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Maria Teresa Pedrosa Silva Clerici - One of the best experts on this subject based on the ideXlab platform.
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Orange-fleshed Sweet Potato Flour as a precursor of aroma and color of sourdough panettones
Lwt - Food Science and Technology, 2019Co-Authors: Ana Paula Aparecida Pereira, Yoon Kil Chang, Caroline Joy Steel, Maria Teresa Pedrosa Silva Clerici, Marcio Schmiele, Luis Carlos Gioia Júnior, Marina Akemi Nojima, Glaucia Maria Pastore, Elizabeth Harumi NabeshimaAbstract:Abstract The nutrients and the color profile of orange-fleshed Sweet Potato Flour (SPF) can contribute positively with the long fermentation products. This study aimed to evaluate the effect of the substitution wheat Flour (WF) by SPF in the sponge and dough phases on the quality (moisture and color) and flavor profile of sourdough panettone. Panettone was obtained using spontaneous sourdough and long fermentation time (23 h). Four formulations were made, as follows: AP1 (control), AP2 (10 g/100 g SPF in dough phase or last fermentation), BP3 (10 g/100 g of SPF in sponge phase or intermediary fermentation), and BP4 (10 g/100 g SPF in each phase, sponge and dough phase). The formulation BP4 had a more moist crumb, a high yellow color intensity, and a smaller specific volume (3.26 cm3/g) when compared to the control (3.76 cm3/g). Regarding the volatile compounds, three compounds were identified in the panettones made with SPF: 2-octenal-2-butyl, dimethyl-decane, and 2-chlorooctane, which were not found in control. These results can contribute to further studies about the use of SPF as a precursor of new flavor compounds in long fermentation times bakery products, thus reducing or eliminating the use of aromatic additives and food colorings.
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Yellow Sweet Potato Flour: use in Sweet bread processing to increase β-carotene content and improve quality.
Anais Da Academia Brasileira De Ciencias, 2018Co-Authors: Amanda De Cassia Nogueira, Georgia Ane Raquel Sehn, Ana Paula Rebellato, Janclei Pereira Coutinho, Helena Teixeira Godoy, Yoon Kil Chang, Caroline Joy Steel, Maria Teresa Pedrosa Silva ClericiAbstract:Yellow Sweet Potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow Sweet Potato Flour has been produced for use in bakery products. This study aimed to evaluate the technological quality and the carotenoids content in Sweet breads produced with the replacement of wheat Flour by 0, 3, 6, and 9% yellow Sweet Potato Flour. Breads were characterized by technological parameters and β-carotene levels during nine days of storage. Tukey's test (p
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yellow Sweet Potato Flour use in Sweet bread processing to increase β carotene content and improve quality
Anais Da Academia Brasileira De Ciencias, 2018Co-Authors: Amanda De Cassia Nogueira, Georgia Ane Raquel Sehn, Ana Paula Rebellato, Janclei Pereira Coutinho, Helena Teixeira Godoy, Yoon Kil Chang, Caroline Joy Steel, Maria Teresa Pedrosa Silva ClericiAbstract:Yellow Sweet Potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow Sweet Potato Flour has been produced for use in bakery products. This study aimed to evaluate the technological quality and the carotenoids content in Sweet breads produced with the replacement of wheat Flour by 0, 3, 6, and 9% yellow Sweet Potato Flour. Breads were characterized by technological parameters and β-carotene levels during nine days of storage. Tukey's test (p<0.05) was used for comparison between means. The increase in yellow Sweet Potato Flour concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity, moisture, orange coloring, and carotenoids. During storage, the most significant changes were observed after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656 to 0.4715 µg/g in breads with yellow Sweet Potato Flour. This work showed a novel use of yellow Sweet Potato in breads, which brings benefits to consumers' health and for the agricultural business.
P.o. Ngoddy - One of the best experts on this subject based on the ideXlab platform.
