Browse Publications Technical Papers 2008-01-2177
2008-06-29

Using Sweetpotato Peels in Breadmaking as a Source of Dietary Fiber for Space Diets 2008-01-2177

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 bread-making for space and consumer diets.

SAE MOBILUS

Subscribers can view annotate, and download all of SAE's content. Learn More »

Access SAE MOBILUS »

Members save up to 43% off list price.
Login to see discount.
Special Offer: With TechSelect, you decide what SAE Technical Papers you need, when you need them, and how much you want to pay.
X