TY  - JOUR
TI  - Rheological, physicochemical, and sensory characteristics of bread enriched with tarap (Artocarpus odoratissimus) composite flour
AU  - Masri, Noorfarahzilah
AU  - Ronie, Macdalyna Esther
AU  - Abdul Aziz, Ahmad Hazim
AU  - Mohammad Ridhwan, Norazlina
AU  - Sarjadi, Mohd Sani
AU  - Putra, Nicky Rahmana
AU  - Mamat, Hasmadi
PY  - 2026
JO  - Exploration of Foods and Foodomics
VL  - 4
SP  - 1010169
DO  - 10.37349/eff.2026.1010169
UR  - https://www.explorationpub.com/Journals/eff/Article/1010169
AB  - Aim: This study aimed to evaluate the effects of incorporating tarap flour (TF) at 0–20% substitution levels into high-protein wheat flour blends on dough rheology, bread quality, nutritional composition, and consumer acceptance. Methods: Composite flours containing 0–20% TF were prepared and assessed using farinograph and texture profile analysis to characterise dough rheology. Bread produced from these flours was evaluated for physical properties, crumb texture, crust colour, and proximate composition. Sensory evaluation and a consumer test (n = 100) were conducted to determine acceptability and purchase intention. Results: Increasing TF levels significantly increased dough consistency (464.16–522.25 Farinograph Unit (FU)) while decreasing water absorption (58.70–55.30%), dough development time (6.68–4.51 min), and dough stability (8.90–4.54 min). Dough hardness rose from 1.42 to 2.02 N. Higher TF substitution increased loaf weight (144.3–148.8 g) but reduced loaf volume (662–517 cm3) and specific volume (4.58–3.47 cm3/g), with crumb hardness increasing from 12.56 to 22.35 N. Crusts became darker as lightness decreased (61.09–48.13) and browning index increased (20.65–48.20). Nutritionally, TF increased ash, crude fibre, carbohydrate, and total dietary fibre, while slightly lowering protein and fat. Sensory scores were highest at 5% TF and lowest at 20% TF. Consumer testing indicated moderate market potential, with 57% willingness to purchase. Conclusions: Limited substitution of wheat flour with TF, particularly at around 5%, can produce bread with improved fibre and mineral content while maintaining acceptable technological and sensory quality. Higher substitution levels negatively affect dough performance and consumer acceptance, indicating that moderate inclusion is most suitable for product development.
ER  -