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Ofsp flour

Webb7 apr. 2024 · OFSP puree can replace up to 50% of the wheat flour in bread, while reducing sugar (90%) and fat (50%) and eliminating artificial colorings (egg yellow). The … Webb13 okt. 2024 · The consistency of OFSP-legume porridge was significantly (2392.5 cP; p < 0.001) lower, about 1.7 and 3.4 times than cereal-only and cereal-legume blends, …

African Journal of Food Science - quality assessment of ugali …

http://pubs.sciepub.com/ajfst/2/4/1/ Webb8 juli 2024 · OFSP flour preparation The drying temperature of 60 °C was selected to further dry the peeled and unpeeled OFSP slices for flour production based on the … browns nissan manassas va https://imoved.net

Orange-Fleshed Sweet Potato Flour Obtained by Drying in

WebbThe orange fleshed sweet potatoes (OFSP) were processed into flour using different processing methods with pretreatment (control, blanching, steaming, grilling) and … Webb8 dec. 2024 · Orange-fleshed sweet potato (OFSP) flour was prepared following the method described by Nnam ( 2001) and Oloo et al. ( 2014) with slight modification. The … Abstract. Orange-fleshed sweet potato (OFSP) flour is rich in health-promoting compounds that can improve the nutritional benefits of baked products when blended with wheat flour. However, the flour particle size and blend proportion may affect the quality properties and consumer acceptability of bakery … Visa mer The baking loss, moisture content and water activity results of the control cookies and OFSP-based cookies as influenced by flour particle sizes and blend proportion are shown in Fig. 1. The baking loss ranged between … Visa mer Figure 2 indicates the CIE colour attributes of the prepared peeled and unpeeled OFSP–wheat composite flour cookies. The L*, a*, b* and C* values differed significantly (p < 0.05) … Visa mer The sensory evaluation results of the cookies are shown in Fig. 5. The colour likeness scores of the prepared cookies ranged between 5.92 and 8.43 (liked slightly to liked very … Visa mer Textural properties are very important aspects of cookies development not only because of the influence on eating quality and consumer acceptability [39] but also relevant in package … Visa mer brp tavaralaatikko

Flow digram of OFSP flour enriched bread development at Food …

Category:Effect of Sieve Particle Size and Blend Proportion on the Quality ...

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Ofsp flour

Orange-Fleshed Sweet Potato Flour Obtained by Drying in

Webb1 nov. 2024 · Orange-fleshed sweetpotato (OFSP) puree subjected to cold chain storage has been used to enrich bread with beta-carotene. However, this has proven expensive and inconsistent in supply of puree. This study sought to develop shelf-storable OFSP puree bread with similar sensory qualities to fresh OFSP puree bread. WebbProduction process of OFSP flour The tubers were washed, peeled and sliced into 2mm thick chips. They were sun-dried in a stainless steel tray for 3 days (72h), milled and sieved for analysis (PFL). Determination of Proximate Composition The proximate composition (moisture, protein, ash, fat, crude fibre and carbohydrate content) were ...

Ofsp flour

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Webb6 apr. 2024 · Partial substitution of wheat flour with orange-fleshed sweet potato (OFSP) purée in bread can increase vitamin A intake among consumers. The study investigated … http://ifrj.upm.edu.my/23%20(05)%202416/(31).pdf

http://article.sapub.org/10.5923.j.food.20150503.05.html Webb4 juni 2024 · Generally, OFSP composite flours had higher CF, bioactive compounds, WAC, SC and WS, but lower CP, fat, OAC and pasting properties than wheat flour. The quality properties indicated that peeled and unpeeled OFSP flours sieved with a 250 μm or 500 μm mesh size have great potentials as ingredients in the bakery industry. Keywords:

Webbas OFSP and pumpkin flour increased. (a) (b) (c) Fig.2. Bread samples a b, c represent 80:10:10%, 60:30:10%, 40:20:40% wheat-OFSP-pumpkin flour bread baked at 150 oC … WebbThrough SPHI, CIP has spearheaded the development of OFSP puree (steamed and mashed) as a cost-effective, nutritious ingredient in baked products. Stallholders sell …

WebbComplementary Food (CF) was developed using locally available food raw materials (millet, soybean and sweetpotato) to tackle infant malnutrition especially in rural areas. Four different samples of CF were formulated using different ratios of millet

WebbThe proximate compositions of Ugali with different amounts of OFSP were different (P<0.05). All samples that were made with the mixture of OFSP and maize flour have … brtoitttWebb1 apr. 2016 · The OFSP flours sieved with 500 µm mesh particle size had significantly (p<0.05) higher WAC and SC but lower WS as compared to 250 µm sieve. The peeled … brownsista makeupWebbProduction process of OFSP flour The tubers were washed, peeled and sliced into 2mm thick chips. They were sun-dried in a stainless steel tray for 3 days (72h), milled and … brs tulliallanWebbMicrowave-assisted drying of OFSP is best governed by Page model, MR=exp−ktn, while the blanch-assisted followed the logarithmic model, MR=a exp−kt+c. To produce better … brp työpaikatWebbOFSP flour is rich in β-carotene than wheat flour ( Gebremedhin et al., 2013 ). β-Carotene is susceptible to heat degradation, thus the lower temperature and time of heating and … brp rovaniemi työpaikatWebbThis study investigated the effect of flour particle sizes and blend proportions on the physical, nutritional, textural and sensory properties of peeled and unpeeled OFSP … brt itavuvuWebbThis study investigated some quality attributes of composite flours, dough and bread from wheat flour substituted with orange-fleshed sweetpotato (OFSP) flour at 0–30% levels. … brr musiikki