_ Food Science and Technology Research, 21 (1), 117 123, 2015 Copyright © 2015, Japanese Society for Food Science and Technology doi: 10.3136/fstr.21.117 http://www.jsfst.or.jp

Original paper Quality Characteristics and Consumer Acceptability of Salt Bread Supplemented with Chili Pepper (Capsicum sp.) Leaves Riza G. Abilgos-Ramos, Rosaly V. Manaois, Amelia V. Morales and Henry F. Mamucod* Rice Chemistry and Food Science Division, Philippine Rice Research Institute, Maligaya, Science City of Muñoz, 3119 Nueva Ecija, Philippines Received August 6, 2014 ; Accepted November 7, 2014 The effect of chili pepper leaves (CPL) on the sensory characteristics, microbial load, consumer acceptability, and nutritional quality of salt bread was evaluated. Crushed and powdered CPLs were used in salt bread at different substitution levels: 0 (control), 0.5, 1, 2, 3 and 4% (wt/wt flour). All sensory attributes of salt breads with 0.5% crushed CPL (CCPL) or powdered CPL (PCPL) were comparable with the control. The consumer acceptability for 0.5% CCPL and PCPL were 97 and 93%, respectively. The use of 0.5% CPL in salt bread boosted the β-carotene content from 18 y/o) who are representative of adult

potable water, rinsed twice with distilled water, laid in sterile trays,

Filipino consumers that regularly consume salt bread were

air-dried for several minutes, and oven-dried at 40℃ for 12 h. The

recruited as consumer panelists. Respondents’ profile of each

dried leaves were crushed manually for the crushed CPL (CCPL)

panelist was asked such as name, gender, age, had previously

and passed through a 425-µm mesh sieve for the powdered sample

participated in any taste tests of food products (yes/no), had

(PCPL).

consumed foods made from flour (yes/no), and had purchased or

Optimization of salt bread formulation

Preparation of salt

consumed supplemented salt bread (yes/no). The important

bread was conducted at KN Bakery & General Merchandise at

qualities of supplemented bread were also determined by asking

Bantug, Science City of Muñoz, Nueva Ecija, Philippines. All

the panelists by ranking of qualities such as taste, odor/aroma,

ingredients (eggs, white sugar, active dry yeast, skimmed milk,

ad d itio n a l n u tr ien ts , ap p e ar an ce, p ac k a g in g an d o th er

lard, margarine, salt, and water) were mixed in a vat and kneaded

characteristics (1=most important quality). One whole piece of

until smooth. CCPL and PCPL were added in the mixture at

coded salt bread of each treatment was presented to each sensory

different substitution levels: 0.5, 1, 2, 3 and 4% (w/w flour). Salt

panelist. Salt bread samples were presented to consumer panelists

bread with no CPL was also prepared as control. The mixture was

side-by-side. They were asked to rate the products based on their

kneaded and cut into about 15-g portions which were rolled into

acceptability and preference. Consumer acceptance was determined

salt bread crumbs and lined on cookie sheet. The samples were proofed for at least 3 h and then baked for 5 min at 200 _ 250°F.

using a 2-point hedonic scale (yes/no) and each product was given

The samples were cooled and packed in polyethylene bags and

Preference was determined by ranking of samples (1=highest), with

kept at ambient temperature until analyzed.

no tied answers allowed. Purchase intent was determined by asking

Screening of best formulation

a rating (1=poor, 2=fair, 3=good, 4=very good, 5=excellent).

