Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread

Abstract

This study aims at evaluating nutritional, toxicological, and sensory attributes of microwave heat-treated potato powder-supplemented unleavened flatbread. Straight-grade wheat flour (SGF) was substituted with potato powder at the rate of 2.5–10% d.w. A comparison was made for nutritional, antinutrient, and organoleptic attributes of microwave heat-treated potato powder and SGF—potato powder composite flour-based flatbreads. The results suggest processed potato powder supplementation in SGF to significantly ( p < 0.05 ) improve ash (0.48 to 0.63 g/100 g), dietary fiber (2.15 to 2.61 g/100 g), and protein (8.33 to 9.91 g/100 g) contents of composite chapatis. Likewise, significant ( p < 0.05 ) improvement in the concentration of microelements and trace elements was observed including Ca, Na, K, Fe, and Zn contents, which were increased from 29.7 to 33.5 mg/100 g, 2.8 to 6.3 mg/100 g, 376 to 466 mg/100 g, 3.1 to 3.4 mg/100 g, and 3.17 to 3.25 mg/100 g, respectively. Microwave heating of potato powder was observed to reduce the load of alkaloids, oxalates, tannins, and phytates of the raw potato powder at the rate of 76%, 80%, 84%, and 82%, respectively, thus anticipating a promising response to minimize toxicant load in supplemented flatbread. Supplementing potato powder in SGF elucidated significant ( p < 0.05 ) improvement in color values, i.e., a∗ (1.89–2.32) and b∗ (10.95–13.22), and increased product hardness from 3.17 to 7.9 N. The study concludes that microwave heat-treated potato powder yield improved nutritional and safety concerns of the consumers when used alone or as a supplement for developing composite flours based on value-added products.

Studying the Influence of Moisture Content in Grain on the Efficiency of the Microwave Field Transfer into a Grain Layer with the Use of a Computer Model

“…However, when dealing with microwave field applications in technological processes designed for processing agricultural products, it is necessary to consider auxiliary equipment (such as agitators, tanks, reflectors, etc.) installed inside a resonator chamber [27,28]. In our case, these are radiating waveguides mounted directly in the resonator chamber, which renders conventional calculation methods for the Q-factor of resonator chambers inapplicable.…”

Improving the Productivity and Nutritional Values of Sweet Potato (Ipomoea batatas L.) with a Combination of Soil and Foliar Zinc

“…The native of this crop originated in tropical America, and these days it is a popular starchy food crop grown in tropical and subtropical regions around the world. Compared to grain crops, sweet potato is a highly cherished tuber crop that has propitious nourishment and health features such as mono-caffeoyl quinic, phenolics, caffeoylquinic acids, caffeic acid, chlorogenic acid, hydroxybenzoic acids, pcoumaric acids, p-anisic acids, sinapic acid, anthocyanidins, anthocyanins, cyanidin, peonidin, pelargonidin, flavonoids, quercetin, apigenin, β-carotene, myricetin, alkaloids, lutein, phytosterols, luteolin, steroids, glycosides, saponins, and terpenoids [1]. In addition to starch and sugar, sweet potato also contains significant amounts of ascorbic acid, thiamine, riboflavin, niacin, and minerals including phosphorus (P), iron (Fe), and calcium (Ca).…”

Technical and economic aspects of designing a hybrid microwave electrotechnological installation for processing biological substrates and plant raw materials

“…In recent years, attention has been drawn to research and publications in the field of the use of microwave energy in various industries: microwave processing of lumber [8,16], microwave drying of agricultural products [10,12], disinfestation of food products with microwave energy [13], microwave drying food products [9,11], microwave drying of wood [1,15], the effect of microwave radiation on the properties of polymers [5,18], mathematical modeling of technological processes in a microwave electromagnetic field [7,17], design of microwave electrical technological installations with working chambers hybrid type [15].…”