Influence of Ascorbic acid on the Quality of Wheat and Soybean based Breads

Abstract

The work assessed the influence of ascorbic acid on the proximate composition, physical and sensory
attributes of wheat and soybean based breads. The samples used in the work were WAF (Wheat/0.00g
Ascorbic acid), WSA1 (Wheat / Soybean / 0.10g Ascorbic acid), WSA2 (Wheat / Soybean / 0.15g Ascorbic
acid), WSA3 (Wheat / Soybean / 0.20g Ascorbic acid), WSA4 (Wheat / Soybean / 0.25g Ascorbic acid), and
WSA5 (Wheat / Soybean / 0.30g Ascorbic acid). The proximate analysis revealed that protein, fat, crude
fibre, ash and moisture content increased as the level of ascorbic acid increased. The result also
indicated that protein increased from 8.76% to 14.30%, fat (10.77 – 14.74%), crude fibre (1.36 – 2.54%), ash
(1.48 – 2.76%) and moisture content (31.52 – 35.15%) respectively. However, there was a decrease (46.11 –
30.51%) in the carbohydrate content. The thiobarbituric acid (TCA) values of the bread increased sharply
at ambient temperature (280C) as the storage days increased while the TBA values increased gradually at
freezing (-140C) and refrigeration (100C) temperatures until the 14 th (last) day. The sensory evaluation
indicated that the breads with less than 0.25g ascorbic acid were more acceptable organoletpically than
those containing above 0.25g ascorbic acid.