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

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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Bibliographic Details
Main Authors: Derick Malavi, Daniel Mbogo, Mukani Moyo, Lucy Mwaura, Jan Low, Tawanda Muzhingi
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Foods
Subjects:
orange-fleshed sweet potato
purée
composite bread
β-carotene
vitamin A deficiency
biofortification
Online Access:https://www.mdpi.com/2304-8158/11/7/1051

Internet

https://www.mdpi.com/2304-8158/11/7/1051

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