Effect on partial substitution of sweet potato flour on the quality of white wheat bread: Organic Sweet potato grown from West Garo Hill, Meghalaya, North East India
Keywords:
white wheat flour, Sweet potato flour, Organic sweet potato functional bread, sensory attributes, dietary fibreAbstract
AbstractThis study investigated the quality effects of using sweet potato flour (SPF) as partial substitution of white wheat flour (WWF) in bread making with substitution levels of 10, 20, 30 and 40% while the 100% WWF as control. The proximate composition of various flour blends were used for the preparation of breads which was determined using standard methods. Straight-dough procedure was adopted for producing the bread loaves and subsequently evaluated for their weight, loaf volume, specific volume and sensory attributes. The sensory analysis results showed that the substitution level up to 30% of SPF produced adequate bread which was comparable with the control in terms of the overall acceptability of the breadDownloads
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