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.


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    Title :

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


    Additional title:

    Sae Technical Papers



    Conference:

    International Conference On Environmental Systems ; 2008



    Publication date :

    2008-06-29




    Type of media :

    Conference paper


    Type of material :

    Print


    Language :

    English


    Keywords :


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