Comparative Study of Potato Water and Sweet Potato Water in Extending the Shelf Life of Loaf Bread and Utilization of Its Waster Pulp as Value-Added Surplus Product

Abstract

Bread is a commercial necessity of Filipinos next to rice; it is a culture to every Filipino to eat bread for his daily life. Potato water are usually used as substitute milk in bread and Sweet potato water has an Anthocyanin, that has an antifungal properties and several advantages, including low level of toxic side effects. There were three (3) treatments used in the study namely: T1 (No Preservative added); T2 (Potato Water) and T3 (Sweet potato water). The Potato and Sweet potato water effects in the shelf-life of loaf bread were evaluated. The result of the mean of the daily mold growth showed that T1 gained the highest mean on the same day of observation which is 81.83 followed by T2 with the mean of 74.25 and T3 gained the lowest mean of9.83 on the 7thday of observation which showed the highest effect in preventing mold growth. In Sensory Evaluation, T3 got the highest range in every characteristic of the sensory test verified that T3 (Sweet potato water) has an effect to the taste, texture and color of the loaf bread. The study is beneficial to small scale productions of bread, in prolonging its shelf –life on the use of potato water and sweet potato water, substituting milk and water.