article · Asian Food Science Journal
Researchers evaluated the nutritional and sensory characteristics of bread made from a composite blend of wheat, sesame seed, and pawpaw pulp flour, substituting conventional margarine with avocado puree at levels of 0, 25, 50, 75, and 100 per cent. Replacing margarine significantly altered the proximate profile of the loaves, producing marked variations across moisture, protein, fat, fibre, ash, carbohydrate, and total energy content. Sensory evaluations across appearance, aroma, taste, texture, and overall acceptability consistently received high scores from assessors. Among the formulations tested, the recipe using an equal mix of 50 per cent margarine and 50 per cent avocado puree emerged as the most preferred option by panel members, demonstrating that avocado puree can successfully replace half the standard bakery fat without compromising consumer acceptance.
Consumers and food processors are increasingly seeking healthier baked goods with reduced saturated fats. Demonstrating that avocado puree can replace up to half of conventional margarine while using local ingredients like sesame seed and pawpaw pulp flour provides a practical approach to reformulating bread recipes for improved nutritional profiles without sacrificing sensory appeal.
This work represents applied, laboratory-tested research relevant to commercial bakeries, food processors, and ingredient suppliers seeking plant-based fat alternatives. While the 50 per cent avocado formulation proved acceptable to sensory panellists, further development would be required to evaluate shelf stability, industrial processing consistency, and production costs before reaching commercial deployment in standard bakery operations.
AI-generated from the published abstract. Always read the original work before citing.
This study aimed at evaluating the quality of bread from wheat, sesame seed and pawpaw flour blend using avocado as a fat replacer. Avocado puree was used to replace margarine with 0 %, 25 %, 50 %, 75 % and 100 %. The proximate and sensory analyses were evaluated using standard methods. The moisture (31.15-33.78%), protein (1.43-9.88 %), fat (34.33-7.22 %), fibre (0.01-1.75 %) ash (0.75-1.71 %), carbohydrate (30.60-46.32 %) and energy (437.09 Kcal/100g-289.76 Kcal/100g) all showed a significant difference (p<0.05) in the samples. Sensory attributes were all rated high as appearance scored (6.70-8.60), aroma (6.63-8.30), taste (6.60-8.20) texture (6.60-8.33) and the overall acceptability (6.70 – 8.50). The bread sample produced from 50 % margarine and 50 % avocado puree with a proximate composition of: moisture (31.16b±0.01), protein (4.13c±0.02), fat (18.59d±0.25), ash (0.85b±0.01), fibre (1.46d±0.01), Carbohydrates (43.83d±0.27) and Energy (359.13c±1.11) was most preferred by panelists. From these findings, there could be a 50 % replacement of bakery fat by avocado puree.
This page summarises published work. The authoritative version sits with the publisher.
DOI: 10.9734/afsj/2025/v24i5787
Is something wrong with this record? Report it or request removal.
Discussion
Have you built on this work, tried to replicate it, or seen it applied in practice? Share what you know. Verified researchers and MARATTO™ domain experts can open a discussion, and any member can reply. Contributions are reviewed before they appear.
No discussion yet. Open the first thread.
New to MARATTO™? Create a free account.
