Sweet Potato as an Ingredient of Yeast‐Raised Doughnuts

Jewel sweet potatoes (SP) were prepared as flour and puree of baked and steam‐cooked roots. SP replaced 0, 7, 14, and 21% of the wheat flour in a recipe for yeast‐raised doughnuts. Composition of doughnuts was apparently affected by type and amount of SP. Caloric content ranged from 6.32–7.03 Kcal/g dry material. Texture and specific volume of doughnuts were affected by SP. Crumb color of doughnuts with SP was yellow‐orange. Six quality attributes tested by a panel were affected by SP, but for the most part, overall quality of the doughnuts was not lowered.