Nutritional content and organoleptic properties of bread made from modified cornflour

Abstract

Corn flour can be used as a raw material for making bread as a substitute for wheat flour. Although it does not have sufficient gluten to develop bread, it has added value to bread by using modified cornflour. This study aims to determine the best formulation for processing modified cornflour into bread based on SNI and organoleptic. This research was conducted with a completely randomized design (CRD) with 3 replications. The treatment in this study was the substitution of wheat flour using modified cornflour with a concentration of 0% (control), 20%, 40%, and 60%. The results showed that the highest water and carbohydrate content was obtained from substitution with 20% modified cornflour, highest ash and fat content from 40% modified cornflour substitution, and the highest protein content was found in the control treatment or without modified cornflour substitution. Organoleptic testing showed no significant differences (p>0.05) in color and aroma of all treatments, while for texture, taste, and overall appearance, the highest score was obtained from control and substitution with 20% modified cornflour, where the score obtained for 20% substitution of modified cornflour was 3.63, 3.67, and 3.93 (like) respectively.