食品加工与技术杂志

抽象的

Preparation and Quality Evaluation of Flour and Biscuit from Sweet Potato

Sneha Srivastava, T.R. Genitha and Vrijesh Yadav

Experiments were conducted at Regional Food Research Analysis Centre Lucknow to utilize the Sweet potato flour for preparation of biscuits. The sweet potato tubers were brought from local market at Lucknow. The tubers were thoroughly sorted, washed, peeled, sliced, blanched, soaked, drained, dried and milled into flour. Sweet potato flour contains less amount of protein, although rich in dietary fiber content and carbohydrate, so a successful combination with wheat flour for biscuit production would be nutritionally advantageous. In this experiment Sweet potato flour was blended with wheat flour in ratio of 10%, 20%, 30%, 40% and 50%. These samples were thereafter subjected to functional properties analysis. The proximate composition of the various flour blends used for the preparation of biscuits were determined using standard methods. The physico-chemical analysis & sensory evaluation was done to know the acceptability of SPF biscuits. These were evaluated for sensory analysis that included color, flavor, taste, and overall acceptability. The SPF biscuits were analyzed for analytical and chemical analysis, which includes moisture content, fiber, fat and total ash. On the basis of nutritional value SPF biscuits containing 50% sweet potato flour is acceptable as it contains higher fiber content than other samples, at the same time on the basis of sensory evaluation SPF biscuit containing 50% sweet potato flour scored high score for over-all acceptability. The marketing costs for different treatments of SPF biscuits are around 32 Rs per kg of final product, this is profitable in all aspects due to its nutritive value and it is economical.