Physicochemical properties and acceptance of high fibre bread incorporated with corn cob flour

Currently, people look for convenient and healthy food to cope with their hectic lifestyles. Therefore, food, especially that with high fibre becomes one of their priorities. Corn cob is a major waste (40%) obtained from the corn industry. Hence, this study was performed to optimize the usage of corn cob in developing high fibre bread by combining it with whole meal flour. This study was conducted to determine the physicochemical properties and sensory acceptance of high fibre bread incorporated with corn cob flour at four different corn cob flour percentages, which were 0 (control), 5, 10 and 15%. Chemical composition (moisture, ash, protein, fat, fibre and carbohydrate) and physical properties (volume, firmness and colour) were determined for all bread formulations. Sensory acceptance was evaluated based on attributes i.e. colour, aroma, cell uniformity, firmness, taste and overall acceptance. An increase of corn cob flour incorporation in high fibre bread formulations significantly increased the fibre content and decreased the protein content of the bread (p 0.05) for most of the attributes (except colour) as compared to the high fibre bread with 100% whole meal flour. Overall, this study showed that incorporation of corn cob flour in producing high fibre bread is applicable. However, further studies have to be carried out regarding bread formulation in order to increase the portion of corn cob flour in high fibre bread development with acceptable final product quality.