The best formulation was

the respondents if they would be willing to purchase the products if

determined using laboratory panel consisting of 14 staff from

these were available in the market and if they were aware that the

Philippine Rice Research Institute (PhilRice) as evaluators. Prior to

samples have additional nutrients (question was answerable by yes/

the actual evaluation, product lexicon was developed, wherein

no). The frequency of positive responses was reported as

sensory attributes for salt bread were identified and agreed upon by

percentage.

the same set of panelists (Meilgaard et al., 2007). Salt bread was

Nutritional analysis

Vitamin C, β-carotene, and folate were

randomly selected and coded with three-digit random numbers. One whole piece (60 _ 64 mm width x 34 _ 40 mm height) of coded

determined by high performance liquid chromatography (AOAC,

salt bread of each treatment was presented to each sensory panelist

spectrophotometry (AOAC, 2005). Total dietary fiber was

one at a time. The attributes evaluated by the panelists were green

measured by enzymatic-gravimetric (AOAC, 2005), total sugars by

color, aroma and taste (0=none; 15=very intense), surface texture

Luff Schoorl titrimetry using the method of Egan et al. (1988), and

appearance (0=smooth; 15=very rough), after-taste (0=none; 15=

total fat by acid hydrolysis (AOAC, 2005).

2005). Calcium and iron was determined by atomic absorption

very perceptible), mouthfeel/texture (0=smooth; 15=very grainy),

Statistical analysis ANOVA was used to evaluate nutritional

denseness (0=airy; 15=compact), moistness (0=compact; 15=very

and sensory data, except for rank scores, which were assessed

moist), tenderness (0=hard; 15=very tender), and overall

using Non-parametric Friedman Test (Lawless and Heymann,

acceptability (0= dislike; 15= like very much). The attributes of

1999). Subsequent comparison of means was done using Fisher’s

the samples were evaluated using a 15-cm unstructured scale. The

LSD (Meilgaard et al., 2007). Except for Friedman Test, data were

Bread Supplemented with Chili Pepper Leaves

119

analyzed using SAS statistical software v. 9.1 (SAS Institute, Cary,

does not affect the texture and quality of food products (Gupta and

NC, USA). All tests were done in duplicates at p=0.05 level of

Prakash, 2011; Singh et al., 2007). The samples were ranked according to overall quality.

significance.

Significant differences were observed among samples, with

Results and Discussion

Friedman statistic of 64.0 ( χ 2=11.07), but based on rank sum

Screening of best formulation

Figure 1 shows the salt bread

scores shown in Table 3, samples with 0.5% CCPL and PCPL were

supplemented with different levels of CCPL and PCPL. Sensory

comparable with the unsupplemented salt bread. The differences of

evaluation showed that greenness, rough surface texture, leafy

their rank sum scores with respect to the control were lower than

aroma and taste, and after-taste scores of the treatments generally

19.4, the Fisher’s LSD. Hence, these samples were selected as final

increased as the percentage of CPL increased (Tables 1 and 2). All

products and were subjected to consumer sensory evaluation and

sensory attributes of salt breads with 0.5% CCPL or PCPL were

physicochemical and microbial analyses.

not significantly different with those of the control, although up to

Consumer survey using 59 adult (≥18 yo) respondents consisted

1% CCPL was deemed acceptable because its overall acceptability rating was higher than 7.5, the rating set as the minimum level of

of 49% males and 51% females, with 41% belonging to the 25 _ 34 y/o age bracket. Majority (78%) of the panelists had

product acceptability. Addition of CPL either in crushed or

previously joined in taste tests of food products, 98% had

powdered form did not affect the denseness, moistness and

consumed foods made from flour, and 95% had purchased or

tenderness of salt bread. As observed in several other studies,

consumed supplemented bread. The important qualities of

incorporation of dehydrated green leafy vegetables at less than 5%

supplemented salt bread for most of the panelists were taste,

Fig. 1. Salt bread supplemented with different levels of CPL (w/w rice flour)

Table 1 . Laboratory sensory attributes of salt bread supplemented with CCPL

Sensory properties Appearance Color (green)1 Surface texture2 Aroma (leafy)1 Taste (leafy)1 After-taste3 Mouthfeel4 Denseness5 Moistness6 Tenderness7 Overall acceptability8

