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

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...

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Bibliographic Details
Main Authors: Solomon Kofi Chikpah, Joseph Kudadam Korese, Oliver Hensel, Barbara Sturm
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Foods
Subjects:
bioactive compounds
composite flour
functional properties
orange fleshed sweet potato
sieve particle size
Online Access:https://www.mdpi.com/2304-8158/9/6/740

Internet

https://www.mdpi.com/2304-8158/9/6/740

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