Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree

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dc.creatorMuzhingi, Tawanda
dc.creatorOwade, Joshua Ombaka
dc.creatorAbong, George Ooko
dc.creatorOkoth, Michael Wandayi
dc.creatorHeck, S.
dc.creatorLow, Jan W.
dc.creatorMbogo, Daniel
dc.creatorMalavi, Derrick
dc.date2018-11-01
dc.date2023-03-10T14:34:18Z
dc.date2023-03-10T14:34:18Z
dc.date.accessioned2026-06-27T18:00:04Z
dc.descriptionTechnological advances in baking have enabled the use of bread as a food vehicle for various nutrients through use of composite flours. Orange-fleshed sweetpotato (OFSP) puree subjected to cold chain storage has been used to enrich bread with beta-carotene. However, this has proven expensive and inconsistent in supply of puree. This study sought to develop shelf-storable OFSP puree bread with similar sensory qualities to fresh OFSP puree bread. Bread in which two treatments of shelf-storable OFSP puree (treatments 1 and 2 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% and were subjected to descriptive sensory analysis with white and fresh puree breads as controls. The results indicate that both the 40% and 30% wheat substitution with either treatment 1 or 2 OFSP puree bread are acceptable to the consumers, p<0.05. The saltiness, smoothness and crumb color scores for shelfstorable OFSP puree bread were similar to those of fresh puree bread but were significantly (p<0.05) higher than that of white bread. Shelf-storable OFSP puree bread had similar sensory profile to fresh OFSP puree bread thus can be exploited as an alternative to fresh puree bread.
dc.identifierhttps://hdl.handle.net/10568/129391
dc.identifier.urihttp://hdl.handle.net/123456789/152026
dc.languageen
dc.publisherWalter de Gruyter GmbH
dc.rightsOpen Access
dc.sourceMuzhingi, Tawanda; Owade, Joshua Ombaka; Abong, George Ooko; Okoth, Michael Wandayi; Heck, Simon; Low, Jan; Mbogo, Daniel; Malavi, Derrick. 2018. Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree. Open Agriculture 3: 459-465
dc.subjectsweet potatoes
dc.titleSensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree
dc.typeJournal Article

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