Physicochemical, antioxidant and sensory characteristics of bread partially substituted with aerial parts of sweet potato

Abstract Bread is one of the most popular foods worldwide. Aerial parts of sweet potato (SP) are rich in dietary fiber and phytochemicals. The SP powder (cv. Simon No.1) was used to substitute 5%, 10%, and 15% (w/w) of flour to produce breads. Crude protein, fat, ash and dietary fiber of SP powder were higher than those of flour. Total phenols, caffeoylquinic acid derivatives and antioxidant properties of SP were higher than those of flour. Crude protein, fat, ash, h, ΔE values, hardness, gumminess, chewiness, total phenols, and antioxidant properties of baked breads increased with increased SP powder level, while volume, specific volume, water activity, crust L*, a* values, crumb L*, WI values, cohesiveness, springiness, and resilience showed a reverse trend. The hedonic sensory results of control and 5–10% substituted breads were comparable. Overall, SP bread could be developed as a novel food with more functional components and effective antioxidant activity.