Effect of Partial Replacement of Wheat Flour with Purple Sweet Potato Flour on Physicochemical Properties and Antioxidant Activities of Steamed Bun (Mantou)
Abstract
The objectives of the present study were to investigate the physicochemical properties and antioxidant activities of steamed bun substitution of wheat flour (WF) with purple sweet potato flour (PSPF) at different levels (0, 10, 20, 30, 40 and 50%). Spectrophotometer analyses showed that the phytochemical content of PSPF was enriched in phenolic, flavonoid and anthocyanin. The antioxidant activities of PSPF as determined by DPPH, ABTS, FRAP and reducing power were higher in comparison to WF. Texture of steamed bun substitution of WF with 10-50% PSPF showed significantly (p ≤ 0.05) increased the hardness and reduced cohesiveness and springiness compare to the control. The color characteristic of steamed bun were measured using a Hunter Lab colorimeter. L* and b* value of steamed bun decreased while a* value increased with increase in level of PSPF from 0 to 50%. Moreover, the total phenolic, total flavonoid and total anthocyanin contents of steamed bun were significantly improved (p ≤ 0.05) by 3.02-9.67, 2.69-8.93 and 5.95-62.62-fold, respectively when PSPF was added. In addition, the antioxidant activities (DPPH, ABTS, FRAP and reducing power) of steamed bun containing PSPF at different levels was significantly increased (p ≤ 0.05) by 11.98-56.55, 5.42-22.76, 5.09-21.40 and 4.70-14.56-fold, respectively compared to the control. Therefore, the study suggests that using of PSPF as WF replacement are suitable to increase phytochemical concentration and antioxidant activities in steamed bun products. Keywords : steamed bun, purple sweet potato flour, phenolic compound, flavonoid compound, antioxidant activityReferences
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Cai, Z., Song, L., Qian, B., Xu, W., Ren, J., Jing, P., & Oey, I. (2018). Understanding the effect of anthocyanins extracted from purple sweet potatoes on alcohol-induced liver injury in mice. Food Chemistry, 245,
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Gao, Q.H., Wu, P.T., Liu, J.R., Wu, C.S., Parry, J.W., & Wang, M. (2011). Physico-chemical properties and antioxidant capacity of different jujube (Ziziphus jujube Mill.) cultivars grown in loess plateau of China. Scientia Horticulturae, 130, 67-72.
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Oliveira, H., Basílio, N., Pina, F., Fernandes, I., de Freitas, V., & Mateus, N. (2019). Purple-fleshed sweet potato acylated anthocyanins: Equilibrium network and photophysical properties. Food Chemistry, 288, 386-394.
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Tang, Y., Cai, W., & Xu, B. (2015). Profiles of phenolics, carotenoids and antioxidative capacities of thermal processed white, yellow, orange and purple sweet potatoes grown in Guilin, China. Food Science and Human Wellness, 4, 123-132.
Thai Industrial Standards Institute (TISI). (2004). Thai Community Product standards; Sa-La-Pao (505/2547). Retrieved June 20, 2018, from: http://tcps.tisi.go.th/public/certificatesearch.aspx.
Wang, L., Zhao, Y., Zhou, Q., Luo, C.L., Deng, A.P., Zhang, Z.C., & Zhang, J.L. (2017). Characterization and hepatoprotective activity of anthocyanins from purple sweet potato (Ipomoea batatas L. cultivar Eshu
No. 8). Journal of food and drug analysis, 25, 607-618.
Wu, G., Shen, Y., Qi, Y., Zhang, H., Wang, L., Qian, H., Qi, X., Li, Y., & Johnson, S.K. (2018). Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum addition. LWT-Food Science and Technology, 91, 77-83.
Wu, Q., Qu, H., Jia, J., Kuang, C., Wen, Y., Yan, H., & Gui, Z. (2015). Characterization, antioxidant and antitumor activities of polysaccharides from purple sweet potato. Carbohydrate Polymers, 132, 31-40.
Xu, J., Su, X., Lim, S., Griffin, J., Carey, E., Katz, B., Tomich, J., Smith, J.S., & Wang, W. (2015). Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40. Food Chemistry, 186, 90-96.
