Evaluation of physicochemical properties and sensory attributes of leavened bread produced from composite flours of wheat (<i>Triticum aestivum L.</i>) and sweet potato (<i>Ipomoea batatas L.</i>)

The general objective of this work was to assess the functional properties of composite flours obtained from the flour of Ivorian taro corms (Colocasia esculenta, Cv Fouê) with wheat flour (Triticum aestivum L.). The results concerning the functional properties revealed significant differences (p <0.05). Indeed, the water absorption capacity, the water solubility index and the hydrated density increase considerably in the various composite flours. On the other hand, the bulk density, clarity, wettability and porosity have decreased in these flours. In addition, the stability of the foam and the dispersibility have increased over time. On the other hand, the hydrophilic / lipophilic ratio is greater than 1 with the exception of red oil.

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Quality Assessment of Cookies from Composite Flours of Sweet Potato (Ipomoea batatas L ) And Lima Beans(Phaseolus lunatus )

International Journal of Food Science Nutrition and Dietetics ◽

10.19070/2326-3350-2000081 ◽

2020 ◽

pp. 455-461

Author(s):

Hannah Temitayo Olaleye ◽

Keyword(s):

Quality Assessment ◽

Sweet Potato ◽

Ipomoea Batatas ◽

Phaseolus Lunatus ◽

Composite Flours ◽

Lima Beans

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Effect of tuber sections and processing conditions on the physicochemical properties of sweet potato (Ipomoea batatas L. (Lam)) flour

Food Quality and Safety ◽

10.1093/fqsafe/fyz023 ◽

2019 ◽

Vol 3 (4) ◽

pp. 273-278

Author(s):

M C Iheagwara ◽

I H Chibuzo ◽

J C Ibeabuchi

Keyword(s):

Physicochemical Properties ◽

Sweet Potato ◽

Ipomoea Batatas ◽

Absorption Capacity ◽

Processing Method ◽

Soluble Solids ◽

Oil Absorption ◽

Processing Conditions ◽

Test Parameter ◽

Point Temperature

Abstract Objective The study was conducted to ascertain the effect of tuber sections, heat treatment, and rehydration with process chemicals of varying concentrations on the physicochemical properties of sweet potato (Ipomoea batatas L. (Lam)) flour. Materials and Methods The flour samples were generated as raw, boiled, and steamed from the head, middle, and tail sections of the tuber. These were compared with their whole tuber counterpart. The magnitude and extent of the factorial influence were measured using the effects on swelling index (SI), water absorption capacity (WAC), oil absorption capacity, total soluble solids (TSS), blue value index (BVI), gelling point temperature (GPT), boiling point temperature (BPT), and pH. Results The results obtained showed that the proximate composition from the tuber sections and the whole did not differ significantly (P < 0.05). The tuber processing method (TPM) and tuber processing duration (TPD) effected significant differences (P < 0.05) in all the test parameter except for pH respectively. Conclusion From the investigation, it was observed that the test variables have significant effects on the physicochemical properties of the sweet potato flour.

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Comparative study on physicochemical properties of starch films prepared from five sweet potato (Ipomoea batatas) cultivars

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2021.08.106 ◽

2021 ◽

Author(s):

Hong-geon Song ◽

Inyoung Choi ◽

Jung-Soo Lee ◽

Mi-Nam Chung ◽

Chan Suk Yoon ◽

...

Keyword(s):

Comparative Study ◽

Physicochemical Properties ◽

Sweet Potato ◽

Ipomoea Batatas ◽

Starch Films

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Processing of Orange-fleshed Sweet Potato Extract and Effect of Storage Conditions on Some Physicochemical Properties of Orange Fleshed Sweet Potato-based Drink Extract

International Journal of Biochemistry Research & Review ◽

10.9734/ijbcrr/2019/v27i330121 ◽

2019 ◽

pp. 1-6

Author(s):

R. M. Omodamiro ◽

J. C. Ani ◽

J. M. Emetole

Keyword(s):

Physicochemical Properties ◽

Sweet Potato ◽

Nutrient Availability ◽

Storage Condition ◽

Storage Conditions ◽

Sensory Attributes ◽

Total Soluble Solid ◽

Soluble Solids ◽

Soluble Solid ◽

Orange Fleshed Sweet Potato

The present study aims to find out the suitable storage condition of Orange-Fleshed Sweet potato (OFSP) beverage that will effectively retain the nutrient. Availability of OFSP may not necessarily translate to the bioavailability of the vitamin if the vitamin source is not optimally processed and utilized. Information about the processing and utilization of conventional white and pinkish-fleshed sweet potato, There is a paucity of information on the appropriate processing methods of OFSP and possible storage condition of such beverage. The drinks were analyzed for Total soluble solid (TSS), pH and Viscosity on the zero-day before storage. The total soluble solids (Brix) of the drink was measured with a digital refractometer (DR-122 Code No: 44-905, London). Based on the results of this study OFSP drink may be utilized and best consumed when freshly produced if there is a need to store at ambient (27ºC) conditions, it should not exceed 48hrs. If OFSP drink is stored under refrigerated (4-8ºC) condition, it should not exceed 7days to retain its nutritive and sensory attributes.

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