Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread.
biofortification
composite bread
orange-fleshed sweet potato
purée
vitamin A deficiency
β-carotene
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
06 Apr 2022
06 Apr 2022
Historique:
received:
22
02
2022
revised:
29
03
2022
accepted:
30
03
2022
entrez:
12
4
2022
pubmed:
13
4
2022
medline:
13
4
2022
Statut:
epublish
Résumé
Partial substitution of wheat flour with orange-fleshed sweet potato (OFSP) purée in bread can increase vitamin A intake among consumers. The study investigated the influence of wheat flour substitution with 20-50% of OFSP purée on proximate composition, color, β-carotene, water activity, and microbial keeping quality. The moisture content, crude protein, crude fat, total ash, crude fiber, and carbohydrate in bread ranged from 28.6-32.7%, 9.9-10.6%, 5.0-5.5%, 1.9-3.2%, 1.4-1.8%, and 79.1-80.9%, respectively. β-carotene, total ash, and crude fiber contents in bread, and Hunter color values
Identifiants
pubmed: 35407138
pii: foods11071051
doi: 10.3390/foods11071051
pmc: PMC8997738
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Bill and Melinda Gates Foundation
ID : OPP1019987
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