Healthy Sweet potato bread contains more resistant starch and less starch for faster digestion.
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Substituting mashed sweet potatoes for up to 50% flour in bread can create a bread with good vitamin A precursor content, low starch digestibility, and gut health. reported a study in the Journal of Food Science. This bread can help improve vitamin and fiber intake. The slower release of starch from this bread during digestion may also help diabetics control blood sugar.
Vitamin A is important for vision, growth and immune function. Its deficiency is the leading cause of blindness in young children. WHO data for 2013 show that 30% of children under 5 years of age do not consume enough vitamin A. This deficiency is often addressed by fortification and fortification programs of staple foods, including corn and flour. . noodles and rice. Previous studies have determined that sweet potatoes are a good source of vitamin A precursor beta-carotene and that it can be incorporated into breads and other foods to increase their vitamin content.
Digestion simulation studies show that bread made with 50% sweet potato contains 33.6 microg/g beta carotene while bread made with 10% sweet potato contains 4.3 microg/g. In terms of vitamin A requirements, a serving of 100 g of 50% healthy sweet potato bread can provide 82% of the daily needs of children 1 to 3 years old and 62% of the needs of children 3 to 8 years old. Janaswamy. a press release.
Starch digestibility studies show a lower percentage of digestible starch in healthy sweet potato bread 50/50 than in whole wheat bread (50% instead of 75%) and resistant starch. higher at 41%. compared to 9% in bread.
Here is a recipe for healthy sweet potato bread.
Ingredient:
1 1/2 cups All-Purpose Flour (219g)
1/2 teaspoon cinnamon powder (1.3g)
1 Teaspoon Baking Powder (5g)
1/2 tbsp Baking Soda (2.5g)
1/4 teaspoon salt (1.5g)
1/4 cup butter, softened (50g)
4 Oz. Cream Cheese, Softened (120g)
1 cup sugar (190g)
2 eggs
1 cup sweet potato, cooked & mashed (200g)
1/2 teaspoon vanilla extract (2ml)
Making:
1. In a small bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Set aside. In a larger bowl, beat cream cheese and butter together. Gradually add sugar and mix until light and fluffy. Add the eggs one at a time, beating well after each one. Then add the sweet potato and mix well. Stir in vanilla extract.
2. Gradually add the dry ingredients to the cream mixture, beating on low speed and just until well combined. Ladle the batter into the prepared loaf pan (8.5 x 4.5 inches). Smooth on top.
3. Bake in the preheated oven with the rack in the center position for 45-50 minutes or until a toothpick comes out clean. Cool on pan for 10 minutes. Then remove the wire holder and cool completely.