Selected engineering and sensory properties of baked products prepared from composite wheat-sologold sweet potato flour

Abstract

Flours from other sources have been incorporated into wheat flour to improve on the nutritional and sensory properties of baked products. However, the quality of production and sustainability of such baked product is still a challenge faced by bakery industries. The aim of this study is to evaluate selected engineering and sensory properties of baked products prepared from composite wheat sologold sweet potato flour; so as to guide the bakers to achieve improved product quality, development and sustainability. In this study, biscuit samples were prepared according to Onabanjo and Dickson method, the bread samples were prepared according to the Straight dough method, the cake samples were prepared according to Egg foaming method while the selected engineering and sensory properties were determined in accordance with standard procedures. The results obtained showed that the optimum blend (70% wheat: 30% sologold sweet potato) flour has specific volume of the baked products range from 4.12 to 0.50 ml/g, crumb moisture from 18.54 to 12.04%, oven spring from 2.38 to 1.12mm, sample height from 4.05 to 1.01mm, sample mass from 146.30 to 8.52g, appearance from 9.40 to 8.70, texture from 8.50 to 7.50, aroma 9.20 to 8.0, flavor from 9.0 to 8.10, crust color from 8.80 to 7.0, overall acceptability from 9.30 to 8.10, intension of consumption from 9.20 to 8.0 and browning index from 1.0 to 4.6. These evaluated engineering and sensory properties of the optimum blend flour attest high quality baked products (bread, biscuit and cake). Hence could be utilized to enhance and facilitate product development, quality control and product sustainability of composite baked products. The optimum blend ratio is therefore recommended to bakers.