Nicola Jessa O. Bulquerin, Shiema Chris T. Candolita, Camille S. Santocildes (March 2011)
Philippine Science High School Western Visayas Campus – Department of Science and Technology (DOST-PSHS WVC), Brgy. Bito-on, Jaro, Iloilo City 5000, Philippines
ABSTRACT
Bread is recognized as a perishable commodity that can be subjected to a number of changes which lead to the loss of its freshness causing spoilage. Smell, texture, color, taste, and mold growth are indicators of bread spoilage and quality. This study aimed to evaluate bread color, smell, texture, and taste, and to determine the number of days until the first appearance of mold growth is visible. A glass bread box with cover was divided into 3 sections for 3 different bread samples, each sample having 21 replicates. The breads were evaluated for sensory characteristics at 0, 24, 48, 96, 120 hour storage intervals using 9- point hedonic scale until the appearance of mold growth was observed. Results showed that Bread A was the first to grow molds while Breads B and C was observed to have mold growth on the sixth day. The texture and smell of Breads B and C deteriorated on the sixth day.