceptable, while additional amaranth flour resulted in a decreased mean score for overall acceptability.

Study of physicochemical and microbial quality of spiced fish sauce made from Catla Catla fish during storage

The present investigation was undertaken with the objective of funding out the physicochemical and microbial quality of spiced fish sauce made from the fresh water Catla catla fish for a period of 60 days storage. The spiced fish sauce was prepared by anaerobic fermentation for about 2 months and evaluated different physico-chemical for characteristics such as moisture, fat, protein carbohydrate, salt, total ash, pH and TSS were examined at an interval of 15 days. The microbial study of fish sauce during study showed that the TPC (Total Plate Count) and yeast and mold count were gradually decreased from that the fresh of 5.4 × 104 cfu/ml 4.3 × 103 cfu/ml and from fresh (3.1 × 103 cfu/ml) (2.0 × 102 cfu/ml), respectively during 60 days. The lactic acid bacteria count was progressively increased during storage (fresh day (2.9 × 103 cfu/ml) (4.1 × 103 cfu/ml)) during 60 days. Further, objectionable colony of Coliform and Salmonella was detected during the whole storage. The microbial counts were within the specified standards for the consumption of the fishy food products. However, the organoleptic evaluation of the fish sauce during storage showed that the highest score for overall acceptability was recorded for 60 days (8.6) and followed by 45 days (8.5) and 30 days (8.3). It can be concluded that the prepared fish sauce can be stored for 60 days with good physiochemical and sensory quality storage quality and acceptability.

Physicochemical characteristics of kimchi powder manufactured by hot air drying and freeze drying

Kimchi powder was manufactured by hot air drying at different temperature of 55 °C, 60 °C and 65 °C, and freeze drying until it reached about 10% moisture content. The water absorption index (WAI) and water soluble index (WSI) of freeze dried powder was higher than those hot air dried kimchi powder. Moreover, L*, a* and b* values of hot air dried kimchi powder were lower than those of freeze dried kimchi powder. During hot air drying, the browning index increased with increasing drying temperatures. The highest browning index was found in samples dried at 65 °C with inoculation of mixed Leu. mesenteroides and Lb. sakei. The freeze drying showed the lowest browning index compared to hot air drying (55 °C, 60 °C and 65 °C). In addition, the kimchi powder prepared by freeze dryer clearly received higher scores for overall acceptance than sample prepared by hot air dryer on sensory evaluation. Consequently, the kimchi inoculated Leu. mesenteroides as the starter has a similar quality with the naturally fermented kimchi. These results suggested that freeze drying method is more suitable for producing high quality kimchi powder than hot air drying.

Utilisation of buckwheat (Fagopyrum esculentum M.) and different legume flours in traditional couscous production in Turkey

Couscous is a traditional cereal product that is generally produced by coating wheat bulgur with the wheat flour and water or milk in Turkey. In this study, different ratios of legume flours (soy bean flour, SBF; chickpea flour, CF; common bean flour, CBF; lentil flour, LF and lupine flour, LUF), buckwheat flour (BWF), and wheat germ were used in the production of couscous in order to improve the nutritional status. Some selected properties of couscous, such as, colour (L*, a* and b*) weight increase (WI) and volume increase, cooking loss (CL), moisture, ash, crude protein, phytic acid contents, minerals and sensory properties were determined. The addition of BWF and different legumes flours (SBF, CF, CBF, LF and LUF) resulted in higher redness (a*) and yellowness (b*), along with lower brightness (L*) values. Generally, the WI and CL of couscous samples increased significantly (P<0.05) with BWF and legume flour. Also the ash, crude protein, phytic acid, Ca, Mg, K, P, Fe and Zn contents of the couscous increased by BWF and legume flour addition. According to the sensory analysis results, legume flour significantly affected taste-odour, appearance, firmness, stickiness and overall acceptability of couscous (P<0.05). The couscous containing LUF and CF samples had the highest scores for overall acceptability. As a result, BWF and different legume flour can be used in couscous formulation for nutritional enrichment with minimum adverse effect on colour and technologic properties.

Chemical Components and Meat Quality Traits Related to Palatability of Ten Primal Cuts from Hanwoo Carcasses.

To determine chemical components and meat quality traits related to palatability of 10 primal cuts, 25 Hanwoo carcasses were selected from 5 carcasses × 5 quality grades and used to obtain proximate data and meat quality characteristics. Significant differences (p<0.05) in chemical component and meat quality were found among the 10 primal cuts. The highest fat content was found in the kalbi, followed by dungsim, yangjee, chaekeut, ansim, abdari, suldo, moksim, udun, and satae. Protein and moisture contents in the 10 primal cuts were in reverse order of fat content. Moksim had the highest drip loss % and cooking loss % than all other primal cuts while kalbi showed the lowest (p<0.05) percentage of drip and cooking loss. Ansim had the longest sarcomere length but the lowest shear force values than all other cuts (p<0.05). The highest (p<0.05) score for overall acceptability was observed in ansim. Moksim, udun, abdari, and satae were rated the lowest (p<0.05) in overall acceptability among the 10 primal cuts from Hanwoo carcasses. In conclusion, ansim, dungsim, chaekeut, and kalbi had the highest overall acceptability due to their higher fat contents and lower shear force values.