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extrusion cooking of blends of soy Flour and Sweet Potato Flour on specific mechanical energy sme extrudate temperature and torque
Journal of Food Processing and Preservation, 2001Co-Authors: M. O. Iwe, D.j. Van Zuilichem, P.o. NgoddyAbstract:Defatted soy Flour and Sweet Potato Flour containing 18% moisture were mixed in a pilot mixer, and extruded in an Almex-Bettenfeld single-screw extruder operated at varying rotational speed and die diameter. A central composite, rotatable nearly orthogonal design, which required 23 experiments for three factors (feed composition (fc), screw speed (ss) and die diameter (dd)) was developed and used for the generation of response surfaces. Effects of the extrusion variables on specific mechanical energy (SME), extrudate temperature (ET), and torque (T) were evaluated using response surface analysis. Results showed that product temperature increased with increases in die diameter, screw speed and feed composition. However, the effect of die diameter was greater than those of screw speed and feed composition. Decrease in die diameter with increase in Sweet Potato content increased torque. Screw speed exhibited a linear effect on torque. Cette etude examine le procede d'extrusion d'un melange de farine de soja et de pomme de terre douce dans un extrudeur a simple vis. Les effets des variables d'extrusion sur l'energie mecanique specifique, la temperature du produit et le couple moteur sont evalues par analyse des surfaces de reponses. La composition du produit a un effet plus important que le diametre de la matrice sur l'energie mecanique specifique. La temperature du produit augmente avec le diametre, la vitesse de la vis et la composition du produit.
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Color of single-screw extruded blends of soy-Sweet Potato Flour – A response surface analysis
Plant Foods for Human Nutrition, 2000Co-Authors: D.j. Van Zuilichem, P.o. NgoddyAbstract:Blends of defatted soy Flour and Sweet Potato Flour were extruded in asingle-screw extruder run at varying pre-set rotational speeds. Diediameter of the extruder was also varied. A central composite, rotatablenearly orthogonal response surface design was used in studying theinteractive effects of extrusion variables on color of the extrudates.Color of raw and processed samples was determined on a DRLANGE TricolorLFM3 instrument. Measurements were made in duplicates to obtain the CIELABL* a* b* values. Results showed that whiteness (L*)decreased with increase in Sweet Potato in the blends during extrusion.Reduction in whiteness (darkening) evidenced in decreased L* valuesof samples was only affected by increase in Sweet Potatoes in the blends.Redness (*) significantly increased as Sweet Potatoes contentincreased, which confirmed the decrease in whiteness. Yellowness(*) also increased considerably, but as a result of the diediameter.
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Color of single-screw extruded blends of soy-Sweet Potato Flour --a response surface analysis.
Plant Foods for Human Nutrition, 2000Co-Authors: M. O. Iwe, D.j. Van Zuilichem, P.o. NgoddyAbstract:Blends of defatted soy Flour and Sweet Potato Flour were extruded in asingle-screw extruder run at varying pre-set rotational speeds. Diediameter of the extruder was also varied. A central composite, rotatablenearly orthogonal response surface design was used in studying theinteractive effects of extrusion variables on color of the extrudates.Color of raw and processed samples was determined on a DRLANGE TricolorLFM3 instrument. Measurements were made in duplicates to obtain the CIELABL* a* b* values. Results showed that whiteness (L*)decreased with increase in Sweet Potato in the blends during extrusion.Reduction in whiteness (darkening) evidenced in decreased L* valuesof samples was only affected by increase in Sweet Potatoes in the blends.Redness (*) significantly increased as Sweet Potatoes contentincreased, which confirmed the decrease in whiteness. Yellowness(*) also increased considerably, but as a result of the diediameter.
Yan Hong - One of the best experts on this subject based on the ideXlab platform.
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effects of low temperature blanching on tissue firmness and cell wall strengthening during Sweet Potato Flour processing
International Journal of Food Science and Technology, 2014Co-Authors: Li Cheng, Yan HongAbstract:Summary Free starch rate has been one of the most important criterions to evaluate the quality of Sweet Potato Flour. Low-temperature blanching (LTB) of Sweet Potatoes before steam cooking has shown significant increase in tissue firmness and cell wall strengthening. This research indicated that pectin methylesterase (PME) activity decreased by 87.8% after 30 min of blanching in water at 60 °C, while polygalacturonase (PG) and β-amylase activity decreased 69.4% and 7.44%, respectively, under the same condition. Both PME and β-amylase played important roles in tissue firmness. Further studies of tissue firmness and methyl esterification showed that the combination of LTB and Ca2+ could increase the activity of PME and significantly enhance the pectin gel hardness to strengthen the cell walls and decrease free starch rate from 12.83% to 7.28%.
