Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree

Technological advances in baking have enabled the use of bread as a food vehicle for various nutrients through use of composite flours. Orange-fleshed sweetpotato (OFSP) puree subjected to cold chain storage has been used to enrich bread with beta-carotene. However, this has proven expensive and inc...

Full description

Saved in:
Bibliographic Details
Published in:Open agriculture 2018-11, Vol.3 (1), p.459-465
Main Authors: Muzhingi, Tawanda, Owade, Joshua Ombaka, Abong, George Ooko, Okoth, Michael Wandayi, Heck, Simon, Low, Jan, Mbogo, Daniel, Malavi, Derrick
Format: Article
Language:English
Subjects:
Bread
OFSP puree
Sensory attributes
Shelf-Storable
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Technological advances in baking have enabled the use of bread as a food vehicle for various nutrients through use of composite flours. Orange-fleshed sweetpotato (OFSP) puree subjected to cold chain storage has been used to enrich bread with beta-carotene. However, this has proven expensive and inconsistent in supply of puree. This study sought to develop shelf-storable OFSP puree bread with similar sensory qualities to fresh OFSP puree bread. Bread in which two treatments of shelf-storable OFSP puree (treatments 1 and 2 with 0.5% potassium sorbate+0.5% sodium benzoate+1% citric acid and 0.2% potassium sorbate+0.2% sodium benzoate+1%citric acid respectively) were incorporated at 30% and 40% and were subjected to descriptive sensory analysis with white and fresh puree breads as controls. The results indicate that both the 40% and 30% wheat substitution with either treatment 1 or 2 OFSP puree bread are acceptable to the consumers, p
ISSN:2391-9531
2391-9531
DOI:10.1515/opag-2018-0051