id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajiri-4496	Shikder, MFH; Jany, Md Nahid Hossain; Uddin, M. Burhan	Application of Sweet Potato Flour in Bakery Products: Development, Sensory Evaluation, and Shelf-Life Stability	2025	10	.pdf	application/pdf	6796	327	54	Shelf-Life Stability Over four weeks, sweet potato flour products exhibited increased moisture retention (Tables 5 and 6), with osmotically dehydrated Local Sada bread rising from 20.73% ± 0.00 to 22.03% ± 0.56, and Kamala Sundari from 20.67% ± 0.08 to 22.17% ± 0.08, enhancing freshness but requiring packaging to prevent mould (Sablani & Mujumdar, 2006). Adding sweet potato flour (Ipomoea batatas L.) to bakery products holds great promise for boosting their nutritional value and expanding food options, thanks to its abundance of carbohydrates, vitamins like provitamin A and vitamin A, dietary fibre, and essential minerals resources that are often overlooked despite sweet potatoes’ widespread availability worldwide.	cache/ajiri-4496.pdf	txt/ajiri-4496.txt