Abstract
This study was carried out to investigate the physicochemical and sensory characteristics of sweet bun as affected by the ratio of wheat flour (WF) and purple sweet potato flour (PSPF). Six samples of breads were made from WF and PSPF in various ratio namely P1 (100% wheat flour), P2 (80:20), P3 (60:40), P4 (40:60), P5 (20:80), and P6 (100% PSP flour). The results showed that the ratio of WF and PSPF had significant effect (P < 0.05) on the colour value (L, a, b, and ºhue), browning index, specific volume, texture, anthocyanin content, crude fibre content and organoleptic value of sweet bun. The sweet bun that most acceptable by consumers was produced from 60% WF and 40% PSPF.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
