Ripe Palm Fruit Pulp Added Sweet Bread

Abstract

This research had the following objectives: to study 1) basic sweet bread recipe 2) proper amount of ripe palm fruit pulp for production 3) proper amount of yeast for production 4) product acceptance and 5 of ripe palm fruit pulp added sweet bread was and 5) evaluation of product using sensory test. 4 levels of amount ripe palm fruit pulp were 15, 20, 25 and 30 percent. 4 levels of amount of yeast were 0.6, 1.0, 1.4 and 1.8 percent of dough weight. Experiment used Randomized Complete Block Design Average values were analyzed using Analysis of variances and the difference of average values were compared by Duncan’s New Multi Range Test, using ready made statistical programs. Acceptance of ripe palm fruit pulp added sweet bread product was evaluated using satisfactory of color, oder, flavor, texture and overall satisfaction 100 evaluators did acceptance test using consumer test and 7 days shelf life was studied