Physiochemical characteristics of orange fleshed sweetpotato (Ipomoea batatas) shelf-storable puree composite bread
The study sought to evaluate shelf-storable OFSP puree as a possible alternative to fresh OFSP puree in bread baking. The physico-chemical attributes of the breads in which two treatments of shelf-storable OFSP puree, T1 and T2 with 0.5% potassium sorbate +0.5% sodium benzoate +1% citric acid and 0.2% potassium sorbate +0.2% sodium benzoate +1% citric acid respectively, were incorporated at 30 and 40%, were determined with fresh puree and white breads as controls. The results showed that there were no significant differences (p>0.05) in the crude protein, crude fat, carbohydrate and crude fiber contents of the breads. Both treatments of shelf-storable OFSP puree breads had higher crude ash content and moisture than control white bread (p<0.05). β-carotene content of bread in which 3-month old T2 shelf-storable OFSP purees was incorporated provided 121.30±8.05 mg 100 g‑1 DW. Incorporation of shelf-storable OFSP puree into bread had no significant (p>0.05) effect on the loaf weight, volume and specific volume. Shelf-storable OFSP puree proved an alternative to fresh puree up to 3 months of its storage, thus recommended for use in bread baking.
Owade, J.O., Abong, G.O., Okoth, M.W., Heck, S., Low, J. and Muzhingi, T. (2019). Physiochemical characteristics of orange fleshed sweetpotato (Ipomoea batatas) shelf-storable puree composite bread. Acta Hortic. 1251, 189-198
shelf-storable, OFSP puree bread, beta carotene, proximate composition