Physicochemical and sensory properties of steamed bread fortified with purple sweet potato flour

Publication date: Available online 8 May 2019Source: Food BioscienceAuthor(s): Fan Zhu, Jia SunAbstractWhole purple sweet potato flour (PSP) is rich in various nutrients such as anthocyanins and dietary fiber. Chinese steamed bread (CSB) is a fermented food eaten by Asian populations. Freeze-dried PSP was incorporated into CSB formulations up to 50%. The physicochemical and sensory properties of the resulting CSB were studied. The results showed that PSP addition up to 50% increased the antioxidant activities of CSB, while reducing the glycemic response. The total polyphenol/anthocyanin contents of CSB increased with increasing PSP level, although a portion of these polyphenols were lost during CSB production. PSP addition up to 50% had little effect on the water activity and water content of CSB and increased the hardness, while decreasing the specific volume. CSB with 5–10% PSP improved the overall sensory acceptance. PSP can be used in CSB up to 10% with wheat flour to enhance the functional properties of CSB without compromising eating quality.
Source: Food Bioscience - Category: Food Science Source Type: research