Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree
Technological advances in baking have enabled the use of bread as a food vehicle for various nutrients through use of composite flours. Orange-fleshed sweetpotato (OFSP) puree subjected to cold chain storage has been used to enrich bread with beta-carotene. However, this has proven expensive and inc...
| Autores principales: | , , , , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Walter de Gruyter GmbH
2018
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/129391 |
| _version_ | 1855530850056142848 |
|---|---|
| author | Muzhingi, Tawanda Owade, Joshua Ombaka Abong, George Ooko Okoth, Michael Wandayi Heck, Simon Low, Jan Mbogo, Daniel Malavi, Derrick |
| author_browse | Abong, George Ooko Heck, Simon Low, Jan Malavi, Derrick Mbogo, Daniel Muzhingi, Tawanda Okoth, Michael Wandayi Owade, Joshua Ombaka |
| author_facet | Muzhingi, Tawanda Owade, Joshua Ombaka Abong, George Ooko Okoth, Michael Wandayi Heck, Simon Low, Jan Mbogo, Daniel Malavi, Derrick |
| author_sort | Muzhingi, Tawanda |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Technological advances in baking have enabled the use of bread as a food vehicle for various nutrients through use of composite flours. Orange-fleshed sweetpotato (OFSP) puree subjected to cold chain storage has been used to enrich bread with beta-carotene. However, this has proven expensive and inconsistent in supply of puree. This study sought to develop shelf-storable OFSP puree bread with similar sensory qualities to fresh OFSP puree bread. Bread in which two treatments of shelf-storable OFSP puree (treatments 1 and 2 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% and were subjected to descriptive sensory analysis with white and fresh puree breads as controls. The results indicate that both the 40% and 30% wheat substitution with either treatment 1 or 2 OFSP puree bread are acceptable to the consumers, p<0.05. The saltiness, smoothness and crumb color scores for shelfstorable OFSP puree bread were similar to those of fresh puree bread but were significantly (p<0.05) higher than that of white bread. Shelf-storable OFSP puree bread had similar sensory profile to fresh OFSP puree bread thus can be exploited as an alternative to fresh puree bread. |
| format | Journal Article |
| id | CGSpace129391 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Walter de Gruyter GmbH |
| publisherStr | Walter de Gruyter GmbH |
| record_format | dspace |
| spelling | CGSpace1293912024-08-27T10:36:26Z Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree Muzhingi, Tawanda Owade, Joshua Ombaka Abong, George Ooko Okoth, Michael Wandayi Heck, Simon Low, Jan Mbogo, Daniel Malavi, Derrick sweet potatoes Technological advances in baking have enabled the use of bread as a food vehicle for various nutrients through use of composite flours. Orange-fleshed sweetpotato (OFSP) puree subjected to cold chain storage has been used to enrich bread with beta-carotene. However, this has proven expensive and inconsistent in supply of puree. This study sought to develop shelf-storable OFSP puree bread with similar sensory qualities to fresh OFSP puree bread. Bread in which two treatments of shelf-storable OFSP puree (treatments 1 and 2 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% and were subjected to descriptive sensory analysis with white and fresh puree breads as controls. The results indicate that both the 40% and 30% wheat substitution with either treatment 1 or 2 OFSP puree bread are acceptable to the consumers, p<0.05. The saltiness, smoothness and crumb color scores for shelfstorable OFSP puree bread were similar to those of fresh puree bread but were significantly (p<0.05) higher than that of white bread. Shelf-storable OFSP puree bread had similar sensory profile to fresh OFSP puree bread thus can be exploited as an alternative to fresh puree bread. 2018-11-01 2023-03-10T14:34:18Z 2023-03-10T14:34:18Z Journal Article https://hdl.handle.net/10568/129391 en Open Access Walter de Gruyter GmbH Muzhingi, Tawanda; Owade, Joshua Ombaka; Abong, George Ooko; Okoth, Michael Wandayi; Heck, Simon; Low, Jan; Mbogo, Daniel; Malavi, Derrick. 2018. Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree. Open Agriculture 3: 459-465 |
| spellingShingle | sweet potatoes Muzhingi, Tawanda Owade, Joshua Ombaka Abong, George Ooko Okoth, Michael Wandayi Heck, Simon Low, Jan Mbogo, Daniel Malavi, Derrick Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree |
| title | Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree |
| title_full | Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree |
| title_fullStr | Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree |
| title_full_unstemmed | Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree |
| title_short | Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree |
| title_sort | sensory attributes of composite breads from shelf storable orange fleshed sweetpotato puree |
| topic | sweet potatoes |
| url | https://hdl.handle.net/10568/129391 |
| work_keys_str_mv | AT muzhingitawanda sensoryattributesofcompositebreadsfromshelfstorableorangefleshedsweetpotatopuree AT owadejoshuaombaka sensoryattributesofcompositebreadsfromshelfstorableorangefleshedsweetpotatopuree AT abonggeorgeooko sensoryattributesofcompositebreadsfromshelfstorableorangefleshedsweetpotatopuree AT okothmichaelwandayi sensoryattributesofcompositebreadsfromshelfstorableorangefleshedsweetpotatopuree AT hecksimon sensoryattributesofcompositebreadsfromshelfstorableorangefleshedsweetpotatopuree AT lowjan sensoryattributesofcompositebreadsfromshelfstorableorangefleshedsweetpotatopuree AT mbogodaniel sensoryattributesofcompositebreadsfromshelfstorableorangefleshedsweetpotatopuree AT malaviderrick sensoryattributesofcompositebreadsfromshelfstorableorangefleshedsweetpotatopuree |