The physiochemical properties and shelf-life of orange-fleshed sweet potato puree composite bread

Harnessing the health benefits of purple and yellow-fleshed sweet potatoes: Phytochemical composition, stabilization methods, and industrial utilization- A review

Purple-fleshed sweet potato (PFSP) and yellow-fleshed sweet potato (YFSP) are crops highly valued for their nutritional benefits and rich bioactive compounds. These compounds include carotenoids, flavonoids (including anthocyanins), and phenolic acids etc. which are present in both the leaves and roots of these sweet potatoes. PFSP and YFSP offer numerous health benefits, such as antioxidant, anti-inflammatory, anti-cancer, and neuroprotective properties. The antioxidant activity of these sweet potatoes holds significant potential for various industries, including food, pharmaceutical, and cosmetics. However, a challenge in utilizing PFSP and YFSP is their susceptibility to rapid oxidation and color fading during processing and storage. To address this issue and enhance the nutritional value and shelf life of food products, researchers have explored preservation methods such as co-pigmentation and encapsulation. While YFSP has not been extensively studied, this review provides a comprehensive summary of the nutritional value, phytochemical composition, health benefits, stabilization techniques for phytochemical, and industrial applications of both PFSP and YFSP in the food industry. Additionally, the comparison between PFSP and YFSP highlights their similarities and differences, shedding light on their potential uses and benefits in various food products.

Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread

The shelf life of whole wheat bread (WWB) significantly impacts its freshness and overall quality. This research investigated the impact of chitosan lactate (CL) on various characteristics influencing the shelf life of WWB, including its physical, chemical, textural, antimicrobial, and sensory attributes. These characteristics were evaluated by conducting various experiments such as physical inspection, moisture, impedance, swelling, color, texture, FTIR, microbiological, and sensory analysis. CL with different concentrations was incorporated into WWB formulations: P0.0 (0.0% w/w CL, control), P0.5 (0.5% w/w CL), P1.0 (1.0% w/w CL), P2.0 (2.0% w/w CL), and P3.0 (3.0% w/w CL). The inclusion of CL promoted the Maillard reaction (MR) compared to P0.0. The promotion of MR resulted in the formation of a shinier crust, which increased as the CL content was increased. P0.5 comprised large-sized pores and exhibited increased loaf height. CL-containing WWB formulations showed an increased moisture content and decreased impedance values compared to the control. FTIR analysis of P0.5 demonstrated the enhanced interaction and bonding of water molecules. P0.5 demonstrated optimal textural, colorimetric, and antimicrobial properties compared to other formulations. The sensory attributes of WWBs remain unchanged despite CL addition. In conclusion, P0.5 exhibited optimal characteristics associated with better quality and prolonged shelf life.

Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread

Extending the shelf life of gluten-free bread (GFB) is a challenge. Mainly due to the ingredients used and their characteristics, GFB has numerous drawbacks such as unsatisfactory texture and rapid staling beyond a low nutritional value. In the present study, flaxseed oil cake extract (FOCE) was used to replace water (25-100%) in GFB formulations in order to test FOCE's potential to reduce GFB staling and extend microbial stability. Texture (TPA test), water activity (LF NMR), acidity (pH measurements) and microbiological quality of GFBs were tested. Moreover, the content of a lignan with broad health-promoting potential, secoisolariciresinol diglucoside (SDG), in GFB with FOCE was analyzed. The results showed that the use of FOCE enriched experimental GFB in valuable SDG (217-525 µg/100 g DM) while not causing adverse microbiological changes. A moderate level (25-50%) of FOCE did not change the main texture parameters of GFB stored for 72 h, the quality of which was comparable to control bread without FOCE. Meanwhile, higher proportions of FOCE (75-100% of water replacement) shortened GFB shelf life as determined by water activity and texture profile, suggesting that GFB with FOCE should be consumed fresh. To summarize, FOCE at moderate levels can add value to GFBs without causing a drop in quality, while still fitting in with the idea of zero waste and the circular economy.

