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Preparation and Quality Evaluation of Flour and Biscuit from Sweet Potato

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DOI: 10.4172/2157-7110.1000192

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Srivastava et al., J Food Process Technol 2012, 3:12

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DOI: 10.4172/2157-7110.1000192

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Processing & Technology
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ISSN: 2157-7110

Research Article Open Access

Preparation and Quality Evaluation of Flour and Biscuit from Sweet

Potato
Sneha Srivastava, T.R.Genitha* and Vrijesh Yadav
Assistant Professor, Department of Food Process Engineering, Sam Higginbottom Institute of Agriculture Technology and Sciences, Allahabad-211007, India

Abstract
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.

Keywords: Sweet potato Flour; Sweet potato Biscuits; Physico- Fresh sweet potato roots are bulky and highly perishable therefore
chemical Analysis; Sensory Evaluation sweet potato roots can be sliced, dried, and ground in order to produce
flour that remains in good condition for a long time. Sweet potato,
Introduction either fresh, grated, cooked and mashed, or made into flour, could with
The sweet potato Ipomoea batatas (L.) belongs to the Convolvulaceae high potential for success, replace the expensive wheat flour in making
or morning glory family [1]. Sweet potato is among the world’s most buns, chapatis (flat unleavened bread) and mandazis (doughnuts) [7].
important and under-exploited crop. It is commonly referred to a The flour is used as a dough conditioner for bread, biscuit, and cake
subsistence, food security or famine relief crop, its uses have diversified processing (it may substitute for up to 20% of wheat flour), as well as in
considerably in the developing countries [2]. gluten-free pancake preparation [8]. Sweet potato flour can add natural
sweetness, color, and flavor to processed food products. It can also
India has a long history of sweet potato cultivation. It is an serve as a source of energy and nutrients and minerals and contributes
important tuber crop grown in almost all parts of India. Sweet Potato to the daily nutrient needs for β-carotene, thiamin, iron, vitamin C, and
is cultivated in about 0.14 million hectares. In India, the area covered protein. Sweet potato flour provides 14%-28% of the dietary reference
under this crop in 2005, was 100,000 Ha and production was and has intake (DRI) for magnesium and 20-39% for potassium [9].
an annual production of 1.17 million tones. The major area under sweet
potato in India is spread over four states: Orissa, Bihar, Uttar Pradesh The flour can be stored for 6 months or more in sealed containers.
and West Bengal. Sweet potato is used mostly as vegetable and snack It can be used as a substitute for wheat flour in the following amounts:
food. Industrial utilization is very negligible causing negative growth in 100% in white sauces, 25-50% in cookies, cakes and flat breads, and 15-
area and production. Vines are used as animal feed in some states like 20% in breads. SP flour would be marketed as a low cost alternative for
Uttar Pradesh, Bihar, Orissa and North Eastern Region [3]. About 22% imported wheat flour, especially for snack food and noodle producers.
of sweet potato production of the country is done in Uttar Pradesh. Small flour production and use trials were made using local varieties
[10]. Much technical research on SP flour carried out in developing
Sweet potatoes are good sources of vitamins C and E as well as dietary country institutions has focused on product formulation using SP flour
fiber, potassium, and iron, and they are low in fat and cholesterol. It rather than on efficient, low-cost, small scale processes to produce the
serves as an important protein source for many world populations and
is an important source of starch and other carbohydrates the human
body needs [4]. The carbohydrate content of the storage roots varies *Corresponding author: T.R.Genitha, Assistant Professor, Department of Food
from 25% to 30%, while the rest is composed of water (58%-72%). Process Engineering , Sam Higginbottom Institute of Agriculture Technology and
Sciences, Allahabad-211007, India, E-mail: [email protected]
Sweet potato contains various micro-nutrients. Substantial quantities
of vitamin C, moderate quantities of thiamin (vitamin B1), riboflavin Received August 13, 2012; Accepted October 06, 2012; Published October 13,
(vitamin B2) and niacin, some quantities of panthothenic acid (vitamin 2012
B5), pyridoxine (vitamin B6), folic acid and satisfactory quantities Citation: Srivastava S, Genitha TR, Yadav V (2012) Preparation and Quality
of vitamin E are present. Sweet potato also contains some essential Evaluation of Flour and Biscuit from Sweet Potato. J Food Process Technol 3:192.
doi:10.4172/2157-7110.1000192
minerals and trace elements having especially high quantities of iron.
Two other important minerals present are potassium and calcium [5]. Copyright: © 2012 Srivastava S, et al. This is an open-access article distributed
under the terms of the Creative Commons Attribution License, which permits
Moderate quantities of zinc, sodium, magnesium and manganese are
unrestricted use, distribution, and reproduction in any medium, provided the
also present [6]. original author and source are credited.

