Functional Properties of Wheat and Sweet Potato Flour Blends

2010 ◽  
Vol 9 (6) ◽  
pp. 535-538 ◽  
Author(s):  
R.O. Adeleke ◽  
J.O. Odedeji
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Potato Flour ◽  
Sweet Potato Flour ◽  
Flour Blends

Comparative studies of the physicochemical and functional properties of sweet potato (Ipomoea batatas L.) flour

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 145-152
Author(s):  
M. Hasmadi ◽  
M. Merlynda ◽  
A.H. Mansoor ◽  
I. Salwa ◽  
M.K. Zainol ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Ipomoea Batatas ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Potato Flour ◽  
Foaming Capacity ◽  
Sweet Potato Flour ◽  
Physicochemical And Functional Properties ◽  
Dietary Fibre Content

This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the highest carbohydrate content (82%). There were significant differences (p<0.05) in the values of L*, a* and b* for all sweet potato flours. The Jepun sweet potato flour had the highest foaming capacity, water absorption capacity, oil absorption capacity, swelling power and viscosity. Rapid Visco analyser revealed that significant differences were observed for pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity. The gelatinisation properties showed that Kairot sweet potato flour had the highest onset temperature, conclusion temperature and enthalpy while Kaladi sweet potato flour had the highest peak temperature.

scholarly journals Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Udeme Joshua Josiah Ijah ◽  
Helen Shnada Auta ◽  
Mercy Oluwayemisi Aduloju ◽  
Sesan Abiodun Aransiola
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Irish Potato ◽  
Potato Flour ◽  
Bread Making ◽  
Nutritional Qualities ◽  
Sweet Potato Flour ◽  
Reduced Rate ◽  
Flour Blends

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.

scholarly journals Quality Evaluation of Sweet Potato - Acha Flour Blend Biscuits

2020 ◽  
pp. 24-32
Author(s):  
J. A. Ayo ◽  
E. Agen
Keyword(s):  
Sweet Potato ◽  
Fat Content ◽  
Sensory Properties ◽  
Potato Flour ◽  
Crude Fibre ◽  
Spread Ratio ◽  
Sweet Potato Flour ◽  
Phosphorus And Potassium ◽  
Flour Blends ◽  
Flour Blend

The study investigates the chemical, physical and sensory properties of sweet potato and acha flour based biscuits. The work was aimed at ameliorating the quality of acha-based biscuit with addition of sweet potato flour. Flour blends were produced by substituting sweet potato into acha flour at 20, 40 and 60%. Proximate, physical and sensory properties of the biscuit were analyzed. The carbohydrate, moisture content, fat content, fibre and ash increased from 67.21 to 75.94, 5.69 to 6.74, 13.81 to14.87, 1.4 to 1.68, and 2.48 to 3.45 respectively with an increase in added sweet potato flour (20-60), while the protein decreased from 8.14 to 3.73. The relative decrease could be due to the low inherent protein of sweet potato. Magnesium, phosphorus and potassium increased from 220.33 to 375.22, 0.438 to 0.632 and 218 to 252.33mg/100g respectively with added sweet potato flour. There was an increase in break strength and spread ratio from 1.35 to 2.95 kg 4.80 to 5.13, respectively, with an increase in the level of sweet potato flour substitution. The reverse was observed for thickness and diameter of the biscuit which decreased from 0.70 to 0.60 and 4.28 to 4.13 cm, respectively. The average mean score of texture, colour, taste, flavour and general acceptability ranges from 6.05 to 7.65, 6.55 to 6.40, 5.55 to 6,25, 6.70 to 5.75 and 6.10 to 6.95, respectively. The sample 40:60 sweet potato-acha flour blend biscuit with average means scores of 6.95 was most preferred and acceptable with the corresponding increment of 3.45, 14.87, 8.14, and 1.68 of ash content, fat content, protein and crude fibre, respectively.