Extraction and characterization of cereal bran cell wall in relation to its end use perspectives

The main objective of the current research was to explore the physicochemical, microbial and sensorial attributes of cereals bran cell wall (CBCW) enriched bread. In 1st phase, the cell wall wasextracted from different cerealsbran and characterized for its dietary fiber profile and antioxidant activity. In addition, bread was prepared with the additionof CBCW at different ratios and explored for physicochemical, microbialand sensorial characteristics. Current results showed that total dietary fiber contents of CBCW were 59.1 ± 0.2%, 61.2 ± 0.03% and 68.8 ± 0.2% in wheat, maize and oat bran respectively. Furthermore, maize bran cell wall showed higher antioxidant activityof ferric reducing antioxidant power (FRAP), DPPH and ABTS were 52.5 ± 0.12, 28.4 ± 0.07 and 18 ± 0.05 µmol TE/g as compared to wheat and oat bran cell wall. Additionally, CBCWimproved the bread quality in terms of physicochemical, microbial and sensorial characteristics.Moreover, CBCW-enriched bread showed higher loaf volume, loaf height, the specific volume of loaf and weight of bread as compared to control due to less baking loss. Furthermore, maize bran cell wall enriched bread exhibited less growth after 4 days as compared to other treatments. Moreover, CBCW-enriched bread showed higher sensorial properties score than C0.Convulsively, CBCW-enriched bread has good physicochemical, microbial and sensorial properties as compared to control bread.

Effect of Orange-Fleshed Sweet Potato Purée 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) purée in bread can increase vitamin A intake among consumers. The study investigated the influence of wheat flour substitution with 20–50% of OFSP purée on proximate composition, color, β-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. β-carotene, total ash, and crude fiber contents in bread, and Hunter color values a*, b*, chroma, and ∆E significantly increased with the addition of OFSP purée. Total viable counts (TVC), yeast, and molds in bread ranged from 2.82–3.64 log10 cfu/g and 1.48–2.16 log10 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 β-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 purée provides more than 50% of vitamin A dietary requirements to children aged 4–8 years. Incorporation of up to 50% OFSP purée in wheat flour produces a relatively shelf-stable, nutritious, and health-promoting functional bread.

Nutrient Composition and Physical Properties of Two Orange Seed Varieties

Orange is mainly consumed as fresh fruit, concentrated juice, or thin dried slices, while the seeds are usually discarded by consumers and orange juice processing companies. This study was carried out to determine the physical, frictional, nutritional, and antinutritional properties of the Late Valencia and Red Blood orange seeds. The proximate composition, mineral profile, antinutrient content, and physical and frictional properties of two orange seed varieties were determined using standard methods. The mean length, width, thickness, geometric, and arithmetic mean diameter of the Late Valencia and Red Blood seeds were 14.66, 8.45, 5.05, 8.47, and 9.39 and 13.74, 7.51, 4.99, 7.97, and 8.75 mm, respectively. An angle of repose 39.62° and 38.62°, coefficient of friction of 0.63 and 0.61 on wood, 0.33 each on mild steel, and 0.41 and 0.43 on Teflon were recorded, respectively, for the Late Valencia and Red Blood orange seed varieties. Seeds from Late Valencia and Red Blood orange variety contained 547.39 mg/100 g and 693.87 mg/100 g of oxalate, respectively. Proximate and vitamin C of the orange seeds analyzed indicated that the protein (4.18%), fat (57.45%), fiber (6.06%), energy (640.66 kcal/100 g), and vitamin C (63 mg/100 g) content in the Late Valencia were significantly higher (p < 0.05) than the Red Blood orange (3.61%, 55.77%, 5.49%, 85 kcal/100 g, and 54 mg/100 g) correspondingly. The high fat content of the orange seeds makes them potential source of oil for both food and nonfood product applications. Ca, P, and K were predominantly found in the two orange seed varieties. Physical and frictional properties obtained from this work could aid in the design of equipment for harvesting, processing, transporting, separating, packaging, and storage of orange seeds from Late Valencia and Red Blood orange varieties. Further research is required to determine the suitability of orange seed flours for value-added products.

Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.)

In this study, plain bread was made by substituting wheat flour with purple yam flour (Dioscorea alata, L). The addition of 0, 10, 15, 20, and 30% purple yam flour aims to increase the functional value of plain bread as a source of natural antioxidants. The bread produced with two baking temperatures (170°C and 180°C) was tested for anthocyanin levels, total phenol, antioxidant activity (DPPH free radical scavenging), volume expansion, color, and preference test. The results showed that the temperatures of the bread baking did not affect anthocyanin levels, total phenol, antioxidant activity, volume expansion, and bread color (p > 0.05). The substitution of purple yam flour had a significant effect on anthocyanin levels, total phenol, antioxidant activity, volume, and bread color (p < 0.05). The levels of anthocyanins, total phenol, antioxidant activity, and darker color increased with the addition of purple yam flower whereas the rate of expansion reduced. However, the addition of purple yam flour did not affect the level of preference for the bread produced. Purple yam flour can be added to the manufacture of bread made from wheat flour as much as 30% with a baking temperature of 180°C. The resulting bread contained total anthocyanins 54.62 mg/100 g db, total phenol 391.14 mg EAG/100 g db, antioxidant activity 48.53% and volume expansion 64.85%, color L^∗ = 53.06, a^∗ = 6.52, b^∗ = 13.32, C = 14.87, H = 64.06, and sensory score = 3.24 (preferred).

