Utilizing Orange-Flesh Sweet Potato Loaf Bread; A Study On Sensory, Nutrition, And Consumer Acceptance
Sweet Potato (Ipomoea Batatas) Loaf Bread
DOI:
https://doi.org/10.5281/zenodo.20033449Keywords:
Feasibility, Sensory Evaluation, Proximate Analysis, Microbial AnalysisAbstract
By examining its sensory qualities, nutritional value, and consumer acceptability, this study sought to determine whether using orange-flesh sweet potatoes (OFSP) as a main ingredient in loaf bread was feasible. Three formulations with different contents of OFSP (50 percent, 75 percent, and 100 percent) were tested using an experimental-descriptive study design. The samples were evaluated by thirty respondents, including students and panellists with training, on the basis of appearance, texture, taste, and aroma. Additionally, microbial and proximate analyses were carried out. In terms of texture (8.17), aroma (8.00), and overall acceptability (4.58), the 75% OFSP formulation was deemed "Very Highly Acceptable." Nutritional analysis revealed improved moisture (31.51%), crude fat (7.55%), and protein (4.38%) values. Microbial analysis showed that the amounts of mold and yeast were within permissible bounds, guaranteeing the safety of the product. Significant variations in aroma and appearance were found by statistical analysis among formulations, but not in taste or texture. According to these results, adding 75% OFSP to loaf bread considerably enhances its nutritional content and sensory quality without sacrificing acceptability or safety. According to the study's findings, OFSP is a practical and useful ingredient for creating bakery goods that are healthier and more palatable to consumers.
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Copyright (c) 2025 Kyla Claire Nazaro, Den Jean F. Dante, Judy Ann C. Dela Cruz, Louie Adysson B. Eucogco, Diana Mae G. Fuerte, Jenny C. Peralta, Christina T. Alfiler, Mae Angelica A. Sinco
This work is licensed under a Creative Commons Attribution 4.0 International License.
All articles published by the Journal of Pure and Applied Sciences are licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).