Level of supplementation (% CCPL) 0

0.5

1

0 . 09 ± 0 . 03e 0 . 66 ± 0 . 25e 1 . 86 ± 0 . 69d 1 . 50 ± 0 . 58d 2 . 31 ± 1 . 23dc 2 . 89 ± 0 . 91c 0 . 00 ± 0 . 00e 0 . 33 ± 0 . 17e 2 . 41 ± 0 . 91d 0 . 00 ± 0 . 00e 0 . 17 ± 0 . 05e 3 . 11 ± 0 . 66d 0 . 11 ± 0 . 05d 1 . 11 ± 0 . 04d 1 . 95 ± 0 . 14c 1 . 20 ± 0 . 16d 1 . 52 ± 0 . 26cd 1 . 79 ± 0 . 20bc 5 . 96 ± 1 . 82a 6 . 18 ± 1 . 85a 6 . 47 ± 1 . 88a 4 . 33 ± 0 . 87a 4 . 33 ± 0 . 69a 4 . 17 ± 0 . 91a 9 . 38 ± 1 . 36a 9 . 30 ± 1 . 42a 8 . 98 ± 0 . 96a 11 . 90 ± 1 . 23a 10 . 69 ± 1 . 18a 10 . 31 ± 1 . 14b

2

3

4

2 . 81 ± 0 . 62c 4 . 19 ± 0 . 52b 4 . 79 ± 0 . 52c 4 . 41 ± 0 . 60c 3 . 91 ± 0 . 31b 2 . 31 ± 0 . 34b 6 . 48 ± 1 . 21a 4 . 16 ± 0 . 51a 8 . 82 ± 0 . 74a 8 . 70 ± 1 . 17c

4 . 33 ± 0 . 65b 4 . 89 ± 0 . 69ab 7 . 15 ± 0 . 88b 7 . 18 ± 0 . 79b 5 . 67 ± 0 . 60a 3 . 11 ± 0 . 68a 6 . 79 ± 1 . 26a 4 . 02 ± 0 . 88a 8 . 38 ± 1 . 00a 6 . 61 ± 0 . 92b

5 . 39 ± 0 . 65a 5 . 56 ± 0 . 67a 8 . 82 ± 0 . 53a 8 . 49 ± 1 . 02a 6 . 35 ± 1 . 52a 3 . 44 ± 0 . 91a 7 . 55 ± 1 . 27a 3 . 97 ± 0 . 46a 8 . 62 ± 1 . 11a 5 . 57 ± 1 . 04b

Mean values with the same letter in the same row are not significantly different at p=0.05. 1 0 = none; 15 = very intense 20 = smooth; 15 = very rough 30 = none; 15 = very perceptible 40 = smooth; 15 = very grainy 5 0 = airy; 15 = compact 60 = compact; 15 = very moist 70 = hard; 15 = very tender 80 = dislike; 15 = like very much.

R. G. Abilgos-Ramos et al.

120 Table 2 . Laboratory sensory attributes of salt bread supplemented with PCPL

Sensory properties

Level of supplementation (% PCPL) 0

0.5

1

2

3

4

3 . 02 ± 0 . 66d 3 . 14 ± 0 . 67c 2 . 44 ± 0 . 64d 2 . 92 ± 0 . 85d 2 . 11 ± 0 . 63d 1 . 93 ± 0 . 58bc 7 . 34 ± 1 . 94a 4 . 19 ± 0 . 93a 9 . 04 ± 0 . 82a 9 . 66 ± 1 . 03b

5 . 81 ± 0 . 84c 4 . 01 ± 0 . 59b 4 . 99 ± 0 . 85c 5 . 35 ± 0 . 81c 3 . 99 ± 0 . 65c 2 . 26 ± 0 . 67bc 7 . 82 ± 1 . 95a 4 . 19 ± 0 . 84a 8 . 87 ± 0 . 94a 7 . 43 ± 1 . 24c

7 . 79 ± 0 . 98b 4 . 58 ± 0 . 92ab 6 . 89 ± 0 . 99b 6 . 89 ± 1 . 00b 5 . 51 ± 0 . 84b 2 . 61 ± 0 . 78ab 8 . 14 ± 2 . 42a 4 . 19 ± 0 . 52a 8 . 78 ± 0 . 76a 5 . 83 ± 0 . 99d