Quality and psychosocial factors influencing purchase of orange-fleshed sweetpotato bread

This 2018 study, conducted in six Tusky's supermarkets in Nairobi, Kenya, combined the Just-About-Right, Penalty and Mean-End-Chain analyses to examine the quality and psychosocial factors influencing the purchase of a novel bread made from orange-fleshed sweet potato (OFSP), a biofortified crop, focusing on sixty-one male and eighty female urban OFSP bread buyers recruited at point of purchase. It finds that sensory and psychosocial factors drive purchasing decisions and that some of the bread's sensory characteristics are misaligned with consumers' expectations. It also finds that women and men's evaluations of the bread's characteristics are different, as are their motivations for purchase. However, good sensory attributes and the knowledge of the bread's nutritional value were key drivers. Some misaligned characteristics reveal levers for the reformulation of the bread and present opportunities for segmenting the market. Several other implications of the findings for policy and future improvement of the bread are discussed.

Starch digestibility and β-carotene bioaccessibility in the orange- fleshed sweet potato puree-wheat bread

Vitamin A is essential for vision, human health, growth, immune function, and reproduction. Its deficiency leads to anemia, xerophthalmia, and growth reduction in children. Foods enriched with naturally occurring carotenes have the potential, in this regard, and orange-fleshed sweet potato (OFSP) stands out tall as it is rich in β-carotene (βC), a provitamin A carotenoid. In view of developing OFSP-based functional foods to address the vitamin A deficiency (VAD) issues, herein, OFSP puree-wheat composite breads have been prepared at 10% to 50% OFSP puree concentrations and bioaccessibility of βC has been estimated. The total βC is found to be 4.3, 9.2, 16.5, 23.3, and 33.6 µg/g in 10, 20, 30, 40, and 50% OFSP bread, respectively. The corresponding calculated retinol activity equivalents (RAE) are 30.9, 66.4, 119.5, 170.4, and 246.2 RAE/100 g. The efficiency of micellarization of all-trans-βC, 13-cis βC, and 9-cis βC after simulated oral, gastric, and small intestinal digestion are 1.4% to 6.4%, 1.4% to 7.2%, and 1.1% to 6.9%, respectively. The amount of micellarized βC correlates linearly with the OFSP concentration in the bread. Furthermore, in vitro starch digestion decreases with significant reduction in the Rapidly Digestible Starch (RDS) amount coupled with increase in the Slowly Digestible Starch (SDS) and Resistant Starch (RS) fractions. Overall, OFSP-wheat composite bread holds adequate amount of provitamin A carotenoids. The amount of bioaccessible βC coupled with altered starch digestion of the OFSP wheat breads highlight their usefulness as novel functional foods that could address the VAD as well as glycemic issues toward improving human health.

Production, Utilization and Nutritional benefits of Orange Fleshed Sweetpotato (OFSP) Puree Bread: A Review

Bread though an exotic food product in sub-Saharan Africa, has been an important cereal product consumed by most individuals among the vast Sub-Saharan African population. Bread formulations in both the local and industrial production have evolved. The latest and emerging technology in bread formulation involve the incorporation of orange-fleshed sweetpotato (OFSP) puree. OFSP puree-based bread is commercially available across sub-Saharan Africa (SSA) and is being promoted due to the potential nutritional benefits that it possesses. Together with OFSP flour based bread, OFSP puree based bread serves as a good food vehicle for β-carotene; this serves to alleviate vitamin A deficiency (VAD) especially among the vulnerable population in SSA. The production of OFSP puree based bread has so far been relying on fresh OFSP puree or cold-chain stored OFSP puree. However, this has presented economic challenges and problems to the sustainability and expansion in OFSP puree bread production. Cold chain stored OFSP puree is capital intensive and has inconsistent supply. With the development of shelf-storable preservative treated OFSP puree, most of these challenges will be overcome without undoing the currently harnessed benefits. The use of OFSP puree in bread baking can then be expanded easily at minimal production costs and maximum retention of nutritional quality. Therefore, the use of the shelf-storable OFSP puree in bread baking needs to be evaluated further to present a substantiated case for its use. The current review has been developed with focus on the scientific advances in the production of OFSP puree based bread from both historical and a forecast perspective. The scientific progress and breakthroughs in the use of OFSP puree in bread are critically reviewed.