Rabago, Claudette Cristal

Abstract: Flour and flesh from the fruit of breadfruit trees can serve as a replacement for gluten-free product formulations. This study evaluated the sensory and other characteristics of breadfruit tart dough. It involved manipulating conditions to study the relative effects of the product made using a Randomized Completely Block Design. Experimental formulas were mixed with varying breadfruit flour inclusions (0%, 10%, 20%, and 30%) for breadfruit tart dough. The assessment of Breadfruit tart dough was through sensory parameters. Characterization involved microbial, proximate, and shelf life analyses. The return of investment was computed. Results showed that breadfruit tart dough is safe for human consumption. Breadfruit tart dough containing 10% breadfruit flour is very much acceptable in the sensory attributes. A significant difference existed between and among treatments of breadfruit tart dough as to its qualities. The addition of breadfruit enhanced the tart dough’s nutritional quality as the supplementation increased its ash and fiber contents. Also, the shelf life of breadfruit tart dough was six days. The breadfruit tart dough with the highest return of investment was the formulation with 30% supplementation. Hence, breadfruit flour (10%) can be used as gluten-free to replace wheat flour and has the potential as a fiber supplement. During breadfruit flour processing, it is recommended to blanch the sliced breadfruit to eliminate enzyme activity that affects the product’s browning reactions. Future studies may include the utilization of breadfruit flour in yeast-leavened pieces of bread, the use of cooked and uncooked breadfruit in making breadfruit products, and assessing the effect of breadfruit flour on the quality of other gluten-free product formulas.

Keywords: computer and internet skills, age, educational attainment, local government employees

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