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Macroscopic and Sensory Evaluation of Bread Supplemented with Sweet‐potato Flour
Author(s) -
Greene J. L.,
BovellBenjamin A. C.
Publication year - 2004
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.1365-2621.2004.tb06359.x
Subject(s) - food science , orange (colour) , potato starch , flavor , chemistry , wheat flour , starch
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.