Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread
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 microb...
| Autores principales: | , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
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MDPI
2022
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| Acceso en línea: | https://hdl.handle.net/10568/119466 |
| _version_ | 1855526342064340992 |
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| author | Malavi, D.N. Mbogo, D. Moyo, M. Mwaura, L. Low, Jan W. Muzhingi, T. |
| author_browse | Low, Jan W. Malavi, D.N. Mbogo, D. Moyo, M. Muzhingi, T. Mwaura, L. |
| author_facet | Malavi, D.N. Mbogo, D. Moyo, M. Mwaura, L. Low, Jan W. Muzhingi, T. |
| author_sort | Malavi, D.N. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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 a*, b*, chroma, and ∆E significantly increased with the addition of OFSP purée. Total viable counts (TVC), yeast, and molds in bread ranged from 2.82–3.64 log10 cfu/g and 1.48–2.16 log10 cfu/g, respectively, on the last day of storage. Water activity, TVC, and fungal counts were low in sweet potato composite bread as compared to white bread. Total β-carotene in OFSP bread ranged from 1.9–5.4 mg/100 g (on dry weight). One hundred grams of bread portion enriched with 40% and 50% OFSP purée provides more than 50% of vitamin A dietary requirements to children aged 4–8 years. Incorporation of up to 50% OFSP purée in wheat flour produces a relatively shelf-stable, nutritious, and health-promoting functional bread. |
| format | Journal Article |
| id | CGSpace119466 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | CGSpace1194662025-12-08T10:29:22Z Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread Malavi, D.N. Mbogo, D. Moyo, M. Mwaura, L. Low, Jan W. Muzhingi, T. sweet potatoes carotenes vitamin a deficiency biofortification wheat flour 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 a*, b*, chroma, and ∆E significantly increased with the addition of OFSP purée. Total viable counts (TVC), yeast, and molds in bread ranged from 2.82–3.64 log10 cfu/g and 1.48–2.16 log10 cfu/g, respectively, on the last day of storage. Water activity, TVC, and fungal counts were low in sweet potato composite bread as compared to white bread. Total β-carotene in OFSP bread ranged from 1.9–5.4 mg/100 g (on dry weight). One hundred grams of bread portion enriched with 40% and 50% OFSP purée provides more than 50% of vitamin A dietary requirements to children aged 4–8 years. Incorporation of up to 50% OFSP purée in wheat flour produces a relatively shelf-stable, nutritious, and health-promoting functional bread. 2022-04 2022-05-04T18:38:10Z 2022-05-04T18:38:10Z Journal Article https://hdl.handle.net/10568/119466 en Open Access MDPI Malavi, D.; Mbogo, D.; Moyo, M.; Mwaura, L.; Low, J.; Muzhingi, T. 2022. Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread. Foods. ISSN 2304-8158. 11(7), 18 p. |
| spellingShingle | sweet potatoes carotenes vitamin a deficiency biofortification wheat flour Malavi, D.N. Mbogo, D. Moyo, M. Mwaura, L. Low, Jan W. Muzhingi, T. Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread |
| title | Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread |
| title_full | Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread |
| title_fullStr | Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread |
| title_full_unstemmed | Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread |
| title_short | Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread |
| title_sort | effect of orange fleshed sweet potato puree and wheat flour blends on β carotene selected physicochemical and microbiological properties of bread |
| topic | sweet potatoes carotenes vitamin a deficiency biofortification wheat flour |
| url | https://hdl.handle.net/10568/119466 |
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