The study incorporated sweetpotato peels (SPP) in hard red spring wheat (HRSW) bread and investigated its impact on bread quality. Breads were formulated using blanched/dehydrated SPP (BDSPPB) and dehydrated SPP (DSPPB).Proximate composition, dietary fiber, β-carotene, thiamine, loaf volume, color and consumer acceptance of the breads were evaluated. Moisture content was significantly (P<0.05) higher in the BDSPPB than the DSPPB and CTRL bread. The BDSPPB contained two times more total dietary fiber than the CTRL. Soluble fiber in BDSPPB and DSPPB was threefold that of the CTRL bread. SPP may have potential usage in bread-making for space and consumer diets.


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    Titel :

    Using Sweetpotato Peels in Breadmaking as a Source of Dietary Fiber for Space Diets


    Weitere Titelangaben:

    Sae Technical Papers


    Beteiligte:

    Kongress:

    International Conference On Environmental Systems ; 2008



    Erscheinungsdatum :

    29.06.2008




    Medientyp :

    Aufsatz (Konferenz)


    Format :

    Print


    Sprache :

    Englisch


    Schlagwörter :


    Using Sweetpotato Peels in Breadmaking as a Source of Dietary Fiber for Space Diets

    Bovell-Benjamin, A.C. / Hathorn, C.S. / Gichuhi, P.N. et al. | British Library Conference Proceedings | 2008


    Breadmaking Properties of Sweetpotato Flour

    Greene, J. L. / Bromfield, E. / Dean, D. et al. | British Library Conference Proceedings | 2003


    Breadmaking Properties of Sweetpotato Flour

    Bovell-Benjamin, A. C. / Dean, D. / Bromfield, E. et al. | SAE Technical Papers | 2003


    Preparation and Characterization of Sweetpotato Peels for use as Dietary Fiber Enhancement in Space Foods

    Bovell-Benjamin, A. C. / Hathorn, C. / Gichuhi, P. et al. | British Library Conference Proceedings | 2007


    Preparation and Characterization of Sweetpotato Peels for use as Dietary Fiber Enhancement in Space Foods

    Bovell-Benjamin, Adelia C. / Hathorn, Chellani / Gichuhi, Peter | SAE Technical Papers | 2007