Quality characteristics of biscuit produced with wheat-sweet potatoes composite flour

Project Abstract

This research project aimed to investigate the quality characteristics of biscuits produced with wheat-sweet potatoes composite flour. Sweet potatoes are known for their nutritional value and health benefits, making them a suitable ingredient for enhancing the nutritional profile of baked goods. In this study, composite flour was prepared by blending wheat flour with sweet potato flour in different ratios. The effects of incorporating sweet potato flour on the physical, sensory, and nutritional qualities of the biscuits were evaluated. The physical properties of the biscuits, including spread ratio, thickness, and color, were assessed. Sensory evaluation was conducted to determine consumer acceptability based on attributes such as taste, texture, aroma, and overall liking. Nutritional analysis was carried out to determine the proximate composition, mineral content, and antioxidant activity of the biscuits. The results indicated that the incorporation of sweet potato flour affected the physical characteristics of the biscuits. Biscuits made with higher levels of sweet potato flour exhibited decreased spread ratio and increased thickness compared to the control (100% wheat flour). The color analysis showed that biscuits with sweet potato flour had a darker color, which may be attributed to the natural pigments present in sweet potatoes. Sensory evaluation revealed that biscuits with lower levels of sweet potato flour (up to 20%) were more acceptable to the panelists in terms of taste, texture, aroma, and overall liking. Biscuits with higher sweet potato flour content were found to have a distinct sweet potato flavor, which may influence consumer preference. Nutritional analysis showed that the biscuits made with sweet potato flour had higher protein, fiber, and mineral content compared to the control. Sweet potatoes are rich in vitamins, minerals, and antioxidants, which contributed to the enhanced nutritional profile of the biscuits. The antioxidant activity of the biscuits also increased with the incorporation of sweet potato flour, indicating potential health benefits. In conclusion, the use of wheat-sweet potatoes composite flour in biscuit production can improve the nutritional quality of the final product. The study provides valuable insights for the food industry in developing healthier and more nutritious baked goods using alternative ingredients like sweet potatoes.

Project Overview