Abou - Samaha,, O. (2002). SWEET POTATO PEEL: CHRACTERIZATION AS A SOURCE OF FIBER IN WHITE PAN BREAD. Journal of Food and Dairy Sciences, 27(9), 6021-6031. doi: 10.21608/jfds.2002.256851
O. R. Abou - Samaha,. "SWEET POTATO PEEL: CHRACTERIZATION AS A SOURCE OF FIBER IN WHITE PAN BREAD". Journal of Food and Dairy Sciences, 27, 9, 2002, 6021-6031. doi: 10.21608/jfds.2002.256851
Abou - Samaha,, O. (2002). 'SWEET POTATO PEEL: CHRACTERIZATION AS A SOURCE OF FIBER IN WHITE PAN BREAD', Journal of Food and Dairy Sciences, 27(9), pp. 6021-6031. doi: 10.21608/jfds.2002.256851
Abou - Samaha,, O. SWEET POTATO PEEL: CHRACTERIZATION AS A SOURCE OF FIBER IN WHITE PAN BREAD. Journal of Food and Dairy Sciences, 2002; 27(9): 6021-6031. doi: 10.21608/jfds.2002.256851
SWEET POTATO PEEL: CHRACTERIZATION AS A SOURCE OF FIBER IN WHITE PAN BREAD
Department of Food Science and Techno gy, Faculty of Agriculture, EI-Shatby, Alexandria University, Alexandria, Egypt.
Abstract
Sweet potato (Ipomoea batata.L. Lam) Mabrouka peel was prepared uSing three ,,~:;lhods of peeling. namely. hand, abrasive and lye peeling. The proximate chemical ccrnpos.uon, dietary fiber components. amino acids of protein content, physical and r'eologlcal properties were studied. Also the funcuonauty of sweet potato peel as a source of dietary fiber In while pan bread was investiqaled. The results showed Ihat sweet potato peel was free 01 lipid and phytic acid. The sulfur containing amino acids were Iound 10 be limiting in peers protem As the addition of sweet potato peel to ba~.lllg blend was al 5, 10. 15 and 20% of flour weight. The higher levels of addition N'dS markedlv reduce the quality of bread prcduced. while Ihe 5% addruon gave a ';3lisfYlng results The results showed that, lye peeling method was dorr.inato the olher methods of peeling regarding 10 the functionality of the resulted peels In wtute pan oread
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