This study examined the physical properties of bread produced using three different brands of commercial improvers (brands A, B, and C). Both high gluten and medium strength flour were tested. Samples P, Q, and R representing sample produced from each improver for the high protein flour while samples 1, 2, and 3 were samples from the medium strength flour, K and K1 were samples from high and medium strength flour with no improver. All samples evaluated and the results found that improvers of brand A (sample P) produce the highest loaf volume 550.65mL (P<0.05) in high gluten samples while brand C (sample 3) gave highest volume 446mL (P<0.05) in medium strength flour samples. Brand A improver produced bread of largest weight in both flour tested; 535.50g, 506.70g (P<0.05) for high and medium strength flour respectively. The lightness (L*) values of samples from medium strength flour were lighter compared to their control while L* value of high gluten showed no significant difference. The study revealed that bread improvers enhanced the volume, gave satisfactory crust and crumb structure of bread. However, critical investigation of improver components would assist to optimize production cost.

Fats used in baking contain trans fatty acid that has been proven to contribute towards various health problems. Palm stearin is used to substitute shortening in different ratios to observe the effects on the sensorial and colorimetric properties of cake. Formulations A, B, C, D, and E each has palm stearin substitution of 0%, 25%, 50%, 75%, and 100% respectively. All formulations were analysed for its colour analysis and sensory analysis. At 25 % level of substitution (formula B), overall liking in sensory analysis (5.5 ± 1.10) are found to be similar with formula A. Formula B for colour analysis 80.84 ± 0.20 (L*), 2.79 ± 0.40 (a*), and 30.30 ± 0.64 (b*) are however significantly different with formula A. It is found that a different substitution ratio does affect the sensorial and colorimetric characteristics of the cakes. Substitution up to 25 % shows that it is best in producing cakes most similar to formula A. Further studies need to be carried out in order to find a method that may incorporate higher palm stearin substitution as well as palm stearin functionality in a cake system.

Cereal bars were formulated using dry raw materials (glutinous rice, black Cummins, etc.) and binding agents (honey and glucose syrup). The dried fruits were mixed with the dry ingredients and binding ingredients at different percentages. The cereal bars were assessed for mineral element contents using microwave�assisted digestion method. The consumer acceptability of the cereal bars were carried out using 9-hedonic scale. The cereal bar samples had sodium, 70.54-235.86 mg/kg; calcium, 186.54-482.89 mg/kg; iron, 33.64-41.52 mg/kg; zinc, 29.76-50.95 mg/kg; manganese, 12.52-17.05 mg/kg; copper, 11.86-13.73 mg/kg; magnesium, 88.00-160.14 mg/kg. In the sensory analysis, it was found that the sample CB-C (honey-19.76%, glucose syrup-13.18% and 9.50% fruits) had the highest acceptability. All the qualities evaluated did not significantly (p? 0.05) affect the acceptability and preference of the samples, except texture which shows a significant difference (p? 0.05) among the samples. Hence, it was concluded that incorporation of halal/sunnah fruits into the production of cereal bars will still make it to retain much of the nutritional and sensory properties.