Effect of Baking Temperature on the Quality of Baked Sweet Potato Crisps

Oluwole, Oluwatoyin; Kosoko, Sulaimon Babatunde; Owolabi, S.O.; Olatope, S.O.A.; Alagbe, G. O.; Ogunji, O. A.; Jegede, A. A.; Elemo, Gloria N.

doi:10.9734/bjast/2014/10432

Cited by 3 publications

(8 citation statements)

References 14 publications

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“…Increase in baking temperature and time resulted in rapid loss of moisture during baking. Similar finding was reported by Oluwole et al (2014) and Kalekristos (2010). Lower moisture content of baked products is considered for prolonging the shelf life (Galić et al, 2009).…”

Section: Proximate Composition Of Developed Biscuitssupporting

confidence: 92%

“…Biscuit B 0 had higher protein content and this was due to the higher amount wheat flour in the blend (wheat flour is high in protein than OFSP). B 1 , B 2 and B 4 were in medium level with no significant difference with each other and this is due to the combined effect of blending OFSP and baking at extended time which could result to protein concentration and moisture loss (Oluwole et al, 2014). Lower protein content was recorded in B 3 biscuits.…”

Section: Proximate Composition Of Developed Biscuitsmentioning

confidence: 85%

“…This is due to the increase in baking temperature and time and addition of the OFSP flour. The OFSP flour is rich carbohydrate source and baking at high temperature and time could make the products to have concentrated energy source (Okoye et al, 2008;Oluwole et al, 2014). Similar explanations can be considered for the higher energy content of B 4 .…”

Section: Beta-carotene and Energy Contentsmentioning

confidence: 96%

“…Lower protein content was recorded in B 3 biscuits. The study by Oluwole et al (2014) stated that baking temperature and time could result in slight increase of crude protein content of the biscuits may be due to the loss of moisture that made the protein to concentrate. The decrease in protein with the inclusion OFSP flour is due to the lower concentration of protein in OFSP as compared to wheat flour (Khaliduzzaman et al, 2010;Mais, 2008).…”

Section: Proximate Composition Of Developed Biscuitsmentioning

confidence: 99%

“…This could be due to the effect of the blending OFSP and higher baking temperature and time. OFSP have higher carbohydrate content as compared to wheat (Onabanjo and Dickson, 2014) and using higher baking temperature and time could result in a concentrated carbohydrate (Oluwole et al, 2014).…”

Section: Proximate Composition Of Developed Biscuitsmentioning

confidence: 99%

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Development of pro-vitamin A and energy rich biscuits: Blending of orange-fleshed sweet potato (Ipomea batatas L.) with wheat (Triticum vulgare) flour and altering baking temperature and time

Afework¹,

Abegaz²,

Mezgebe³

2016

Afr. J. Food Sci.

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Orange-fleshed sweet potato (OFSP) is a promising root crop due to its high β-carotene content which could help to reduce vitamin A deficiency (VAD). However, it is a less utilized perishable crop. In order to use OFSP tubers, incorporation with other flours in processing and baked products can be considered. The aim of this study was to develop pro-vitamin A and energy rich biscuits through incorporation of OFSP and altering baking time and temperature. In this experiment, OFSP flour was blended with wheat flour in the ratio of 30%. Dough was formed and baked at 200°C for 12 and 15 min and at 220°C for 9 and 12 min. The biscuits were then subjected to nutritional and acceptability tests. The moisture content ranged between 4.02 and 11.19%, crude protein (9.88-11.06%), crude fiber (0.17-2.68%), crude fat (1.32-2.34%), ash (0.81-2.91%), carbohydrate (73.72-79.19%), β-carotene (0.54-6.01 µg/g) and energy (360.7-379.0 kcal/100 g). The entire sensory test score of the biscuits was in acceptable range. The finding of this study shows that blending of OFSP, baking time and temperature altered the pro-vitamin A and energy content of the developed biscuits. Hence, OFSP blending, baking time and temperature could be manipulated to prepare nutritionally rich and organoleptically acceptable biscuits.

