Physicochemical and sensory characteristics of sweet bun produced from wheat and purple sweet potato flour

Abstract

This study was carried out to investigate the physicochemical and sensory characteristics of sweet bun as affected by the ratio of wheat flour (WF) and purple sweet potato flour (PSPF). Six samples of breads were made from WF and PSPF in various ratio namely P1 (100% wheat flour), P2 (80:20), P3 (60:40), P4 (40:60), P5 (20:80), and P6 (100% PSP flour). The results showed that the ratio of WF and PSPF had significant effect (P < 0.05) on the colour value (L, a, b, and ºhue), browning index, specific volume, texture, anthocyanin content, crude fibre content and organoleptic value of sweet bun. The sweet bun that most acceptable by consumers was produced from 60% WF and 40% PSPF.

Anthocyanin‐fortified konjac glucomannan/sodium alginate composite edible boba: characteristics of texture, microstructure, in vitro release behaviour and antioxidant capacity

“…found that the PSPA increased the firmness and elasticity of jelly (Park & Park, 2012). In addition, previous studies have shown that the addition of PSPA can significantly improve the taste and texture of bread (Lee & Park, 2011), cookies (Liu et al ., 2013), noodles (Lee, 2012) and bun (Zhu & Sun, 2019; Aritonang et al ., 2020), making them more popular with consumers.…”

The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel

“…Chikpah et al [ 92 ] summarized that the color changes are attributed to the differences in baking time and temperature, addition ratios, and the concentrations of phytochemicals like anthocyanins and β-carotenes in the SPF samples. Furthermore, increasing the addition ratios of SPF to wheat flour does not always increase the a* and b* compared to the control samples as reported by Aritonang et al [ 23 ] and Singh et al [ 93 ]. Where Singh et al [ 93 ] stated cookies prepared with 100% wheat flour or wheat-SPF 80:20% showed no significant differences in redness or yellowness.…”

“…Where Singh et al [ 93 ] stated cookies prepared with 100% wheat flour or wheat-SPF 80:20% showed no significant differences in redness or yellowness. Furthermore, Aritonang et al [ 23 ] reported that the increase in the addition ratio from 80:20% to 60:40% wheat-SPF had no significant effect on the redness of the sweet bun.…”

“…The majority of the efforts being made by the food manufacturing sector and food researchers at the moment are focused on meeting consumer demands and expectations, who increasingly demand foods that enhance their nutritional status, health, and well-being [ 20 , 21 , 22 ]. A promising method to improve the nutritional value of breads while producing a healthier product and a source of innovation for the food industry is to substitute other tubular-based and nutrient-rich components for refined wheat flour while making bread [ 23 , 24 , 25 ]. Moreover, there are continuing efforts to establish and apply different utilization methods for agri-food wastes rich in nutrients and bioactive molecules as supplements for different food concepts, including bakery products [ 24 , 26 , 27 , 28 , 29 , 30 , 31 ].…”

Effect of modified cassava flour and purple sweet potato flour formulations on the physical and sensory qualities of meses

“…Mocaf are made from cassava tubers that are fermented using lactic acid bacteria and have different increased viscosity, glassing ability, rehydration capacity, WHC, and solubility better than cassava flours [4]. Purple sweet potatoes flours are widely used as ingredient for extrusion products such as snack, noodle, artificial rice, due to it contains many nutrients such as anthocyanins and dietary fibres which is good for human health as reducing blood sugar, obesity, and colon cancer [5]. Extrusion processing is a method that can simplify the process of mixing, moulding, and cooking into one simultaneous step of the process to produce food products [6].…”