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Effects of low‐temperature blanching on tissue firmness and cell wall strengthening during Sweet Potato Flour processing
International Journal of Food Science and Technology, 2013Co-Authors: He Jiwen, Li Cheng, Yan HongAbstract:Summary Free starch rate has been one of the most important criterions to evaluate the quality of Sweet Potato Flour. Low-temperature blanching (LTB) of Sweet Potatoes before steam cooking has shown significant increase in tissue firmness and cell wall strengthening. This research indicated that pectin methylesterase (PME) activity decreased by 87.8% after 30 min of blanching in water at 60 °C, while polygalacturonase (PG) and β-amylase activity decreased 69.4% and 7.44%, respectively, under the same condition. Both PME and β-amylase played important roles in tissue firmness. Further studies of tissue firmness and methyl esterification showed that the combination of LTB and Ca2+ could increase the activity of PME and significantly enhance the pectin gel hardness to strengthen the cell walls and decrease free starch rate from 12.83% to 7.28%.
Amanda De Cassia Nogueira - One of the best experts on this subject based on the ideXlab platform.
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Yellow Sweet Potato Flour: use in Sweet bread processing to increase β-carotene content and improve quality.
Anais Da Academia Brasileira De Ciencias, 2018Co-Authors: Amanda De Cassia Nogueira, Georgia Ane Raquel Sehn, Ana Paula Rebellato, Janclei Pereira Coutinho, Helena Teixeira Godoy, Yoon Kil Chang, Caroline Joy Steel, Maria Teresa Pedrosa Silva ClericiAbstract:Yellow Sweet Potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow Sweet Potato Flour has been produced for use in bakery products. This study aimed to evaluate the technological quality and the carotenoids content in Sweet breads produced with the replacement of wheat Flour by 0, 3, 6, and 9% yellow Sweet Potato Flour. Breads were characterized by technological parameters and β-carotene levels during nine days of storage. Tukey's test (p
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yellow Sweet Potato Flour use in Sweet bread processing to increase β carotene content and improve quality
Anais Da Academia Brasileira De Ciencias, 2018Co-Authors: Amanda De Cassia Nogueira, Georgia Ane Raquel Sehn, Ana Paula Rebellato, Janclei Pereira Coutinho, Helena Teixeira Godoy, Yoon Kil Chang, Caroline Joy Steel, Maria Teresa Pedrosa Silva ClericiAbstract:Yellow Sweet Potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow Sweet Potato Flour has been produced for use in bakery products. This study aimed to evaluate the technological quality and the carotenoids content in Sweet breads produced with the replacement of wheat Flour by 0, 3, 6, and 9% yellow Sweet Potato Flour. Breads were characterized by technological parameters and β-carotene levels during nine days of storage. Tukey's test (p<0.05) was used for comparison between means. The increase in yellow Sweet Potato Flour concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity, moisture, orange coloring, and carotenoids. During storage, the most significant changes were observed after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656 to 0.4715 µg/g in breads with yellow Sweet Potato Flour. This work showed a novel use of yellow Sweet Potato in breads, which brings benefits to consumers' health and for the agricultural business.
Miao Zhang - One of the best experts on this subject based on the ideXlab platform.
