Sensory and color analysis of Arabic bread fortified with detoxified vetch

Abstract

In this study, the substitution of wheat flour with vetch flour (Vicia sativa) at 10, 20 and 30 g -100 g were carried out to determine its influence on Arabic bread's color and sensory characteristics. Sensory evaluation was conducted for color, taste, texture, aroma, and overall acceptance. The acceptance of the color of crust and crumb was negatively affected as the level of vetch flour substitution increased in the blend. The commercial Arabic bread (T0) scored significantly higher than the vetch blends in almost every test. However, the judges found vetch substitutions up to 20% to be acceptable.