Mulberry Juice Bread

Abstract

The purposes of this study were to 1) study the basic recipe of white bread, 2) investigate the amount of mulberry juice added to replace the water components in bread, 3) examine the nutritional value of basic recipe bread, and bread with a partial of mulberry juice as a recipe for substitution, and 4) study Antioxidant of basic recipe bread and bread with mulberry juice as a recipe for substitution by analyzing the sensory quality and examining chemical compositions. The results showed that the appropriate amount of mulberry juice used to substitute for water in the amount of 15 percent by weight of water was the most acceptable in terms of appearance, color, fragrance, taste, texture (softness), and overall preference. In the study of the nutritional value of basic recipe bread and bread with mulberry juice in the amount of 100 grams, it was found that the mulberry juice bread had higher nutritional value than white bread in terms of moisture, protein, fat, and dietary fiber while the energy, carbohydrate, and ash contents of white bread were higher than those of mulberry juice bread. Additionally, the results of the analysis of bioactive compounds in mulberry juice bread were higher than those of white bread according to the methods of ORAC, FRAP, DPPH, and the polyphenol content.