The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel

The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel

The current study investigates the feasibility of preparing Arabic bread from wheat flour, sweet potato flour, or peeled sweet potatoes based on the nutritional values, technological characteristics, and sensory properties of the final products. First, we analyzed the proximate, elemental, total and...

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Bibliographic Details
Main Authors: Haiam O. Elkatry, Hossam S. El-Beltagi, Khaled M. A. Ramadan, Abdelrahman R. Ahmed, Heba I. Mohamed, Hala Hazam Al-Otaibi, Mohamed A. A. Mahmoud
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Foods
Subjects:
orange sweet potato
food wastes
food fortification
antioxidant activity
sensory analysis
Arabic bread
Online Access:https://www.mdpi.com/2304-8158/12/8/1658

Internet

https://www.mdpi.com/2304-8158/12/8/1658

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