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Section: Proximate Composition Of Developed Biscuitssupporting

confidence: 92%

Section: Proximate Composition Of Developed Biscuitsmentioning

confidence: 85%

Section: Beta-carotene and Energy Contentsmentioning

confidence: 96%

Section: Proximate Composition Of Developed Biscuitsmentioning

confidence: 99%

Section: Proximate Composition Of Developed Biscuitsmentioning

confidence: 99%

See 3 more Smart Citations

Development of pro-vitamin A and energy rich biscuits: Blending of orange-fleshed sweet potato (Ipomea batatas L.) with wheat (Triticum vulgare) flour and altering baking temperature and time

Afework¹,

Abegaz²,

Mezgebe³

2016

Afr. J. Food Sci.

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Effect of packaging materials and storage conditions on the microbial quality of pearl millet sourdough bread

et al. 2020

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Sourdough is one of the oldest methods of cereal fermentation applied mainly for the sole purpose of baking and has been proven to enhance the production of microbiologically safe products. This study investigated the effect of packaging materials and storage conditions on the microbial quality and some intrinsic parameters of the sourdough bread. Pearl millet flour was naturally fermented for 72 h to obtain sourdough which was used with pearl millet flour to produce sourdough bread while the control bread was produced with pearl millet flour and yeast. The bread samples were packaged in low density polyethylene and aluminium foil and stored at -5, 4, 6, 28 and 37 °C. The total bacteria count (log cfu/g) and total fungal count (spore/g) increased with an increase in storage temperature and storage days. Fungi colonies isolated from stored bread samples include species of Rhizopus, Aspergillus, Penicillium and Mucor. A significant increase (p B 0.05) in the pH and decrease in the moisture content of the bread samples were observed as storage period and storage temperature increased. Sourdough fermentation improved the microbial qualities and extended the shelf life of bread.

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Ice Cream Cup Production Using Purple Sweet Potato (Ipomoea batatas L. Poir) as a Substitute Ingredient

Pulungan

Santoso

2020

Industria

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This study aimed to define the proportion of purple sweet potato addition as a substitute ingredients of the ice cream edible cup and to reduce its baking time. This study was designed using Central Composite Design (response surface method) with 2 factors, i.e. the proportions of purple sweet potato powder and the baking time with water content, cup resistance, and fracturability as the responses. The main component of purple sweet potato ice cream cup is starch and cellulose as shown by the characteristic of the functional group which are C-H of alkene, C= C of alkyna, C = O of aldehyde/ketone/carboxylic acid/ester, C-C group of aromatic ring, C-O alcohol/ether/carboxylic acid/ester, C-H of aromatic ring and C-H of alkene. The result of the study showed that the the optimum proportion of purple sweet potato powder was 75% and the baking time was 45 minutes with the water content of 4.37%, cup resistance of 253.64 minutes, fracturability of 0.2125 N, protein content of 4.79%, and carbohydrate content of 4.66%. Based on the consumer’s acceptance aspect, purple sweet potato ice cream cup was the mostly liked because of its texture and flavor, meanwhile its color and aroma was the mostly disliked.

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Effect of Baking Temperature on the Quality of Baked Sweet Potato Crisps

Cited by 3 publications

References 14 publications

Development of pro-vitamin A and energy rich biscuits: Blending of orange-fleshed sweet potato (Ipomea batatas L.) with wheat (Triticum vulgare) flour and altering baking temperature and time

Development of pro-vitamin A and energy rich biscuits: Blending of orange-fleshed sweet potato (Ipomea batatas L.) with wheat (Triticum vulgare) flour and altering baking temperature and time

Effect of packaging materials and storage conditions on the microbial quality of pearl millet sourdough bread

Ice Cream Cup Production Using Purple Sweet Potato (Ipomoea batatas L. Poir) as a Substitute Ingredient

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