Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Bread Making
2.3. Sample Preparation
2.4. Determination of Proximate Composition in Bread
2.4.1. Determination of Moisture Content
2.4.2. Determination of Total Ash Content
2.4.3. Determination of Crude Fat
2.4.4. Determination of Crude Fiber
2.4.5. Determination of Crude Protein
2.4.6. Available Carbohydrates
2.4.7. Gross Food Energy
2.4.8. Quality Control
2.5. Extraction and Quantification of Beta-Carotene
2.5.1. Extraction of β-Carotene in OFSP Purée Composite Bread
2.5.2. Extraction of Beta-Carotene in Orange-Fleshed Sweet Potato Purée
2.5.3. HPLC Conditions
2.5.4. Quantification of β-Carotene in Purée and Bread
2.5.5. Contribution of OFSP Purée–Wheat Composite Bread to Vitamin A Requirement
2.6. Determination of Color in Bread
2.7. Determination of Water Activity in Bread
2.8. Microbial Analysis of Bread
2.9. Statistical Analysis
3. Results and Discussion
3.1. Proximate Composition of Baked Bread
3.2. Beta-Carotene Content and Retinol Activity Equivalents (RAEs) in OFSP Purée Composite Bread
3.3. Contribution of Vitamin A Daily Requirement to Different Age Groups by OFSP Purée Bread
3.4. Color of OFSP Purée Composite Bread
3.5. Water Activity of Sweet Potato Purée Bread
3.6. Microbial Keeping Quality of OFSP Purée Bread
3.7. Correlation of Physical and Nutritional Attributes of Bread
3.8. Principal Component Analysis (PCA)
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Wheat Flour | OFSP Purée | Fat | Sugar | Salt | Flour Improver | Yeast | Water | |
---|---|---|---|---|---|---|---|---|
White bread (0:100) | 1000 | 0 | 25 | 30 | 12 | 2 | 10 | 666 |
OFSP bread (20:80) | 800 | 200 | 25 | 20 | 12 | 2 | 10 | 361 |
OFSP bread (30:70) | 700 | 300 | 25 | 20 | 12 | 2 | 10 | 315 |
OFSP bread (40:60) | 600 | 400 | 25 | 20 | 12 | 2 | 10 | 200 |
OFSP bread (50:50) | 500 | 500 | 25 | 20 | 12 | 2 | 10 | 100 |
Treatment | Moisture (%) | Crude Fat (%) | Crude Protein (%) | Crude Fiber (%) | Ash (%) | Available Carbohydrate (%) | Energy (kcal/100 g) |
---|---|---|---|---|---|---|---|
OFSP purée | 67.5 ± 0.4 f | 0.6 ± 0.1 a | 5.2 ± 0.0 a | 5.0 ± 0.2 c | 4.3 ± 0.1 e | 84.9 ± 1.2 c | 365.5 ± 4.7 a |
Wheat flour | 10.4 ± 0.3 a | 2.3 ± 0.1 b | 10.2 ± 0.1 b | 1.4 ± 0.1 a | 1.8 ± 0.0 a | 73.9 ± 1.0 a | 357.1 ± 3.2 a |
White bread (0:100) | 28.6 ± 0.9 b | 5.4 ± 0.0 c | 10.6 ± 0.0 b | 1.2 ± 0.1 a | 1.9 ± 0.1 a | 80.9 ± 1.2 b | 414.5 ± 4.7 b |
OFSP bread (20:80) | 29.1 ± 0.5 b,c | 5.0 ± 0.0 c | 9.9 ± 0.2 b | 1.8 ± 0.0 b | 2.4 ± 0.0 b | 80.5 ± 0.8 b | 406.6 ± 2.5 b |
