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Qualities and antioxidant properties of bread as affected by the incorporation of yam flour in the formulation
Author(s) -
Hsu ChinLin,
Hurang ShuLin,
Chen Wenlung,
Weng YihMing,
Tseng ChinYin
Publication year - 2004
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.0950-5423.2003.00770.x
Subject(s) - dioscorea , food science , dpph , wheat flour , health benefits , chemistry , antioxidant , mathematics , traditional medicine , medicine , biochemistry , alternative medicine , pathology
Summary Yams (the tubers of Dioscorea spp.) are widely consumed but are also regarded as a medicinal food in China. Traditional Chinese herbal medicines using yams are only available on a seasonal basis, as yams quickly deteriorate during winter storage. Yam ( Dioscorea purpurea , a major variety of yams in Taiwan) was freeze‐dried and ground to obtain yam flour. Bread was made by replacing up to 25% of wheat flour with yam flour. Although the loaf volume decreased with the addition of yam flour, the results showed that up to 20% of yam flour could be included in bread formulation without altering the sensory acceptance of the blended bread. The incorporation of yam flour in bread markedly increased the antioxidant capacity of the bread as tested by both DPPH free radical scavenging and total antioxidation tests. Breads containing yam flour can broaden the utilization of yams and may be regarded as possible health‐promoting foods.