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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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| Published in: | Journal of food science 2004-05, Vol.69 (4), p.SNQ167-SNQ173 |
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| Main Authors: | , |
| Format: | Article |
| Language: | English |
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| cites | cdi_FETCH-LOGICAL-c4417-d899e0af0470d89f6ce3ad7e0c37ff3e38a05eda2fb9056f1a6e1392d969f72c3 |
| container_end_page | SNQ173 |
| container_issue | 4 |
| container_start_page | SNQ167 |
| container_title | Journal of food science |
| container_volume | 69 |
| creator | Greene, J.L Bovell-Benjamin, A.C |
| description | 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. |
| doi_str_mv | 10.1111/j.1365-2621.2004.tb06359.x |
| format | article |
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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.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2004.tb06359.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>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</subject><ispartof>Journal of food science, 2004-05, Vol.69 (4), p.SNQ167-SNQ173</ispartof><rights>2004 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists May 2004</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4417-d899e0af0470d89f6ce3ad7e0c37ff3e38a05eda2fb9056f1a6e1392d969f72c3</citedby><cites>FETCH-LOGICAL-c4417-d899e0af0470d89f6ce3ad7e0c37ff3e38a05eda2fb9056f1a6e1392d969f72c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27903,27904</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15779026$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Greene, J.L</creatorcontrib><creatorcontrib>Bovell-Benjamin, A.C</creatorcontrib><title>Macroscopic and sensory evaluation of bread supplemented with sweet-potato flour</title><title>Journal of food science</title><description>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.</description><subject>ascorbic acid</subject><subject>beta-carotene</subject><subject>Biological and medical sciences</subject><subject>Bread</subject><subject>breads</subject><subject>carbohydrate content</subject><subject>Cereal and baking product industries</subject><subject>color</subject><subject>Food additives</subject><subject>Food industries</subject><subject>food quality</subject><subject>Food science</subject><subject>food storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>ingredients</subject><subject>loaf volume</subject><subject>loaves</subject><subject>protein content</subject><subject>sensory evaluation</subject><subject>Sensory perception</subject><subject>sensory properties</subject><subject>sweet potato flour</subject><subject>sweet-potato bread</subject><subject>temporal variation</subject><subject>texture</subject><subject>volume</subject><subject>water content</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><recordid>eNqVkEFv1DAQhSMEEkvhNxBV4pgwthM75gZbuhSVAlqqcrNmkzFkSeNgZ9ndf19HWcEZX-zRfH5v5iXJOYOcxfN6mzMhy4xLznIOUOTjBqQodX54lCyYKiETVcEeJwsAzjPGCvU0eRbCFqZayEXy5RPW3oXaDW2dYt-kgfrg_DGlP9jtcGxdnzqbbjxh7O2GoaN76kdq0n07_kzDnmjMBjfi6FLbuZ1_njyx2AV6cbrPktvL99-WH7Lrz6ur5dvrrC4KprKm0poALRQK4tvKmgQ2iqAWylpBokIoqUFuNxpKaRlKYkLzRkttFa_FWXI-6w7e_d5RGM02uvfR0jBdCA2FVhF6M0PTjsGTNYNv79EfDQMzBWi2ZgrQTAGaKUBzCtAc4udXJwcMNXbWY1-34Z9CqZQGLiP3bub2bUfH_3AwHy8v1uubr0xOk2azSBtGOvwVQf_LxK4qzd3NyqzvVsvl96owE_9y5i06gz98HOx2zYEJYDCtXokH-Tefqg</recordid><startdate>200405</startdate><enddate>200405</enddate><creator>Greene, J.L</creator><creator>Bovell-Benjamin, A.C</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200405</creationdate><title>Macroscopic and sensory evaluation of bread supplemented with sweet-potato flour</title><author>Greene, J.L ; Bovell-Benjamin, A.C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4417-d899e0af0470d89f6ce3ad7e0c37ff3e38a05eda2fb9056f1a6e1392d969f72c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>ascorbic acid</topic><topic>beta-carotene</topic><topic>Biological and medical sciences</topic><topic>Bread</topic><topic>breads</topic><topic>carbohydrate content</topic><topic>Cereal and baking product industries</topic><topic>color</topic><topic>Food additives</topic><topic>Food industries</topic><topic>food quality</topic><topic>Food science</topic><topic>food storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>ingredients</topic><topic>loaf volume</topic><topic>loaves</topic><topic>protein content</topic><topic>sensory evaluation</topic><topic>Sensory perception</topic><topic>sensory properties</topic><topic>sweet potato flour</topic><topic>sweet-potato bread</topic><topic>temporal variation</topic><topic>texture</topic><topic>volume</topic><topic>water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Greene, J.L</creatorcontrib><creatorcontrib>Bovell-Benjamin, A.C</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Greene, J.L</au><au>Bovell-Benjamin, A.C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Macroscopic and sensory evaluation of bread supplemented with sweet-potato flour</atitle><jtitle>Journal of food science</jtitle><date>2004-05</date><risdate>2004</risdate><volume>69</volume><issue>4</issue><spage>SNQ167</spage><epage>SNQ173</epage><pages>SNQ167-SNQ173</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>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.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2004.tb06359.x</doi><tpages>1</tpages></addata></record> |
| fulltext | fulltext |
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| ispartof | Journal of food science, 2004-05, Vol.69 (4), p.SNQ167-SNQ173 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_journals_194390497 |
| source | Wiley |
| 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 |
| title | Macroscopic and sensory evaluation of bread supplemented with sweet-potato flour |
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