Characteristics of Breads Made with Sweet Potato-Derived Shochu Distillery By-product Supernatants

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  • サツマイモ焼酎粕固液分離液を利用したパンの特性
  • サツマイモ ショウチュウ カス コエキ ブンリエキ オ リヨウシタ パン ノ トクセイ

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Abstract

Physiological function of breads made with the centrifugal supernatants of sweet potato shochu distillery by-products (SDBS) was determined from the viewpoint of its effective utilization in breads. SDBS supernatants derived from the Koganesengan sweet potato with yellow flesh and the Murasakimasari sweet potato with purple flesh were tested in this study. Both SDBS supernatants were low in calories, with various kinds of nutritional and functional ingredients. Sensory evaluation and content of functional components such as γ-aminobutylic acid, citric acid, and polyphenolic components were higher in the SDBS breads than the control. SDBS breads showed significantly higher DPPH radical scavenging activity than the control, reflecting the polyphenolic content. The resultant sweet potato SDB is approved as a food material, which can be used to produce healthier foods.

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