OFSP bread (30:70) | 30.8 ± 0.7 c,d | 5.1 ± 0.1 c | 10.0 ± 0.2 b | 1.8 ± 0.1 b | 2.5 ± 0.0 b | 80.6 ± 1.1 b | 407.6 ± 5.1 b |
OFSP bread (40:60) | 31.9 ± 0.5 d,e | 5.4 ± 0.3 c | 10.4 ± 0.2 b | 1.7 ± 0.1 b | 2.8 ± 0.2 c | 79.6 ± 1.1 b | 408.7 ± 1.9 b |
OFSP bread (50:50) | 32.7 ± 0.8 e | 5.5 ± 0.2 c | 10.4 ± 0.5 b | 1.8 ± 0.2 b | 3.2 ± 0.1 d | 79.1 ± 1.8 b | 407.0 ± 5.1 b |
OFSP Purée: Wheat Flour (%) | β-Carotene Crust | β-Carotene Crumb | 13-cis β-carotene | All-trans β-Carotene | 9-cis β-Carotene | Total β-Carotene | RAE b |
---|---|---|---|---|---|---|---|
White bread (0:100) | nd | nd | nd | nd | nd | nd | - |
OFSP bread (20:80) | 0.8 ± 0.1 a | 1.2 ± 0.0 a | 0.43 ± 0.00 a | 1.41 ± 0.06 a | 0.07 ± 0.00 a | 1.9 ± 0.1 a | 138.5 ± 7.0 a |
OFSP bread (30:70) | 1.0 ± 0.0 b | 1.6 ± 0.1 b | 0.61 ± 0.00 b | 1.92 ± 0.07 b | 0.11 ± 0.01 b | 2.6 ± 0.1 b | 189.4 ± 4 ± 5.6 b |
OFSP bread (40:60) | 1.5 ± 0.1 c | 2.7 ± 0.0 c | 0.94 ± 0.01 c | 3.07 ± 0.03 c | 0.19 ± 0.01 c | 4.2 ± 0.0 c | 302.8 ± 2.8 c |
OFSP bread (50:50) | 1.7 ± 0.1 d | 3.7 ± 0.1 d | 1.20 ± 0.26 d | 3.95 ± 0.05 d | 0.24 ± 0.01 d | 5.4 ± 0.1 d | 389.1 ± 4.7 d |
OFSP Purée: Wheat Flour (%) | Children 4–8 Years (400 b) | Adolescents 10–18 Years (600 b) | Adult Males 19–65 Years (900 b) | Adult Females 19–65 Years (700 b) | Pregnant Women (770 b) | Lactating Women (1300 b) |
---|---|---|---|---|---|---|
White Bread (0:100) | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 |
OFSP Bread (20:80) | 34.6 | 23.1 | 15.4 | 19.8 | 18.0 | 10.7 |
OFSP Bread (30:70) | 47.4 | 31.6 | 21.0 | 27.1 | 24.6 | 14.6 |
OFSP Bread (40:60) | 75.7 | 50.5 | 33.6 | 43.3 | 39.3 | 23.3 |
OFSP Bread (50:50) | 97.3 | 64.9 | 43.2 | 55.6 | 50.5 | 29.9 |
Sample | L* | a* | b* | c* (Chroma) | Hue (h°) | ∆E |
---|---|---|---|---|---|---|
OFSP purée | 54.3 ± 0.2 a | 19.1 ± 0.1 g | 44.1 ± 0.9 g | 48.1 ± 0.8 g | 66.6 ± 0.4 a | - |
White bread—crust | 69.2 ± 0.2 f | 7.7 ± 0.2 c,d | 25.4 ± 0.8 b | 26.6 ± 0.8 b | 73.1 ± 0.1 c | - |
20% OFSP bread—crust | 62.2 ± 0.2 d | 11.7 ± 0.2 e | 31.0 ± 0.8 c | 33.1 ± 0.8 d | 69.4 ± 0.5 b | 9.8 ± 0.6 a |
30% bread—crust | 62.0 ± 0.1 d | 11.6 ± 0.2 e | 31.8 ± 0.5 d | 33.9 ± 0.6 d | 68.9 ± 0.2 b | 10.4 ± 0.4 a,b |
40% OFSP bread—crust | 59.3 ± 0.2 c | 13.4 ± 0.2 f | 31.7 ± 0.2 d | 34.2 ± 0.1 d | 66.9 ± 0.5 a | 12.9 ± 0.2 c |
50% OFSP bread—crust | 57.3 ± 0.1 b | 13.4 ± 0.8 f | 35.7 ± 0.5 e | 38.1 ± 0.2 e | 66.3 ± 0.3 a | 16.7 ± 0.5 d |
