Evaluation of Bread Making Performance of Some Wheat Flour Brands Available in Nigerian Markets as Affected by Cassava or Sweet Potato Flour Inclusion

Dehydrated 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 × 105 cfu/g to 1.09 × 106 cfu/g while the fungal counts ranged from 8.0 × 101 cfu/g to 1.20 × 103 cfu/g of the sample. Coliforms were not detected in the bread. Bacteria isolated were species ofBacillus,Staphylococcus, andMicrococcuswhile fungi isolates were species ofAspergillus,Penicillium, Rhizopus, andMucor. The mean sensory scores (color, aroma, taste, texture, and general acceptability) were evaluated. The color of the bread baked from WF/IPF2(wheat/Irish potato flour, 95 : 5%) blend was preferred to WF (wheat flour, 100%) while WF/SPF1(wheat/sweet potato flour, 100%) and WF/IPF1(wheat/Irish potato flour, 90 : 10%) aroma were preferred to WF. However, the bread baked from WF, WF/IPF2(wheat flour/Irish potato flour, 95 : 5%), and WF/SPF2(wheat/sweet potato flour, 95 : 5%) was more acceptable than other blends. The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling.

Download Full-text

The Value of Sweet Potato Flour in Bread-Making

Industrial & Engineering Chemistry ◽

10.1021/ie50168a011 ◽

1923 ◽

Vol 15 (12) ◽

pp. 1238-1238 ◽

Cited By ~ 1

Author(s):

H. C. Gore

Keyword(s):

Sweet Potato ◽

Potato Flour ◽

Bread Making ◽

Sweet Potato Flour

Download Full-text

Pengaruh Substitusi Tepung Ubi Jalar Ungu Terhadap Karakteristik Kue Kering

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2018.7.1.30 ◽

2018 ◽

Vol 7 (1) ◽

pp. 30-35

Author(s):

Helen C.D. Tuhumury ◽

La Ega ◽

Nuram Keliobas

Keyword(s):

Chemical Composition ◽

Experimental Design ◽

Sweet Potato ◽

Wheat Flour ◽

Anthocyanin Content ◽

Potato Flour ◽

Nutritional Content ◽

Randomized Experimental Design ◽

Sweet Potato Flour ◽

Purple Sweet Potato

The objective of the study was to determine the concentation ratio between purple sweet potato flour and wheat flour in order to produce purple sweet potato cookies having particular nutritional content and preffered by consumers. A completely randomized experimental design was applied in this study. One experimental factor which was ratio of purple sweet potato flur and wheat flour consisting five level of treatments, was as signed i,e 100%: 0%, 80:20%, 60%:40%, and 20%: 80% respectively. Variables measured were chemical composition (protein, fat, moisture, anthocyanin content) and sensory properties (colour, taste, texture, overall likeness). Results showed that most variables were influenced by the ratio of sweet potato flour and wheat flour, excluding moisture content. The ratio of 80% sweet potato flour : 20% wheat flour resulted in cookies with good characteristics and mostly preffered by parelists. Anthocyamin content of this particular cookies (80%: 20%) was similar to that of sweet potato flour. Keywords: cookies, purple sweet potato flour, wheat flour ABSTRAK Penelitian ini bertujuan untuk menentukan konsentrasi tepung ubi jalar ungu dan tepung terigu yang tepat untuk menghasilkan kue kering ubi jalar ungu dengan kandungan gizi tertentu dan disukai. Rancangan yang digunakan adalah rancangan acak lengkap yang terdiri satu faktor dengan lima taraf perlakuan yaitu : Perbandingan tepung ubi jalar ungu dan tepung terigu 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%. Peubah yang di amati adalah komposisi kimia (penentuan kadar protein, kadar lemak, kadar air, kandungan antosianin) dan uji organoleptik (warna, rasa, tekstur, tingkat kesukaan). Hasil penelitian menunjukan bahwa perlakuan perbadingan tepung ubi jalar ungu dan tepung terigu mempengaruhi peubah-peubah yang diamati, sedangkan untuk kadar air tidak berbeda nyata. Berdasarkan hasil penelitian perlakuan perbandingan tepung ubi jalar ungu dan tepung terigu 80% : 20% dapat menghasilkan kue kering yang terbaik dan disukai. Kandungan antosianin kue kering ubi jalar dengan formulasi 80 : 20% tidak berbeda jauh dengan kandungan antosianin tepung ubi jalar. Kata kunci: kue kering, tepung terigu, tepung ubi jalar ungu

