Physicochemical, baking quality, and sensory evaluation of gluten free bread made from modified sweet potato flour with addition of nuts flour

2019 ◽  
Author(s):  
Dewi Desnilasari ◽  
Nok Afifah ◽  
Novita Indrianti
Keyword(s):  
Sweet Potato ◽  
Sensory Evaluation ◽  
Potato Flour ◽  
Gluten Free ◽  
Baking Quality ◽  
Sweet Potato Flour

scholarly journals Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour

2020 ◽  
Vol 40 (suppl 1) ◽  
pp. 88-96
Author(s):  
Vilmara Araújo FRANCO ◽  
Lismaíra Gonçalves Caixeta GARCIA ◽  
Flávio Alves da SILVA
Keyword(s):  
Sweet Potato ◽  
Rice Flour ◽  
Potato Flour ◽  
Gluten Free ◽  
Sweet Potato Flour

scholarly journals Sensory Evaluation of Noodles Substituted by Sweet Potato Flour and Rice Bran

2020 ◽  
Vol 8 (1) ◽  
pp. 144-154
Author(s):  
Retno Dwi Astuti ◽  
Wahyudi David ◽  
Ardiansyah Ardiansyah
Keyword(s):  
Sweet Potato ◽  
Sensory Evaluation ◽  
Rice Bran ◽  
Potato Flour ◽  
Sweet Potato Flour

Nutritional and Sensory Evaluation of a Complementary Food Formulated from Rice, Faba Beans, Sweet Potato Flour, and Peanut Oil

2014 ◽  
Vol 35 (4) ◽  
pp. 403-413 ◽  
Author(s):  
Amal H. Mahmoud ◽  
Ayman Mohammed El Anany
Keyword(s):  
Fatty Acids ◽  
Amino Acid ◽  
Sweet Potato ◽  
Sensory Evaluation ◽  
Saturated Fatty Acids ◽  
Complementary Food ◽  
Peanut Oil ◽  
World Health ◽  
Potato Flour ◽  
Sweet Potato Flour

Background Childhood malnutrition is a common disorder in developing countries. Objective To formulate a complementary food from rice, germinated-decoated faba bean, orange-fleshed sweet potato flour, and peanut oil (RFPP formula) for infants aged 6 to 24 months. Methods The nutritional and sensory characteristics of the RFPP complementary food in comparison with those of a commercial complementary food were determined using standard official procedures. Results The levels of protein (17.89 g/100 g), fat (10.35 g/100 g), carbohydrate (67.82 g/100 g), and energy (435.99 kcal/100 g) of the RFPP complementary food met the specifications of the Codex standard (1991) and the Egyptian Standard No. 3284 (2005). The essential amino acid contents of the RFPP complementary food were higher than the amino acid profile of the Food and Agriculture Organization/World Health Organization/United Nations University (2002) reference protein for children 0.5 to 1 and 1 to 2 years of age. The RFPP complementary food had high levels (54.00%) of monounsaturated fatty acids. However, the highest level of saturated fatty acids (51.10%) was recorded for the commercial complementary food. The sensory evaluation results, using a nine-point hedonic scale ranging from 1 (dislike extremely) to 9 (like extremely), show that the RFPP complementary food was acceptable in appearance (7.20), color (6.35), aroma (6.75), taste (7.25), and mouthfeel (7.10) and had an overall acceptability of 6.40. Conclusions The RFPP formulated complementary food was acceptable and adequate in nutrients for weaning purposes.

scholarly journals Colour Profile, Pasting and Sensory Properties of Processed Sweet Potato Flour

2019 ◽  
pp. 1-12
Author(s):  
O. I. Ajayi ◽  
S. B. Kosoko ◽  
B. J. Awogbemi ◽  
T. A. Okedina ◽  
C. P. Onyemali ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Sensory Evaluation ◽  
Research Work ◽  
Pasting Properties ◽  
Starter Cultures ◽  
Potato Flour ◽  
Fermentation Time ◽  
Significant Difference ◽  
Sweet Potato Flour ◽  
Paste Viscosity

In this study, sweet potato was purchased and processed using different methods to obtain 4 different sweet potato flour samples. Sample A was unfermented sweet potato flour, sample B was fermented spontaneously, while sample C and D were produced by fermentation using indigenous starter cultures of lactic acid bacteria and yeast for 48 h and 72 h respectively. Colour profile, Pasting and Sensory evaluation was conducted. The whiteness (L* value) obtained in this study is within the range of value (87.29-89.52), Also, the redness value (a*) and yellowness value (b*) of the sweet potato flour samples also showed a significant difference (p<0.05). Sample a had a higher value when compared with samples B,C and D. Pasting properties such as peak viscosity, trough viscosity, breakdown viscosity, setback, pasting temperature were determined. It was noticed that fermentation process and increase in fermentation time significantly (p<0.05) decrease the peak viscosity in this research work and all samples had a higher cooled paste viscosity than their corresponding hot paste viscosity. Nevertheless, sensory evaluation was carried out using thet 9-point hedonic scale, samples A,B,C,D are significantly different (P < 0.05).

scholarly journals Development of sweet potato flour based high protein and low calorie gluten free cookies

2019 ◽  
Vol 7 (2) ◽  
pp. 427-435 ◽  
Author(s):  
Namrata A. Giri ◽  
B. K. Sakhale
Keyword(s):  
Sweet Potato ◽  
Rice Flour ◽  
High Protein ◽  
Whey Protein Concentrate ◽  
Potato Flour ◽  
Gluten Free ◽  
Low Calorie ◽  
Crude Fiber Content ◽  
Sweet Potato Flour ◽  
Spread Factor

Gluten free (GF) protein enriched cookies with reduced calories were developed using sweet potato, rice, sorghum and corn flour. The level of sweet potato flour was standardized and found acceptable up to 55% with corn, sorghum and rice flour at the ratio of 1:3:5 respectively. High protein and low calorie gluten free cookies were developed by replacing sweet potato flour with whey protein concentrate (WPC) at 0, 5, 10 and 15% levels and sucrose with sucralose at 0, 30, 50, 70 and 100%. It’s physical, proximate and sensorial characteristics were considered and it was investigated that the thickness and hardness of GF cookies increased; weight, diameter, spread ratio and spread factor decreased with increasing levels of WPC while there was raise in protein and crude fiber content and reduction in fat, carbohydrate and calorie contents. The GF cookies with 15% and 70% replacement of WPC and sucralose respectively scored highest for the entire sensory characteristic.

Sign in / Sign up

Export Citation Format

Share Document