Influence of Margarine and/or Coconut Oil on Quality of Bread Prepared from Wheat Flour

Unrefined coconut oil was obtained from mature kernel of coconut by cold press method. The oil was substituted for margarine at 0, 25, 50, 75 and 100% levels (w/w) in bread production. The effects of added unrefined coconut oil on chemical, physical and sensorial qualities of bread were evaluated. The bread samples had moisture (28.15- 28.80%), protein (9.0-9.2%), ash (1.13–1.27%), fiber (1.29-1.45%), fat (3.6-4.6%), carbohydrate (55.6-56.9%) and energy (295.3- 300.3 kcal/g). The mineral elements were in a range of calcium (52.22-63.21 mg/kg), magnesium (311.91-347.99 mg/kg), potassium (1149.50-1630.20 mg/kg), sodium (2363.6-2453.6mg/kg) and iron (68.12-82.45 mg/kg). Physical properties showed increased loaf weight but less loaf volume and specific volume with increased unrefined coconut oil replacement. There was significant difference between the bread samples in terms of crust colour and crumb appearance. Bread samples with inclusion levels up to 75% (w/w) unrefined coconut oil were acceptable to the consumer sensory panel. However, there is tendency for some consumers to prefer lower levels of inclusion; it is pragmatic therefore to recommend inclusion of 25–75% unrefined coconut oil to replace margarine in commercial bread