Effects of purple yam powder on the quality and antioxidant activity of steamed bread

Authors

SHI Yu-ru, Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou, Fujian 362000 , China ；College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000 , China
ZHENG Zong-ping, Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou, Fujian 362000 , China ；College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000 , China
GUO Feng-xian, Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou, Fujian 362000 , China ；College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000 , China
CHEN Yang, Agricultural BioResources Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003 , China
LI Jin-gui, Quanzhou Qinfeng Chinese Yam Food Co., Ltd., Quanzhou, Fujian 362500 , China

Abstract

Objective:The powder of purple yam was used as raw materials to replace part of wheat flour and then was applied to the production of steamed bread. The effects of purple yam flour on the quality and antioxidant activity of steamed bread were studied.Methods:The effect of different amount of purple yam powder on the texture and quality of steamed bread were investigated by measuring the specific volume, diameter-to-height ratio, color difference, texture, aging degree, moisture content, nutrient content and sensory evaluation. Moreover, the antioxidant capacity of steamed bread with purple yam powder was studied by measuring DPPH radical scavenging capacity.Results:The specific volume, diameter-to-height ratio and fat of steamed bread decrease, the color difference and protein increase, and the moisture content increased first and then decreased with the increasing amount of purple yam powder. Meanwhile, the addition of purple yam powder could help to delay the aging degree of steamed bread. On the other hand, the ability of DPPH radical scavenging rate for steamed bread showed an upward trend with the increase amount of purple yam powder.Conclusion:The addition of purple yam powder could improve the quality and the antioxidant activity of steamed bread. The research results could provide a scientific reference for improving the comprehensive utilization of purple yam powder and developing new functional steamed bread.

Publication Date

7-7-2022

First Page

227

Last Page

233

DOI

10.13652/j.spjx.1003.5788.2022.90002

Recommended Citation

Yu-ru, SHI; Zong-ping, ZHENG; Feng-xian, GUO; Yang, CHEN; and Jin-gui, LI (2022) "Effects of purple yam powder on the quality and antioxidant activity of steamed bread," Food and Machinery: Vol. 38: Iss. 3, Article 36.
DOI: 10.13652/j.spjx.1003.5788.2022.90002
Available at: https://www.ifoodmm.cn/journal/vol38/iss3/36

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