Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.)
In this study, plain bread was made by substituting wheat flour with purple yam flour (Dioscorea alata, L). The addition of 0, 10, 15, 20, and 30% purple yam flour aims to increase the functional value of plain bread as a source of natural antioxidants. The bread produced with two baking temperature...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-01-01
|
| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2021/5586316 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832546599112278016 |
|---|---|
| author | Siti Tamaroh Ajat Sudrajat |
| author_facet | Siti Tamaroh Ajat Sudrajat |
| author_sort | Siti Tamaroh |
| collection | DOAJ |
| description | In this study, plain bread was made by substituting wheat flour with purple yam flour (Dioscorea alata, L). The addition of 0, 10, 15, 20, and 30% purple yam flour aims to increase the functional value of plain bread as a source of natural antioxidants. The bread produced with two baking temperatures (170°C and 180°C) was tested for anthocyanin levels, total phenol, antioxidant activity (DPPH free radical scavenging), volume expansion, color, and preference test. The results showed that the temperatures of the bread baking did not affect anthocyanin levels, total phenol, antioxidant activity, volume expansion, and bread color (p>0.05). The substitution of purple yam flour had a significant effect on anthocyanin levels, total phenol, antioxidant activity, volume, and bread color (p<0.05). The levels of anthocyanins, total phenol, antioxidant activity, and darker color increased with the addition of purple yam flower whereas the rate of expansion reduced. However, the addition of purple yam flour did not affect the level of preference for the bread produced. Purple yam flour can be added to the manufacture of bread made from wheat flour as much as 30% with a baking temperature of 180°C. The resulting bread contained total anthocyanins 54.62 mg/100 g db, total phenol 391.14 mg EAG/100 g db, antioxidant activity 48.53% and volume expansion 64.85%, color L∗=53.06, a∗=6.52, b∗=13.32, C=14.87, H=64.06, and sensory score=3.24 (preferred). |
| format | Article |
| id | doaj-art-549ae53688464ed39df617d162ed3f3e |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-549ae53688464ed39df617d162ed3f3e2025-02-03T06:47:56ZengWileyInternational Journal of Food Science2356-70152314-57652021-01-01202110.1155/2021/55863165586316Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.)Siti Tamaroh0Ajat Sudrajat1Department of Agroindustry, Universitas Mercu Buana Yogyakarta, Yogyakarta 55753, IndonesiaDepartment of Agroindustry, Universitas Mercu Buana Yogyakarta, Yogyakarta 55753, IndonesiaIn this study, plain bread was made by substituting wheat flour with purple yam flour (Dioscorea alata, L). The addition of 0, 10, 15, 20, and 30% purple yam flour aims to increase the functional value of plain bread as a source of natural antioxidants. The bread produced with two baking temperatures (170°C and 180°C) was tested for anthocyanin levels, total phenol, antioxidant activity (DPPH free radical scavenging), volume expansion, color, and preference test. The results showed that the temperatures of the bread baking did not affect anthocyanin levels, total phenol, antioxidant activity, volume expansion, and bread color (p>0.05). The substitution of purple yam flour had a significant effect on anthocyanin levels, total phenol, antioxidant activity, volume, and bread color (p<0.05). The levels of anthocyanins, total phenol, antioxidant activity, and darker color increased with the addition of purple yam flower whereas the rate of expansion reduced. However, the addition of purple yam flour did not affect the level of preference for the bread produced. Purple yam flour can be added to the manufacture of bread made from wheat flour as much as 30% with a baking temperature of 180°C. The resulting bread contained total anthocyanins 54.62 mg/100 g db, total phenol 391.14 mg EAG/100 g db, antioxidant activity 48.53% and volume expansion 64.85%, color L∗=53.06, a∗=6.52, b∗=13.32, C=14.87, H=64.06, and sensory score=3.24 (preferred).http://dx.doi.org/10.1155/2021/5586316 |
| spellingShingle | Siti Tamaroh Ajat Sudrajat Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.) International Journal of Food Science |
| title | Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.) |
| title_full | Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.) |
| title_fullStr | Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.) |
| title_full_unstemmed | Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.) |
| title_short | Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.) |
| title_sort | antioxidative characteristics and sensory acceptability of bread substituted with purple yam dioscorea alata l |
| url | http://dx.doi.org/10.1155/2021/5586316 |
| work_keys_str_mv | AT sititamaroh antioxidativecharacteristicsandsensoryacceptabilityofbreadsubstitutedwithpurpleyamdioscoreaalatal AT ajatsudrajat antioxidativecharacteristicsandsensoryacceptabilityofbreadsubstitutedwithpurpleyamdioscoreaalatal |