Effect of natural fermentation on the physicochemical, functional and sensory properties of orange-fleshed swееt potato (Ipomea batatas L.) flour and glutеn-frее brеad

Abstract

The objective of this study was to evaluate the effect of natural fermentation on the physicochemical, functional and sensory properties of orange-fleshed sweet potato (Ipomea batatas L.) flour and bread. The sweet potato strips were fermented for 0, 24, 48, 72 and 96 hours, oven dried at 60°C and milled to a flour. The protein and fat content of the sweet potato flour (SPF) increased with an increase in fermentation time, while ash, crude fibre and carbohydrates decreased. The SPF showed an increase in water absorption and a decrease in swelling power, solubility power and bulk density. The moisture, protein and fat content of the bread increased with an increase in fermentation time of the SPF, while the crude fibre and carbohydrates decreased. Physical and sensory properties of sweet potato bread showed an increase in softness scores and a decrease in height, volume, specific volume, bake loss, flavour, aroma and overall acceptance scores with an increase in fermentation time. Results of this study show that it is feasible to produce bread from fermented sweet potatoes. However, some physical and sensory properties of the bread need to be optimized.