Global Advanced Research Journal of Agricultural Science (GARJAS) ISSN: 2315-5094

March 2013 Vol. 2(3): pp. 103-108

Copyright © 2015 Global Advanced Research Journals


Full Length Research Paper

Influence of Ascorbic acid on the Quality of Wheat and Soybean based Breads

Okorie, S. U, Anyanwu, M. O and Ekwe, C. C.


Department of Food Science and Technology, Imo State University, Owerri.

*Corresponding Author’s E-mail: 

Accepted 01 March, 2013



The work assessed the influence of ascorbic acid on the proximate composition, physical and sensory attributes of wheat and soybean based breads. The samples used in the work were WAF (Wheat/0.00g Ascorbic acid), WSA1 (Wheat / Soybean / 0.10g Ascorbic acid), WSA2 (Wheat / Soybean / 0.15g Ascorbic acid), WSA3(Wheat / Soybean / 0.20g Ascorbic acid), WSA(Wheat / Soybean / 0.25g Ascorbic acid), and WSA5 (Wheat / Soybean / 0.30g Ascorbic acid). The proximate analysis revealed that protein, fat, crude fibre, ash and moisture content increased as the level of ascorbic acid increased. The result also indicated that protein increased from 8.76% to 14.30%, fat (10.77 – 14.74%), crude fibre (1.36 – 2.54%), ash (1.48 – 2.76%) and moisture content (31.52 – 35.15%) respectively. However, there was a decrease (46.11 – 30.51%) in the carbohydrate content. The thiobarbituric acid (TCA) values of the bread increased sharply at ambient temperature (280C) as the storage days increased while the TBA values increased gradually at freezing (-140C) and refrigeration (100C) temperatures until the 14th (last) day. The sensory evaluation indicated that the breads with less than 0.25g ascorbic acid were more acceptable organoletpically than those containing above 0.25g ascorbic acid.

Keywords: Ascorbic acid, proximate composition, physical analysis, thiobarbituric acid (TBA), sensory evaluation.



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