Macroscopic and Sensory Evaluation of Bread Supplemented with Sweet-potato Flour
Jeffrey L. Greene, Adelia C. Bovell‐Benjamin
Journal of Food Science
Abstract
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%. β-caro-tene 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.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
sweet-potato flour affects carbohydrate content
“Carbohydrate contents ranged from 18.2% to 24.4%.”
sweet-potato flour increases protein value
“Protein value was highest for the bread supplemented with 50% sweet-potato flour.”
sweet-potato flour affects vitamin C content
“The breads were similarly firm, with comparable vitamin C contents at the end of storage.”