The effect of the addition of flour from the root tubers of sweet potato varieties (<i>Ipomoea batatas</i> Lam.) with colored pulp on the baking and consumer qualities of wheat bread

Abstract

Relevance. Currently, there is an increasing interest in nutritional supplements of natural origin. One of the crops that can be used for this is sweet potato. The inclusion of flour from dried sweet potato tubers with colored pulp in the recipe of wheat bread can contribute to its enrichment with vitamins and antioxidants. Therefore, the study of the suitability of sweet potato tubers obtained in the conditions of the Non-Chernozem Zone for use as an additive in the production of bread is an urgent task.Material and methods. The article presents the results of a comparative study of the appearance and taste of bread with the addition of various amounts of powder from root tubers with colored pulp of two varieties of sweet potato (Purple 1 - anthocyanin and Beauregard – carotenoids).Results. It has been established that sweet potato root tubers grown in the conditions of the Central region of the Non-Chernozem zone are suitable for use as a natural food additive to wheat bread. The positive effect of preliminary steaming of tubers before drying on the volumetric yield of bread and the color of its crumb was revealed. The studied varieties of sweet potato differed significantly in the yield of air-dry powder - the Purple 1 variety had an advantage over the Beauregard variety. Bread with additions of 5% and 10% of Purple 1 tuber powder was characterized by the best appearance and taste. The Beauregard variety had a high sugar content, which negatively affected the consumer advantages of bread with its additives.

Keywords

• sweet potato
• food additive
• dry matter
• baking qualities
• anthocyanins
• carotenoids
• antioxidants