Sweet Potato as an Ingredient of Yeast‐Raised Doughnuts

摘要

ABSTRACTJewel sweet potatoes (SP) were prepared as flour and puree of baked and steam‐cooked roots. SP replaced 0, 7, 14, and 21 of the wheat flour in a recipe for yeast‐raised doughnuts. Composition of doughnuts was apparently affected by type and amount of SP. Caloric content ranged from 6.32–7.03 Kcal/g dry material. Texture and specific volume of doughnuts were affected by SP. Crumb color of doughnuts with SP was yellow‐orange. Six quality attributes tested by a panel were affected by SP, but for the most part, overall quality of the doughnuts was not