Study of Partial Substitution Levels of Wheat Flour with Purple Sweet Potato Puree on Qualities of Brownies
Abstract
The objective of this research was to study the suitable basic formula of brownie products by evaluating the sensory characteristics using a 9-points hedonic scale. The results showed that the basic formula2 had higher liking scores of all sensory characteristics than other formulas. The main ingredients of the optimum basic formulation of brownie products contained wheat flour, sugar, unsalted butter, cocoa powder, eggs, vanilla extract, baking powder and salt. Therefore, the basic formula2 was selected to study the optimum level of wheat flour replacement with the purple sweet potato puree. The results showed that the optimum replacement level for wheat flour with 50% purple sweet potato puree gave the crust and crumb color of brownies in dark brown and purple tones. The result found that hardness (2232.9 g), cohesiveness (0.35), springiness (0.55 mm), adhesiveness (-33.12 g.sec.), gumminess (1105.9 g), chewiness (656.26 g.mm), water content 0.70, moisture content 14.91%, specific volume (1.19 cm3/g.) and dietary fiber (4.03%). The brownies with 50% purple sweet potato puree had the highest overall preference score at 7.63. Keywords : wheat flour substitution, purple sweet potato, purple sweet potato puree, browniesReferences
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KhumKhom, S. (2020). Effect of partial replacement of wheat flour with purple sweet potato flour on physicochemical properties and antioxidant activities of steamed bun (Mantou). Burapa Science Journal (May-August), 25(2), 664-679. (in Thai)
Kunyanee, K. & Sungin, P. (2019). The Effect of guar gum on the qualities of gluten-free crispy waffle from sweet purple potato flour. Dusit Thani College Journal (January – April). 13(1), 315-329. (in Thai)
Leepathamakul, H. & Khumkhom, S. (2019). Effect of partial replacement of wheat flour with purple sweet potato flour on physical, nutritional, and sensory characteristics of éclair. VRU Research and Development Journal Science and Technology, 14(3), 72-85. (in Thai)
Li, A., Xiao, R., He, S., An, X., He, Y., Wang, C., Yin, S., Wang, B., Shi, X. & He, J. (2019). Research Advances of purple sweet potato anthocyanins: extraction, identification, stability, bioactivity, application, and biotransformation. Molecules, 24, 3816; doi:10.3390/molecules24213816.
Selvakumaran. L., Shukri. R., Ramli. N. S., Pak Dek M. S., & Wan Ibadullah, W. Z. (2019). Orange sweet potato (Ipomoea batatas) puree improved physicochemical properties and sensory acceptance of brownies. Journal of the Saudi Society of Agricultural Sciences, 18, 332–336.
Sinchaipanit, P., Budpong, K., Disnil, S. & Twichatwitayakul, R. (2017). Influences of rice berry flour as a wheat flour substitute in a brownie: textural and quality attributes. SDU Research Journal Science and Technology, 10(2), 69-80. (in Thai)
Sirikesorn, L., Boonlertnirun, S. & Lioatrakoon, V. (2017). Comparison of growth and yield in six sweet potato varieties. RMUTSV Research Journal, 10(3), 411-423. (in Thai)
Szafranski, M., Whittington, J.A., & Bessinger, C., 2005. Pureed cannellini beans can be substituted for shortening in brownies. J. Am. Diet. Assoc. 105, 1295–1298.
Wanuwat, W., Kongnonkok, N. & Suksomboon, A. (2013). Effect of utilization of purple sweet potato flour as wheat flour replacement on the properties of bread. Agricultural Science. Journal, 44(2) (Suppl.), 421-424. (in Thai)
Association of Official Analytical Chemists (AOAC). (2000). Official Methods of Analysis of AOAC International, 17thed. AOAC International, Gaithersburg, MD.
Association of Official Analytical Chemists (AOAC). (2016). Official Methods of Analysis of AOAC International, 20thed. AOAC International, Gaithersburg, MD.
Bacteriological Analytical Manual (BAM). (2001). Aerobic Plate Count [Online]. U.S. Food and Drug Administration. Retrieved May 22, 2020, from http://www.cfsan.fcla.gov/-ebam/bam-3.html.
