Effect of steamed purple sweet potato addition on chemico-physical properties of sandwich bread

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dc.contributor.authorThuy, N. M.
dc.contributor.authorTham, T. T.H.
dc.contributor.authorGiau, T. N.
dc.contributor.authorTien, V. Q.
dc.contributor.authorThanh, N. V.
dc.contributor.authorTai, N. V.
dc.date.accessioned2026-08-06T10:42:45Z
dc.date.available2026-08-06T10:42:45Z
dc.date.issued2023-12-01
dc.description.abstractPurple sweet potato (PSP) has the potential to be used to prepare functional foods due to its attractive color and high anthocyanin content. With completely randomized design experiments used, the study investigated the effect of the percentage of steamed PSP (25, 29, 33 and 37% of total batch weight) on the overall quality of sandwich bread. The results showed that the added PSP significantly affected the color (L*, a* and b*) and anthocyanin content of bread. The sandwich bread with 33% PSP had the most intense purple color, and a soft structure was found with a measured hardness of 92.12 and 25.11 g force in the bread crust and the centre of the bread, respectively. The expansion ratio was 5.86 times compared with the control sample (5.47 times), and the moisture and anthocyanin content were 38.23% and 55.14 mg%, respectively. The findings of this study also suggested that the preparation of sandwiches with the addition of PSP, in addition to providing a beautiful color, also has the potential to improve overall product quality, increase fiber content (2.4%) and DPPH free radical scavenging activity (28.80%) compared to the control sample.
dc.identifier.citationFood Research, 7(6), 111-117, 2023
dc.identifier.doi10.26656/fr.2017.7(6).410
dc.identifier.issn25502166
dc.identifier.other2-s2.0-85182222757
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/14745
dc.sourceFood Research
dc.subjectAntioxidant activity
dc.subjectExpansion volume
dc.subjectPhysico-chemical properties
dc.subjectPurple sweet potato
dc.subjectSandwich bread
dc.titleEffect of steamed purple sweet potato addition on chemico-physical properties of sandwich bread
dc.typeArticle

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