Quality Characteristics of Ciabatta added with Yam Bean (Pachyrhizus erosus) Powder

Yam bean (Pachyrhizus erosus) is valued for its anti-diabetic and antioxidant properties, as well as its high oligosaccharides and dietary fiber content. While its incorporation into bread formulations may enhance nutritional and functional qualities, its impact on gluten development and fermentation performance requires further investigation. This study evaluated the baking performance, quality attributes, and potential application of ciabatta bread enriched with yam bean powder at varying substitution levels (0%, 2.5%, 5.0%, 7.5%, and 10.0%, w/w). The yam bean powder contained 10.08% crude protein, 1.36% crude fat, 75.05% carbohydrates, and 3.18% water-soluble dietary fiber. As the inclusion level increased, pH and crumb lightness (L*) decreased, while redness (a*), yellowness (b*), and total soluble solids significantly increased (p<0.05). The 5.0% substitution group demonstrated the highest fermentation activity, loaf volume, and specific volume, whereas the 10.0% group exhibited delayed fermentation and reduced gas retention. Higher inclusion levels were associated with increased hardness and chewiness, leading to accelerated staling during storage. Total sugars, reducing sugars, and oligosaccharides content increased proportionally with the level of yam bean powder, with oligosaccharides constituting a substantial portion of total sugars. Sensory evaluation indicated that the 5.0% yam bean group had the highest overall acceptability. In conclusion, yam bean powder enhanced the nutritional, functional, and sensory qualities of ciabatta bread, with 5.0% substitution identified as the optimal level for balanced performance and consumer acceptability.