The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread

Wanjuu, Cecilia; Abong, George Ooko; Mbogo, Daniel; Heck, Simon; Low, Jan; Muzhingi, Tawanda

doi:10.1002/fsn3.710

“…Liu et al (2016) reported that specific volume of steamed bread was decreased as PF increased from 0 per cent to 35 per cent, which were due to that wheat gluten was diluted by higher addition of PF. Wanjuu et al (2018) indicated that the specific volume of bread added with sweet PF was significantly lower than that of wheat bread, this might be owed to the reduced extensibility of wheat gluten which induced by the partial replacement of sweet PF. In addition, Bindvi et al (2017) indicated that sponge cake supplemented with 20 per cent mushroom powder exhibited decreased specific volume, which also might be due to the poor expansion and air holding characteristics of the mushroom powder.…”

Section: Resultsmentioning

confidence: 99%

Effects of potato flour on dough properties and quality of potato-wheat-yogurt pie bread

Kumar

¹

,

Mu

²

,

Ma

³

2019

NFS

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Purpose Clarify the effects of potato flour (PF) addition on dough properties and quality characteristics of pie bread, thus providing a theoretical basis for potato-wheat-yogurt pie bread processing. Design/methodology/approach The seven pie bread formulations were prepared with addition of different amount of PF (0, 10, 20, 30, 40, 50 and 60 per cent) by replacing wheat flour (WF). The influence of replacement of PF with WF on the dough development, gas behavior, microstructural, gluten-starch interaction inside dough matrix and the nutritional and textural properties of pie bread was analyzed. Findings Compared to dough with WF, dough height was decreased significantly but total gas volume showed no significant difference with the addition of PF (10-60 per cent), and the dough height was decreased gradually with the increasing addition of PF (p = 0.0012). Scanning electron microscopy and confocal laser scanning microscopy showed that dough with 10-30 per cent PF revealed smooth surface and continuous network structure was also existed between starch and gluten, this was similar to the structure of wheat dough, while the surface was rough and the connection was not continuous when the PF addition was further increased from 40 to 60 per cent. Nuclear magnetic resonance showed dough with 10-60 per cent PF presented larger content of immobilized water compared to the wheat dough, and its content was also increased with the increasing addition of PF (p = 0.0008). Pie bread with 10-60 per cent PF exhibited lower fat, carbohydrate content and energy value compared to the wheat pie bread, and the fat, carbohydrate, energy was further decreased with the increasing addition of PF (p = 0.0012, 0.0002, 0.0007, respectively), while the dietary fiber content increased (p = 0.0011). In addition, specific volume and height/diameter ratio showed no significant difference in pie bread with 0-40 per cent PF, which were 2.1-2.4 cm3/g and 0.16-0.19, respectively (p = 0.004), whereas they were reduced significantly when the PF was increased to 60 per cent (p = 0.001, p = 0.002). In addition, the lightness (L) of pie bread decreased gradually with the increasing amount of PF, and the browning index was increased. Pie bread with 0-40 per cent PF showed similar hardness, springness and chewiness value, which were also increased when the PF was increased to 60 per cent (p = 0.001). The above results indicated that PF could improve the nutritional quality of pie bread, and the appropriate addition amount should be no more than 40 per cent. Research limitations/implications The mechanisms of this study should be clarified for further study. Practical implications PF was an excellent food ingredient and could be used for pie bread making at 30 per cent replacement level to overcome use of WF. Social implications The results of this study can provide a new kind of potato staple food with high nutrition and low energy for market and consumers. Originality/value PF was first used to produce yogurt pie bread to improve the nutritional properties of traditional WF yogurt pie bread.

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“…The results for the color of the plain bread are shown in Table 2 . The value for the letter L ∗ indicates changes in brightness or lightness [ 35 ]. The addition of purple yam flour caused low L ∗ value, which indicated that the plain bread was getting darker in color.…”

Section: Resultsmentioning

confidence: 99%

Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.)

Tamaroh

¹

,

Sudrajat

²

2021

International Journal of Food Science

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In this study, plain bread was made by substituting wheat flour with purple yam flour (Dioscorea alata, L). The addition of 0, 10, 15, 20, and 30% purple yam flour aims to increase the functional value of plain bread as a source of natural antioxidants. The bread produced with two baking temperatures (170°C and 180°C) was tested for anthocyanin levels, total phenol, antioxidant activity (DPPH free radical scavenging), volume expansion, color, and preference test. The results showed that the temperatures of the bread baking did not affect anthocyanin levels, total phenol, antioxidant activity, volume expansion, and bread color ( p > 0.05 ). The substitution of purple yam flour had a significant effect on anthocyanin levels, total phenol, antioxidant activity, volume, and bread color ( p < 0.05 ). The levels of anthocyanins, total phenol, antioxidant activity, and darker color increased with the addition of purple yam flower whereas the rate of expansion reduced. However, the addition of purple yam flour did not affect the level of preference for the bread produced. Purple yam flour can be added to the manufacture of bread made from wheat flour as much as 30% with a baking temperature of 180°C. The resulting bread contained total anthocyanins 54.62 mg/100 g db, total phenol 391.14 mg EAG/100 g db, antioxidant activity 48.53% and volume expansion 64.85%, color L ∗ = 53.06 , a ∗ = 6.52 , b ∗ = 13.32 , C = 14.87 , H = 64.06 , and sensory score = 3.24 (preferred).

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“…An earlier finding by Wanjuu et al . (2018) indicated that a higher proportion of OFSP purée increases the smoothness of the crumbs, suggesting that the proportions can be adjusted so that more OFSP purée is used than the current 43%. Thus, increasing the proportion of OFSP purée in the bread would have both functional, nutritional and economic benefits, the latter arising from foreign exchange savings as Kenya is a net wheat importer.…”

Section: Resultsmentioning

confidence: 99%

Quality and psychosocial factors influencing purchase of orange‐fleshed sweetpotato bread

Okello

¹

,

Shiundu

²

,

Mutiso

³

et al. 2020

Int J of Food Sci Tech

Self Cite

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This 2018 study, conducted in six Tusky's supermarkets in Nairobi, Kenya, combined the Just-About-Right, Penalty and Mean-End-Chain analyses to examine the quality and psychosocial factors influencing the purchase of a novel bread made from orange-fleshed sweetpotato (OFSP), a biofortified crop, focusing on 61 male and 80 female urban OFSP bread buyers recruited at point of purchase. It finds that sensory and psychosocial factors drive purchasing decisions and that some of the bread's sensory characteristics are misaligned with consumers' expectations. It also finds that women and men's evaluations of the bread's characteristics are different, as are their motivations for purchase. However, good sensory attributes and the knowledge of the bread's nutritional value were key drivers. Some misaligned characteristics reveal levers for the reformulation of the bread and present opportunities for segmenting the market. Several other implications of the findings for policy and future improvement of the bread are discussed.

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The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread

Cited by 36 publications

References 34 publications

Effects of potato flour on dough properties and quality of potato-wheat-yogurt pie bread

Effects of potato flour on dough properties and quality of potato-wheat-yogurt pie bread

Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.)

Quality and psychosocial factors influencing purchase of orange‐fleshed sweetpotato bread

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