9 . 64 ± 1 . 10a 5 . 01 ± 0 . 79a 8 . 17 ± 1 . 35a 8 . 33 ± 0 . 87a 6 . 45 ± 0 . 76a 3 . 11 ± 0 . 92a 8 . 28 ± 2 . 47a 3 . 89 ± 0 . 95a 8 . 73 ± 1 . 28a 5 . 29 ± 0 . 96d

Appearance Color (green)1 Surface texture2 Aroma (leafy)1 Taste (leafy)1 After-taste3 Mouthfeel4 Denseness5 Moistness6 Tenderness7 Overall acceptability8

0 . 09 ± 0 . 00e 0 . 90 ± 0 . 38e 1 . 05 ± 0 . 58d 2 . 0 . 1 ± 0 . 35d 0 . 00 ± 0 . 00e 0 . 51 ± 0 . 15e 0 . 00 ± 0 . 00e 0 . 25 ± 0 . 05e 0 . 11 ± 0 . 05e 0 . 59 ± 0 . 17e 1 . 20 ± 0 . 16d 1 . 60 ± 0 . 46cd 5 . 96 ± 1 . 82a 7 . 01 ± 1 . 97a 4 . 33 ± 0 . 87a 4 . 49 ± 0 . 94a 9 . 38 ± 1 . 36a 9 . 15 ± 0 . 89a 11 . 90 ± 1 . 23a 11 . 26 ± 0 . 98a

Mean values with the same letter in the same row are not significantly different at p = 0.05. Table 3 . Results of ranking sensory tests of different levels of supplementation of salt bread with crushed and powdered chili pepper leaves

Level of Supplementation (% CPL)

Rank Sums1 CCPL salt bread

0 0.5 1.0 2.0 3.0 4.0

d

17 29cd 38c 58bc 71ab 81a

PCPL salt bread 17d 28cd 42c 54bc 70ab 83a

1 Values followed by the same letter within a column are not significantly different according to Fisher’s LSD.

followed by odor/aroma, additional nutrients, appearance,

preferences of consumers among the three products, with Friedman

packaging, and other characteristics such as texture, brand, size and

statistic of 2.8, lower than χ2 (5.99) (Table 4) . These findings

safety seal.

indicate the potential marketability of salt bread supplemented with

Different forms (crushed and powdered) of CPL were used in the study to assess if supplementation would yield visually

either CCPL or PCPL at 0.5% level. Physicochemical and microbial properties

Moisture content

appealing products. This is because appearance of a food product is

of the samples were comparable (Table 5). Water activity values,

a primary driver for consumer selection and purchase, and is

which ranged from 0.82 to 0.83, did not differ significantly among

therefore, a critical factor in its commercial success (Meilgaard et

samples. These values indicate safety of product for consumption

al., 2007). Salt bread with 0.5% CCPL obtained 97% acceptability

based on the U.S. Food and Drug Administration (v) standard. The

from the consumer panelists (Table 4), while salt bread with 0.5%

microbial growth (×102 CFU/g TPC and ×101 CFU/g mold) of the

PCPL received a slightly lower acceptability score of 93%. Ninety

supplemented products was within permissible limits according to

percent of the respondents showed willingness to purchase CCPL

the standards of the United Nations World Food Program (vi).

salt bread if it was commercially available, while 86% would buy

Nutritional Properties

Nutritional security can be cheaply

PCPL salt bread. However, when the respondents were informed

achieved through the use of green leafy vegetables (Gupta et al.,

that the products had additional nutrients, there were slight

2005; Afolayan and Jimoh, 2009). Among others, the nutrients that

improvements in purchase intent ratings to 93% for CCPL and

will significantly be contributed by the CPL are iron, β-carotene

95% for PCPL, generally reflecting consumer awareness and

and folate. The importance of these micronutrients in humans

acceptance of products with health benefits. This verifies earlier

cannot be overemphasized. Plant is the main dietary source of iron,

reports that nutritional information of a product has a significant

vitamin A (in the form of β-carotene), and folate for many people

effect on the willingness of consumers to buy and use the product

in rural areas of developing countries.

