World Journal of Dairy & Food Sciences 7 (1): 79-84, 2012ISSN 1817-308X
© IDOSI Publications, 2012
DOI: 10.5829/idosi.wjdfs.2012.7.1.6148
Corresponding Author:Vasantharuba Seevaratnam, Department of Food Science and Nutrition, Tamil Nadu Agricultural
Studies on the Preparation of Biscuits Incorporated with Potato Flour
Vasantharuba Seevaratnam, P. Banumathi, M.R. Premalatha, S.P. Sundaram and T. Arumugam
1
1123Department of Food Science and Nutrition, Tamil Nadu Agricultural University, Madurai, India 1
Department of Agricltural, Microbiology, Tamil Nadu Agricultural University, Madurai, India
2
Departmnet of Horticulture, Tamil Nadu Agricultural University, Madurai, India
3
Abstract: The feasibility of partially replacing wheat flour with potato flour in biscuit making was evaluated in veral formulations, aiming to find a formulation for the production of potato flour incorporated biscuits with better nutritional quality and consumer acceptance. Potato flour was incorporated in the traditional recipe to replace wheat flour at levels of 10, 20 and 30 percent in preparation of biscuits with maintaining all other ingredients constant. Results of the nsory (appearance, colour, flavour, texture and taste) evaluation revealed that no significant difference was obrved in acceptability of the product with substitution levels of 20percent, with that of control. However, a declining trend in acceptability was obrved with increasing level of potato flour for all the nsory characteristics. The nutritional value of the biscuits (protein, fat, carbohydrate and ash) with the highest acceptable level of potato flour (20 %) was similar to the wheat flour biscuit. The physical characteristics of biscuits like bulk density, spread ratio and spread factor were decread significantly with the increasing level of potato flour replacement. The bacterial count of the 20 percent potato flour incorporated biscuits sample after 60 days was 6.5x10CFU/g and this was well below the acceptable limit and 3there was no rancidity development obrved in the formulated biscuits up to 60 days.Key words: Potato flour Biscuit Sensory evaluation Nutritional value
INTRODUCTION
Potato flour has diversified us in the home as well as in Potatoes are one of the most popular major food preparation of bread and biscuits. Potato flour with items consumed throughout the world becau of their negligible fat content, high dietary fiber, high vitamins, a high yield, relatively low cost of production and good amount of minerals and 6-12 percent protein content adaptability to a wide variety of soil and climate types [6] can be substituted for wheat flour in the preparation of [1,2]. Potatoes are a versatile food that are easy to biscuits. This also helps in lowering the gluten level and prepare and can be eaten as a staple food, as a prevent from Coeliac dia [7]. Addition of potato flour complementary vegetable or as a snack item [3].also enhances the nsory characteristics of biscuits and Moreover, potatoes contribute significantly to the industries also find it economical to u in biscuit nutritive value of a meal as they contain good quality manufacture. Potato flour can be prepared by drying the edible grade protein, dietary fiber, veral minerals and peeled slices in a hot air drier or by drying the cooked trace elements, esntial vitamins and little or mash with a drum drier into flakes followed by grinding negligible fat [4]. Despite the advantages associated and sieving [8].
with crop, the bulk of the crop produced has a short Hence the prent study was undertaken to arch
ive storage life [5]. Moreover, due to inadequate cold the following objectives i) to formulate biscuits using storage capacity, the diversion of potatoes to procesd potato flour in different proportions, to replace wheat potato products would benefit both growers and flour: ii) to evaluate the nsory and other quality consumers, as it would help extend the storage life and characteristics of biscuits.
rve as a means of increasing the supply in off-asons [4].
doll是什么意思中文MATERIALS AND METHODS
Among veral procesd products, potato flour is the oldest commercial potato product, which can be The study was conducted in the laboratory of the stored safely and incorporated into various recipes.
Department of Food Science and Nutrition, Tamil Nadu
the food industry, especially, in the baking industry in
Agricultural University, Madurai, Tamil Nadu, India. Potatoes (Solanum tuberosum L., var.Kufri jyothi) and other raw materials were procured locally. Preparation of Potato Flour: Uniform sized potatoes having no signs of infection or infestation were thoroughly washed in running tap water to remove an
y adhering soil, dirt and dust. Then the tubers were dipped in 3 percent salt solution for 30 minutes. After draining the water the tubers were surface dried at room temperature (30-32°C) and their weight was taken using an electronic balance. Then the potatoes were sliced into thin slices of 2-3 mm thickness and steam blanched for five minutes. The blanched potatoes were dried in a cabinet drier at 50°C for two hours and at 60°C for six hours. After complete drying, the slices were milled, pasd through 80 mesh sieve to obtain fine flour of uniform size. After measuring the final weight the flour was packed in airtight plastic containers until further u [4]. Formulation of Biscuits: Potato flour was incorporated in the traditional recipe to replace refined wheat flour at levels of 10, 20 and 30 percent in preparation of biscuits. Biscuits were produced from the four formulations using the method described by Whitley [9]. The biscuits were allowed to cool for 30 minutes and stored in airtight plastic container before further analysis.