Download Full-text

FORMULASI TEPUNG KOMPOSITTERHADAPMIE BASAH MENGGUNAKAN RESPONSE SURFACE METHODOLOGY

Paspalum: Jurnal Ilmiah Pertanian ◽

10.35138/paspalum.v4i2.28 ◽

2017 ◽

Vol 4 (2) ◽

pp. 31

Author(s):

Mita Ramadiyanti ◽

Yusep Ikhrawan

Keyword(s):

Sweet Potato ◽

Wheat Flour ◽

Physical Analysis ◽

Potato Flour ◽

Optimization Analysis ◽

Seed Flour ◽

Local Resources ◽

Optimization Stage ◽

Sweet Potato Flour ◽

High Level

Sweet potato and jackfruit seeds are local resources that can grow well in tropical climate of Indonesia that has a high level of productivity. Thus, food diversification program through the use of local resources is expected to address people's reliance on products of flour-based noodles. This study is divided into three main stages, namely formula optimization, analysis, and organoleptic. Optimization stage formula begins by determining the maximum and minimum points substitution of each flour. For jackfruit seed flour, sweet potato flour and wheat flour made wet noodle-making with the level of substitution of 10% to 80%. Analysis of the product consists of a physical analysis ie water absorption in the range of 8.5% to 9.5%. Chemical analysis of water content with the result of 0.83% to 0.97%, Abu 0.0087 to 0.0094 levels, protein content of 8.5% to 9.5%, fat content of 0.0075 to 0.0084, starch 27.74 until 27.78, crude fiber 0.02 to 0.07, and a yield of 1 to 1.7. The solution formula with the most optimal response,ie wet noodle formula with 33.33% jackfruit seed flour, sweet potato flour 33.33%, 33.33% wheat flour

Download Full-text

KARAKTERISTIK CAKE YANG DIBUAT DENGAN SUBTITUSI CAMPURAN TEPUNG PISANG BATU (Musa balbisiana colla) DAN UBI JALAR KUNING (Ipomea batatus L.)

Berkala Ilmiah Pertanian ◽

10.19184/bip.v2i2.16170 ◽

2019 ◽

Vol 2 (2) ◽

pp. 56

Author(s):

Nugroho Setya Budi ◽

Yhulia Praptiningsih ◽

Maryanto Maryanto

Keyword(s):

