Influence of Sweet Potato Flour on the Microstructure and Nutritional Quality of Gluten‐free Fresh Noodles

2021 ◽  
Author(s):  
Mahmoud Salama ◽  
Taihua Mu ◽  
Hongnan Sun
Keyword(s):  
Sweet Potato ◽  
Nutritional Quality ◽  
Potato Flour ◽  
Gluten Free ◽  
Sweet Potato Flour

scholarly journals Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Udeme Joshua Josiah Ijah ◽  
Helen Shnada Auta ◽  
Mercy Oluwayemisi Aduloju ◽  
Sesan Abiodun Aransiola
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Irish Potato ◽  
Potato Flour ◽  
Bread Making ◽  
Nutritional Qualities ◽  
Sweet Potato Flour ◽  
Reduced Rate ◽  
Flour Blends

Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 105 cfu/g to 1.09 × 106 cfu/g while the fungal counts ranged from 8.0 × 101 cfu/g to 1.20 × 103 cfu/g of the sample. Coliforms were not detected in the bread. Bacteria isolated were species ofBacillus,Staphylococcus, andMicrococcuswhile fungi isolates were species ofAspergillus,Penicillium, Rhizopus, andMucor. The mean sensory scores (color, aroma, taste, texture, and general acceptability) were evaluated. The color of the bread baked from WF/IPF2(wheat/Irish potato flour, 95 : 5%) blend was preferred to WF (wheat flour, 100%) while WF/SPF1(wheat/sweet potato flour, 100%) and WF/IPF1(wheat/Irish potato flour, 90 : 10%) aroma were preferred to WF. However, the bread baked from WF, WF/IPF2(wheat flour/Irish potato flour, 95 : 5%), and WF/SPF2(wheat/sweet potato flour, 95 : 5%) was more acceptable than other blends. The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling.

scholarly journals THE EFFECT OF ORANGE SWEET POTATO FLOUR SUBSTITUTION ON THE QUALITY OF ONION CRACKERS

2021 ◽  
Vol 11 (2) ◽  
pp. 143-150
Author(s):  
Mariatul Kiptiah ◽  
Nina Hairiyah ◽  
Hermawan Susanto
Keyword(s):  
Sweet Potato ◽  
Potato Flour ◽  
Sweet Potato Flour

scholarly journals RASIO TEPUNG TAPIOKA, TEPUNG KETAN DAN TEPUNG UBI JALAR UNGU TERHADAP SIFAT FISIKOKIMIA DODOL

Pro Food ◽  
2018 ◽  
Vol 4 (2) ◽  
pp. 324
Author(s):  
Solihatun Hafizah ◽  
Ahmad Alamsyah ◽  
Yeni Sulastri
Keyword(s):  
Sweet Potato ◽  
Chemical Quality ◽  
Potato Flour ◽  
Total Anthocyanin ◽  
Physical Quality ◽  
L Value ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
Tapioca Flour