J Food Process Technol

ISSN:2157-7110 JFPT, an open access journal Volume 3 • Issue 12 • 1000192
Citation: Srivastava S, Genitha TR, Yadav V (2012) Preparation and Quality Evaluation of Flour and Biscuit from Sweet Potato. J Food Process
Technol 3:192. doi:10.4172/2157-7110.1000192

Page 2 of 5

flour [11]. Sweet potato based products are of high quality and could
compete with existing products in the market [12]. Preparation of sweet potato flour
An approach in the present study was to replace the wheat flour in Washing and peeling of sweet potatoes
cookies by sweet potato flour (gluten free flours) in order to increase
the fibre and other nutrients. The objective was to develop cookies Slicing of peeled sweet potatoes

with good taste texture and appearance, which resembles as closely as Tray drying (at 60° C for 6h)
possible to the wheat flour based product. The textural property and
sensory quality of cookies are taken into consideration to improve the Grinding
quality of cookies.
Sieving (70 mesh)
Materials and Methods
Sweet potato flour
The experimental studies were carried out in laboratories
of Regional Food Research and Analysis Centre, Lucknow. The Packaging (HDPE)
methodology adopted has been described under the below.
Sealing
Procurement of raw material
Storage (at ambient temperature)
Good quality of sweet potatoes without any bruises and other
major ingredients that is wheat flour, sugar, baking powder, milk and Figure 1: Flow chart for the preparation of sweet potato flour Preparation of
Biscuits.
emulsifier were purchased from local market of Lucknow.
Experimental plan Preparation of composite flour (sweet potato flour: whole wheat flour)
(0:100, 20:80, 40:60, 60:40, 80:20, 100:0)
The experimental plan used for the present research is given in
table 1-3. Figure 1 shows the flow chart for the preparation of sweet
Premixing (Fat and sugar)
potato flour and figure 2 shows the flow chart for the preparation of
biscuits. Table 2 shows the different combination of sweet potato flour Mixing (Cream, flour, milk powder and baking powder)
and wheat flour for biscuit preparation and the ingredients used in the
preparation of Biscuits (in g) are tabulated in table 3. Sheeting (3-5mm thick)

S.No Parameter Level Description Molding

1. Product 1 Biscuit
2. Ingredients 4 Baking powder, oil Baking (at 200°C, 10 min)
Wheat flour, sugar,
Cooling (35°C)
3. Samples 6 T-0, T-1, T-2, T-3, T-4, T-5
Packaging (HDPE)
4. Analysis 3 Physio chemical Analysis (8), sensory-
analysis(6), physical analysis(5) Storage (at ambient temperature)

