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Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality

Overview of attention for article published in Anais da Academia Brasileira de Ciências, February 2018
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Title
Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality
Published in
Anais da Academia Brasileira de Ciências, February 2018
DOI 10.1590/0001-3765201820150804
Pubmed ID
Authors

AMANDA C. NOGUEIRA, GEORGIA A.R. SEHN, ANA PAULA REBELLATO, JANCLEI P. COUTINHO, HELENA T. GODOY, YOON K. CHANG, CAROLINE J. STEEL, MARIA TERESA P.S. CLERICI

Abstract

Yellow sweet potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow sweet potato flour has been produced for use in bakery products. This study aimed to evaluate the technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour. Breads were characterized by technological parameters and β-carotene levels during nine days of storage. Tukey's test (p<0.05) was used for comparison between means. The increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity, moisture, orange coloring, and carotenoids. During storage, the most significant changes were observed after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656 to 0.4715 µg/g in breads with yellow sweet potato flour. This work showed a novel use of yellow sweet potato in breads, which brings benefits to consumers' health and for the agricultural business.

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Mendeley readers

The data shown below were compiled from readership statistics for 83 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 83 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 22 27%
Student > Bachelor 14 17%
Student > Ph. D. Student 8 10%
Student > Doctoral Student 5 6%
Student > Postgraduate 4 5%
Other 7 8%
Unknown 23 28%
Readers by discipline Count As %
Agricultural and Biological Sciences 30 36%
Engineering 7 8%
Biochemistry, Genetics and Molecular Biology 5 6%
Chemical Engineering 4 5%
Medicine and Dentistry 3 4%
Other 6 7%
Unknown 28 34%