ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Jewel sweet potatoes (SP) were prepared as flour and puree of baked and steam-cooked roots. SP replaced 0, 7, 14, and 21% of the wheat flour in a recipe for yeast-raised doughnuts. Composition of doughnuts was apparently affected by type and amount of SP. Caloric content ranged from 6.32–7.03 Kcal/g dry material. Texture and specific volume of doughnuts were affected by SP. Crumb color of doughnuts with SP was yellow-orange. Six quality attributes tested by a panel were affected by SP, but for the most part, overall quality of the doughnuts was not lowered.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb07634.x
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