Abstract
A form of tuber known as a sweet potato includes bioactive substances in addition to carbs, vitamins, minerals, and dietary fiber. Purple-fleshed sweet potatoes have been heavily marketed as functional foods due to their anthocyanin content. Different textures can be found in the three types and two clones of sweet potatoes used as a base for buns. In comparison to the other 3 kinds, the textures of RIS 10043-02 and MSU 10003-07 were harder, more cohesive, and chewier. The high values of hardness (5.78N), springiness (73.77%), and cohesiveness contributed to the high chewiness value of the buns manufactured from Antin 2 (257.52N) (0.63N). The L*, a*, and b* values of the generated buns decrease with increasing anthocyanin concentration in the raw material, and the panelists’ preferences for color also increase. For the four sensory evaluation criteria of the buns manufactured from five different sweet potato clones, the scores varied from 3.64 to 4.08. It seems that the MSU 10003-07 clone, followed by Antin 2 and Antin 3, was the panelists’ favorite bun.
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 callMore From: IOP Conference Series: Earth and Environmental Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
