89-11 |
Evaluation of sweet potato bread |
J. L. GREENE and A. C. Bovell-Benjamin. Department of Food and Nutritional Sciences, Tuskegee University, 300 Campbell Hall, Tuskegee, AL 36088 Sweet potatoes (Ipomoea batatas) are one of the world’s major food crops, however, one of the major challenges facing the sweet potato industry is how to increase demand for the crop. Sweet potatoes are rich in b-carotene, vitamin C, fiber, and low in fat. Its diversity (different varieties, textural properties, nutritional components, different flesh and skin colors) lends extremely well to the development of novel products, such as sweet potato bread, which will add variety to the diets of different consumer groups. The overall objective of this study is to develop an affordable, consumer-acceptable sweet potato bread, and specifically to develop and evaluate exploratory sweet potato bread formulations. Three types of bread were prepared using a standard yeast bread formula. Formulation A, our control, used 100% whole-wheat flour (WWB). Formulations B and C contained two levels of pureed sweet potato replacing 45% (SPBI) and 36% (SPBII) of the whole-wheat flour, respectively. Ingredients other than flour remained constant in each variation and mixing was done using a conventional straight dough method. The moisture content, color, loaf volume, and texture (firmness) were determined. Mean moisture contents were: 37.8%, 45.6%, and 47.6% for the WWB, SPBI and SPBII, respectively. Mean L* values (denoting lightness) were 58.6, 56.5, and 54.7 for the WWB, SPBI, and SPBII. The a* values (denoting redness) were 7.85, 9.38, and 9.72, while the b* values (denoting yellowness) were 22.4, 28.8, and 29.3 for the WWB, SPBI, and SPBII, respectively. Mean values for the loaf volume ranged from 6.6 cm to 7.6 cm with WWB having the highest volume. Overall, the wheat bread was darker and firmer (33.4% vs. 20.17%). The SPB had comparable color, higher moisture, and a softer texture than the WWB. These results indicate the possibility of improving these formulations to develop an acceptable sweet potato bread.
Session 89, Product Development
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