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Consumer Preference and Quality of Bakery Product - Bread

E. Lakshmi, Head, Department of Nutrition, SRM college of Nursing, SRM University, Kattankulathur, Chennai, Tamil Nadu 603203, India. , E. Lakshmi

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International Journal of Food, Nutrition & Dietetics 5(3):p 41-44, . | DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.5317.1
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Abstract

The progress and development in science and technology of baking has resulted in increased awareness of intrinsic nature of ingredients used. Present day bakers have a no. of ingredients that were unknown to their predecessor 20 years ago. Aims: To evaluate the quality parameters of raw ingredients used in bread baking and identify the consumer preference in the quality of bread required. Settings and Design: 22 bakery outlets. were covered by census method in 18 areas of Chennai city to cover 150 in house bread consumers. Methods and Material: Quality parameters of raw ingredients used in bread baking was experimentally done as per –ISI (1985) norms for bread flour . The consumer preference of bread was evaluated by questionnaire. Statistical analysis used: Percentage, Likert scale, one way anova and Kolmogorov-Smirinov test (K-s Test) were used. Results: The moisture percent of bread flour was significantly (11.9 percent) lesser compared to ISI (13 percent). Most favorable likert score (1.4) was given for appearance of bread and least score (0.5) for packing. Conclusions: The quality of ingredients play an important role in determining the quality of end product and consumer preference towards the product.

Keywords: Quality; Raw Ingredients; Bread; Parameters. 

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  • E. Lakshmi, Head, Department of Nutrition, SRM college of Nursing, SRM University, Kattankulathur, Chennai, Tamil Nadu 603203, India.
    ,
  • E. Lakshmi
    ,
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DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.5317.1
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