ABSTRACT           The purpose of this research was to determine the effect of the ratio of tapioca flour, glutinous flour and purple sweet potato flour to the physicochemical properties of dodol with chemical quality (moisture content, total anthocyanin, and reduction sugar) and physical quality of the color (L value and oHue value). This study used Randomized Block Design (RBD) consisting of 6 treatments T1= Tapioca Flour 80%: Glutinous Flour 10%: Purple Sweet Potato Flour 10%, T2= Tapioca Flour 70%: Glutinous Flour 15%: Purple Sweet Potato Flour 15%, T3= Tapioca Flour 60%: Glutinous Flour 20%: Purple Sweet Potato Flour 20%, T4=Tapioca Flour 50%: Glutinous Flour 25%: Purple Sweet Potato Flour 25%, T5= Tapioca Flour 40%: Glutinous Flour 30%: Purple Sweet Potato Flour 30%, T6= Tapioca Flour 30%: Glutinous Flour 35%: Purple Sweet Potato Flour  35% with 3 times repetitions. The data of the research were analyzed using the diversity analysis at 5% level using Co-stat software and tested continued using the test of Honest Real Difference (HRD) if there was real difference. The results showed that the ratio of tapioca flour, glutinous flour and purple sweet potato flour gave a significantly different effect on chemical quality (moisture content, total anthocyanin, and reduction sugar), and physical quality of the color (oHue value) but gave no significant effect on physical quality of the color (L value). The result showed that the ratio of tapioca flour 30%: glutinous flour 35%: purple sweet potato flour  35% was the best treatment with moisture contect of 24.21%, total anthocyanin 8.48 mg/100g, reducing sugar 7.83%, L value of 23.85 and oHue value 360.14   Keywords: dodol, glutinous flour, tapioca flour, purple sweet potato flour   ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui pengaruh rasio tepung tapioka, tepung ketan dan tepung ubi jalar ungu terhadap sifat fisikokimia dodol dengan kualitas kimia (kadar air, total antosianin, dan kadar gula reduksi) dan mutu fisik warna (nilai L dan nilai oHue). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari 6 perlakuan T1= Tepung Tapioka  80% :Tepung Ketan 10% :Tepung Ubi Jalar Ungu  10%, T2= Tepung Tapioka  70% :Tepung Ketan 15% :Tepung Ubi Jalar Ungu 15%, T3= Tepung Tapioka  60% :Tepung Ketan  20% :Tepung Ubi Jalar Ungu  20%, T4= Tepung Tapioka  50% :Tepung Ketan  25% :Tepung Ubi Jalar Ungu  25%, T5= Tepung Tapioka  40% :Tepung Ketan  30% :Tepung Ubi Jalar Ungu  30%, T6= Tepung Tapioka  30% :Tepung Ketan  35% :Tepung Ubi Jalar Ungu 35% dengan 3 kali pengulangan. Data hasil penelitian dianalisis menggunakan analisis keragaman pada taraf 5% menggunakan software Co-stat dan diuji lanjut menggunakan uji Beda Nyata Jujur (BNJ) jika terdapat beda nyata. Hasil penelitian menunjukkan bahwa rasio tepung tapioka, tepung ketan dan tepung ubi jalar ungu memberikan pengaruh yang berbeda nyata terhadap mutu kimia (kadar air, total antosianin dan gula reduksi) dan mutu fisik warna (nilai oHue) namun memberikan pengaruh yang tidak berbeda nyata terhadap mutu fisik warna (nilai L). Berdasarkan hasil penelitian menunjukkan bahwa rasio tepung tapioka (30%), tepung ketan (35%) dan tepung ubi jalar ungu (35%) merupakan perlakuan terbaik dengan kadar air sebesar 24,21%, total antosianin 8,48 mg/100g, gula reduksi 7,83%, nilai L sebesar 23,85 dan nilai oHue 360,14.   Kata Kunci: dodol, tepung ketan, tepung tapioka, tepung ubi jalar ungu.

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 Effect of sweet potato flour of two local varieties on quality of breads

2014 ◽  
Vol 11 (2) ◽  
pp. 301-306 ◽  
Author(s):  
MS Kamal ◽  
MN Islam ◽  
MG Aziz
Keyword(s):  
Vitamin C ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Potato Flour ◽  
Standard Formulation ◽  
Local Varieties ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Sweet Potato Flour

The study was carried out in order to find out the effect of substitution of wheat flour with sweet potato flour of two local varieties (Local Sada and Local Lal) on the quality of bread. This study was also concerned with the analysis of proximate compositions of sweet potato and results showed that, fresh local sada and local lal sweet potato varieties contained moisture 70.10 and 66.78%; ash 4.46 and 4.21%; fat 0.71 and 0.74%; protein 1.75 and 1.63%; carbohydrate 22.98 and 26.64%; vitamin-C 8.86 and 9.49 mg/100g respectively. The compositions of sweet potato flour were also analyzed and showed that local sada and local lal sweet potato flour contained moisture 5.25 and 5.32%; ash 4.12 and 4.17%; fat 0.75 and 0.81%; protein 9.80 and 9.21%; carbohydrate 80.08 and 80.49%; vitamin-C 2.45 and 2.31 mg/100g respectively. This analysis showed that the sweet potato flour is quite rich in protein content. The breads containing of sweet potato flour were prepared using standard formulation with 5, 10 or 15% substitution of wheat flour by sweet potato flour and evaluated their acceptability by a number of panelists. The result obtained showed that the color, taste, texture, flavor and overall acceptability of the breads containing sweet potato flour were equally acceptable with control bread. Statistical analysis showed that the overall acceptability of bread with sweet potato flour was equally acceptable as the control bread and bread with 10% substitution level (local lal) was moderately acceptable and other products (including 15% substitution) were ranked as like slightly. DOI: http://dx.doi.org/10.3329/jbau.v11i2.19929 J. Bangladesh Agril. Univ. 11(2): 301-306, 2013

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.

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