ArticleFoods (Basel, Switzerland)2023
The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 21 citations in OpenAlex.
- Ultrasound-Treated Sweet Potato Peel Enhances Nutritional Quality and Antioxidant Potential of Gluten-Free Brownies: A Metabolomics and Cell-Based Approach.Antioxidants (Basel, Switzerland) · 2026Article
- Evaluation of quality characteristics, antioxidant activity, functional groups of sweet potato by-products and their usage in sandwich bread processing.Food chemistry: X · 2026Article
- Enhancing the nutritional and textural properties of gluten-free shortbread biscuits: The potential of white-fleshed sweet potato flour blended with corn starch.Journal of food science · 2025Article
- Clove and Thyme Essential Oils: From Molecular Docking to Food Application-A Study of Their Preservative Properties in Buttermilk.ACS omega · 2025Article
- The Potential of Using Bisr Date Powder as a Novel Ingredient in Biscuits Made of Wheat Flour Only or Mixed with Barley.Foods (Basel, Switzerland) · 2024Article
- Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review.Bioresources and bioprocessing · 2024Review
- Article
- The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread's quality using sensory, physicochemical, and chemometric methods.Frontiers in nutrition · 2023Article
Corrections and comments
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Authors and funding
7 authors at 3 institutions in 2 countries.
Funding
Abstract
The current study investigates the feasibility of preparing Arabic bread from wheat flour, sweet potato flour, or peeled sweet potatoes based on the nutritional values, technological characteristics, and sensory properties of the final products. First, we analyzed the proximate, elemental, total and individual phytochemical compositions of the raw materials and bread samples. The analysis showed that potassium, calcium, and phosphorus were higher in peels than pulp, in the same manner to the total phenolics, flavonoids, and anti-radical scavenging activities. Phenolic acids and flavonols were quantified, where
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.