Comparative analysis of keto bread formulations: sensory, shelf-life, and quality attributes

The rising popularity of ketogenic diets, particularly among individuals managing diabetes or pursuing weight loss, has driven demand for low-carbohydrate bread alternatives. However, substituting wheat flour with low-carbohydrate, high-fat flours can alter sensory qualities and affect consumer acceptance, and research on their quality and shelf-life remains limited. This study compared sensory, shelf-life, and quality attributes of keto bread made with almond, oat fiber, coconut and walnut flours, using standard wheat bread as a control. Shelf-life was assessed via microbial counts and pH over 12 days, while quality parameters included loaf volume, texture, moisture, and colour. Sensory evaluation using a 9-point hedonic scale involved 50 panellists. Almond flour bread showed the highest microbial stability, while oat fiber bread has the smallest pH variation and highest moisture content. Both almond and oat fiber breads had the highest absolute loaf volume, though wheat bread recorded the highest specific volume. Almond flour bread also had the softest, most springy crumb, wheareas coconut flour bread achieved highest overall preference among keto variants. These findings provide a scientific basis for optimising keto bread formulations with improved sensory quality and stability.