Improving Nutritional Content of Bakery Products by Using Orange-Fleshed Sweet Potato Puree
The present experiment was conducted at Super Tasty Food Products Factory, GUK, Gaibandha, Bangladesh 2021. The aim of the study was to improve nutritional content of bakery products by using orange-fleshed sweetpotato (OFSP) puree. Four OFSP and a WFSP varieties were used for making cake and bread...
| Autores principales: | , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
2022
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/131042 |
| _version_ | 1855523955402604544 |
|---|---|
| author | Hossain, M.M. Rahaman, E.H.M.S. Heck, S. Mahmood, S. |
| author_browse | Heck, S. Hossain, M.M. Mahmood, S. Rahaman, E.H.M.S. |
| author_facet | Hossain, M.M. Rahaman, E.H.M.S. Heck, S. Mahmood, S. |
| author_sort | Hossain, M.M. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The present experiment was conducted at Super Tasty Food Products Factory, GUK, Gaibandha, Bangladesh 2021. The aim of the
study was to improve nutritional content of bakery products by using orange-fleshed sweetpotato (OFSP) puree. Four OFSP and a
WFSP varieties were used for making cake and bread at 50%, 30% and 0% substitution levels of wheat flour, respectively. Other
ingredients were maintained following standard bread and cake making procedure of the factory. Eleven treatments combinations
were used for this purpose. The bakery products thereafter subjected to nutrient analysis and sensatory evaluation. The highest
amount of beta carotene content was recorded in T4
treatment (2.91 mg/100g in bread and 1.04 mg/100g in cake) followed by T9
treatment (1.69 mg/100g in bread and 0.63 mg/100g in cake). Iron was noted maximum in T2
treatment (7.46 mg/100g in bread
and 5.58 mg/100 in cake). The entire sensory attributes of prepared bakery products were accepted as fair to very good and have no
remarkable difference of traditional products of bread and cake. The overall acceptability of the product was observed highest (good
to very good) in T9
treatment. |
| format | Journal Article |
| id | CGSpace131042 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| record_format | dspace |
| spelling | CGSpace1310422025-11-06T13:44:32Z Improving Nutritional Content of Bakery Products by Using Orange-Fleshed Sweet Potato Puree Hossain, M.M. Rahaman, E.H.M.S. Heck, S. Mahmood, S. sweet potatoes nutrition The present experiment was conducted at Super Tasty Food Products Factory, GUK, Gaibandha, Bangladesh 2021. The aim of the study was to improve nutritional content of bakery products by using orange-fleshed sweetpotato (OFSP) puree. Four OFSP and a WFSP varieties were used for making cake and bread at 50%, 30% and 0% substitution levels of wheat flour, respectively. Other ingredients were maintained following standard bread and cake making procedure of the factory. Eleven treatments combinations were used for this purpose. The bakery products thereafter subjected to nutrient analysis and sensatory evaluation. The highest amount of beta carotene content was recorded in T4 treatment (2.91 mg/100g in bread and 1.04 mg/100g in cake) followed by T9 treatment (1.69 mg/100g in bread and 0.63 mg/100g in cake). Iron was noted maximum in T2 treatment (7.46 mg/100g in bread and 5.58 mg/100 in cake). The entire sensory attributes of prepared bakery products were accepted as fair to very good and have no remarkable difference of traditional products of bread and cake. The overall acceptability of the product was observed highest (good to very good) in T9 treatment. 2022-11 2023-07-07T19:09:10Z 2023-07-07T19:09:10Z Journal Article https://hdl.handle.net/10568/131042 en Open Access application/pdf Hossain, M.M.; Rahaman, E.H.M.S.; Heck, S.; Mahmood, S. 2022. Improving Nutritional Content of Bakery Products by Using Orange-Fleshed Sweet Potato Pure. EC Nutrition, 17(12), 13-24. |
| spellingShingle | sweet potatoes nutrition Hossain, M.M. Rahaman, E.H.M.S. Heck, S. Mahmood, S. Improving Nutritional Content of Bakery Products by Using Orange-Fleshed Sweet Potato Puree |
| title | Improving Nutritional Content of Bakery Products by Using Orange-Fleshed Sweet Potato Puree |
| title_full | Improving Nutritional Content of Bakery Products by Using Orange-Fleshed Sweet Potato Puree |
| title_fullStr | Improving Nutritional Content of Bakery Products by Using Orange-Fleshed Sweet Potato Puree |
| title_full_unstemmed | Improving Nutritional Content of Bakery Products by Using Orange-Fleshed Sweet Potato Puree |
| title_short | Improving Nutritional Content of Bakery Products by Using Orange-Fleshed Sweet Potato Puree |
| title_sort | improving nutritional content of bakery products by using orange fleshed sweet potato puree |
| topic | sweet potatoes nutrition |
| url | https://hdl.handle.net/10568/131042 |
| work_keys_str_mv | AT hossainmm improvingnutritionalcontentofbakeryproductsbyusingorangefleshedsweetpotatopuree AT rahamanehms improvingnutritionalcontentofbakeryproductsbyusingorangefleshedsweetpotatopuree AT hecks improvingnutritionalcontentofbakeryproductsbyusingorangefleshedsweetpotatopuree AT mahmoods improvingnutritionalcontentofbakeryproductsbyusingorangefleshedsweetpotatopuree |