Physicochemical Characteristics of Bun Made from Orange-Fleshed Sweet Potato Clones

Abstract

Sweet potato tubers are source of carbohydrates, vitamins, minerals, dietary fiber, beta-carotene, anthocyanins, and other phenolic components. Beta-carotene has been promoted because of its high antioxidant activity and health benefits. The research activity was aimed to determine the suitability of orange sweet potato as a substitute material for bun making. The texture characteristics of MSU 14011-09 showed the highest chewiness value compared to the other three varieties and one clone. Beta-carotene levels of mashed orange sweet potatoes varied. The highest value was found in Beta 1 (12,601μg/100g, dw) and the lowest was MSU 14011-09 (3,561μg/100g, dw. Beta-carotene affects the color of mashed sweet potatoes. The bun made from Beta 2 and MSU 14011-09 had low moisture content and high yield, whereas the bun from Beta 2 had high cohesiveness. Beta 1 produces buns with high L, a*, and b* values, whereas Beta 2 and MSU 14011-09 produce buns with low L, a*, and b* values. The lower the a* and b* value of Bun, the higher the color preferences of the panelists. Beta 2, Beta 3, and MSU 14014-84, were suitable for bun production.

Keywords

• sweet potato
• buns
• physical
• chemical