Effects of incorporation of orange-fleshed sweet potato flour on physicochemical, nutritional, functional, microbial, and sensory characteristics of gluten-free cookies

摘要

Cookies were formulated with orange-fleshedsweet potato (OFSP) flour, amaranthflour (AF), and cassava starch powder (CSP) in the ratio of 0:50:50 (control),40:30:30 (T_1), 50:25:25 (T_2), 60:20:20 (T_3), 70:15:15 (T_4), 80:10:10 (T_5), 90:05:05 (T_6),and 100:0:0 (T_7), respectively. The cookies were prepared and evaluated for physicochemical,nutritional, and sensory characteristics. Significant decrease in waterabsorption, oil absorption, increase in spread ratio, spread factor, and hardness ofgluten-free(GF) cookies with an increase in the incorporation of OFSP flour. Thedough stability, consistency, and farinograph quality number were increase. TheOFSP cookies were superior to control for bioactive components and antioxidantactivity. The cookies containing 70% OFSP flour with 15% AF and CSP found organolepticallyacceptable and safe for 90 days of storage period.