(Chen et al., 2010; iv). Rank sum scores showed similar

Enriched bread samples were lower in total sugars, moisture

Bread Supplemented with Chili Pepper Leaves

121

Table 4 . Preference scores and consumer acceptance of salt bread with CPL1

Salt bread Sample

Item

0%

1 . % Acceptability2 2 . Rating3 3 . % Willingness to buy if 2 a . available in the market/store b . with additional nutrients (iron, beta-carotene, dietary fiber) 4 . Rank sum scores4

0 . 5% PCPL 0 . 5% CCPL

97 4

93 3

97 3

93 92

86 95

90 93

110

116

128

1

Consumer sensory panelists aged ≥18 years old (n = 59). Based on the percentage of positive responses ; values with the same letter within a row are not significantly different at p = 0.05. 3 1 = poor, 2 = fair, 3 = good, 4 = very good, 5 = excellent. 4 Values indicate no significant differences according to non-parametric Friedman test. 2

Table 5 . Moisture content, water activity values and microbial load of salt bread supplemented with CPL

Salt Bread Sample

Parameters Moisture content (g/100 g) Water activity Total plate count (x102 CFU/g) Mold count (CFU/g)

0%

0 . 5% CCPL a

20 . 07 ± 0 . 49 0 . 83 ± 0 . 01a 1 . 95 15 . 00

a

19 . 53 ± 0 . 56 0 . 82 ± 0 . 00a 2 . 15 0 . 00

0 . 5% PCPL 19 . 82 ± 0 . 58a 0 . 81 ± 0 . 01a 3 . 20 20 . 00

Data shown as mean ± standard deviation (n = 2). Mean values with the same letter within a row are not significantly different at p = 0.05.

Table 6 . Nutritional composition of salt bread supplemented with CPL (per 100 g product)

Nutrients Vitamin C (mg) Calcium (mg) Iron (mg) Beta-carotene (µg) Folate (µg) Total Dietary Fiber (g) Total fat (g)

Salt Bread Sample 0%

0 . 5% CCPL

0 . 5% PCPL

0 . 96 ± 0 . 05a 10 . 80 ± 0 . 42b 3 . 65 ± 0 . 01c 0 . 00 ± 0 . 00c 273 . 50 ± 17 . 68b 1 . 68 ± 0 . 05b 5 . 75 ± 0 . 04a

0 . 96 ± 0 . 03a 11 . 55 ± 0 . 07b 4 . 28 ± 0 . 06a 214 . 50 ± 0 . 71b 401 . 00 ± 25 . 46a 2 . 42 ± 0 . 21a 5 . 74 ± 0 . 04a

1 . 05 ± 0 . 07a 12 . 80 ± 0 . 14a 3 . 98 ± 0 . 03b 237 . 50 ± 6 . 36a 418 . 50 ± 4 . 95a 1 . 94 ± 0 . 21ab 5 . 61 ± 0 . 04b

Data shown as mean ± standard deviation (n = 2). Mean values with the same letter in the same row are not significantly different at p = 0.05.

and total fat content, but significantly higher in calcium, iron,

carotenoid content of the product by only 5.5 times when used at

β-carotene, folate and total dietary fiber levels than the control

10% supplementation level in wheat bread (Rakcejeva et al., 2011).

(Table 6). The incorporation of chili pepper leaves remarkably

The amount of folate almost doubled from 237.5 µg/100 g in

increased the β-carotene content from 0.0 to 214.5 µg/100 g and

the control sample to 418.5 µg/100 g in 0.5% PCPL (Table 6). Like

237.5 µg/100 g in bread 0.5% CCPL and PCPL, respectively. In a

many green leafy vegetables, chili pepper leaves are significant

study by Manaois et al. (2013), dried moringa leaves improved the

source of naturally occurring folate that incorporating them in the

beta-carotene content of rice crackers by eight times (19 to

salt bread enhanced the nutrient content of the product.