Sweet Potato ◽

Wheat Flour ◽

Starch Content ◽

Chemical Properties ◽

Loaf Volume ◽

Potato Flour ◽

Organoleptic Characteristics ◽

High Preference ◽

Banana Flour ◽

Sweet Potato Flour

ABSTRACT Cake is made from wheat flour, sugar, and eggs. The supply of wheat flour depends on wheat import. The wheat imports predicted to continue to increase, so it is necessary to find an alternative to reduce the use of wheat flour as a primary ingredient of cake sourced from local raw materials which low utilized. Balbisiana banana was a low class of banana which had a low optimal utilization because it was disliked by the people. Balbisiana banana had a dark lightness so it was needed to add the yellow sweet potato flour to increase the brightness of the cake. Balbisiana banana and yellow sweet potato flour could be used as wheat to substitution because had high starch content, good nutritional value and low IG value. The purpose of this research was to know the influence of the proportion of balbisiana banana and yellow sweet potato flour on the physical and organoleptic characteristics of cake, to know the proportion of balbisiana banana and yellow sweet potato flour on cake with good properties and high preference, and chemical properties of cake high preference. The results showed that the proportion of balbisiana banana and yellow sweet potato flour significantly affected on color (lightness), loaf volume, and staleness, and there were difference on preference of color, flavor and overall but not difference taste and staleness (p <0.05). Cakes with good properties and high preference were P5 (10% balbisiana banana flour: 40% yellow sweet potato flour) and P6 (50% yellow sweet potato flour). This cake had moisture content 26,21% - 27,58%, ash content 1,19% - 1,26%, fat content 20,42% - 21,23%, protein content 11,45% - 11,74%, and carbohydrate content 38,26% - 40,65%. Keywords: balbisiana banana flour, yellow sweet potato, cake ABSTRAK Cake adalah kue berbahan dasar terigu, gula, dan telur. Ketersediaan terigu tergantung pada hasil impor gandum. Impor terigu diprediksi akan terus mengalami peningkatan, sehingga perlu dicari alternatif untuk mengurangi penggunaan terigu sebagai bahan dasar cake yang bersumber dari bahan baku lokal yang belum termanfaatkan secara optimal. Pisang batu termasuk pisang kelas rendah yang pemanfaatannya kurang optimal karena kurang disukai. Tepung pisang batu memiliki warna cenderung gelap sehingga perlu penambahan tepung ubi jalar kuning untuk meningkatkan kecerahan warna cake. Tepung pisang batu dan ubi jalar kuning dapat digunakan sebagai bahan substitusi terigu karena adanya kandungan pati yang tinggi, memiliki nilai nutrisi yang baik dan juga memiliki nilai IG yang rendah. Tujuan dari penelitian ini adalah mengetahui pengaruh proporsi tepung pisang batu dan tepung ubi jalar kuning terhadap karakteristik fisik dan organoleptik cake, mengetahui proporsi dengan tepung pisang batu dan tepung ubi jalar kuning pada cake dengan sifat-sifat yang masih baik dan disukai, serta kandungan kimia cake perlakuan yang masih baik. Hasil penelitian menunjukkan bahwa proporsi tepung pisang batu dan tepung ubi jalar kuning berpengaruh nyata terhadap warna (lightness), daya kembang, dan staleness, serta terdapat perbedaan tingkat penerimaan panelis terhadap parameter warna, aroma dan keseluruhan namun tidak terdapat perbedaan tingkat penerimaan panelis terhadap parameter rasa dan tekstur (p<0,05). Cake dengan sifat-sifat yang masih baik dan disukai terdapat pada proporsi P5 (10% tepung pisang batu: 40% tepung ubi jalar kuning) dan P6 (50% tepung ubi jalar kuning). Karakteristik kimia cake yang masih baik mengandung kadar air 26,21% - 27,58%, kadar abu 1,19% - 1,26%, kadar lemak 20,42% - 21,23%, kadar protein 11,45% - 11,74%, dan kadar karbohidrat 38,26% - 40,65%. Kata kunci: pisang batu; ubi jalar kuning; cake

Download Full-text

Organoleptic Characteristics of Cookies from Sorghum Composites Flour

KnE Life Sciences ◽

10.18502/kls.v2i6.1071 ◽

2017 ◽

Vol 2 (6) ◽

pp. 506

Author(s):

Wulandari E. ◽

Sukarminah E. ◽

Lanti I. ◽

Sufmawati F.

Keyword(s):

Sweet Potato ◽

Wheat Flour ◽

Food Products ◽

Partial Substitution ◽

Composite Flour ◽

Potato Flour ◽

Sorghum Flour ◽

Organoleptic Characteristics ◽

Significant Difference ◽

Sweet Potato Flour

Application of wheat flour in various food products has increased the import of wheat flour over years. The use of domestically grown crops like Sorghum (Sorghum bicolor L. Moench) could reduce the demand of wheat. Sorghum flour can be used in partial substitution with wheat flour for many food products, like cookies. The use of sorghum as cookies ingredient could be combined with other flours to get a composite flour. The purpose of this research was to obtain proportion of sorghum flour, sweet potato flour and soyabean flour that produce cookies with good organoleptic characteristics. The proportion of composite flour adequacy was calculated using a list of foodstuffs (DKBM).The research method was based on Experimental Method with Randomized Block Design (RBD) in twelve treatments and two repetitions. The treatments were proportion of sorghum flour (6 minutes, 8 minutes, 10 minutes of dehulling time), sweet potato flour, and soyabean flour. The results showed that cookies made with proportion of sorghum flour, sweet potato flour, and soyabean flour gave no significant difference in organoleptic characteristics (Overall, color, taste, aroma, and hardness). The result also showed that the characteristics of the cookies were not affected by dehulling of sorghum grains but influenced by other ingredient than flour. Keywords: Sorghum, Sweet Potato Flour, Soyabean Flour, Cookies, Sensory Properties

