Abstract The cookies making potential of composite [sweet potato: lima beans (100:0% 90:10% 80:20% 70:30% 60:40% 50:50% 0:100)] flours were assessed to develop a new cookie product Proximate functional mineral anti-nutrients and sensory evaluation of the flour and cookies were determined according to standard procedures Proximate [Moisture (6 07- 8 03) ALI N FALADE OK AND AKINGBALA JO 2012 Effect of cultivar on quality attributes of sweet potato fries and crisps Food Nutr Sci 3: 224-232 [ Links ] ALVES RMV ITO D CARVALHO JLV MELO WF AND GODOY RLO 2012 Stability of biofortified sweet potato flour Braz J Food Technol 15: 59-71 [ Links ] AMENYA AM AND WILSON PW 1997

The Influence of Drying Temperature on Selected Properties

properties of flour from orange flesh sweet potato was investigated with the view to produce high quality flour About One Kilogram (1kg) of orange flesh sweet potatoes was for this research work The fresh unpeeled orange flesh sweet potato tubers were washed thoroughly drained peeled and sliced into 0 5 mm slice thickness With the initial

The physical chemical and physicochemical properties of twenty‐one Caribbean sweet potato cultivars were investigated Hunter L a b colour parameters were measured chroma colour intensity and hue angle were calculated Proximate composition vitamin C amylose reducing and non‐reducing sugars contents were determined using standard methods

Digestibility of sweet potato flour The starch digestibility of sweet potato flour was in the range 36–55% and the lowest and highest digestions were observed in swp1 and swp7 respectively The presence of low level of total starch together with high levels of crude fibre and RS may have caused the poor digestibility in swp1 cultivar

A mixture of wheat flour and sweet potato flour could make a good baking product which should increase its economic value (Zuraida 2003) Most of the technical research on sweet potato flour focused on the development of new products using sweet potato flour rather than on efficient methods to produce and store the flour (Lizado and Guzman

In this study the functional properties of wheat and sweet potato tuber (Ipomea batatas) flou r blends were investigated The sweet potato tubers were brought from local farm in Offa Kwara State The tubers were thoroughly sorted washed peeled sliced blanched soaked drained sundries and milled into flour Wheat flour used was purchased at Orisumbare market in

Effect of heat treatment to sweet potato flour on dough

The effect of heat treatment at 90 100 110 and 120 ℃ for 20 min to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread was investigated The lightness (L*) and a* of sweet potato flour samples after heat treatment were increased while the b* were decreased significantly as well as the particle size

Van Hal (2000) extensively reviewed the quality of sweet potato flour including literature that is not easily accessible such as reports proceedings and pamphlets Some of the important findings are as follows: • Processing sweet potato into flour improves shelf life and makes it easier to incorporate into food products

Sweet potato types (flour or puree) affected Hunter L Hunter a/b ration and b-carotene concentration of the fresh composite flour noodles [11] China is a vast country and has complex ecological conditions Many wheat vari-eties are commonly cultivated in China To our knowledge there is no systematic study so far on the influence of sweet

Pasta is a widely consumed food in all over the world Coarse semolina obtained from durum wheat and water are the main ingredients of conventional pasta products The amount of gluten and quality level of durum wheat are two important factors for the superiority of finished pasta Market price of durum wheat is higher than the common wheat and it contributes no more than

PubMed:Nutritional and sensory evaluation of a complementary food formulated from rice faba beans sweet potato flour and peanut oil PubMed:Control of sweet potato virus diseases PubMed:Assessment of genetic diversity of sweet potato in Puerto Rico PubMed:Batatins VIII-XI glycolipid ester-type dimers from Ipomoea batatas

Deterioration of the physical attributes of the system was evaluated on the basis of rehydration characteristics namely the coefficient of rehydration and rehydration ratio at different soaking time period of 10 15 20 25 and 30 min Structural changes in Sweet potato cubes after drying were studied by light microscopy

Effects of sweet potato flour (SPF) addition on dry Chinese noodles prepared from five wheat flours with variable quality (weak to very strong) were investigated Color values expressed as L* a* and b* were markedly affected by the levels of SPF SPF addition reduced the springiness cohesiveness and resilience of the cooked noodles but exerted varied effects on hardness