Zhang, L., Zhao, L., Bian, X., Guo, K., Zhou, L., & Wei, C. (2018). Characterization and comparative study of starches from seven purple sweet potatoes. Food Hydrocolloids, 80, 168-176.
Zhuang, J., Lu, J., Wang, X., Wang, X., Hu, W., Hong, F., Zhao, X.X., & Zheng, Y.L. (2019). Purple sweet potato color protects against high-fat diet-induced cognitive deficits through AMPK-mediated autophagy in mouse hippocampus. Journal of Nutritional Biochemistry, 65, 35-45.
Zhu, F., & Chan, C. (2018). Effect of chia seed on glycemic response, texture, and sensory properties of Chinese steamed bread. LWT-Food Science and Technology, 98, 77-84.
Zhu, F., & Sun, J. (2019). Physicochemical and sensory properties of steamed bread fortified with purple sweet potato flour. Food Bioscience, 30, 100411.
Zhu, F., Sakulnak, R., & Wang, S. (2016). Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread. Food Chemistry, 194, 1217-1223.
Belwal, T., Dhyani, P., Bhatt, I.D., Rawal, R.S., & Pande, V. (2016). Optimization extraction conditions for improving phenolic content and antioxidant activity in Berberis asiatica fruits using response surface methodology (RSM). Food Chemistry, 207, 115-124.
Cai, Z., Song, L., Qian, B., Xu, W., Ren, J., Jing, P., & Oey, I. (2018). Understanding the effect of anthocyanins extracted from purple sweet potatoes on alcohol-induced liver injury in mice. Food Chemistry, 245,
463-470.
Cao, Y., Zhang, F., Guo, P., Dong, S., & Li, H. (2019). Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility. LWT-Food Science and Technology, 111, 527-533.
Chen, H., Sun, J., Liu, J., Gou, Y., Zhang, X., Wu, X., Sun, R., Tang, S., Kan, J., Qian, C., Zhang, N., & Jin, C. (2019). Structural characterization and anti-inflammatory activity of alkali-soluble polysaccharides from purple sweet potato. International Journal of Biological Macromolecules, 131, 484-494.
Fu, J.T., Chang, Y.H., & Shiau, S.Y. (2015). Rheological, antioxidative and sensory properties of dough and Mantou (steamed bread) enriched with lemon fiber. LWT-Food Science and Technology, 61, 56-62.
Gao, Q.H., Wu, P.T., Liu, J.R., Wu, C.S., Parry, J.W., & Wang, M. (2011). Physico-chemical properties and antioxidant capacity of different jujube (Ziziphus jujube Mill.) cultivars grown in loess plateau of China. Scientia Horticulturae, 130, 67-72.
Grace, M.H., Yousef, G.G., Gustafson, S.J., Truong, V.D., Yencho, G.C., & Lila, M.A. (2014). Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweet potato storage and impacts on bioactive properties. Food Chemistry, 145, 717-724.
Guo, K., Liu, T., Xu, A., Zhang, L., Bian, X., & Wei, C. (2019). Structural and functional properties of starches from root tubers of white, yellow, and purple sweet potatoes. Food Hydrocolloids, 89, 829-836.
Hao, M., & Beta, T. (2012). Development of Chinese steamed bread enriched in bioactive compounds from barley hull and flaxseed hull extracts. Food Chemistry, 133, 1320-1325.
Ishida, H., Suzuno, H., Sugiyama, N., Innami, S., Tadokoro, T., & Maekawa, A. (2000). Nutritive evaluation on chemical components of leaves, stalks and stems of sweet potatoes (Ipomoea batatas poir). Food Chemistry, 68, 359-367.
Jang, H.H., Kim, H.W., Kim, S.Y., Kim, S.M., Kim, J.B., & Lee, Y.M. (2019). In vitro and in vivo hypoglycemic effects of cyaniding 3-caffeoyl-phydroxybenzoylsophoroside-5-glucoside, an anthocyanin isolated from purple-fleshed sweet potato. Food Chemistry, 272, 688-693.
Kaur, M., Singh, V., & Kaur, R. (2017). Effect of partial replacement of wheat flour with vary levels of flaxseed flour on physicochemical, antioxidant and sensory characteristics of cookies. Bioactive Carbohydrates and Dietary Fibre, 9, 14-20.