Download Full-text

The studies on the preparation of instant noodles from wheat flour supplementing with sweet potato flour

Journal of the Bangladesh Agricultural University ◽

10.3329/jbau.v12i1.21403 ◽

2014 ◽

Vol 12 (1) ◽

pp. 135-142 ◽

Cited By ~ 4

Author(s):

MLJ Taneya ◽

MMH Biswas ◽

M Shams Ud-Din

Keyword(s):

Moisture Content ◽

Sweet Potato ◽

Wheat Flour ◽

Acid Value ◽

Potato Flour ◽

Total Carbohydrate ◽

Remarkable Change ◽

Overall Acceptability ◽

Sweet Potato Flour ◽

Instant Noodles

The study reports on the effect of composite flours consisting of wheat and sweet potato flour on the physicochemical and sensory properties of instant noodles. Sweet potato flour was incorporated into wheat flour at flour replacement levels of 0, 10, 20 and 30%. The levels of sweet potato flours increased in the formulations of instant noodle that increased ash, starch, crude fiber and total carbohydrate contents but decreased level of protein. The instant noodles with 20% sweet potato flour had decreased moisture content but had higher levels of fat and calories (per 100 g) when compared with 10% sweet potato flour in the formulation. The instant noodles with 0, 10, 20 and 30% of sweet potato flours that higher level of water absorption and increased volume of cooked noodles. Instant noodles with 30% sweet potato flour that the highest sensory scores for colour, flavour, texture and overall acceptability when compared with control and other samples but noodles with 20% sweet potato flour was equally acceptable. Studies on the shelf life of dried instant noodles packed in polyethylene bags showed no remarkable change in mold growth, texture and flavor but free fatty acid value, peroxide value and moisture content slightly increased gradually after 90 days duration at room temperature. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21403 J. Bangladesh Agril. Univ. 12(1): 135-142, June 2014

Download Full-text

UJI ORGANOLEPTIK DAN SIFAT KIMIA KUE SEMPRONG CAMPURAN TEPUNG UBI JALAR UNGU (IPOMOEA BATATAS) DAN TEPUNG TERIGU

Jurnal Teknologi Pertanian (Agricultural Technology Journal ◽

10.35791/jteta.11.1.2020.29973 ◽

2020 ◽

Vol 11 (1) ◽

Author(s):

Olfita S. Montolalu ◽

Tineke M. Langi ◽

Teltje Koapaha

Keyword(s):

Sweet Potato ◽

Wheat Flour ◽

Ipomoea Batatas ◽

Potato Flour ◽

Test Results ◽

Nutritional Characteristics ◽

Yam Flour ◽

Sweet Potato Flour ◽

Purple Sweet Potato ◽

Purple Yam

ABSTRACTThe aim of this research is to produce a quality semprong cookies by mixing purple sweet potato flour and flour properly, based on the panelists' preference level and the nutritional characteristics of the "semprong" cake. The organoleptic test results of the "semprong" cake which are preferred in terms of color, taste, aroma and texture are treatment A (10g purple yam flour + 90g wheat flour). The results of the proximate content analysis of "semprong" cakes for water content ranged from 3.16% - 3.77%, ash content ranged from 1.32% - 2.09%, fat content ranged from 16.26% - 20.95%, content protein ranges from 7.06% - 8.95%, carbohydrate content ranges from 66.31% - 71.21%.Keywords : Semprong Cake, Purple Sweet Potato Flour, Wheat Flour

Download Full-text