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Sweet Potato as an Ingredient of Yeast‐Raised Doughnuts
Author(s) -
COLLINS J. L.,
AZIZ N. A. ABDUL
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb07634.x
Subject(s) - food science , ingredient , orange (colour) , yeast , chemistry , recipe , wheat flour , biochemistry
Jewel sweet potatoes (SP) were prepared as flour and puree of baked and steam‐cooked roots. SP replaced 0, 7, 14, and 21% of the wheat flour in a recipe for yeast‐raised doughnuts. Composition of doughnuts was apparently affected by type and amount of SP. Caloric content ranged from 6.32–7.03 Kcal/g dry material. Texture and specific volume of doughnuts were affected by SP. Crumb color of doughnuts with SP was yellow‐orange. Six quality attributes tested by a panel were affected by SP, but for the most part, overall quality of the doughnuts was not lowered.