Influence of the supplementation of macadamia oil cake powder on nutritional and sensory qualities of bread
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Abstract
Although macadamia oil cake (MOC) is a by-product of macadamia oil processing, this material still has high nutritional value, making it a promising ingredient for food products. This study aimed to investigate effects of the MOC supplementation at different ratios on physical properties, nutritional composition and sensory quality of bread. The results show that the addition of MOC led to increases in protein, ash and fat content, while carbohydrate content was lower in the supplemented bread. The specific volume and springiness of the bread were significantly affected by the MOC supplementation while no significant change in hardness and spread ratio was observed (P < 0.05). For the sensory quality of fortified bread, the differences in color, flavor, texture and overall acceptability among 4 levels of MOC addition were insignificant, except for the taste score. Microbiological analyses also confirmed that the MOC supplemented bread product met microbial safety standards. The obtained results suggest that the bread sample with 20% MOC addition (9.35 g protein, 12.32 g fat, 46.13 g carbohydrate, 4.29 g dietary fiber and 332.77 kcal per 100 g) should be selected for developing high nutritional bread product.
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