{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,10]],"date-time":"2026-11-10T01:32:15Z","timestamp":1794274335933,"version":"4.9.0"},"reference-count":64,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2022,4,6]],"date-time":"2022-04-06T00:00:00Z","timestamp":1649203200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100000865","name":"Bill and Melinda Gates Foundation","doi-asserted-by":"publisher","award":["OPP1019987"],"award-info":[{"award-number":["OPP1019987"]}],"id":[{"id":"10.13039\/100000865","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Partial substitution of wheat flour with orange-fleshed sweet potato (OFSP) pur\u00e9e in bread can increase vitamin A intake among consumers. The study investigated the influence of wheat flour substitution with 20\u201350% of OFSP pur\u00e9e on proximate composition, color, \u03b2-carotene, water activity, and microbial keeping quality. The moisture content, crude protein, crude fat, total ash, crude fiber, and carbohydrate in bread ranged from 28.6\u201332.7%, 9.9\u201310.6%, 5.0\u20135.5%, 1.9\u20133.2%, 1.4\u20131.8%, and 79.1\u201380.9%, respectively. \u03b2-carotene, total ash, and crude fiber contents in bread, and Hunter color values a*, b*, chroma, and \u2206E significantly increased with the addition of OFSP pur\u00e9e. Total viable counts (TVC), yeast, and molds in bread ranged from 2.82\u20133.64 log10 cfu\/g and 1.48\u20132.16 log10 cfu\/g, respectively, on the last day of storage. Water activity, TVC, and fungal counts were low in sweet potato composite bread as compared to white bread. Total \u03b2-carotene in OFSP bread ranged from 1.9\u20135.4 mg\/100 g (on dry weight). One hundred grams of bread portion enriched with 40% and 50% OFSP pur\u00e9e provides more than 50% of vitamin A dietary requirements to children aged 4\u20138 years. Incorporation of up to 50% OFSP pur\u00e9e in wheat flour produces a relatively shelf-stable, nutritious, and health-promoting functional bread.<\/jats:p>","DOI":"10.3390\/foods11071051","type":"journal-article","created":{"date-parts":[[2022,4,6]],"date-time":"2022-04-06T16:21:30Z","timestamp":1649262090000},"page":"1051","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":38,"title":["Effect of Orange-Fleshed Sweet Potato Pur\u00e9e and Wheat Flour Blends on \u03b2-Carotene, Selected Physicochemical and Microbiological Properties of Bread"],"prefix":"10.3390","volume":"11","author":[{"given":"Derick","family":"Malavi","sequence":"first","affiliation":[{"name":"Food and Nutritional Evaluation Laboratory (FANEL), International Potato Center (CIP), Nairobi 25171-00603, Kenya"},{"name":"Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium"},{"name":"Food Chemistry and Technology Research Centre, Department of Food Technology, Ghent University Global Campus, 119-5, Songdomunhwa-ro, Yeonsu-gu, Incheon 21985, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0308-4946","authenticated-orcid":false,"given":"Daniel","family":"Mbogo","sequence":"additional","affiliation":[{"name":"Food and Nutritional Evaluation Laboratory (FANEL), International Potato Center (CIP), Nairobi 25171-00603, Kenya"},{"name":"Natural Resources Institute (NRI), Medway Campus, University of Greenwich, Central Avenue, Chatham ME4 4TB, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mukani","family":"Moyo","sequence":"additional","affiliation":[{"name":"Food and Nutritional Evaluation Laboratory (FANEL), International Potato Center (CIP), Nairobi 25171-00603, Kenya"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lucy","family":"Mwaura","sequence":"additional","affiliation":[{"name":"Food and Nutritional Evaluation Laboratory (FANEL), International Potato Center (CIP), Nairobi 25171-00603, Kenya"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jan","family":"Low","sequence":"additional","affiliation":[{"name":"Food and Nutritional Evaluation Laboratory (FANEL), International Potato Center (CIP), Nairobi 25171-00603, Kenya"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2432-2165","authenticated-orcid":false,"given":"Tawanda","family":"Muzhingi","sequence":"additional","affiliation":[{"name":"Food and Nutritional Evaluation Laboratory (FANEL), International Potato Center (CIP), Nairobi 25171-00603, Kenya"},{"name":"Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,4,6]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"109690","DOI":"10.1016\/j.lwt.2020.109690","article-title":"Influence of particle size distribution of orange-fleshed sweet potato flour on dough rheology and simulated gastrointestinal digestion of sweet potato-wheat bread","volume":"131","author":"Azeem","year":"2020","journal-title":"LWT"},{"key":"ref_2","first-page":"214","article-title":"Evaluation of the physical and sensory characteristics of bread produced from three varieties of cassava and wheat composite flours","volume":"4","author":"Eriksson","year":"2014","journal-title":"Food Public Health"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"111515","DOI":"10.1016\/j.lwt.2021.111515","article-title":"Rheological properties of dough and bread quality characteristics as influenced by the proportion of wheat flour substitution with orange-fleshed sweet potato flour and baking conditions","volume":"147","author":"Chikpah","year":"2021","journal-title":"LWT"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"1193","DOI":"10.1016\/j.ijbiomac.2019.10.249","article-title":"Microstructure-modified products from stone-milled wheat bran powder improve glycemic response and sustain colonic fermentation","volume":"153","author":"Liu","year":"2020","journal-title":"Int. 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