Utilizing Orange-Flesh Sweet Potato Loaf Bread; A Study on Sensory, Nutrition, and Consumer Acceptance
Fuente:
Zenodo
Salvato in:
| Autore principale: | |
|---|---|
| Natura: | Recurso digital |
| Lingua: | inglese |
| Pubblicazione: |
Zenodo
2025
|
| Soggetti: | |
| Accesso online: | |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne!!
|
| _version_ | 1866902316588728320 |
|---|---|
| author | Journal of Pure and Applied Sciences |
| author_facet | Journal of Pure and Applied Sciences |
| contents | <p>By examining its sensory qualities, nutritional value, and consumer acceptability, this study sought to determine whether using orange-flesh sweet potatoes (OFSP) as a main ingredient in loaf bread was feasible. Three formulations with different contents of OFSP (50 percent, 75 percent, and 100 percent) were tested using an experimental-descriptive study design. The samples were evaluated by thirty respondents, including students and panellists with training, on the basis of appearance, texture, taste, and aroma. Additionally, microbial and proximate analyses were carried out. In terms of texture (8.17), aroma (8.00), and overall acceptability (4.58), the 75% OFSP formulation was deemed "Very Highly Acceptable." Nutritional analysis revealed improved moisture (31.51%), crude fat (7.55%), and protein (4.38%) values. Microbial analysis showed that the amounts of mold and yeast were within permissible bounds, guaranteeing the safety of the product. Significant variations in aroma and appearance were found by statistical analysis among formulations, but not in taste or texture. According to these results, adding 75% OFSP to loaf bread considerably enhances its nutritional content and sensory quality without sacrificing acceptability or safety. According to the study's findings, OFSP is a practical and useful ingredient for creating bakery goods that are healthier and more palatable to consumers.</p> |
| format | Recurso digital |
| id | zenodo_https___doi_org_10_5281_zenodo_17527968 |
| institution | Zenodo |
| language | eng |
| publishDate | 2025 |
| publisher | Zenodo |
| record_format | zenodo |
| spellingShingle | Utilizing Orange-Flesh Sweet Potato Loaf Bread; A Study on Sensory, Nutrition, and Consumer Acceptance Journal of Pure and Applied Sciences Feasibility Orange-flesh Sweet Potato Sensory Evaluation Proximate Analysis Microbial Analysis <p>By examining its sensory qualities, nutritional value, and consumer acceptability, this study sought to determine whether using orange-flesh sweet potatoes (OFSP) as a main ingredient in loaf bread was feasible. Three formulations with different contents of OFSP (50 percent, 75 percent, and 100 percent) were tested using an experimental-descriptive study design. The samples were evaluated by thirty respondents, including students and panellists with training, on the basis of appearance, texture, taste, and aroma. Additionally, microbial and proximate analyses were carried out. In terms of texture (8.17), aroma (8.00), and overall acceptability (4.58), the 75% OFSP formulation was deemed "Very Highly Acceptable." Nutritional analysis revealed improved moisture (31.51%), crude fat (7.55%), and protein (4.38%) values. Microbial analysis showed that the amounts of mold and yeast were within permissible bounds, guaranteeing the safety of the product. Significant variations in aroma and appearance were found by statistical analysis among formulations, but not in taste or texture. According to these results, adding 75% OFSP to loaf bread considerably enhances its nutritional content and sensory quality without sacrificing acceptability or safety. According to the study's findings, OFSP is a practical and useful ingredient for creating bakery goods that are healthier and more palatable to consumers.</p> |
| title | Utilizing Orange-Flesh Sweet Potato Loaf Bread; A Study on Sensory, Nutrition, and Consumer Acceptance |
| topic | Feasibility Orange-flesh Sweet Potato Sensory Evaluation Proximate Analysis Microbial Analysis |
| url | https://doi.org/10.5281/zenodo.17527968 |