Physicochemical and sensory characteristics of steamed brownies partially substituted with breadfruit flour

Steamed brownies are one of processed foods that are favored by consumers because of its delicious taste and its soft texture. Generally, wheat flour was used to make steamed brownies. In this study, breadfruit flour was used in making steamed brownies by partially substituting wheat flour. This study aimed to determine the effect of breadfruit flour substitution on the physicochemical and sensory characteristics of steamed brownies. The experimental design used was a Randomized Block Design (RAK) with 6 treatments and 3 replications. Breadfruit flour substitutions were BS0 (0%), BS1 (5%), BS2 (10%), BS3 (15%), BS4 (20%), and BS5 (25%). Physical analysis performed were texture, specific volume, color and yield. Chemical analysis performed were moisture content, ash content and crude fiber. Sensory test was hedonic test. Data was analyzed using Analysis of Variance (ANOVA) and the difference between treatment was tested using Duncan Multiple Range Test (DMRT). The result indicated that partial substitution of breadfruit flour significantly affected (P>0,05) specific volume, water contents, ash content, fiber content and yield of steamed brownies. But it didn’t significantly affect the texture of steamed brownies. Partial substitution of 5% of breadfruit flour was preferred by panelist.