Kubola, J., Siriamornpun, S., & Meeso, N. (2011). Phytochemical, vitamin C and sugar content of Thai wild fruits. Food Chemistry, 126, 972-981.
Oliveira, H., Basílio, N., Pina, F., Fernandes, I., de Freitas, V., & Mateus, N. (2019). Purple-fleshed sweet potato acylated anthocyanins: Equilibrium network and photophysical properties. Food Chemistry, 288, 386-394.
Qiao, F., Huang, L.L., & Xia, W.S. (2012). A study on microwave vacuum dried re-structured lychee (Litchi chinensis Sonn.) mixed with purple sweet potato (Ipomoea batatas) snacks. Food and Bioproducts Processing, 90, 653-658.
Shao, Y., Xu, F., Sun, X., Bao, J., & Beta, T. (2014). Identification and quantification of phenolic acids and anthocyanins as antioxidants in bran, embryo and endosperm of white, red and black rice kernels
(Oryza sativa L.). Journal of Cereal Science, 59, 211-218.
Sun, R., Zhang, Z., Hu, X., Xing, Q., & Zhuo, W. (2015). Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties. Journal of Cereal Science, 64, 153-158.
Tang, C., Sun, J., Liu, J., Jin, C., Wu, X., Zhang, X., Chen, H., Gou, Y., Kan, J., Qian, C., & Zhang, N. (2019). Immune-enhancing effects of polysaccharides from purple sweet potato. International Journal of Biological Macromolecules, 123, 923-930.
Tang, Y., Cai, W., & Xu, B. (2015). Profiles of phenolics, carotenoids and antioxidative capacities of thermal processed white, yellow, orange and purple sweet potatoes grown in Guilin, China. Food Science and Human Wellness, 4, 123-132.
Thai Industrial Standards Institute (TISI). (2004). Thai Community Product standards; Sa-La-Pao (505/2547). Retrieved June 20, 2018, from: http://tcps.tisi.go.th/public/certificatesearch.aspx.
Wang, L., Zhao, Y., Zhou, Q., Luo, C.L., Deng, A.P., Zhang, Z.C., & Zhang, J.L. (2017). Characterization and hepatoprotective activity of anthocyanins from purple sweet potato (Ipomoea batatas L. cultivar Eshu
No. 8). Journal of food and drug analysis, 25, 607-618.
Wu, G., Shen, Y., Qi, Y., Zhang, H., Wang, L., Qian, H., Qi, X., Li, Y., & Johnson, S.K. (2018). Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum addition. LWT-Food Science and Technology, 91, 77-83.
Wu, Q., Qu, H., Jia, J., Kuang, C., Wen, Y., Yan, H., & Gui, Z. (2015). Characterization, antioxidant and antitumor activities of polysaccharides from purple sweet potato. Carbohydrate Polymers, 132, 31-40.
Xu, J., Su, X., Lim, S., Griffin, J., Carey, E., Katz, B., Tomich, J., Smith, J.S., & Wang, W. (2015). Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40. Food Chemistry, 186, 90-96.
Zhang, L., Zhao, L., Bian, X., Guo, K., Zhou, L., & Wei, C. (2018). Characterization and comparative study of starches from seven purple sweet potatoes. Food Hydrocolloids, 80, 168-176.
Zhuang, J., Lu, J., Wang, X., Wang, X., Hu, W., Hong, F., Zhao, X.X., & Zheng, Y.L. (2019). Purple sweet potato color protects against high-fat diet-induced cognitive deficits through AMPK-mediated autophagy in mouse hippocampus. Journal of Nutritional Biochemistry, 65, 35-45.
Zhu, F., & Chan, C. (2018). Effect of chia seed on glycemic response, texture, and sensory properties of Chinese steamed bread. LWT-Food Science and Technology, 98, 77-84.
Zhu, F., & Sun, J. (2019). Physicochemical and sensory properties of steamed bread fortified with purple sweet potato flour. Food Bioscience, 30, 100411.
Zhu, F., Sakulnak, R., & Wang, S. (2016). Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread. Food Chemistry, 194, 1217-1223.
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2020-05-01
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