Physicochemical and sensory properties of steamed bread fortified with purple sweet potato flour
Abstract
Whole purple sweet potato flour (PSP) is rich in various nutrients such as anthocyanins and dietary fiber. Chinese steamed bread (CSB) is a fermented food eaten by Chinese populations. Freeze-dried PSP was incorporated into CSB formulations up to 50%. The physicochemical and sensory properties of the resulting CSB were studied. The results showed that PSP addition up to 50% increased the antioxidant activities of CSB, while reducing the glycemic...
Paper Details
Title
Physicochemical and sensory properties of steamed bread fortified with purple sweet potato flour
Published Date
Aug 1, 2019
Journal
Volume
30
Pages
100411 - 100411
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