Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree

摘要

Technological advances in baking have enabled the use of bread as a food vehicle for various nutrients through use of composite flours. Orange-fleshed sweetpotato (OFSP) puree subjected to cold chain storage has been used to enrich bread with beta-carotene. However, this has proven expensive and inconsistent in supply of puree. This study sought to develop shelf-storable OFSP puree bread with similar sensory qualities to fresh OFSP puree bread. Bread in which two treatments of shelf-storable OFSP puree (treatments 1 and 2 with 0.5% potassium sorbate+0.5% sodium benzoate+1% citric acid and 0.2% potassium sorbate+0.2% sodium benzoate+1%citric acid respectively) were incorporated at 30% and 40% and were subjected to descriptive sensory analysis with white and fresh puree breads as controls. The results indicate that both the 40% and 30% wheat substitution with either treatment 1 or 2 OFSP puree bread are acceptable to the consumers, p0.05. The saltiness, smoothness and crumb color scores for shelfstorable OFSP puree bread were similar to those of fresh puree bread but were significantly (p0.05) higher than that of white bread. Shelf-storable OFSP puree bread had similar sensory profile to fresh OFSP puree bread thus can be exploited as an alternative to fresh puree bread.