Physicochemical and Bread-making Properties of Flours from Sweet Potatoes with Different Flesh Colours
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Islam, M.Z. | - |
dc.contributor.author | Kim, Ji-Young | - |
dc.contributor.author | Lee, Young-Tack | - |
dc.date.available | 2020-10-20T01:03:32Z | - |
dc.date.created | 2020-09-28 | - |
dc.date.issued | 2020-07 | - |
dc.identifier.issn | 0126-6039 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/78424 | - |
dc.description.abstract | Flour was prepared from Korean sweet potatoes (SPs) with different flesh colours (white, yellow/orange, and purple) and evaluated for physicochemical and pasting properties and their partial substitution for bread-making. SP tubers were soaked in sodium metabisulfite solution (anti-browning agent) and subjected to hot air drying, followed by grinding. SP flours with different colours showed variations in chemical compositions, especially amylose, dietary fibre, and starch contents. Yellow/orange-fleshed SP flour had the highest content of total carotenoid (5.26 mg/100 g) among all SP flours. The highest total anthocyanin content (59.92 mg/100 g) was reported for purple-fleshed SP flour. Water absorption index (WAI), water solubility index (WSI), and an oil absorption of purple-fleshed SP flour were 1.63 g/g, 25.59%, and 187.21%, respectively, and relatively higher than those of white or yellow/orange-fleshed SP flour. Wheat flour was substituted with SP flour in bread at 10-30% level. The increase in the proportion of SP flour resulted in a significant decrease in loaf volume, and maximum reduction in loaf volume was reported for the bread containing purple-fleshed SP flour. However, SP flour may serve as a substitute for wheat flour at levels up to 10% without causing any deteriorating effects on the overall bread quality. Therefore, coloured SP flour could be useful in the bread-making industry to improve the nutritional value of bread. © 2020 Penerbit Universiti Kebangsaan Malaysia. All rights reserved. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | Penerbit Universiti Kebangsaan Malaysia | - |
dc.relation.isPartOf | Sains Malaysiana | - |
dc.title | Physicochemical and Bread-making Properties of Flours from Sweet Potatoes with Different Flesh Colours | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000569217200010 | - |
dc.identifier.doi | 10.17576/jsm-2020-4907-10 | - |
dc.identifier.bibliographicCitation | Sains Malaysiana, v.49, no.7, pp.1577 - 1583 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.scopusid | 2-s2.0-85091246262 | - |
dc.citation.endPage | 1583 | - |
dc.citation.startPage | 1577 | - |
dc.citation.title | Sains Malaysiana | - |
dc.citation.volume | 49 | - |
dc.citation.number | 7 | - |
dc.contributor.affiliatedAuthor | Islam, M.Z. | - |
dc.contributor.affiliatedAuthor | Kim, Ji-Young | - |
dc.contributor.affiliatedAuthor | Lee, Young-Tack | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | Anthocyanin | - |
dc.subject.keywordAuthor | Bread-making | - |
dc.subject.keywordAuthor | Carotenoid | - |
dc.subject.keywordAuthor | Coloured sweet potato | - |
dc.subject.keywordAuthor | Physicochemical properties | - |
dc.subject.keywordPlus | Ipomoea batatas | - |
dc.subject.keywordPlus | Triticum aestivum | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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