Using Sweetpotato Peels in Breadmaking as a Source of Dietary Fiber for Space Diets Tuskegee University

Format:

Conference/Event

Author/Creator:

Bovell-Benjamin, Adelia C., author.

Conference Name:

International Conference On Environmental Systems (2008-06-29 : San Francisco, California, United States)

Language:

English

Physical Description:

1 online resource

Place of Publication:

Warrendale, PA SAE International 2008

Summary:

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

Notes:

Vendor supplied data

Publisher Number:

2008-01-2177

Access Restriction:

Restricted for use by site license