Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies

Abstract

Orange-fleshed sweet potato (OFSP) flour is rich in health-promoting compounds that can improve the nutritional benefits of baked products when blended with wheat flour. However, the flour particle size and blend proportion may affect the quality properties and consumer acceptability of bakery products. This study investigated the effect of flour particle sizes and blend proportions on the physical, nutritional, textural and sensory properties of peeled and unpeeled OFSP composite flour cookies. Peeled and unpeeled OFSP flours (≤ 250 μm and ≤ 500 μm particle size) were produced, and each was used to replace soft wheat flour at the rate of 0 to 100% for cookies formulation. The results obtained showed that substitution of wheat flour with OFSP flours significantly (p < 0.05) decreased cookies baking loss, thickness, volume, crust lightness (L*) but increased diameter, spread ratio, crust redness, yellowness, contents of ß-carotene, vitamin A, ascorbic acid, total phenolics and flavonoids, and the antioxidant capacity. The hardness and fracturability of the OFSP-based cookies ranged between 1.389 and 10.142 kg and 0.873 and 9.431 kg, respectively, whereas the values of the control cookies were 1.281 ± 0.003 kg and 1.274 ± 0.003 kg, respectively. The effect of flour particle size on the physical and nutritional properties of cookies was insignificant (p > 0.05). However, the ≤ 250 μm particle size flour cookies had higher overall acceptability than the ≤ 500 μm particle size flour cookies. The unpeeled OFSP composite cookies had higher bioactive compounds concentrations except for ascorbic acid but had lower overall acceptability than the peeled OFSP cookies. Generally, the 30% peeled OFSP composite flour cookies had the highest consumer acceptability.

Development of Enriched Cupcakes and Cookies With Orange-Fleshed Sweet Potato (Ipomeabatatas L.): Sensory and Nutritional Evaluation

“…Thus, the highest ash content was observed for composite flour cupcake (1.98±0.03%) and cookies (1.71±0.05%) made from 50% of OFSP flour and the lowest was for the controls. The same trend was recorded in the ash content of the composite cakes and cookies made with wheat-OFSP flour reported by [40], [41]. It can be concluded that substitution of wheat flour with OFSP flour in the blends could enhance the mineral intake of consumers of the final composite products developed for proper growth and development especially for the children.…”

“…Cupcakes supplemented with 50% OFSP flour recorded high score for all the three cultivars. This result may be attributed to natural sweet taste of OFSP flour that contributes to increase preference of panelists, as mentioned by [41]. However, the scores of texture and mouthfeel which reflect softness and chewiness of cupcakes decreased with addition of OFSP flour as shown in Table 4.…”

Nutritional evaluation of complementary porridge formulated from orange‐fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours

“…The higher vitamin C in SAPO4 and SAPO5 could be due to the increased amount of orange‐fleshed sweet potato flour in its formulation. Besides dietary fiber and essential minerals, orange‐fleshed sweet potato is a rich source of vitamin C in the form of ascorbic acid (Korese et al., 2021; Van, 2000). Specifically, vitamin C is a water‐soluble micronutrient that plays a vital role in an infant's physiological functions such as facilitating collagen production, maintaining a healthy immune system, and enhancing iron absorption (Hill, 2020; Ofoedu, Iwouno, et al., 2021).…”

“…Additionally, besides the proportions of soybean and pumpkin seeds used in the formulation, the increased amount of orange‐fleshed sweet potato could also influence the higher vitamin A content in SAPO4 and SAPO5. Previous studies have shown that orange‐fleshed sweet potato (OFSP) is a rich source of vitamin A in the form of β‐carotene (Burri, 2011; Korese et al., 2021; Van, 2000). This corroborates the findings of Waized et al.…”

Intensification of Convective Dehydration During Production of Dried Sweet Potato Products (Ipomoea Batatas L.)

“…Для підвищення пружності та стабілізації клітинної структури проводиться охолодження обробленого сировинного матеріалу шляхом промивання у воді. Одночасно з цим із поверхні змивається плівка, утворена залишками зруйнованих крохмальних зернин, які уповільнюють видалення вологи під час сушіння 19 .…”