Cargando…

Effect of Sieve Particle Size and Blend Proportion on the Quality Properties of Peeled and Unpeeled Orange Fleshed Sweet Potato Composite Flours

Orange fleshed sweet potato (OFSP) has great potentials to improve the nutritional benefits of bakery products when processed into quality flour. This study investigated the effects of sieve particle sizes (250 μm and 500 μm) and flour blend proportions on the physicochemical, nutritional, functiona...

Descripción completa

Detalles Bibliográficos
Autores principales:	Chikpah, Solomon Kofi, Korese, Joseph Kudadam, Hensel, Oliver, Sturm, Barbara
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353543/ https://www.ncbi.nlm.nih.gov/pubmed/32512746 http://dx.doi.org/10.3390/foods9060740

Ejemplares similares

Influence of blend proportion and baking conditions on the quality attributes of wheat, orange-fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors
por: Chikpah, Solomon Kofi, et al.
Publicado: (2023)

Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread
por: Malavi, Derick, et al.
Publicado: (2022)

Biochemical and antioxidant properties of cream and orange-fleshed sweet potato
por: Oloniyo, Rebecca Olajumoke, et al.
Publicado: (2021)

Nutritional evaluation of complementary porridge formulated from orange‐fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours
por: Marcel, Mary R., et al.
Publicado: (2021)

The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel
por: Elkatry, Haiam O., et al.
Publicado: (2023)

Effect of blending ratio of wheat, orange fleshed sweet potato and haricot bean flour on proximate compositions, β-carotene, physicochemical properties and sensory acceptability of biscuits’
por: Kindeya, Fieben, et al.
Publicado: (2022)

Amaranth Leaves and Skimmed Milk Powders Improve the Nutritional, Functional, Physico-Chemical and Sensory Properties of Orange Fleshed Sweet Potato Flour
por: Tumuhimbise, Gaston Ampek, et al.
Publicado: (2019)

Erratum to Nutritional evaluation of complementary porridge formulated from orange‐fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours
Publicado: (2022)

The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread
por: Wanjuu, Cecilia, et al.
Publicado: (2018)

Phytochemicals in Leaves and Roots of Selected Kenyan Orange Fleshed Sweet Potato (OFSP) Varieties
por: Ooko Abong', George, et al.
Publicado: (2020)

Nutritional, Microbial, and Sensory Evaluation of Complementary Foods Made from Blends of Orange-Fleshed Sweet Potato and Edible Insects
por: Agbemafle, Isaac, et al.
Publicado: (2020)

Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree
por: Musyoka, Joyce Ndunge, et al.
Publicado: (2018)

Yield stability analysis of orange - Fleshed sweet potato in Indonesia using AMMI and GGE biplot
por: Karuniawan, Agung, et al.
Publicado: (2021)

Effect of sweet potato endogenous amylase activation on in vivo energy bioavailability and acceptability of soy‐enriched orange‐fleshed sweet potato complementary porridges
por: Birungi, Catherine, et al.
Publicado: (2018)

Review on nutritional composition of orange‐fleshed sweet potato and its role in management of vitamin A deficiency
por: Neela, Satheesh, et al.
Publicado: (2019)

Chemical Compositions and Antioxidant Properties of Orange Fleshed Sweet Potato Leaves and the Consumer Acceptability in Vegetable Soup
por: Omoba, Olufunmilayo Sade, et al.
Publicado: (2020)

Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas)
por: Abano, Ernest
Publicado: (2020)

Essential Mineral Elements and Potentially Toxic Elements in Orange-Fleshed Sweet Potato Cultivated in Northern Ethiopia
por: Lamaro, Gloria Peace, et al.
Publicado: (2023)

Chemical Formulation and Characterization of Complementary Foods from Blend of Orange-Fleshed Sweet Potato, Brown Teff, and Dark Red Kidney Beans
por: Araro, Tesfay, et al.
Publicado: (2020)

