Evaluation of the rheological properties of the dough and the characteristics of the bread with the addition of purple potato

The aim of this study was to determine the rheological characteristics of the dough at the addition of purple potato powder in different quantities (0-100 g). The wheat flour types 480 and 1250 were used. The rheological characteristics of the dough were determined with the help of Chopin Alveograph analyzing the tensile strength. The rheological measurements were made with the HAAKE RheoWin Mars 40 rheometer and the dough’s viscoelastic modulus was analyzed at the frequency of 1-20 Hz. The bread samples were analyzed in terms of volume, porosity, color and texture. The textural parameters determined with the help of the texturometer were the elasticity, adhesiveness and stickiness of the bread crumb. It has been found that the addition of purple potato dough does not adversely alter the rheological properties of the dough. The elasticity and stickiness of the bread core increases with the increase of potato addition in the case of whole-grain flour. The color of the bread intensifies as the dose of purple potato powder increases.

Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties

This research aimed to explore the feasibility of fortifying bread with cooked Vitelotte potato powder and Citrus albedo, comparing the use of baker’s yeast or sourdough as leavening agents. Breads obtained were thus subjected to physico-chemical and sensory characterizations. The replacement of part of the wheat flour with purple potato and albedo determined a significant enhancement of the phenolic profile and antioxidant status of fortified breads, as well as a longer shelf life. Thanks to its acidity and antimicrobial activity, sourdough improved the levels of health-promoting compounds and stability. Both the fortification and the leavening agent deeply affected the organoleptic, expression, and the aroma profile, of the fortified bread. Interestingly, albedo addition, despite its effectiveness in boosting the phenolic profile, determined a higher perception of aftertaste and bitterness, irrespective of the leavening agent. Based on these results, the use of purple potatoes and Citrus albedo, if properly formulated, could represent a valuable strategy for the development of high-quality products, with longer shelf-life.

Effect of Foam-Mat Drying Conditions on Antioxidant Activity, Total Phenolic Compound, Anthocyanin Content and Color of Purple-Fleshed Sweet Potato Powder

This research was aimed to study chemical properties (antioxidant activity, total phenolic compound and anthocyanin content) and color of foam-mat dried purple-fleshed sweet potato powder affected by 2 drying methods (tray drying and vacuum drying) and 3 drying temperatures (50, 60 and 70°C). The foaming process of purple-fleshed sweet potato used carboxymethyl cellulose (1%) mixed with hydroxy propylcellulose (1%) as a foaming agent. The results showed that different drying methods and temperatures affected qualities of foam-mat dried purple-fleshed sweet potato powder significantly (P <0.05). Vacuum drying method at 70°C showed antioxidant activity, total phenolic compound and anthocyanin content in foam-mat vacuum-dried powder than tray-dried one at 70°C. The results also showed that increasing temperature led to an increase in anthocyanins and antioxidant activities of the samples (P <0.05) because low oxygen and drying time condition could avoid the oxidation reaction. Therefore, their low phytochemical content loss during vacuum drying could be considered from the high intense of purple color (low b* value). Results of this study suggested that foam-mat drying by vacuum method at 70°C could retain higher quality of purple-fleshed sweet potato powder, in terms of phytochemical content as well as antioxidant capacities. This study has indicated that, under the experimental conditions, obtain for highly nutrition powder characteristics and applying for food ingredients.

Ice Cream Cup Production Using Purple Sweet Potato (Ipomoea batatas L. Poir) as a Substitute Ingredient

This study aimed to define the proportion of purple sweet potato addition as a substitute ingredients of the ice cream edible cup and to reduce its baking time. This study was designed using Central Composite Design (response surface method) with 2 factors, i.e. the proportions of purple sweet potato powder and the baking time with water content, cup resistance, and fracturability as the responses. The main component of purple sweet potato ice cream cup is starch and cellulose as shown by the characteristic of the functional group which are C-H of alkene, C= C of alkyna, C = O of aldehyde/ketone/carboxylic acid/ester, C-C group of aromatic ring, C-O alcohol/ether/carboxylic acid/ester, C-H of aromatic ring and C-H of alkene. The result of the study showed that the the optimum proportion of purple sweet potato powder was 75% and the baking time was 45 minutes with the water content of 4.37%, cup resistance of 253.64 minutes, fracturability of 0.2125 N, protein content of 4.79%, and carbohydrate content of 4.66%. Based on the consumer’s acceptance aspect, purple sweet potato ice cream cup was the mostly liked because of its texture and flavor, meanwhile its color and aroma was the mostly disliked.

Nutrient and Anti-Nutrient Composition of Extruded Cereal Flours Fortified with Grain Amaranth, Baobab and Orange-fleshed Sweet Potato Powder

A majority of households in Sub-Saharan Africa utilize cereal-based flours in the preparation of most of their staples. However, the micronutrient contents of these cereal-based flours are low with higher levels of anti-nutrients. Food to food fortification is being used as an alternative to improve the micronutrient content of the cereal-based flours. This study sought to develop an extruded composite flour using sorghum and maize as the cereal base and baobab, grain amaranth and orange-fleshed sweet potatoes as the fortificants. A completely randomized design in factorial arrangement with ingredient ratio and extrusion as factors and seven levels was used to develop different formulations of the composites. Fortification of sorghum-maize cereal flour blends with amaranth, baobab and orange-fleshed sweet potato powder resulted in a significant (p&lt;0.05) increase in the protein, beta-carotene, iron and zinc contents, on average, 8.99 &plusmn; 1.03 g/100g, 895.90 &plusmn; 346.85 mg/100g, 11.81 &plusmn; 9.73 mg/100g and 1.74 &plusmn; 0.18 mg/100g dry weight basis respectively. High grain amaranth levels in the formulations significantly (p&lt;0.05) increased the phytate content whereas tannin content was significantly lower in low sorghum formulations. Conversely, extrusion of the composite flours significantly (p&lt;0.05) reduced protein and beta-carotene contents by 4.7% and 40.9% respectively. Extrusion and its interaction with ingredient ratio significantly (p&lt;0.05) affected the proximate, mineral and anti-nutrient composition of the composite flours. Both the fortificants and extrusion play a role in the reduction of anti-nutrients and therefore future studies should focus on other treatments that can be used together with extrusion to reduce anti-nutrients.