Improving the Frying Stability of Peanut oil through blending with Palm kernel Oil

The present work explores the possibility of improving the frying stability of peanut oil, by decreasing its level of unsaturation using tropical oil. Blends comprising of 35.92-46.63% oleic acid, 17.74-25.41% linoleic acid, and less than 0.01% linolenic acid were studied. The fatty acid compositions were attained by blending peanut oil (PNO) and palm kernel oil (PKO) at 90:10; 80:20; 70:30; and 60:40 ratios respectively. The blends were used to fry sliced yam and subsequently subjected to chemical analyses while the fried yam slices were subjected to sensory evaluation. Pure peanut oil was also used to fry sliced yam, and served as control. Findings from this study indicate that the blends recorded lower values of total polar compounds (7.90-14.60%) than the control (15.40%); and lower values of FFA (0.90-1.45% vs. 1.09% for the control) with the exception of the 60:40 blend which recorded FFA value of 1.45%. In terms of acceptability of taste, flavour and overall acceptability, yam slices fried in the control oil were generally preferred over those fried in blends; however among the blends, slices fried in 90:10 and 80:20 blends recorded the highest scores for overall acceptability and were preferred by the panelists more than those fried in the 70:30 and 60:40 blends. In terms of acceptability of appearance no significant difference was obtained for slices fried in the different blends. Findings from this work further suggest that peanut oil for frying purpose can be substituted with PNO/PKO blends of up to 80:20 ratio.

Studies on preparation ofGulabjamun blended with wheat bran

The Gulabjamun were prepared from Khoa of buffalo milk blended with wheat bran in different proportion such as (T 1 ) 0.2 per cent wheat bran by weight of milk, (T 2 ) 0.4 per cent wheat bran by weight of milk, (T 3 ) 0.6 per cent wheat bran by weight of milk and compared with control T 0 (without wheat bran) for its acceptability. The average chemical composition of control Gulabjamun (T 0 ) and Gulabjamun blended with wheat bran 0.2 per cent (T 1 ), 0.4 per cent (T 2 ), 0.6 per cent (T 3 ) are as moisture 27.12, 27.42, 28.00 and 28.30 per cent, fat 14.89, 15.00, 15.17 and 15.37 per cent, protein 13.72, 14.00, 14.28 and 14.56 per cent, ash 2.95, 2.76, 2.55 and 2.32 per cent, fibre 0.55, 1.46, 2.32 and 3.25 per cent, carbohydrate 41.32, 40.82, 40.00 and 39.45 per cent and total solid 72.88, 72.58, 72.00 and 71.70 per cent, respectively. The sensory score for overall acceptability of control Gulabjamun (T 0 ) and Gulabjamun blended with wheat bran treatment T 1 , T 2 and T 3 are 8.62, 8.52, 8.43 and 8.30, respectively. Gulabjamun was evaluated for textural properties viz. , hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness. Hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness in control T 0 was 2.157, 0.2673, 0.061, 18.391, 0.5765 and 10.602, for treatment T 1 was 2.097, 0.2767, 0.059, 16.621, 0.5802 and 9.643, for treatment T 2 was 1.968, 0.2717, 0.050, 15.037, 0.5347 and 8.040, for treatment T 3 was 1.843, 0.2553, 0.016, 16.546, 0.4705 and 7.784, respectively. Cost of production of 1 kg Gulabjamun (T 0 ) and Gulabjamun blended with wheat bran of treatment T 1 , T 2 and T 3 were Rs.219.46, 218.00, 216.26 and 214.69, respectively.

Edible coatings enriched with essential oils for extending the shelf‐life of ‘Bravo de Esmolfe’ fresh‐cut apples

SummaryEdible coatings based on sodium alginate (AL) and pectin (PE) at 1% and 2%(w/v) enriched with eugenol (Eug) and citral (Cit) at minimum inhibitory concentrations (MIC) (0.10% and 0.15%) and double MIC were used to preserve the quality of fresh‐cut apples ‘Bravo de Esmolfe’. Samples were taken, through 14 day at 4 °C, for analysis of colour CIE(L*h°C*), firmness, °Brix, weight loss, antioxidant activity (TEAC), microbial growth and taste panels. With those quality characteristics, three groups were formed by the principal component and hierarchical cluster analysis, for each coating base (AL or PE). Based on, for each quality parameter measured, the mean closest value to the one at harvest for colour, higher value for firmness, °Brix and TEAC, and lower value for weight loss and microbial spoilage, the best group was selected for AL and PE. From each group, two edible coatings with the highest scores in overall acceptability were selected for fresh‐cut apples: AL2% + Eug 0.1%, AL2% + Cit 0.15% + Eug 0.1%, PE 2% + Cit 0.15% and PE 2% + Eug 0.2%.

