Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread

Partial substitution of wheat flour with orange-fleshed sweet potato (OFSP) purée in bread can increase vitamin A intake among consumers. The study investigated the influence of wheat flour substitution with 20–50% of OFSP purée on proximate composition, color, β-carotene, water activity, and microb...

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Detalles Bibliográficos
Autores principales: Malavi, Derick, Mbogo, Daniel, Moyo, Mukani, Mwaura, Lucy, Low, Jan, Muzhingi, Tawanda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997738/
https://www.ncbi.nlm.nih.gov/pubmed/35407138
http://dx.doi.org/10.3390/foods11071051

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997738/
https://www.ncbi.nlm.nih.gov/pubmed/35407138
http://dx.doi.org/10.3390/foods11071051

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