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Influence of particle size distribution of orange-fleshed Sweet Potato Flour on dough rheology and simulated gastrointestinal digestion of Sweet Potato-wheat bread
Lwt - Food Science and Technology, 2020Co-Authors: Muhammad Azeem, Miao ZhangAbstract:Abstract Influence of particle size distribution (45–355 μm) of orange-fleshed Sweet Potato Flour (SPF) on dough rheological properties and changes of β-carotene and polyphenols during simulated gastrointestinal digestion of Sweet Potato-wheat bread (SPWB) were investigated. Dough prepared from SPF with particle size 45 μm showed improved network structure with fused starch granules and branched proteins, presented higher maximum height during fermentation (Hm, 19.70 mm), and exhibited the optimal elastic and viscous modulus values. SPWB from SPF with particle size 45 μm showed higher specific volume (1.81 ml/g) and lower hardness (8612.3 N) as compared to other particle sizes. SPWB from SPF with particle size 106 and 75 μm exhibited higher β-carotene content in intestinal phases during simulated gastrointestinal digestion, followed by 45 μm, whereas that from SPF with particle size 45 μm showed more polyphenols content. Thus, SPF with particle size 45 μm shows greater application potential for producing novel bread.
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effect of high hydrostatic pressure to Sweet Potato Flour on dough properties and characteristics of Sweet Potato wheat bread
International Journal of Food Science and Technology, 2018Co-Authors: Isela Carballo Pérez, Miao ZhangAbstract:The effect of high hydrostatic pressure (HHP, 100–400 MPa) for 20 min at 25 °C to Sweet Potato Flour (SPF) on dough properties and characteristics of Sweet Potato‐wheat bread was investigated. The particle size of SPF after HHP was decreased significantly. The obvious rupture was observed in granules of SPF after HHP at 300 and 400 MPa by scanning electron microscopy (SEM). After HHP, significant differences on endothermic peak temperatures (TP) of SPF were observed by differential scanning calorimetric (DSC), of which the enthalpy change (ΔH) had a slight increase, expect that at 200 MPa. Gas retention of dough with SPF after HHP increased markedly from 1199 (0.1 MPa) to 1246 ml (100 MPa). Specific loaf volume of bread with SPF at 400 MPa was increased significantly, while the hardness and chewiness were reduced. Thus, SPF treated with HHP at 400 MPa could be potentially used in wheat bread production.
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Effect of high hydrostatic pressure to Sweet Potato Flour on dough properties and characteristics of Sweet Potato‐wheat bread
International Journal of Food Science and Technology, 2017Co-Authors: Isela Carballo Pérez, Miao ZhangAbstract:The effect of high hydrostatic pressure (HHP, 100–400 MPa) for 20 min at 25 °C to Sweet Potato Flour (SPF) on dough properties and characteristics of Sweet Potato‐wheat bread was investigated. The particle size of SPF after HHP was decreased significantly. The obvious rupture was observed in granules of SPF after HHP at 300 and 400 MPa by scanning electron microscopy (SEM). After HHP, significant differences on endothermic peak temperatures (TP) of SPF were observed by differential scanning calorimetric (DSC), of which the enthalpy change (ΔH) had a slight increase, expect that at 200 MPa. Gas retention of dough with SPF after HHP increased markedly from 1199 (0.1 MPa) to 1246 ml (100 MPa). Specific loaf volume of bread with SPF at 400 MPa was increased significantly, while the hardness and chewiness were reduced. Thus, SPF treated with HHP at 400 MPa could be potentially used in wheat bread production.
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Effect of heat treatment to Sweet Potato Flour on dough properties and characteristics of Sweet Potato-wheat bread
Food Science and Technology International, 2017Co-Authors: Isela Carballo Pérez, Tai-hua Mu, Miao Zhang, Lei-lei JiAbstract:The effect of heat treatment at 90, 100, 110 and 120 ℃ for 20 min to Sweet Potato Flour on dough properties and characteristics of Sweet Potato-wheat bread was investigated. The lightness (L*) and a* of Sweet Potato Flour samples after heat treatment were increased, while the b* were decreased significantly, as well as the particle size, volume and area mean diameter (p
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Effect of heat treatment to Sweet Potato Flour on dough properties and characteristics of Sweet Potato-wheat bread.
Food Science and Technology International, 2017Co-Authors: Isela Carballo Pérez, Miao ZhangAbstract:The effect of heat treatment at 90, 100, 110 and 120 ℃ for 20 min to Sweet Potato Flour on dough properties and characteristics of Sweet Potato-wheat bread was investigated. The lightness (L*) and ...