White bread—crumb | 77.8 ± 1.1 i | 1.0 ± 0.1 a | 17.8 ± 0.4 a | 17.9 ± 0.6 a | 86.6 ± 0.3 h | - |
20% OFSP bread—crumb | 75.8 ± 0.1 h | 5.0 ± 0.3 b | 27.9 ± 0.1 d | 28.3 ± 0.1 c | 79.8 ± 0.5 g | 11.0 ± 0.2 b |
30% OFSP bread—crumb | 74.8 ± 0.3 h | 7.3 ± 0.2 c | 36.0 ± 0.2 e | 36.7 ± 0.5 e | 78.6 ± 0.2 f | 19.5 ± 0.4 e |
40% OFSP bread—crumb | 71.5 ± 1.3 g | 8.4 ± 0.3 d | 36.2 ± 0.3 e | 37.1 ± 0.4 e | 76.9 ± 0.5 e | 20.8 ± 0.4 f |
50% OFSP bread—crumb | 65.3 ± 0.7 e | 11.4 ± 0.6 e | 40.7 ± 0.4 f | 42.2 ± 0.6 f | 74.3 ± 0.9 d | 28.1 ± 0.2 g |
Moisture | Ash | Fat | Protein | Fiber | Carbohydrate | β-Carotene | L* | a* | b* | c* | h° | ∆E | aw | |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Moisture | 1 | |||||||||||||
Ash | 0.879 ** | |||||||||||||
Fat | 0.419 | 0.525 * | ||||||||||||
Protein | 0.277 | 0.260 | 0.594 * | |||||||||||
Fiber | −0.454 | −0.350 | −0.208 | 0.201 | ||||||||||
Carbohydrate | −0.750 ** | −0.486 | −0.622 * | −0.696 ** | −0.091 | |||||||||
β-carotene | 0.910 ** | 0.915 ** | 0.332 | 0.048 | −0.608 * | −0.296 | ||||||||
L* | −0.845 ** | −0.939 ** | −0.384 | −0.172 | 0.403 | 0.356 | −0.926 ** | |||||||
a* | 0.886 ** | 0.879 ** | 0.195 | −0.035 | −0.542 * | −0.220 | 0.979 ** | −0.908 ** | ||||||
b* | 0.876 ** | 0.794 ** | 0.132 | −0.087 | −0.595 * | −0.187 | 0.940 ** | −0.806 ** | 0.975 ** | |||||
c* | 0.881 ** | 0.806 ** | 0.144 | −0.077 | −0.588 * | −0.194 | 0.946 ** | −0.819 ** | 0.980 ** | 1.000 ** | ||||
h° | −0.824 ** | −0.812 ** | −0.077 | 0.179 | 0.598 * | 0.108 | −0.958 ** | 0.848 ** | −0.982 ** | −0.966 ** | −0.968 ** | |||
∆E | 0.904 ** | 0.882 ** | 0.646 ** | 0.731 ** | −0.063 | −0.597 * | 0.924 ** | −0.898 ** | 0.981 ** | 0.985 ** | 0.991 ** | −0.931 ** | ||
aw | −0.630 * | −0.546 * | 0.181 | 0.444 | 0.672 ** | −0.107 | −0.790 ** | 0.578 * | −0.832 ** | −0.881 ** | −0.874 ** | 0.913 ** | −0.732 ** | 1 |
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Malavi, D.; Mbogo, D.; Moyo, M.; Mwaura, L.; Low, J.; Muzhingi, T. Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread. Foods 2022, 11, 1051. https://doi.org/10.3390/foods11071051
Malavi D, Mbogo D, Moyo M, Mwaura L, Low J, Muzhingi T. Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread. Foods. 2022; 11(7):1051. https://doi.org/10.3390/foods11071051
Chicago/Turabian StyleMalavi, Derick, Daniel Mbogo, Mukani Moyo, Lucy Mwaura, Jan Low, and Tawanda Muzhingi. 2022. "Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread" Foods 11, no. 7: 1051. https://doi.org/10.3390/foods11071051