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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

Research reveals significant effects of sorghum flour on organoleptic factors in bread, highlighting nutritional benefits for anemia.

Key Points

  • Sorghum flour significantly affects the color, smell, flavor, and texture of white bread, enhancing its organoleptic quality.
  • The statistical analysis revealed p-values indicating the changes in acceptability among consumers, particularly in flavor and aroma.
  • Organoleptic analysis assessed various sensory attributes, supporting the notion that sorghum can improve bread quality.
  • This study emphasizes the nutritional value of sorghum for addressing dietary iron needs, particularly for pregnant women.

Cite This Study

Nafies et al. (2024) studied this question.

synapsesocial.com/papers/68d441a6713b0b5dfea80b36https://doi.org/10.47710/4hbfa609
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