Evaluation of Consumer Satisfaction for the Quality of Bread Modified with Additives: A Case Study of Alborz Province

Abstract

Background: Bread is the staple food of Iranian society. Attention to its health and hygiene is important. Nowadays, the use of baking soda in the production of bread has seen by most of bakers which is because of producing bread with more beautiful and appearance and is more public acceptance. Methods: In this cross-sectional study that 40 people were taken, consumer satisfaction of prepared Barbari bread using three types additives Fenugreek juice, baking soda, and tomato juice by means of questionnaires were evaluated. Results: The results of this study showed that consumer satisfaction of taste and smell (34 of 40), appearance, glazing, and quality (36 of 40) of prepared bread by tomato juice was more than Fenugreek juice and baking soda. Consumer satisfaction of taste, smell, appearance, glazing, quality, shopping satisfaction, and quality of bread over time of three types of additives (baking soda, tomato juice, and Fenugreek juice) was significant (p<0.05). Conclusion: Tomato juice has the attributes necessary for public acceptance and satisfaction of consumers, nevertheless don’t have the complications of baking soda. So it can be a reasonable alternative for the processing of bread dough instead of baking soda.

Keywords

• Barbari Bread
• Baking Soda
• Fenugreek Juice
• Tomato Juice