CHED 1074 |
| Orange-fleshed sweetpotatoes are rich in Beta-carotene, which imparts its orange color to them. Previous work with newly developed sweetpotato breads (SPB) indicated that its color was unacceptable to consumers. The objectives of this study were to: i) modify the color of previously developed sweetpotato breads and evaluate the impact on the loaf volume, color, moisture, vitamin C and Beta-carotene contents of the breads; and ii) assess consumers perceptions of the modified SPBs. Eight bread formulations containing 50 and 65% sweetpotato flour (SPF); dough enhancers without (DE) and with sweetpotato starch (DES); and FDA approved food dyes (at 3:2 ratio of red: green) were prepared and baked in bread machines (subsequent to baking). The loaf volumes, moisture, vitamin C and color of the breads were determined using the seed displacement method, IR-200 moisture analyzer, a chroma meter and 2, 6-dichloro-phenol-indol-phenol titrimetric method, respectively. Beta-carotene was extracted from the samples with 7:3 hexane: acetone and measured spectrophotometrically at 450 nm. Consumers perceptions were assessed in a focus group (n=7). The color of the SPBs was successfully modified from bright yellow to a wheat bread-like color. For the SPBs, the loaf volumes ranged from 1000 to 1200mL, moisture contents were between 30 to 35%, the color L* values ranged from 50.6 to 58.4, and vitamin C content was between 1177.1 and 3251.3 micrograms/100 g. The consumers perceived the color of the 50% SPF bread with DES and dye as awesome. Focus group participants described the texture of the 50% SPF bread with DE and dye as normal. The texture of the breads with 65% SPF, DE, DES and dyes were perceived as too moist, dry, tough and stiff, respectively. Overall, the color of SPBs was successfully modified to a brown-wheat bread-like one, which was perceived as normal by consumers. |
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Undergraduate Research Poster Session: Environmental Chemistry
2:00 PM-4:00 PM, Monday, April 7, 2008 Morial Convention Center -- Hall A, Poster
Division of Chemical Education |