Using Sweetpotato Peels in Breadmaking as a Source of Dietary Fiber for Space Diets

摘要

The study incorporated sweetpotato peels (SPP) in hard red spring wheat (HRSW) bread and investigated its impact on bread quality. Breads were formulated using blanched/dehydrated SPP (BDSPPB) and dehydrated SPP (DSPPB). Proximate composition, dietary fiber, β-carotene, thiamine, loaf volume, color and consumer acceptance of the breads were evaluated. Moisture content was significantly (P<0.05) higher in the BDSPPB than the DSPPB and CTRL bread. The BDSPPB contained two times more total dietary fiber than the CTRL. Soluble fiber in BDSPPB and DSPPB was threefold that of the CTRL bread. SPP may have potential usage in breadmaking for space and consumer diets.