Development of sweet potato flour based high protein and low calorie gluten free cookies

Giri, Namrata Ankush; Sakhale, B. K.

doi:10.12944/crnfsj.7.2.12

Cited by 20 publications

(17 citation statements)

References 20 publications

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“…GF cookies showed a significant ( p ≤ .05) decrease in diameter with an increase in the level of OFSP flour. A similar trend is also reported by Jemziya and Mahendran (2017); Giri and Sakhale (2019); Giri et al. (2016) in sweet potato flour‐based GF cookies with rice, cassava, and sorghum flour.…”

Section: Resultssupporting

confidence: 87%

“…The different colored varieties have health promoting nutrients, and their natural color is an excellent alternative to artificial colors and used as colorant in food and pharmaceutical industries (Truong & Avula, 2010). Sweet potato tubers are not only nutritionally dense, but also gluten‐free (GF) and suitable to produce products for gluten‐sensitive people (Giri & Sakhale, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Effects of incorporation of orange‐fleshed sweet potato flour on physicochemical, nutritional, functional, microbial, and sensory characteristics of gluten‐free cookies

Giri

Sakhale

2021

J. Food Process. Preserv.

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Cookies were formulated with orange‐fleshed sweet potato (OFSP) flour, amaranth flour (AF), and cassava starch powder (CSP) in the ratio of 0:50:50 (control), 40:30:30 (T1), 50:25:25 (T2), 60:20:20 (T3), 70:15:15 (T4), 80:10:10 (T5), 90:05:05 (T6), and 100:0:0 (T7), respectively. The cookies were prepared and evaluated for physicochemical, nutritional, and sensory characteristics. Significant decrease in water absorption, oil absorption, increase in spread ratio, spread factor, and hardness of gluten‐free (GF) cookies with an increase in the incorporation of OFSP flour. The dough stability, consistency, and farinograph quality number were increase. The OFSP cookies were superior to control for bioactive components and antioxidant activity. The cookies containing 70% OFSP flour with 15% AF and CSP found organoleptically acceptable and safe for 90 days of storage period. Practical applications The orange‐fleshed sweet potato tubers are rich in health benefit components such as β‐carotene, phenolic acids, carbohydrates, fibers, thiamine, riboflavin, niacin, potassium, zinc, calcium, iron, and vitamins A content. The potential of orange‐fleshed sweet potato flour was utilized for the development of gluten‐free (GF) cookies enriched in carotenoids content. The in‐depth study of various functional, nutritional, and rheological properties of orange‐fleshed sweet potato flour with amaranth flour and cassava starch powder represents its suitability for the preparation of functional GF cookies enriched in micronutrients. The additional benefits of combinations of these ingredients in GF cookies can be used for celiac patients, fasting purpose, and to combat the deficiency of vitamin A.

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Section: Resultssupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Effects of incorporation of orange‐fleshed sweet potato flour on physicochemical, nutritional, functional, microbial, and sensory characteristics of gluten‐free cookies

Giri

Sakhale

2021

J. Food Process. Preserv.

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“…There are currently numerous items in the baking industry such as sugar-free, fat-free, low calorie, zero cholesterol, and high in fiber and protein that health-conscious customers want. [29] Also, a range of artificial sweeteners that are nontoxic, non-caloric, and sweeter than sucrose used in food processing instead of sugar. [29] Sweet potato flour has become a key solution for the production of new products in the current global habitation.…”

Section: Sweet Potato Flourmentioning

confidence: 99%

“…[29] Also, a range of artificial sweeteners that are nontoxic, non-caloric, and sweeter than sucrose used in food processing instead of sugar. [29] Sweet potato flour has become a key solution for the production of new products in the current global habitation. It has a high-energy, low-protein, and has been reported to be of good biological value.…”

Section: Sweet Potato Flourmentioning

confidence: 99%

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Functional properties of sweet potato flour and its role in product development: a review

Dereje

Girma

Mamo

et al. 2020

International Journal of Food Properties

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Producing food products from sweet potato flour are very feasible in worldwide due to wide availability, natural color, high-energy, low-protein, good biological activity in the human diet and low cost, as a result, become a key ingredient for the production of new products in the current global habitation. Sweet potato flours can be used for imparting desired properties, nutritional value, antioxidants, and natural color to processed foods and also used as thickeners and gelling agents. However, the paucity of information regarding the functional properties of the sweet potato flour greatly limits its exploitation. This review attempts at gathering data available on the functional properties of sweet potato flour, highlighting their unique properties and potential field of applications. A significant variation was observed in functional properties upon the variety and some processing methods. Also, the differences in the size of the granules and the various contents of starch, protein and amylose influenced functional characteristics such as viscosity, pasting temperature, gelatinization temperature, swelling power and solubility. The modified flours using steam and blanching are useful in food preparations to reduce paste thickness in food products such as confectioneries, as well as in pharmaceuticals industry as a drug binder and disintegrant as they exhibited high bulk density. Low-paste viscosity of the acetylated flour makes these flour to be used in formulations that require a high volume of solids. As thickening agents, enzymes modified that have high viscosity paste are good. The use of modified flours in food products would guarantee a suitable amount of digestible starch. This information can also be used to design protocols for the food processing industry, aiming at consumer's needs, such as diabetics and obese people who may benefit from low digestibility of starch. The range of characters and food developments observed makes the sweet potato flour amenable to different applications in food industries based on their properties. An awareness of their potential uses can help in large-scale cultivation of these crops and the production of flour from them.

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Use of Additives in Gluten-Free Formulations

Sciarini

Palavecino

Ribotta

2023

Designing Gluten Free Bakery and Pasta Products

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Development of sweet potato flour based high protein and low calorie gluten free cookies

Cited by 20 publications

References 20 publications

Effects of incorporation of orange‐fleshed sweet potato flour on physicochemical, nutritional, functional, microbial, and sensory characteristics of gluten‐free cookies

Effects of incorporation of orange‐fleshed sweet potato flour on physicochemical, nutritional, functional, microbial, and sensory characteristics of gluten‐free cookies

Functional properties of sweet potato flour and its role in product development: a review

Use of Additives in Gluten-Free Formulations

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