Skip to main content
SpringerLink
Log in

Impact of the addition of RS-III prepared from sweet potato starch on the quality of bread

Journal of Food Measurement and Characterization volume 11, pages 956–964 (2017)Cite this article

Abstract

In the present study, control bread (CB-0% resistant starch) and experimental breads (EB1-10% and EB2-15% resistant starch) were formulated and their quality was evaluated. Resistant starch (RS) content was greater in EB2 (12.99%) than EB1 and CB. Loaf weight of experimental breads was positively correlated with the moisture content of bread loaves. Sensory analysis revealed that an addition of 15% RS in the bread caused a darker color and a harder texture as evident from the instrumental data. A decreased L* value was noted in both control and experimental breads during storage. The hardness of all bread crumbs was increased over the storage time while this increment was more prominent in EB2. Results showed that the EB1 was accepted with a highest overall sensory acceptance of 3.33 than EB2 (3.00) and CB (2.83) during storage. Microbial analysis indicated that the bacterial colonies increased in the control bread and EB1 during the storage while the EB2 was free of microbial contamination. The study revealed that EB1 (10% RS) was found most acceptable in terms of sensory and textural characteristics.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

USD 39.95

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Fig. 1
Fig. 2

References

  1. R. Feili, Z.N. Wahidu, T.W. Abdullah, A. Yang, Food Sci. Technol. 1, 30–36 (2013)

    Google Scholar 

  2. O. Buddrick, O.A.H. Jones, J.G. Hughes, I. Kong, D.M. Small, Food Chem. 180, 181–185 (2015)

    Article  CAS  Google Scholar 

  3. P.V. Hung, M. Yamamori, N. Morita, Cereal Chem. 82, 690–694 (2005)

    Article  Google Scholar 

  4. E. Fuentes-Zaragoza, M.J. Riquelme-Navarrete, E. Sánchez-Zapata, J.A. Pérez-Álvarez, Food Res. Int. 43, 931–942 (2010)

    Article  CAS  Google Scholar 

  5. J. Korus, M. Witczak, R. Ziobro, L. Juszczak, Food Hydrocoll. 23, 988–995 (2009)

    Article  CAS  Google Scholar 

  6. M. Piwińska, J. Wyrwisz, A. Wierzbicka, CyTA—J. Food, 14, 433–439 (2016)

  7. A. Sankhon, I. Amadou, W.R. Yao, Agric. Sci. 4, 122–129 (2013)

    CAS  Google Scholar 

  8. K. Tsatsaragkou, G. Gounaropoulos, I. Mandala, LWT-Food Sci. Technol. 58, 124–129 (2014)

    Article  CAS  Google Scholar 

  9. L.-H. Ho, T.-C. Tan, N.A. Aziz, R. Bhat, Food. Biosci. 12, 10–17 (2015)

    Article  CAS  Google Scholar 

  10. H.A.M. Wickramasinghe, S. Takigawa, G. Matsura-Endo, H. Yamauchi, T. Noda, Food Chem. 112, 98–103 (2009)

    Article  CAS  Google Scholar 

  11. AOAC Association of official analytical chemists. Official method of analysis, 16th Edn. (Washington, DC, 2002)

  12. P. McDonald, R.A. Edwards, J.F.D. Green-halgh, (Animal nutrition. T and A Constable Ltd., Edinburgh, 1973), pp: 2–5

    Google Scholar 

  13. AOAC, Official methods of analysis of the Association of Official Analytical Chemists, Vol. II, 15th Edn. Sec.985.29. (The Association: Arlington, VA, 1990)

  14. V.R. Williams, W. Wu, H.Y. Tsai, H.G. Bates, J. Agric. Food Chem. 6, 47–48 (1958)

    Article  CAS  Google Scholar 

  15. AACC, Approved methods of American Association of Cereal Chemists. 10th Edn., (AACC International, St. Paul, MN, 2000)

  16. K.N. Englyst, H.N. Englyst, G.J. Hudson, T.J. Cole, J.H. Cummings, Am. J. Clin. Nutr. 69, 448–454 (1999)

    CAS  Google Scholar 

  17. L.V. Jones, L.L. Thurstone, J. Appl. Psychol. 39, 31–36 (1955)

    Article  Google Scholar 

  18. H.N. Englyst, S. Hay, G.T. Macfarlane, FEMS Microbiol. Ecol. 95, 163–171 (1987)

    Article  Google Scholar 

  19. D. Indrani, G.V. Rao, J. Food Sci. Technol. 29, 293–295 (1992)

  20. M.O. Ameh, D.I. Gernah, B.D. Igbabul, Food Nutr. Sci. 4, 43–48 (2013)

    Article  CAS  Google Scholar 

  21. D. Sabanis, D. Lebesi, C. Tzia, Int. J. Food Sci. Nutr. 60, 174–190 (2009)

    Article  CAS  Google Scholar 

  22. N.L. Kent, A.D. Evers, Technology of Cereals. 4th Edn., (Pergamon Press, Oxford, 1994)

    Google Scholar 

  23. M. Majzoobi, F.S. Ghavi, A. Farahnaky, J. Jamalian, G. Mesbahi, J. Food Process. Preserv. 35, 247–256 (2011)

    Article  CAS  Google Scholar 

  24. R.C. Hoseney ed. Principles of cereal science and technology, (American Association of Cereal Chemists, St. Paul, 1994), pp. 197–213

    Google Scholar 

  25. J. Wang, C.M. Rosell, C.B. Barber, Food Chem. 79, 221–226 (2002)

    Article  CAS  Google Scholar 

  26. M. Miyazaki, T. Maeda, N. Morita, Food Res. Int. 37, 59–65 (2004)

    Article  CAS  Google Scholar 

  27. T.D. Hadnađev, L.J. Dokic, M. Hadna- đev, M. Pojic, A. Torbica, Food Bioprocess Technol. 7, 235–247 (2014)

    Article  Google Scholar 

  28. M. Ayub, S. Wahab, Y. Durrani, Int. J. Agric. Biol. 1560–8530 (2003)

  29. M.Y. Baik,  P. Chinachoti, Cereal Chem. 77, 484–488 (2000)

    Article  CAS  Google Scholar 

  30. E. Lainez, F. Vergara, M.E. Bárcenas, J. Food Eng. 89, 414–418 (2008)

    Article  Google Scholar 

  31. FAO (2009) Good hygienic practices in the preparation and sale of street food in Africa—Tools for training. FAO, Rome, Italy. ISBN 978-92-5-105583-0

  32. A.G. Nassar, A.A. Abdel-Hamied, E.A. El-Naggar, World J. Agric. Sci. 4, 612–616 (2008)

    Google Scholar 

Download references

Acknowledgements

The authors gratefully acknowledge Department of Science and Technology (DST), New Delhi for providing Financial support to carry out this research work.

Author information

Authors and Affiliations

  1. Department of Food Science and Nutrition, School of Professional Studies, Periyar University, Salem, 636011, Tamil Nadu, India

    A. Surendra Babu & R. Parimalavalli

Authors
  1. A. Surendra Babu
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. R. Parimalavalli
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to R. Parimalavalli.

Ethics declarations

Conflict of interest

The authors have declared no conflicts of interest.

Rights and permissions

Reprints and Permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Babu, A.S., Parimalavalli, R. Impact of the addition of RS-III prepared from sweet potato starch on the quality of bread. Food Measure 11, 956–964 (2017). https://doi.org/10.1007/s11694-017-9469-6

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-017-9469-6

Keywords

search

Navigation