Physicochemical, antioxidant and sensory characteristics of bread partially substituted with aerial parts of sweet potato

Volume: 117, Pages: 108602 - 108602
Published: Jan 1, 2020
Abstract
Bread is one of the most popular foods worldwide. Aerial parts of sweet potato (SP) are rich in dietary fiber and phytochemicals. The SP powder (cv. Simon No.1) was used to substitute 5%, 10%, and 15% (w/w) of flour to produce breads. Crude protein, fat, ash and dietary fiber of SP powder were higher than those of flour. Total phenols, caffeoylquinic acid derivatives and antioxidant properties of SP were higher than those of flour. Crude...
Paper Details
Title
Physicochemical, antioxidant and sensory characteristics of bread partially substituted with aerial parts of sweet potato
Published Date
Jan 1, 2020
Volume
117
Pages
108602 - 108602
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