Antioxidant Activity of Orange Flesh and Peel Extracted with Various Solvents
por: Park, Jae-Hee, et al.
Publicado: (2014)

Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya
por: Malavi, Derick Nyabera, et al.
Publicado: (2018)

Orange‐fleshed sweet potato (Ipomoea batatas) composite bread as a significant source of dietary vitamin A
por: Awuni, Victoria, et al.
Publicado: (2017)

Effect of ultrasound and steam treatments on bioaccessibility of β-carotene and physicochemical parameters in orange-fleshed sweet potato juice
por: Rios-Romero, Evelyn Alicia, et al.
Publicado: (2021)

Untargeted metabolomics of purple and orange-fleshed sweet potatoes reveals a large structural diversity of anthocyanins and flavonoids
por: Bennett, Alexandra A., et al.
Publicado: (2021)

Nutritional Characteristics of Four Underutilized Edible Wild Fruits of Dietary Interest in Ghana
por: Achaglinkame, Matthew Atongbiik, et al.
Publicado: (2019)

De Novo Transcriptome Sequencing of the Orange-Fleshed Sweet Potato and Analysis of Differentially Expressed Genes Related to Carotenoid Biosynthesis
por: Li, Ruijie, et al.
Publicado: (2015)

Genotype by environment interaction effect on some selected traits of orange-fleshed sweet potato (Ipomoea batatas [L].Lam)
por: Gemechu, Getachew Etana, et al.
Publicado: (2022)

Identification and quantification of anthocyanins in purple-fleshed sweet potato leaves
por: Su, Xiaoyu, et al.
Publicado: (2019)

Comparison of the Proximate Composition, Total Carotenoids and Total Polyphenol Content of Nine Orange-Fleshed Sweet Potato Varieties Grown in Bangladesh
por: Alam, Mohammad Khairul, et al.
Publicado: (2016)

Factors affecting farmers’ willingness and ability to adopt and retain vitamin A-rich varieties of orange-fleshed sweet potato in Mozambique
por: Jenkins, Mica, et al.
Publicado: (2018)

Yield stability dataset of new orange fleshed sweet potato (Ipomoea batatas L. (lam)) genotypes in West Java, Indonesia
por: Maulana, Haris, et al.
Publicado: (2020)

Evaluation of Yield and Nutraceutical Traits of Orange-Fleshed Sweet Potato Storage Roots in Two Agro-Climatic Zones of Northern Ethiopia
por: Lamaro, Gloria Peace, et al.
Publicado: (2023)

Effects of potato and sweet potato flour addition on properties of wheat flour and dough, and bread quality
por: Meng, Hongwei, et al.
Publicado: (2022)

Postharvest quality of two orange‐fleshed sweet potato [Ipomoea batatas (L) Lam] cultivars as influenced by organic soil amendment treatments
por: Atuna, Richard A., et al.
Publicado: (2018)

Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet
por: Adejuwon, Kikelomo P., et al.
Publicado: (2020)

Fermented Gluten-Free Multi-Grain Cereal Paste Development: The Role of the Orange-Fleshed Sweet Potato (OFSP) as a Dietary Supplement
por: Olaniran, Abiola Folakemi, et al.
Publicado: (2023)

The impact of future climate on orange-fleshed sweet potato production in arid areas of Northern Ethiopia. A case study in Afar region
por: Gloria Peace Lamaro, et al.
Publicado: (2023)

Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds
por: Zacarías-Garcia, Jaime, et al.
Publicado: (2023)

Nutritional composition and acceptability of biscuits fortified with palm weevil larvae (Rhynchophorus phoenicis Fabricius) and orange‐fleshed sweet potato among pregnant women
por: Ayensu, Jessica, et al.
Publicado: (2019)

Protective Effect of Carotenoid Extract from Orange-Fleshed Sweet Potato on Gastric Ulcer in Mice by Inhibition of NO, IL-6 and PGE(2) Production
por: Bae, Ji-Yeong, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_ujsi5a568dkqp3p1ug3ak0sg59