Specialty breads substituted with non-wheat flour like purple sweet potato have been attracting attention because of their added nutrients, flavor, and color. Although the addition of non-wheat flour to specialty breads often results in lower loaf volume, this can be improved by enzyme treatments. In this context, this study investigated the effects of purple sweet potato powder (PSPP) substitution and enzyme treatments using α-amylase and hemicellulase on gassing power (GP), gas retention of dough (GRD), color and specific loaf volume (SLV) of bread. Results showed that the addition of PSPP produces bread crumbs with light purple color but low GRD and SLV of bread. On the other hand, α-amylase and hemicellulase improved the GRD, SLV and GP of PSPP-substituted bread by degrading the damaged starch and hemicellulose. Thus, these improved properties indicate acceptable quality of the bread.
The successive Ni(II) adsorption and adsorbed-Ni(II) desorption experiments have been performed in order to clarify the repetitive heavy-metal-cation recovering functionality of p-Styrenesulfonicacidsodiumsalt/Acrylamide (p-SSAS/AAm) and Sodium acrylate/Acrylamide (SA/AAm) gels, and also to examine the effect of the terminal group in the side chain. It has been revealed that the SA/AAm gels show high recovering functionality usable in the actual applications while that the p-SSAS/AAm gels can be used in limited conditions.
pH-dependences of Ni(II)-adsorbing and -desorbing properties of p-styrenesulfonicacidsodiumsalt/acrylamide (p-SSAS/AAm) and sodium acrylate/acrylamide (SA/AAm) gels have been investigated. Though the p-SSAS/AAm gel can capture more amount of Ni(II) even at a low pH region, its desorption ratio is below ~92 wt% even in 3 M of HCℓ concentration. On the other hand, though Ni(II)-capturing efficiencies of the SA/AAm gel is lower; its Ni(II)-desorption ratio is ~100 wt% in all the measured HCℓ concentrations.
Sweet potato a nutritious and abundantly available food crop in many developing countries has been explored for baking to increase its use in food processing. Though it often results in lower quality bread it can be improved with enzyme treatments. Thus, this study evaluated the effect of purple sweet potato powder (PSPP) supplementation, and α-amylase (AM) and hemicellulase (HC) treatments on the texture and retrogradation during storage, and structure of bread. Results showed that PSPP supplementation gave rise to bread with higher firming rate related with greater starch-gluten interaction. On the other hand, AM and HC treatment resulted in lower firming rate, amylose content, enthalpy of retrogradation, rupture properties, and moisture loss during storage of PSPP supplemented bread.These improvements in texture properties and structure indicate more acceptable bread that may lead in increased utilization of purple sweet potato.
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