The moisture content of the cookies decreased with increase in soybean flour from 3 42- 2 13% Cookies produced from whole sweet potato flour had the highest moisture content of 3 42% while 30% substitution had the lowest moisture content 2 13% A nine point hedonic scale was used to evaluate the organoleptic characteristics of the cookies

Effect of Cultivar on Quality Attributes of Sweet Potato

Effect of cultivar differences on physical and proximate composition and sensory attributes of sweet potato fries and crisps were determined Physicochemical and colour characteristics of sweet potato flours and starches were evaluated using Rapid Visco Analyser and Hunter L a b respectively Chroma colour intensity and hue angle were calculated

Potato flour up to 20% can be mixed with wheat flour for the preparation of the leavened flat bread naan Naan made from wheat–potato composite flour is highly acceptable (Anjum et al 2008) The addition of 2% potato flour to wheat flour caused a marked increase in the extensibility of Indian flat bread chapaties (Singh et al 2005b) and it increased progressively

Effect of cultivar differences on physical and proximate composition and sensory attributes of sweet potato fries and crisps were determined Physicochemical and colour characteristics of sweet potato flours and starches were evaluated using Rapid Visco Analyser and Hunter L a b respectively Chroma colour intensity and hue angle were calculated

Nov 01 2016Journal of Integrative Agriculture 2016 15(11): 2666€"2676 RESEARCH ARTICLE Available online at ScienceDirect Influence of potato flour on dough rheological properties and quality of steamed bread LIU Xing-li1 2 MU Tai-hua1 SUN Hong-nan1 ZHANG Miao1 CHEN Jing-wang1 1 Key Laboratory of Agro-Products

flour and sweet potato flour were mixed in the ratios of 100:00 80:20 60:40 40:60 20:80 and 00:100 The nutritional analysis of sweet potato flour confirmed that it contains 2 3% protein 9 4% dietary fibre and 85 5% soluble carbohydrates Physical

Aug 11 2014The mean sensory scores of quality attributes of the products indicated that generally panelists expressed preference for three bread samples out of the eight presented The bread samples were those made from WF ( wheat flour) WF/SPF 2 (wheat/sweet potato flour 95 : 5%) and WF/IPF 2 (wheat/Irish potato flour 95 : 5%) Bread made from

Because of the distinct properties the use of sweet-potato flour in the preparation of bread is restricted Most of the researchers in this aspect found a substitution level of 10 – 15% for wheat flour on a dry weight basis as the most acceptable (El-sahy and Siliha 1988 Lopez and Villagarcia 1984) Hagenimana et al (992) reported that

Abstract Value addition of orange‐fleshed sweet potato (OFSP) increases diversified utilization of this crop which is rich in provitamin A carotenoids OFSP bread in which 30%–45% of wheat flour is replaced with OFSP puree has been successfully commercialized in Kenya However the effect of this substitution on the bread's physiochemical properties and its shelf‐life are

The study was conducted to evaluate the quality characteristics of cookies produced from sweet potato-fermented soybean flour Cookies were subjected to proximate and sensory analysis to determine the acceptability of the product Protein fat and ash increased as the proportion of soybean flour increased ranging from 13 8-21 7 1 22-5 25 and 2 20-2 57

Effects of sweet potato flour (SPF) addition on dry Chinese noodles prepared from five wheat flours with variable quality (weak to very strong) were investigated Color values expressed as L* a* and b* were markedly affected by the levels of SPF SPF addition reduced the springiness cohesiveness and resilience of the cooked noodles but exerted varied effects on hardness

Jun 26 2017The use of locally grown crops such as sweet potato as raw material for composite flour is considered advantageous as it reduces the importation of wheat flour However the use of native sweetpotato flour has drawback properties when applied in the food This study was aimed to modify sweet potato flour through six methods of lactic fermentation

May 15 2014Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread Comparative study of the microbial and nutritional qualities of the bread was undertaken The total aerobic bacterial counts ranged from 3 0 10 5 cfu/g to 1 09 10sup6/sup#x2009 cfu/g while the fungal