少儿英语教学网Evaluation of Physical Characteristics of Biscuits: The AACC method [10] was ud to determine biscuits diameter, thickness and spread factor. Biscuits diameter was measured by placing 6 biscuits edge-to-edge to get the average diameter in millimeters. Biscuit thickness was measured by stacking 6 biscuits on top of each other and gets the average thickness. Diameter divided by thickness gave the spread factor. Bulk density was determined as described by Singh et. al and result was expresd as g/cm.3
Evaluation of Sensory Attributes of Biscuits: The biscuits prepared by incorporating potato flour were evaluated for their nsory characteristics: appearance, color, flavor, texture, taste and overall acceptability, by a panel consisting of fifteen judges. The judges included the professors and nior rearch scholars of the Department of Food Science and Nutrition. The9 point Hedonic scale score-card method was ud to determine the nsory characteristics of the biscuits made. All samples of biscuits (prepared from 0-30% potato flour incorporation) were given different code letters.Table 1: Basic formula for potato flour incorporated biscuits Ingredients A B C D Refined wheat flour (g)100908070 Potato flour(g)0102030 Powdered sugar(g)50505050 Shortenings(g)50505050 Baking powder(g)0.50.50.50.5
The quality factors such as appearance, color, flavor, texture,taste and overall acceptability were allotted a maximum score of 9 each. The scoring scale was: 1 (Dislike extremely), 2 (Dislike very much), 3 (Dislike moderately), 4 (Dislike slightly), 5 (Neither dislike nor acceptable),6 (Slightly acceptable, 7 (Moderately acceptable), 8 (Highly acceptable) and 9 (Extremely acceptable) [12]. Evaluation of Nutrient Content of Biscuits: The nsory evaluation of the biscuits prepared by incorporating different levels of potato flour helped to determine the level of potato flour which was acceptable. Nutrient content of the accepted potato flour incorporated biscuit sample was determine
d. This was compared with the nutrient content of the control wheat flour biscuit sample. The nutritional values like crude protein, fat and ash content of biscuits were determined by official methods [13].Carbohydrate was expresd as the difference from moisture, protein, fat and ash.
Evaluation of Moisture, Crude Fibre, Peroxide Value and Microbial Quality of Biscuits: The moisture and crude fibre content of the lected biscuit samples were estimated by AOAC method [13]. Peroxide value is an indicator of rancidity development during storage. Peroxide value of fresh as well as 30 and 60 days old biscuits samples were determined as per the method described by Sadasivam and Manickam [14].
Microbial populations like bacteria and fungus were estimated by rial dilution followed by solidification in petriplate using nutrient agar and ro Bengal agar respectively. After solidification both bacteria and fungus colony containing plates were incubated at room temperature for 24 to 48 hours. Then formed colonies were count and convert them as number of colony forming units (CFU) per gram of sample [15]. Microbial load estimation for the biscuits samples were carried out for fresh as well as 30 and 60 days old samples. Statistical Analysis: All measurements were performed in triplicate for each sample. Data were analyzed using statistical software (SPSS for Windows Version 12.0).
Significant differences between the means were estimated Evaluation of Physical Characteristics of Biscuits: The using Duncan’s multiple range tests. Differences were Table 2 shows the weight, diameter, bulk density and considered significant at p < 0.05.
spread factor of biscuits were decread significantly RESULTS AND DISCUSSION
30%. But the volume of biscuits was incread Potato flour prepared by the cabinet drier method as substitution level of potato flour incread.
after steam blanching produce good quality flour and can According to Khaliduzzaman et al . [16] thickness of be ud as partial replacements for wheat flour in biscuit incread slightly with the increasing level of preparation of various bakery products. According to potato flour replacement up to 25%. On the other hand Khaliduzzaman et al . [16] potato flour prepared by diameter of biscuits and spread ratio are decread as blanching the potato slices in water at 90°C for 08 minutes substitution level of potato flour incread in the baked and cooled quickly in cool water gave better quality flour samples and this may be due to the higher water holding when compared to other treatments. Nazni and Pradeepa capacity of potato flour. Singh et al . [18] reported higher [17] developed good quality potato flour by following extensibility of dough made by the addition of potato
some pretreatments like immersing the potato slices in flours from different Indian potato cultivars. The 0.05% ascorbic acid solution and 0.2 % KMS solution differences in spread factors of cookies containing flours before blanching. This potato flour was ud in the of different potato cultivars may be attributed to the preparation of biscuits as a partial replacement for wheat differences in swelling patterns and rheological flour [16, 17].
properties.
