Sweet potatoes and mung bean flour as ingredients in yeast bread

Yeast breads were prepared with three levels of mashed sweet potato pulp and of mung bean flour. Nine combinations of mashed sweet potato pulp (10, 20, 30 percent), and of mung bean flour (4, 8, 16 percent) substitutions for wheat flour were used to determine the acceptability of these enriched breads. Added liquid was adjusted for moisture in sweet potato pulp. Sensory evaluation data was analyzed by analysis of variance to determine the major effective factor on the acceptability of bread. Objective measurements were used to determine bread volume, percent crude nitrogen, percent ether extractable crude fat, and moisture content of the breads. The sensory evaluation results indicated that the bread quality decreased with increase in the amount of mung bean flour; mashed sweet potato pulp did not affect the bread quality except that the highest level (30 percent) has a slight adverse effect on bread texture. The characteristics of all breads made with mashed sweet potato pulp and mung bean flour varied with the amount of substitute ingredient. In general, mung bean flour affected the acceptability of bread and bread quality. Breads made with 20 percent mashed sweet potato pulp and 4 or 8 percent mung bean flour were judged to have more desirable eating quality. Volume of bread was decreased with increase in the amount of mung bean flour and of mashed sweet potato pulp. The percent crude nitrogen increased with the addition of mung bean flour and decreased with the addition of mashed sweet potato pulp. Bread enriched with 16 percent mung bean flour and 10 percent mashed sweet potato pulp increased in the amount of percent crude nitrogen approximately 16.7 percent compared with the control. Percent ether extractable crude fat content of all breads was low and was varied. Moisture content increased with addition of mung bean flour and mashed sweet potato pulp.

Name thesis:degree_name

Master of Science

Level thesis:degree_level

masters

Discipline thesis:degree_discipline

Human Nutrition and Foods

Department dc:contributor.department

Human Nutrition and Foods

Grantor dc:publisher

Virginia Polytechnic Institute and State University

Year dc:date.issued

1977

Author dc:creator

• Kuo, Shuh-ling

Statement dc:rights

• In Copyright

Licence dc:rights.uri

• http://rightsstatements.org/vocab/InC/1.0/

Language dc:language.iso

en_US

Handle dc:identifier.uri

http://hdl.handle.net/10919/64633

OAI identifier oai:identifier

oai:vtechworks.lib.vt.edu:10919/64633