Macroscopic and sensory evaluation of bread supplemented with sweet-potato flour

The macroscopic and sensory properties of breads supplemented with 50%, 55%, 60%, and 65% sweet-potato flour were evaluated. Moisture contents of the breads fluctuated during storage. Protein value was highest for the bread supplemented with 50% sweet-potato flour. Carbohydrate contents ranged from...

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Bibliographic Details
Published in:Journal of food science 2004-05, Vol.69 (4), p.SNQ167-SNQ173
Main Authors: Greene, J.L, Bovell-Benjamin, A.C
Format: Article
Language:English
Subjects:
ascorbic acid
beta-carotene
Biological and medical sciences
Bread
breads
carbohydrate content
Cereal and baking product industries
color
Food additives
Food industries
food quality
Food science
food storage
Fundamental and applied biological sciences. Psychology
ingredients
loaf volume
loaves
protein content
sensory evaluation
Sensory perception
sensory properties
sweet potato flour
sweet-potato bread
temporal variation
texture
volume
water content
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Summary:The macroscopic and sensory properties of breads supplemented with 50%, 55%, 60%, and 65% sweet-potato flour were evaluated. Moisture contents of the breads fluctuated during storage. Protein value was highest for the bread supplemented with 50% sweet-potato flour. Carbohydrate contents ranged from 18.2% to 24.4%. beta-carotene contents and loaf volumes were highest in the breads supplemented with 65% and 50% sweet-potato flour, respectively. The breads were similarly firm, with comparable vitamin C contents at the end of storage. The bread with 65% sweet-potato flour had the most intense yellow-orange color. Twelve perceived sensory attributes, which could be used to differentiate the appearance, texture, and flavor of sweet-potato breads, were generated.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2004.tb06359.x