Development of designer chicken shred with response surface methodology and evaluation of its quality characteristics.

Meat is considered to be an excellent source of protein, essential minerals, trace elements and vitamins but negative concerns regarding meat consumption and its impact on human health have promoted research into development of novel functional meat products. In the present study Rice bran oil (RBO), and Flaxseed oil (FSO) were used for attaining an ideal lipid profile in the product. The experiment was designed to optimise the RBO and FSO concentration for development of product with ideal lipid profile and maximum acceptability by the application of central composite rotatable design of Response surface methodology (RSM). Levels of RBO and FSO were taken as independent variables and overall acceptability (OAA), n-6 and n-3 fatty acids as responses. Quadratic fit model was found to be suitable for optimising the product. Sample with RBO (20.51ml) and FSO (2.57ml) yielded an OAA score of 8.25, 29.54% of n-6 and 7.70% of n-3 having n-6/n-3 ratio as 3.8:1. Optimised product was analysed for physico-chemical, sensory and microbial profile during storage at 4 ± 1°C for 30days. Increase in the lipid oxidative parameters was observed during storage but it was not significant (p < 0.05). Studies revealed great potential of developing functional poultry products with improved nutritional quality and good shelf stability by incorporating RBO and FSO.

Antioxidant capacity and consumer acceptability of herbal egg tofu

A mixture design was used to optimize the herbal egg tofu formulation containing Polygonum minus, Curcuma longa and Zingiber officinale. The effects of the herbs on the total phenolic content (TPC), ferric reducing antioxidant power (FRAP) assay and scavenging activity 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS), texture profile (hardness, springiness, cohesiveness, gumminess and chewiness) and consumer preference on sensory characteristics (appearance, color, aroma, taste, texture and overall acceptability) of the herbal egg tofu were investigated. An increase in C. longa content produced egg tofu with significantly higher (p < 0.05) TPC and antioxidant activity (FRAP, ABTS and DPPH assay), but a significantly lower score for overall acceptability. An increase in the P. minus content significantly (p < 0.05) increased the springiness of the egg tofu. The optimum formulation of the egg tofu was determined by overlapping the contour plot related to sensory characteristics (color, taste and overall acceptability) and springiness that formed the region with optimum value. The results showed that the optimum predicted response value for color, taste, overall acceptability and springiness were 4.9, 4.6, 4.8 and 0.96 mm, respectively, which were obtained from a combination of 0.7% P. minus, 0.5% C. longa and 0.8% Z. officinale.

Improving the sweet aftertaste of green tea infusion with tannase

The present study aims to improve the sweet aftertaste and overall acceptability of green tea infusion by hydrolyzing (−)-epigallocatechin gallate (EGCG) and (−)-epicatechin gallate (ECG) with tannase. The results showed that the intensity of the sweet aftertaste and the score of overall acceptability of the green tea infusion significantly increased with the extension of the hydrolyzing treatment. (−)-Epigallocatechin (EGC) and (−)-epicatechin (EC) were found to be the main contributors for the sweet aftertaste, based on a trial compatibility with EGCG, ECG, EGC, and EC monomers, and a synergistic action between EGC and EC to sweet aftertaste was observed. A 2.5:1 (EGC/EC) ratio with a total concentration of 3.5mmol/L gave the most satisfying sweet aftertaste, and the astringency significantly inhibited the development of the sweet aftertaste. These results can help us to produce a tea beverage with excellent sweet aftertaste by hydrolyzing the green tea infusion with tannase.

SENSORY EVALUATION STUDIES PROVIDE GROWERS WITH MARKET INSIGHT

To help growers identify market niches, sensory evaluations were conducted on colored bell peppers. Colored peppers have become supermarket staples and regularly demand premium prices. However, there are many varieties available from which growers may choose. Two consumer-based sensory panels (n=120) were conducted to evaluate the acceptability of six bell pepper cultivars. For the visual appearance test, panelists were asked to evaluate whole peppers based on appearance and how acceptable they thought the flavor of the sample would be. Panelists were then asked to evaluate bell pepper strips for appearance, aroma, texture, flavor, and overall acceptability. A 9-point hedonic scale was used to score responses for both visual appearance and consumer acceptance tests. Fisher’s Protected LSD test was utilized to separate main effect treatment means when significant differences occurred among treatments. The cultivar ‘Colossal’ was the most preferred pepper based on visual appearance alone. ‘Colossal’ is a commercial cultivar that sets green fruit, which eventually turns to red, a familiar color combination for consumers. Panelists’ perceived flavor acceptability, based on visual appearance alone, closely correlated to appearance acceptability. When panelists were presented with strips alone, ratings given for visual appearance of the strips did not follow the same order as ratings for the whole peppers. ‘Valencia’ was found to be more visually acceptable than the other cultivars. Flavor acceptability among cultivars ranged from 6.0 to 6.7 with no difference. The texture of ‘Valencia’ and ‘Colossal’ were most preferred and also received high scores for overall acceptability when all traits were combined. The least preferred cultivars were yellow-fruited ‘Sirius’ and ‘Super Heavy Weight’.

