Physicochemical and Bread-making Properties of Flours from Sweet Potatoes with Different Flesh Colours
- Authors
- Islam, M.Z.; Kim, Ji-Young; Lee, Young-Tack
- Issue Date
- Jul-2020
- Publisher
- Penerbit Universiti Kebangsaan Malaysia
- Keywords
- Anthocyanin; Bread-making; Carotenoid; Coloured sweet potato; Physicochemical properties
- Citation
- Sains Malaysiana, v.49, no.7, pp.1577 - 1583
- Journal Title
- Sains Malaysiana
- Volume
- 49
- Number
- 7
- Start Page
- 1577
- End Page
- 1583
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/78424
- DOI
- 10.17576/jsm-2020-4907-10
- ISSN
- 0126-6039
- 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.
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