Effect of Orange-Fleshed Sweet Potato Puree and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread

Partial substitution of wheat flour with orange-fleshed sweet potato (OFSP) puree in bread can increase vitamin A intake among consumers. The study investigated the influence of wheat flour substitution with 20-50% of OFSP puree on proximate composition, color, beta-carotene, water activity, and microbial keeping quality. The moisture content, crude protein, crude fat, total ash, crude fiber, and carbohydrate in bread ranged from 28.6-32.7%, 9.9-10.6%, 5.0-5.5%, 1.9-3.2%, 1.4-1.8%, and 79.1-80.9%, respectively. beta-carotene, total ash, and crude fiber contents in bread, and Hunter color values a*, b*, chroma, and Delta E significantly increased with the addition of OFSP puree. Total viable counts (TVC), yeast, and molds in bread ranged from 2.82-3.64 log(10) cfu/g and 1.48-2.16 log(10) cfu/g, respectively, on the last day of storage. Water activity, TVC, and fungal counts were low in sweet potato composite bread as compared to white bread. Total beta-carotene in OFSP bread ranged from 1.9-5.4 mg/100 g (on dry weight). One hundred grams of bread portion enriched with 40% and 50% OFSP puree provides more than 50% of vitamin A dietary requirements to children aged 4-8 years. Incorporation of up to 50% OFSP puree in wheat flour produces a relatively shelf-stable, nutritious, and health-promoting functional bread.

Automated summary

Partial substitution of wheat flour with orange-fleshed sweet potato puree increases vitamin A intake among consumers. The addition of sweet potato puree significantly increases the nutritional composition, color, and microbial keeping quality of bread. The inclusion of 40% and 50% sweet potato puree provides over 50% of the dietary requirement of vitamin A for children aged 4-8 years.