Baixauli, R., Sanz, T., Salvador, A., & Fiszman, S.M. (2008). Muffins with resistant starch: baking performance in relation to the rheological properties of the batter. Journal of Cereal Science, 47, 502-509.
Chainarong, Y., Limroongreungrat, K. & Suksomboon, A. (2014). Effect of purple sweet potato flour content on the quality of Mantou. Agricultural Science Journal, 45(2) (Suppl.), 97-100. (in Thai)
Charoenphun, N. (2017). Development of Cookie Products from Sweet Potato. Journal of Food Technology,
Siam University, 13(1), 32-43. (in Thai).
Community Product Standards Division. (2012). Thai Community Product Standards; Cake (TCPS459/2012).
Retrieved April 25, 2020, from http://tcps.tisi.go.th/public/StandardList.aspx.
Dangsungwal, N., Siriwong, N. & Riebroy, S. (2011). Use of banana flour substituted for wheat flour in a brownie. In Proceedings of the 49th Kasetsart University Annual Conference: Agricultural Extension and Home Economics (pp. 66-73). Bangkok (Thailand): The Thailand Research Fund, Bangkok (Thailand). (in Thai)
Fleischer, A.M., (2013). Acceptability of brownies supplemented with black bean puree by college students at Indiana State University. Master Thesis, Department of Applied Health Sciences, Indiana State University.
Jantathai, S., Toontom, S. Klintach, P. & Poking, C. (2017). Effects of wheat flour replacement with taro, yam, and purple sweet potato flours incorporated with black glutinous rice on qualities of muffin and consumer acceptance. In Proceedings of the 13th Mahasarakham University Research Conference (pp. 650-656). Mahasarakham (Thailand). (in Thai)
KhumKhom, S. (2020). Effect of partial replacement of wheat flour with purple sweet potato flour on physicochemical properties and antioxidant activities of steamed bun (Mantou). Burapa Science Journal (May-August), 25(2), 664-679. (in Thai)
Kunyanee, K. & Sungin, P. (2019). The Effect of guar gum on the qualities of gluten-free crispy waffle from sweet purple potato flour. Dusit Thani College Journal (January – April). 13(1), 315-329. (in Thai)
Leepathamakul, H. & Khumkhom, S. (2019). Effect of partial replacement of wheat flour with purple sweet potato flour on physical, nutritional, and sensory characteristics of éclair. VRU Research and Development Journal Science and Technology, 14(3), 72-85. (in Thai)
Li, A., Xiao, R., He, S., An, X., He, Y., Wang, C., Yin, S., Wang, B., Shi, X. & He, J. (2019). Research Advances of purple sweet potato anthocyanins: extraction, identification, stability, bioactivity, application, and biotransformation. Molecules, 24, 3816; doi:10.3390/molecules24213816.
Selvakumaran. L., Shukri. R., Ramli. N. S., Pak Dek M. S., & Wan Ibadullah, W. Z. (2019). Orange sweet potato (Ipomoea batatas) puree improved physicochemical properties and sensory acceptance of brownies. Journal of the Saudi Society of Agricultural Sciences, 18, 332–336.
Sinchaipanit, P., Budpong, K., Disnil, S. & Twichatwitayakul, R. (2017). Influences of rice berry flour as a wheat flour substitute in a brownie: textural and quality attributes. SDU Research Journal Science and Technology, 10(2), 69-80. (in Thai)
Sirikesorn, L., Boonlertnirun, S. & Lioatrakoon, V. (2017). Comparison of growth and yield in six sweet potato varieties. RMUTSV Research Journal, 10(3), 411-423. (in Thai)
Szafranski, M., Whittington, J.A., & Bessinger, C., 2005. Pureed cannellini beans can be substituted for shortening in brownies. J. Am. Diet. Assoc. 105, 1295–1298.
Wanuwat, W., Kongnonkok, N. & Suksomboon, A. (2013). Effect of utilization of purple sweet potato flour as wheat flour replacement on the properties of bread. Agricultural Science. Journal, 44(2) (Suppl.), 421-424. (in Thai)
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Published
2021-09-07
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