Physico-chemical and baking properties of wheat-sweet potato composite flour

Abstract

Raw sweet potato was processed into flour and blended with wheat flour in different ratios to produce wheat-sweet potato composite flour. Breads were made from wheat- sweet potato composite flours and subjected to analysis of physical and sensory properties. Wheat: Sweet potato flour in the ratio 80:20 (WS) was selected as optimum on the basis of results obtained from physical and sensory evaluation of breads. Optimized composite flour was then compared with control (wheat flour) in terms of physico-chemical properties like bulk density, foaming capacity, swelling index, color, proximate composition etc. Optimized composite flour had significantly higher foaming capacity (27.33±1.15) and foam stability (62.37±0.67) in comparison with control (17.33±1.15 and 59.77±0.75 respectively). In terms of color, higher a* (2.12±0.03) and b* (15.52±0.21) values indicate yellowish red color for optimized composite flour. Significantly higher ash content and crude fiber of optimized composite flour indicate better nutritional properties than control.