Substitution of sweet potato flour in yeast doughnut

Aubonrat Phromfung; Niramon Utama-ang

Substitution of sweet potato flour in yeast doughnut

1997

Aubonrat Phromfung | Niramon Utama-ang (Rajamangala Institute of Technology. Lampang Campus, Lampang (Thailand))

Substitution of sweet potato flour in yeast doughnut was studied on three flour making process; drying of raw sweet potato, drying of cooked sweet potato and flour sedimentation: and appropriate ratio of the substitution. The results showed that cooking sweet potato before drying provided the highest yield (11 percent) but low in moisture content (5.62 percent). Furthermore doughnut which was made from this flour was more accepted by panelists than the others. The suitable ratio of sweet potato flour substitution was 90:10 (wheat flour: sweet potato flour). The likeness scores was not significant different (P0.05) from control doughnut.

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AGROVOC Keywords

doughs processing quality sweet potatoes yeasts

Bibliographic information

Pagination

p. 213-219

Other Subjects

Noncereal flours

Language

Thai

Note

Summaries (En, Th)

1 ill., 3 tables

Translated Title

Kan chai paeng manthet thotthaen pang sali bangsuan nai doughnut yeast

Type

Summary; Conference; Non-Conventional

Source

Proceedings of the 14th annual conference of Rajamangala Institute of Technology (RIT): [Agro-Industry and Home Economics], Rajamangala Institute of Technology, Bangkok (Thailand). Lampang Agricultural Research and Trainning Center.- Lampang (Thailand), 1997.- p. 213-219

Conference

14. Annual Conference of Rajamangala Institute of Technology, Songkhla (Thailand), 26-29 Jan 1997

In AGRIS since: 2005-05-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University

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