Effect of Freeze Dried Ramie Leaf Powder on the Quality Characteristics of Pork Patties

This study was conducted to investigate the effects of ramie leaf powder on the quality characteristics of pork patties. The moisture, crude protein, crude fat, and crude ash in freeze-dried ramie leaf powder were found to be 4.67% (w/w), 25.61% (w/w), 6.66% (w/w), and 16.88% (w/w), respectively. Pork patties were prepared by adding varying amounts of ramie leaf powders up to 1.5% (w/w) of the pork patty formulation. The moisture contents of meat patties containing ramie leaf powder were lower than that of the control patty, but there was no significant difference in pH values between the patties. With increasing amounts of ramie leaf powder, chromaticity decreased in brightness () and redness (), but increased in yellowness () in the raw patties. In texture analysis, hardness, springiness, cohesiveness, and chewiness of the pork patties increased as more ramie leaf powder was added to the pork patties. Thiobarbituric acid reactive substances (TBARS) values increased during storage in pork patties without ramie leaf powder, but those formulated with ramie leaf powder showed lower TBARS values than those in the control groups. Sensory panels determined that pork patties containing 0.5% ramie leaf powder had higher scores for overall acceptability.

Quality changes of chicken meat jerky with different sweeteners during storage.

Chicken meat jerky with high sugar content is popular intermediate-moisture meat product in Asia. Different types of sugar, sucrose and mixed sugar (sucrose: fructose: sorbitol 70: 15: 15), were evaluated to improve the quality of product. Quality changes of chicken meat jerky stored in vacuum and aerobic (33 and 75%relative humidity, %RH) conditions were studied for suitable condition to extend shelf-life of product. The samples were determined the physical and chemical characteristics, as well as sensory evaluation during storage at room temperature. The moisture content and water activity (aw) of samples stored in 33%RH conditions was continuously diminished during storage that related to harder texture and unacceptable quality in sensory evaluation. All samples stored in vacuum and 75%RH condition demonstrated the lower shear force value than that stored in 33%RH condition (p<0.05). Samples stored in vacuum condition had the lowest lipid oxidation (p<0.05.) which corresponding to the highest scores in less rancidity and overall acceptance attributes. All samples stored in vacuum condition also had the highest acceptability in all sensory attributes (taste, rancidity, color and overall acceptance) followed by 75%RH storage condition (p<0.05). Samples prepared with mixed sugar could improve color and retard rancidity in chicken jerky meat product. Sample prepared with mixed sugar kept in vacuum condition had the lowest lipid oxidation and highest sensory score in overall acceptance attributes along the extended storage.

Innovative formulation of fermented food (dhokla) and its characterization on storage property

The interest on barley, oat and cocoa powder has been increasing recently mainly for their beneficial effect on health. So there is a focus on new food product development with these ingredients. Attempts have been made in this study to develop innovative type of dhokla with a combination of barley, oat and cocoa powder, taking dhokla prepared with only barley as the control. The products thus developed have been subjected to different physicochemical, rheological and sensory analysis. Study reveals that the batter volume increased and acidity decreased in dhokla with the incorporation of oat and cocoa powder in addition to barley. Highest antioxidant activity (72 %) was found in the dhokla prepared with the combination of barley, oat and cocoa powder. Protein content increased from 9.8 g (in control) to 19.5 g in the sample made from barley, oat and cocoa powder. Dhokla made with the combination of barley, oat and cocoa powder had the maximum nutrient content and highest score for overall acceptability in the sensory tests.

Effects of corn, potato, and tapioca starches on the quality of gluten-free rice bread

Corn, potato, and tapioca starches were used to replace proportions of the rice flour in gluten-free breads and their quality characteristics were investigated. The addition of potato starch at 20 or 30% to rice flour improved dough and bread properties such as viscosity parameters, leavening power, uniform air cells, color, and delayed starch retrogradation compared to the rice bread. Moreover, the bread containing 20% potato starch showed the highest score in overall acceptability in sensory evaluation. Overall, the quality of the rice bread was improved by adding starch despite a little positive effect of corn starch.