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发布日期:2021年09月20日

African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 865

Full Length Research Paper

Physicochemical and sensory properties of bread with sweet potato flour (Ipomea batatas L.) as partial replacer of wheat flour supplemented with okra hydrocolloids

António Paulo Machine
  • António Paulo Machine
  • Escola Superior de Desenvolvimento Rural (ESUDER), Universidade Eduardo Mondlane (UEM), C.P. 1304, Vilankulo, Inhambane, Mozambique.
  • Google Scholar
Armando Abel Massingue
  • Armando Abel Massingue
  • Escola Superior de Desenvolvimento Rural (ESUDER), Universidade Eduardo Mondlane (UEM), C.P. 1304, Vilankulo, Inhambane, Mozambique.
  • Google Scholar
Moisés Tomas Ngome
  • Moisés Tomas Ngome
  • Escola Superior de Desenvolvimento Rural (ESUDER), Universidade Eduardo Mondlane (UEM), C.P. 1304, Vilankulo, Inhambane, Mozambique.
  • Google Scholar
Simião Gabriel Balane
  • Simião Gabriel Balane
  • Escola Superior de Desenvolvimento Rural (ESUDER), Universidade Eduardo Mondlane (UEM), C.P. 1304, Vilankulo, Inhambane, Mozambique.
  • Google Scholar
Adércio Azarias Munguambe
  • Adércio Azarias Munguambe
  • Escola Superior de Desenvolvimento Rural (ESUDER), Universidade Eduardo Mondlane (UEM), C.P. 1304, Vilankulo, Inhambane, Mozambique.
  • Google Scholar
Egas José Armando
  • Egas José Armando
  • Escola Superior de Desenvolvimento Rural (ESUDER), Universidade Eduardo Mondlane (UEM), C.P. 1304, Vilankulo, Inhambane, Mozambique.
  • Google Scholar
Susuana Asaam
  • Susuana Asaam
  • Quality Control Department, Council for Scientific and Industrial Research – Animal Research Institute, Accra, Ghana.
  • Google Scholar

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  •  Received: 21 June 2020
  •  Accepted: 30 September 2020
  •  Published: 31 December 2020

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.
 
Key words: Sweet potato flour, wheat flour, okra hydrocolloid, color of bread, chemical composition, sensory evaluation.