Average yield recovery of potato flour as a percent of fresh tuber was 19.6 percent. Nazni and Pradeepa [17]Sensory Quality Scores for Potato Flour Incorporated also studied the effect of processing on the potato flour Biscuits: The nsory evaluation of the potato flour recovery. They found the percentage yield of recovery of incorporated biscuits showed that the overall potato flour was 15.4 percent.
acceptability limit was 100% up to the level of 30%
with the increasing level of potato flour replacement up to significantly and thickness of biscuits incread slightly Table 2: Physical characteristics of biscuits Level of potato flour incorporation Weight (g)Volume (ml)
Bulk density (g/cm )
Diameter (mm)
Thickness (mm)
Spread factor
30 %10.2615.950.64341.2 6.5 6.33b a c b a c 10 %10.2116.070.63541.0 6.6 6.21b b b b a b 20 %10.1416.120.62940.7 6.6 6.16a b b a a b 30 %
10.0916.240.62140.5 6.8 5.95a
c
a
a
b
a
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All values are average of triplicates
The values denoted by different letters in the same column are significantly different (p < 0.05)Table 3: Average scores of the nsory attributes of potato flour incorporated biscuits Characters
W.F:P.F=100:0
W.F:P.F=90:10
W.F:P.F=80:20
W.F:P.F=70:30
Colour and appearance 8.868.868.668.33b b b a Flavour 8.668.408.467.93c b bc a Texture 8.338.068.337.66c b c a Taste
8.538.268.407.66c b bc a Overall acceptability
8.608.208.467.80c
b
c
a
WF= Refined wheat flour PF = Potato flour
The values denoted by different letters in the same row are significantly different (p < 0.05)Table 4: Nutrient contents of wheat flour biscuits and 20 % potato flour incorporated biscuits Nutrient contents Wheat flour biscuits
20 % potato flour incorporated biscuits
Carbohydrate (g/100g)64.063.9Crude protein(g/100g) 6.6 6.1Fat(g/100g)25.925.8Total ash(g/100g)
1.4
1.7
All values are average of triplicates on dry weight basis
Fig. 1: Sensory attributes (Colour)A=100% Refines wheat flour
Fig. 2: Sensory attributes (Flavour) acceptable was obrved when the level of potato flour Fig.3: Sensory attributes (Texture)incorporated biscuits. Scores of the other nsory Fig 4: Sensory attributes (Taste) and by incorporating potato flour in 6 different proportions to
B=90% Refined wheat flour +
10% Patato folur
C=80% Refined wheat flour +
20% Potato flour
D=70% Refined wheat flour +
=30% Potato flour
Fig. 5:Sensory attributes (Overall acceptability) of the
potato flour incorporated biscuits as in percentagefbl是什么意思
incorporation. But a declining trend in the level of
acceptability from extremely acceptable to moderately
incorporation increasing from 0% to 30%. Control biscuits
graco(0percent potato flour) had the highest score for all the
characteristics, however scores at 20 percent potato flour
levels was found to be on a par with the control for all the
nsory characteristics. But there is a significant drop in
flag是什么意思acceptable level was obrved between 20% and 30%
incorporation level for all the nsory attributes.
Regarding the overall acceptability 53.3% of the
respondent highly accepted the 20% potato flour
incorporated biscuits while 20% and 13.3% of the
respondent highly accepted the 10% and 30% potato flour
attributes like flavor, texture and taste also revealed that
acceptability level of the respondent was higher for the
20% incorporation level when compared to 10% and 30%
level.
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According to Khaliduzzaman et al. [16] biscuits made
from five different proportions of composite flour of wheat
and potato (0,15,20,25 and 30% potato flour) revealed that
biscuits containing 25 % potato flour as a supplement
cured the highest score in terms of all nsory
attributes among others, though all samples are
acceptable. Misra and Kulshrestha [4] formulated biscuits
replace wheat flour at levels of 0, 10, 20, 30, 40 and 50flour ud. For the large-scale biscuit manufacture, potato percent.Results of the nsory evaluation revealed that flour can be incorporated up to 20 percent level, without until the 20% level, there was no significant difference affecting the nsory characteristics of biscuits as was obrved in acceptability of the product and a
ll three accepted by the panelists. Moreover, nutritional value of levels had similar nsory scores, being judged as good potato flour incorporated biscuits was similar to the for appearance, taste and color and fair for flavor, texture control (refined wheat flour) biscuits, thus not affecting and overall acceptability. According to a study conducted its nutritional quality. Hence, potato flour may prove to be by Nazni et al . [19] potato flour incorporated biscuits quite economical and acceptable to replace refined wheat have obtained highest scores for overall acceptability flour in biscuit preparation. A substantial amount of when compared to maize and green gram flour potato is spoiled and wasted due to inadequate cold incorporated biscuits.
storage facilities and insufficient post harvest handling Nutrient Content of Biscuits: As shown in Table 4, the are difficult to handle and so fetch low price to the grower nutritional value of the biscuits (Crude protein, fat and are considered as waste. The unmarketable carbohydrate and ash) with the highest acceptable level potatoes can also be utilized for the preparation of value of potato flour (20 percent) was similar to the wheat flour added products. Minimization of post harvest loss of (control) biscuit. Twenty percent potato flour potato through proper handling and processing into incorporated biscuit contained 6.1% protein, 25.8% fat,value-added products is thus warranted in order to help 1.7%, ash and 63.9% total carbohydrate. Nutrient content attain food curity at least to some extent in the world.
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奥斯汀与艾丽
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