Physicochemical and bread-making properties of flours from sweet potatoes with different flesh colours
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)...
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| Format: | Article |
| Language: | en |
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Penerbit Universiti Kebangsaan Malaysia
2020
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| Online Access: | http://journalarticle.ukm.my/15621/1/10.pdf http://journalarticle.ukm.my/15621/ http://www.ukm.my/jsm/malay_journals/jilid49bil7_2020/KandunganJilid49Bil7_2020.html |
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| author | Mohammad Zahirul Islam, Kim, Ji-Young Lee, Young-Tack |
| author_facet | Mohammad Zahirul Islam, Kim, Ji-Young Lee, Young-Tack |
| author_sort | Mohammad Zahirul Islam, |
| building | Tun Sri Lanang Library |
| collection | Institutional Repository |
| content_provider | Universiti Kebangsaan Malaysia |
| content_source | UKM Journal Article Repository |
| continent | Asia |
| country | Malaysia |
| description | 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. |
| format | Article |
| id | my-ukm.journal.15621 |
| institution | Universiti Kebangsaan Malaysia |
| language | en |
| publishDate | 2020 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| record_format | eprints |
| spelling | my-ukm.journal.156212020-11-11T16:29:50Z http://journalarticle.ukm.my/15621/ Physicochemical and bread-making properties of flours from sweet potatoes with different flesh colours Mohammad Zahirul Islam, Kim, Ji-Young Lee, Young-Tack 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. Penerbit Universiti Kebangsaan Malaysia 2020-07 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/15621/1/10.pdf Mohammad Zahirul Islam, and Kim, Ji-Young and Lee, Young-Tack (2020) Physicochemical and bread-making properties of flours from sweet potatoes with different flesh colours. Sains Malaysiana, 49 (7). pp. 1577-1583. ISSN 0126-6039 http://www.ukm.my/jsm/malay_journals/jilid49bil7_2020/KandunganJilid49Bil7_2020.html |
| spellingShingle | Mohammad Zahirul Islam, Kim, Ji-Young Lee, Young-Tack Physicochemical and bread-making properties of flours from sweet potatoes with different flesh colours |
| title | Physicochemical and bread-making properties of flours from sweet potatoes with different flesh colours |
| title_full | Physicochemical and bread-making properties of flours from sweet potatoes with different flesh colours |
| title_fullStr | Physicochemical and bread-making properties of flours from sweet potatoes with different flesh colours |
| title_full_unstemmed | Physicochemical and bread-making properties of flours from sweet potatoes with different flesh colours |
| title_short | Physicochemical and bread-making properties of flours from sweet potatoes with different flesh colours |
| title_sort | physicochemical and bread-making properties of flours from sweet potatoes with different flesh colours |
| url | http://journalarticle.ukm.my/15621/1/10.pdf http://journalarticle.ukm.my/15621/ http://www.ukm.my/jsm/malay_journals/jilid49bil7_2020/KandunganJilid49Bil7_2020.html |
| url_provider | http://journalarticle.ukm.my/ |