A. Machine, Armando Abel Massingue, Mois es Tomas Ngome, S. Balane, Ad ercio Azarias Munguambe, Egas Jos e Armando, Susuana Asaam
{"title":"甘薯粉(Ipomea batatas L.)部分替代添加秋葵水胶体的小麦粉制备面包的理化和感官特性","authors":"A. Machine, Armando Abel Massingue, Mois es Tomas Ngome, S. Balane, Ad ercio Azarias Munguambe, Egas Jos e Armando, Susuana Asaam","doi":"10.5897/AJFS2020.1985","DOIUrl":null,"url":null,"abstract":"The effects of partial substitution for wheat flour with sweet potato flour and the incorporation of aqueous okra hydrocolloid extract on the physicochemical and sensory characteristics of wheat bread processing was evaluated. Six breading formulations were prepared with substitution of 10, 20 and 30% wheat flour by sweet potato flour with or without incorporation of aqueous okra hydrocolloid extract of 0.5, 1.0 and 1.5%, respectively. Physicochemical, proximate and minerals composition of the dough and bread were evaluated. Higher addition of sweet potato flour (SPF) and okra hydrocolloid significantly affected dough and bread CIE color. Increasing SPF content decreased baking yield of the dough, whereas the incorporation of okra hydrocolloid improved yield. In general, wheat flour substitute by SPF and the incorporation or not of okra hydrocolloid did not change the chemical composition, pH and titratable acidity of the bread. Sensory acceptance showed that wheat-sweet potato composite flour for bread production is still not usual for local consumers who assigned grades 6 and 7 with comments like “I liked it slightly” and “I liked it moderately”. Results of the study indicate that SPF is a feasible alternative as primary source material for bread production. \n \n \n \n Key words: Sweet potato flour, wheat flour, okra hydrocolloid, color of bread, chemical composition, sensory evaluation.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.1000,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Physicochemical and sensory properties of bread with sweet potato flour (Ipomea batatas L.) as partial replacer of wheat flour supplemented with okra hydrocolloids\",\"authors\":\"A. Machine, Armando Abel Massingue, Mois es Tomas Ngome, S. Balane, Ad ercio Azarias Munguambe, Egas Jos e Armando, Susuana Asaam\",\"doi\":\"10.5897/AJFS2020.1985\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The effects of partial substitution for wheat flour with sweet potato flour and the incorporation of aqueous okra hydrocolloid extract on the physicochemical and sensory characteristics of wheat bread processing was evaluated. Six breading formulations were prepared with substitution of 10, 20 and 30% wheat flour by sweet potato flour with or without incorporation of aqueous okra hydrocolloid extract of 0.5, 1.0 and 1.5%, respectively. Physicochemical, proximate and minerals composition of the dough and bread were evaluated. Higher addition of sweet potato flour (SPF) and okra hydrocolloid significantly affected dough and bread CIE color. Increasing SPF content decreased baking yield of the dough, whereas the incorporation of okra hydrocolloid improved yield. In general, wheat flour substitute by SPF and the incorporation or not of okra hydrocolloid did not change the chemical composition, pH and titratable acidity of the bread. Sensory acceptance showed that wheat-sweet potato composite flour for bread production is still not usual for local consumers who assigned grades 6 and 7 with comments like “I liked it slightly” and “I liked it moderately”. Results of the study indicate that SPF is a feasible alternative as primary source material for bread production. \\n \\n \\n \\n Key words: Sweet potato flour, wheat flour, okra hydrocolloid, color of bread, chemical composition, sensory evaluation.\",\"PeriodicalId\":8649,\"journal\":{\"name\":\"Australian Journal of French Studies\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.1000,\"publicationDate\":\"2020-12-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Australian Journal of French Studies\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.5897/AJFS2020.1985\",\"RegionNum\":4,\"RegionCategory\":\"文学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"0\",\"JCRName\":\"LITERATURE, ROMANCE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Australian Journal of French Studies","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5897/AJFS2020.1985","RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"0","JCRName":"LITERATURE, ROMANCE","Score":null,"Total":0}
Physicochemical and sensory properties of bread with sweet potato flour (Ipomea batatas L.) as partial replacer of wheat flour supplemented with okra hydrocolloids
The effects of partial substitution for wheat flour with sweet potato flour and the incorporation of aqueous okra hydrocolloid extract on the physicochemical and sensory characteristics of wheat bread processing was evaluated. Six breading formulations were prepared with substitution of 10, 20 and 30% wheat flour by sweet potato flour with or without incorporation of aqueous okra hydrocolloid extract of 0.5, 1.0 and 1.5%, respectively. Physicochemical, proximate and minerals composition of the dough and bread were evaluated. Higher addition of sweet potato flour (SPF) and okra hydrocolloid significantly affected dough and bread CIE color. Increasing SPF content decreased baking yield of the dough, whereas the incorporation of okra hydrocolloid improved yield. In general, wheat flour substitute by SPF and the incorporation or not of okra hydrocolloid did not change the chemical composition, pH and titratable acidity of the bread. Sensory acceptance showed that wheat-sweet potato composite flour for bread production is still not usual for local consumers who assigned grades 6 and 7 with comments like “I liked it slightly” and “I liked it moderately”. Results of the study indicate that SPF is a feasible alternative as primary source material for bread production.
Key words: Sweet potato flour, wheat flour, okra hydrocolloid, color of bread, chemical composition, sensory evaluation.
期刊介绍:
The Australian Journal of French Studies is an international, fully refereed journal devoted to French literature, culture, society and history. The journal encourages new theoretical engagements and particularly welcomes interdisciplinary approaches. Articles are published in English and French. The majority of numbers are focussed on a specific theme, but numbers on miscellaneous topics will usually be published annually.