Effect of steamed purple sweet potato addition on chemico-physical properties of sandwich bread

Q3 Agricultural and Biological Sciences

Food Research Pub Date : 2023-12-11 DOI:10.26656/fr.2017.7(6).410

N.M. Thuy, T.T.H Tham, T.N. Giau, V. Q. Tien, N.V. Thanh, N. V. Tai

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引用次数: 0

Abstract

Purple sweet potato (PSP) has the potential to be used to prepare functional foods due to its attractive color and high anthocyanin content. With completely randomized design experiments used, the study investigated the effect of the percentage of steamed PSP (25, 29, 33 and 37% of total batch weight) on the overall quality of sandwich bread. The results showed that the added PSP significantly affected the color (L*, a* and b*) and anthocyanin content of bread. The sandwich bread with 33% PSP had the most intense purple color, and a soft structure was found with a measured hardness of 92.12 and 25.11 g force in the bread crust and the centre of the bread, respectively. The expansion ratio was 5.86 times compared with the control sample (5.47 times), and the moisture and anthocyanin content were 38.23% and 55.14 mg%, respectively. The findings of this study also suggested that the preparation of sandwiches with the addition of PSP, in addition to providing a beautiful color, also has the potential to improve overall product quality, increase fiber content (2.4%) and DPPH free radical scavenging activity (28.80%) compared to the control sample.

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添加蒸紫甘薯对三明治面包化学物理性质的影响

紫甘薯（PSP）色泽诱人，花青素含量高，因此具有制作功能性食品的潜力。本研究采用完全随机设计实验，考察了蒸熟紫甘薯的百分比（占批次总重量的 25%、29%、33% 和 37%）对夹心面包整体质量的影响。结果表明，添加的 PSP 会明显影响面包的色泽（L*、a* 和 b*）和花青素含量。添加 33% PSP 的夹心面包颜色最深，结构柔软，面包表皮和面包中心的硬度分别为 92.12 和 25.11g。膨胀率是对照样品（5.47 倍）的 5.86 倍，水分和花青素含量分别为 38.23% 和 55.14 mg%。这项研究结果还表明，在制作三明治时添加 PSP，除了能使面包色泽艳丽外，还能改善产品的整体质量，与对照样品相比，纤维含量（2.4%）和 DPPH 自由基清除活性（28.80%）都有所提高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Research Agricultural and Biological Sciences-Food Science

CiteScore

1.80

自引率

0.00%

发文量

285

审稿时长

12 weeks