Abstract: Bread is one of the most widely consumed staple foods worldwide, offering convenience, affordability, and nutritional benefits. This study evaluated the acceptability of adding soya flour into various bread products, such as ensaymada, cinnamon bread, and bread roll, which were developed using the soya flour with different proportions. This assessed the sensory qualities, general acceptability, microbial quality, proximate composition, and shelf life of bread products with soya. This also determined the differences in sensory attributes, such as appearance, aroma, taste, and texture among different treatments with varying levels of soya flour. Experimental design was used employing a completely randomized design with three treatments. Sensory qualities were conducted with 10 semi-trained panelists using 9-Point Hedonic Scale. Based on the result, all bread products with soya favored Treatment B with 20g of soya flour. The general acceptability showed that among the three treatments, consumers favored ensaymada. Sensory attributes were analyzed using ANOVA. The microbial and proximate analysis results confirmed that the soya bread products complied with food safety standards set by the Negros Prawn Producers Cooperative and Food and Drug Administration. The aerobic plate count, coliform count, Salmonella, molds and yeast count were all within acceptable limits, ensuring that the bread was safe for consumption. The shelf life evaluation revealed that mold growth began to appear between the seventh and fifteenth days, with an unpleasant odor developing by the later stages. By 15 days, visible mold spots were observed on all treatments, indicating a limited shelf life under normal storage conditions. The incorporation of soya flour into bread products improved both the sensory qualities and nutritional value. This highlights the potential for developing healthier bread alternatives using soya flour, while emphasizing the importance of proper formulation and storage to maintain product quality and consumer appeal.

Keywords: Soya, Bread Products, Flour, Formulation, Analyses, Acceptability

| DOI: 10.17148/IARJSET.2025.125318