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September 16, 2025International Nutrition and Health Administrations Journal

The Organoleptic Acceptance Test Of Flawless Bread With Sorghum Flour Substitution

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Authors

DNDian Ayu Ainun NafiesLFLilia Faridatul FauziahARAhmad David Royyifi

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Overview

The research demonstrates the effect of sorghum flour on organoleptic quality in white bread, highlighting its potential as a healthier alternative.

Key Points

  • Sorghum flour substitution significantly affects the organoleptic quality of white bread.
  • Key attributes affected include color, smell, flavor, and texture of the bread.
  • The analysis methods included both static and organoleptic evaluations of the bread.
  • Findings indicate that using sorghum flour can enhance iron content in bread, addressing nutritional needs.

Cite This Study

Nafies et al. (2024) studied this question.

synapsesocial.com/papers/68d4764731b076d99fa6e327https://doi.org/10.47710/4hbfa609
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  2. 2Investigating the impact of sorghum variety and type of flour on chemical, functional, rheological and baking properties2024 · 14 citations
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  4. 4Effect of the Proportion of Sorghum Flour (Sorghum Bicolor) to Wheat Flour on the Characteristics of Cookies Sorghum2024
  5. 5Study on the quality and consumer acceptance of sorghum (Sorghum bicolor L. Moench) flour-based dried noodle2024