152 µg/100 g) at a higher level of supplementation (2%), although

The iron level of the salt bread significantly increased by the

processing of rice crackers requires higher temperature that could

addition of 0.5% CCPL (4.28 mg) and 0.5% PCPL (3.98 mg) (Table

degrade beta-carotene. Dehydrated pumpkin, another vegetable

6). These values and observations are similar to that reported by

well known for its high beta-carotene content, improved the

Singh et al. (2007) in products with green leafy vegetables, where

R. G. Abilgos-Ramos et al.

122

improvement in the nutritional quality of conventional foods (green gram dal and paratha) was noted with the incorporation of dehydrated bathua leaves. Philippine data from the latest national nutrition survey revealed that, only 26.1% and 12.4% of Filipino adults met the recommended (27 mg iron and 600 µg folate per day for pregnant

Publishers, Gaithersburg, MD, USA, pp. 21-23. deVogel, S., Dindore, V., van Engeland, M., Goldbohm, R.A., van den Brandt, P.A., and Weijenberg, M.P. (2008). Dietary folate, methionine, riboflavin, and vitamin B6 and risk of sporadic colorectal cancer. J. Nutr., 138, 2372-2378. Egan, H., Kirk, R.S., and Sawyer, R. (1988). “Pearson’s Chemical Analysis

and lactating women) intake for iron and folate, respectively, and

of Foods”. 8th Ed., Longman Group Ltd., United Kingdom. pp. 152-153.

that more than 70% of the population lack iron in their diet (FNRI,

Food and Nutrition Research Institute (FNRI) (2013). 8th National

2008). There was also an observed decreasing trend for iron and

Nutrition Survey. Department of Science and Technology, Manila,

vitamin A intakes from 1993 to 2008 among children and women.

Philippines.

Based on the results from this study, a serving (40 g or 3 pieces) of

Food and Nutrition Research Institute (FNRI) (2008). 7th National

bread with 0.5% chili pepper leaves, crushed or powdered, can

Nutrition Survey. Department of Science and Technology, Manila,

supply additional 4% (15.8 µg) of the daily requirement of a

Philippines.

Filipino adult for vitamin A, 9.5% (1.7 mg) iron, and 4% (167.4 µg)

Food and Nutrition Research Institute (FNRI) (1997).“The Philippine Food

folate for a 2000-calorie diet. In CCPL bread, the dietary fiber

Composition Tables”. Department of Science and Technology, Manila,

content also slightly improved from 1.68 g/100 g to 2.42 g/100 g.

Philippines, p. 4, 41.

Results indicated the potential of CPL as an inexpensive source

Fujimori, S., Gudis, K., Takahashi, Y., Kotoyori, M., Tatsuguchi, A., Ohaki,

of micronutrients for certain at-risk groups of the population and

Y., and Sakamoto, C. (2011). Determination of the minimal essential

the use of salt bread as a good vehicle for supplementation. With

serum folate concentration for reduced risk of colorectal adenoma. Clin.

the high beta-carotene, iron, and folate levels in chili-supplemented

Nutr., 30, 653-658.

bread, children and pregnant women might benefit from eating the

Gupta, S. and Prakash, J. (2011). Nutritional and sensory quality of

product to prevent deficiencies which may lead to blindness,

micronutrient-rich traditional products incorporated with green leafy

anemia, and birth defects, among others.

vegetables. Int. Food Res. J., 18, 667-675. Gupta, S., Jyothi Lakshmi, A., Manjunath, M.N., and Prakash, J. (2005).

