123 The use of dry and liquid honey to improve the acceptability of ethnic flatbreads.

P. A. WILLIAMS (1) and M. B. STONE (2). Dept. of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO 80521.

As the demand for ethnic food grows throughout the United States, consumers have become more interested in ethnic flatbreads. Flatbreads that are increasing in popularity include a variety of products such as Mediterranean breads (focaccia), Middle Eastern breads (pita, barbaria, zata), Indian breads (naan), and other Asian and European breads. The purpose of this project was to incorporate honey into the formulas of several traditional flatbreads in order to increase the consumer acceptance of these products for both retail and industrial bakeries. Preliminary evaluations were used to determine the type and amount of honey to be incorporated into each flatbread. Ten flatbreads were prepared for four replications on a laboratory scale using levels of dry and liquid honey determined through preliminary evaluations. Proximate composition of flours and breads was determined, and each bread was evaluated for pH, crumb moisture, nutrient content, and instrumental texture using a TA.XT2 Texture Analyzer. Three variations of each flatbread (traditional formulation, with dry honey addition, and with liquid honey addition) were evaluated by a consumer sensory panel for acceptability of quality attributes. Flatbread type, instrumental values, and sensory characteristics influenced the amount of honey that could be added. It was concluded that honey could be used as a primary sweetener with functional benefits for flatbread production.