Quality characteristics and acceptability of cookies from sweet potato – maize flour blends

2015 ◽  
Vol 45 (5) ◽  
pp. 703-715 ◽  
Author(s):  
Samuel Ayofemi Adeyeye ◽  
John O. Akingbala
Keyword(s):  
Sweet Potato ◽  
Quality Characteristics ◽  
Potato Flour ◽  
Maize Flour ◽  
Crude Fibre ◽  
Powdered Milk ◽  
Content Type ◽  
Substitution Level ◽  
Sweet Potato Flour ◽  
Flour Blends

Purpose – This study aims to assess the quality characteristics and acceptability of cookies from sweet potato–maize flour blends and to determine nutritional quality, color and palatability traits and to compare the effects with that of wheat cookies, so as to suggest a cost-effective production method to bakers and retailers. This would ensure food security, enhanced health, combat malnutrition problems and improve the production of the crops. Design/methodology/approach – Cookies were prepared by the method reported by Okaka and Isieh (1990), Abayomi et al. (2013), Onabanjo and Ighere (2014) with modification. Flour (200 g) from each sample of different flour blends was used for the experiment. Sugar (80 g) was creamed with margarine (100 g) until light and fluffy constituency was obtained using Kenwood chef with initial minimum speed, and the speed increased stepwise until the mark of 6 on the chef indicator was attained. Whole egg (60 g) was added, then followed by flour (200 g), powdered milk (20 g), baking powder (0.1 g) and salt (1 g) were added and mixed until a stiff paste (batter) was obtained. The batter was rolled on a floured board using a rolling pin to a thickness of 0.2-0.3 cm. The rolled batter was cut into circular shapes with a cutter and arranged on a greased tray and baked at 1500°C for 20 minutes. The cookies were brought out, cooked and packaged in cellophane bag until used for laboratory analysis. Findings – The results revealed that substitution of sweet potato flour with maize flour significantly (p < 0.05) reduced the protein from 6.8-4.4 per cent, moisture from 5.3-5.0 per cent, crude fibre from 3.4-2.5 per cent and fat from 9.8-8.5 per cent of the composite flours and the cookies. The ash and sugar contents were increased from 4.3-5.8 per cent for ash and 2.1-3.9 per cent for sugar with increase in sweet potato flour substitution. The calorific value of the cookies decreased from 457-397 cal/100 g as the percentage of sweet potato flour increased in the maize flour cookies. Sensory evaluation results showed that the colour, texture, taste and overall acceptability changed significantly (p < 0.05) with increase in sweet potato flour substitution. The optimum substitution level was 40 per cent; above this, the product becomes less acceptable to the consumer. Research limitations/implications – Fabrication and production processing machines that use sweet potato will be a great challenge. Originality/value – This research is of value to the bakery industry or retailers. The optimum substitution level of sweet potato flour was 40 per cent, and it appears to be a promising measure from the view of practicability. The relative ease of getting sweet potato flour makes it superior to other imported flour like wheat and in reducing cost of importation of wheat to Nigeria.

Evaluation of Functional Properties of Spontaneous and Starter Culture Fermented Sweet Potato Flour

2018 ◽  
Vol 26 (4) ◽  
pp. 1-8
Author(s):  
O. I. Ajayi ◽  
C. P. Onyemali ◽  
T. E. Akinwale ◽  
T. A. Okedina ◽  
M. J. Bamidele ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Starter Culture ◽  
Potato Flour ◽  
Sweet Potato Flour

scholarly journals Improvement of Whiteness Degree and Functional Properties of the Fermented Awachy 5 Sweet Potato Flour Using Calcium Hypochlorite

2019 ◽  
Vol 8 (9) ◽  
pp. 391-395
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Potato Flour ◽  
Calcium Hypochlorite ◽  
Low Protein ◽  
Sweet Potato Flour ◽  
Swelling Volume ◽  
Bleaching Treatment

Fermented Awachy 5 sweet potato flour has the potential to substitute the low protein wheat flour, but this flour has the disadvantage of having a low whiteness degree. The objective of this research was to improve the whiteness degree and the functional properties of naturally fermented of Awachy 5 sweet potato flour using calcium hypochlorite. The research was conducted by the addition of calcium hypochlorite to the fermented sweet potato chips consisted of 5 treatments; namely control (without calcium hypochlorite), 100 ppm, 150 ppm, 200 ppm, and 250 ppm. The results showed that the bleaching treatment using calcium hypochlorite increased the whiteness degree and pasting stability of fermented sweet potato flour. The optimum concentration of calcium hypochlorite was 200 ppm which produced flour with a whiteness degree of 84.60%, ash content of 0.73%, swelling volume of 7.75 mL/g, water absorption capacity of 195.80%, and pasting properties that include of peak viscosity, hold viscosity, breakdown viscosity, setback viscosity, and final viscosity about 2979 cP, 1704 cP, 1275 cP, 1345 cP, 3049 cP, respectively.

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