Conclusion Results of this study clearly showed that the leaves of chili

Analysis of nutrient and antinutrient content of underutilized green leafy vegetables. Food Sci. Technol., 38, 339-345

pepper can significantly provide additional micronutrients when

Lawless, H.T. and Heymann, H. (1999).“Sensory Evaluation of Food

incorporated in salt bread as a means to improve iron, folate, and

Principles and Practice”. Aspen Publishers, New York, NY, USA, pp.

vitamin A nutrition in areas where iron deficiency anemia, vitamin

694-696.

A and folate deficiencies are prevalent. Use of CPL can be

Manaois, R.V., Morales, A.V., and Abilgos-Ramos, R.G. (2013). Acceptability,

recommended to improve the micronutrient intake of the

shelf life and nutritional quality of moringa-supplemented rice crackers.

population. Utilization of CPL in other food products is therefore

Philipp. J. Crop Sci., 38, 1-8.

worth exploring.

Meilgaard, M.C., Civille, G.V., and Carr, B.T. (2007). “Sensory Evaluation Techniques”. 4th Ed., CRC Press, Taylor & Francis Group, USA.

Acknowledgement The authors thank Mrs. Necitas Malabanan and

Ng, X.N., Chye, F.Y., and Mohd Ismail, A.(2012). Nutritional profile and

staff of KN Bakery & General Merchandise for the salt bread

antioxidative properties of selected tropical wild vegetables. Int. Food

formulation and use of their facilities. Appreciation is also extended to Mr. Ramon Garcia for the chili pepper leaves.

Res. J., 19, 1487-1496. Rakcejeva, T., Galoburda, R., Cude, L., and Strautniece, E. (2011). Use of dried pumpkins in wheat bread production. Procedia Food Sci., 1, 441-

References Afolayan, A.J. and Jimoh, O.F. (2009). Nutritional quality of some wild

447. Singh, L., Ydav, N., Kumar, A.R., Gupta, A.K., Chacko, J., Parvin, K., and

leafy vegetables in South Africa. Int. J. Food Sci. Nutr., 60, 424-4531.

Tripathi, U. (2007). Preparation of value added products from dehydrated

Association of Official Analytical Chemists (AOAC) (2005). Official

bathua leaves (Chenopodium album Linn.). Indian J. Nat. Prod. Resour,

Methods of Analysis, 18th ed., Washington DC, USA: Method no. 922.06, 925.10, 985.35, 985.29. Chen, S. H., Chen, H. F., and Wang, H. C. (2010). Do health claims matter for consumer preference on tea beverage? Experimental evidence from Taiwan. Paper presented at the 115th Joint EAAE/AAEA Seminar, Freising-Weihenstephan, Germany, September 15-17, 2010, p. 15. deMan, J.M. (1999). “Principles of Food Chemistry”. 3rd Ed., Aspen

6, 6-10. Vanderzant, C. and Splittstoesser, D.F. (1992), “Compendium of Methods for the Microbiological Examination of Foods”. American Public Health Association, Washington D.C., USA. Yaldiz, G., Ozguven M., and Sekeroglu, N. (2010). Variation in capsaicin contents of different Capsicum species and lines by varying drying parameters. Ind.Crops. Prod., 32, 434-438.

Bread Supplemented with Chili Pepper Leaves

URL cited i) http://www.mb.com.ph/articles/ 244314/dost-lauds-maker-veggienoodles/ (July 26, 2010) ii) http://punto.com.ph/news/ printpage/7219/ (July 26, 2010) iii) http://pia-ilocos.com/index.php?option=comcontent&mtask=view&id= 2882&Itemid= 2/ (July 26, 2010) iv) http://etd.lsu.edu/docs/available/etd-07072004-130134/unrestricted/

123 Bond_thesis.pdf/ (February 11, 2013) v) http://www.fda.gov/Food/ScienceResearch/ResearchAreas/ SafePracticesforFoodProcesses/ucm094145.htm/ (February 15, 2013) vi) http://foodquality.wfp.org/ FoodSafetyandHygiene/TestingCommodities/ MicrobiologicalTests/tabid/316/Default.aspx?PageContentID=395/ (January 12, 2012)