Articles
Physiochemical characteristics of orange fleshed sweetpotato (Ipomoea batatas) shelf-storable puree composite bread
Article number
1251_27
Pages
189 – 198
Language
English
Abstract
The study sought to evaluate shelf-storable OFSP puree as a possible alternative to fresh OFSP puree in bread baking.
The physico-chemical attributes of the breads in which two treatments of shelf-storable OFSP puree, T1 and T2 with 0.5% potassium sorbate +0.5% sodium benzoate +1% citric acid and 0.2% potassium sorbate +0.2% sodium benzoate +1% citric acid respectively, were incorporated at 30 and 40%, were determined with fresh puree and white breads as controls.
The results showed that there were no significant differences (p>0.05) in the crude protein, crude fat, carbohydrate and crude fiber contents of the breads.
Both treatments of shelf-storable OFSP puree breads had higher crude ash content and moisture than control white bread (p<0.05). β-carotene content of bread in which 3-month old T2 shelf-storable OFSP purees was incorporated provided 121.30±8.05 mg 100 g‑1 DW. Incorporation of shelf-storable OFSP puree into bread had no significant (p>0.05) effect on the loaf weight, volume and specific volume.
Shelf-storable OFSP puree proved an alternative to fresh puree up to 3 months of its storage, thus recommended for use in bread baking.
The physico-chemical attributes of the breads in which two treatments of shelf-storable OFSP puree, T1 and T2 with 0.5% potassium sorbate +0.5% sodium benzoate +1% citric acid and 0.2% potassium sorbate +0.2% sodium benzoate +1% citric acid respectively, were incorporated at 30 and 40%, were determined with fresh puree and white breads as controls.
The results showed that there were no significant differences (p>0.05) in the crude protein, crude fat, carbohydrate and crude fiber contents of the breads.
Both treatments of shelf-storable OFSP puree breads had higher crude ash content and moisture than control white bread (p<0.05). β-carotene content of bread in which 3-month old T2 shelf-storable OFSP purees was incorporated provided 121.30±8.05 mg 100 g‑1 DW. Incorporation of shelf-storable OFSP puree into bread had no significant (p>0.05) effect on the loaf weight, volume and specific volume.
Shelf-storable OFSP puree proved an alternative to fresh puree up to 3 months of its storage, thus recommended for use in bread baking.
Authors
J.O. Owade, G.O. Abong, M.W. Okoth, S. Heck, J. Low, T. Muzhingi
Keywords
shelf-storable, OFSP puree bread, beta carotene, proximate composition
Online Articles (34)