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Rheological behaviour, physical and sensory properties of orange fleshed sweet potato and soy concentrate bread

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Abstract

Trends on the use of non-wheat flours for bread production has led to researches on improving the rheological characteristics of such non-wheat flours. This aim of this study was to determine the effect of soy concentrate on the protein and rheological behaviour (pasting and mixolab) of the orange-fleshed sweet potato composite flour as well as the physical and sensory qualities of the bread produced. The experimental design to obtain the optimum blends was carried out using optimum design of response surface methodology; with sweat potato, soy bean concentrate, date palm flour and potato starch as the independent variables. The result shows that protein values ranged from 6.19 to 21.10%, carotenoid values ranged from 0.11 to 26.18 mg/100 g. pasting temperature ranged from 68.50 to 82.33 °C; peak viscosity ranged between 159 and 1040 RVU, the breakdown value ranged between 24 and 272 RVU and the setback value ranged from 75 to 368 RVU. The bread loaf weights ranged from 111 to 256 g and the specific loaf volume ranged from 0.7 to 1.6cm3/g. The bread samples varied significantly (p < 0.05)  with the consumer’s acceptability in terms of aroma, appearance, taste and overall acceptability. It was observed that soy-concentrate increase the protein content and improves rheological properties of the composite flour for the production of gluten free bread.

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Acknowledgements

I would like to thank the International Potato Center (CIP) demonstration farm in Osun State, Nigeria for donating Orange fleshed sweet potato tubers and vines for planting.

Funding

This work was partially supported by the Tertiary Education Trust FUND (TETFUND/ 155C), Institution Based Research (IBR) Grant of The Federal University of Technology, Akure, Nigeria.

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Authors and Affiliations

  1. Food Science and Technology Department, Federal University of Technology Akure, P.M.B. 704, Akure, 340284, Nigeria

    Rebecca Olajumoke Oloniyo, Olufunmilayo Sade Omoba & Olugbenga Olufemi Awolu

Authors
  1. Rebecca Olajumoke Oloniyo
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  2. Olufunmilayo Sade Omoba
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  3. Olugbenga Olufemi Awolu
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Contributions

All authors have participated in the conception and design of the research. Analysis and interpretation of the data was carried out by Oloniyo, Rebecca Olajumoke. The manuscript was written by Oloniyo, Rebecca Olajumoke and it was critically revised by Omoba, Olufunmilayo Sade and Awolu, Olugbenga Olufemi. All the authors (Oloniyo, Rebecca Olajumoke, Omoba, Olufunmilayo Sade and Awolu, Olugbenga Olufemi) approved the final version. This manuscript has not been submitted to, nor is under review at, another journal or other publishing venue.

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Correspondence to Rebecca Olajumoke Oloniyo.

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There is no conflict of interest among the authors.

Ethical approval

The Ethics Committee at the School of Agriculture & Agricultural Technology (SAAT) of Federal University of technology Akure, Nigeria (FUTA/SAAT/2018/021) gave the Ethical approval and it conformed to the ethical principles set forth in the Declaration of Federal Government of Nigeria.

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Oloniyo, R.O., Omoba, O.S. & Awolu, O.O. Rheological behaviour, physical and sensory properties of orange fleshed sweet potato and soy concentrate bread. J Food Sci Technol 59, 2189–2199 (2022). https://doi.org/10.1007/s13197-021-05232-z

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  • DOI: https://doi.org/10.1007/s13197-021-05232-z

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