5. Packaging material 1 HDPE Figure 2: Flow chart for the Preparation of Biscuits.
6. Storage condition 1 Ambient temp
Physico-chemical analysis for sweet potato flour and the
Treatment Combination developed biscuits
Table 1: Experimental Plan.
Moisture content: The moisture content of the developed biscuit
Treatment Sweet potato flour(% Wheat flour (% was determined by the method described in AACC (2000).
T0 (control) 00 100
( w1 − w2)
T1 20 80 moisture (%)( w.b.) = ×100 (1)
T2 40 60 w1 − w
T3 60 40
T4 80 20
Where,
T5 100 00 W=weight in gram of the empty moisture dish.
Table 2: Different combination of sweet potato flour and wheat flour for biscuit.
W1=weight in gram of the moisture dish with the material before
S.No. Ingredients T-0 T-1 T-2 T-3 T-4 T-5
drying.
1. SPF 00 20 40 60 80 100 W2=weight in gram of the moisture dish with the material after
2. WWF 100 80 60 40 20 00 drying.
3. Salt 0.5 0.5 0.5 0.5 0.5 0.5
4. Sugar 50 50 50 50 50 50 Ash content: The ash content was determined by the method
5. Baking powder 2 2 2 2 2 2 described in AACC (2000), Method no. 08-01.
6. Ghee 20 20 20 20 20 20 ( w2 − w1)
total ash% = × 100 (2)
Table 3: Ingredients used in the preparation of Biscuits (in g). w1 − w

J Food Process Technol

ISSN:2157-7110 JFPT, an open access journal Volume 3 • Issue 12 • 1000192
Citation: Srivastava S, Genitha TR, Yadav V (2012) Preparation and Quality Evaluation of Flour and Biscuit from Sweet Potato. J Food Process
Technol 3:192. doi:10.4172/2157-7110.1000192

Page 3 of 5

Where, S.No. Constituents Percentage (%)

W=weight in gram of the empty dish. 1. Moisture (d.b.) 7.9 ± 0.2

2. Starch 76.2 ± 0.65
W1=weight in gram of the dish with dried material taken for test. 3. Reducing sugar 5.7 ± 0.1
4. Total sugar 10.6 ± 0.26
W2=weight in gram of the dish with the ash.
5. Ash 2.54 ± 0.6
Fat content: The fat content was determined by the method 6. 5.52 ± 0.0
Water absorption
described in AACC (2000), Method no. 30- 25.
7. Fiber 1.038 ± 0.3
weight of sample after drying − weight of empty cup 8. Fat 0.52 ± 0.01
fat % = × 100 (3)
weight of sampletaken Table 4: Physico-chemical analysis of Sweet Potato Flour.

Reducing, non-reducing and total sugar: Sugar was estimated as No. of Diameter (cm) Thickness (cm) Volume (cm3) Density (g/cm3)
per methods described by Ians Eynons. Treatment
T0 4.50 13.6 0.86
0.86
dye factor × volume makeup
reducing sugar = × 100 (4) T1 4.48 0.84 13.2 0.89
t.v.reading × sample weight T2 4.46 0.84 13.1 0.89
T3 4.42 0.83 12.7 0.92
dye factor × volume makeup (5)
T4 4.41 0.83 12.6 0.93
I .S .Sugar = × 100 T5 4.40 0.82 12.4 0.94
t.v.reading × sample weight
Table 5: Physical parameters of developed biscuits.
sucrose = ( I .S .Sugar − R.D.Sugar )0.95% (6)
Treatments Moisture content (%) Ash (%) Fiber (%) Fat (%)
(d.b.)
Totalsugar = R.D.Sugar + sucrose% (7)
T0 1.329 2.82 1.94 8.50
Where, T1 1.343 2.83 2.71 6.06
T2 1.352 2.92 4.04 5.53
I.S.=Invert sugar
T3 1.355 3.05 6.05 5.10
R.D.=Reducing sugar T4 1.362 3.12 8.04 4.04
T5 1.369 3.15 8.50 4.02
Physical parameters
Table 6: Quality Analysis of Standardized biscuits after Baking.
Spread ratio: The spread ratio was determined by using this
formula. 16
Mean values of dia. and

14
diameter (mm) 12
spread ratio = (8)
volume(cm)

10
thickness (mm) 8
Diameter
6
4 Volume
Thickness: The thickness was measured in mm by screw gauge. 2
0

Volume: Volume of biscuit is defined as the area of the biscuit T0 T1 T2 T3

Treatments
T4 T5

multiplied by thickness. Figure 3: Effect of treatments on volume and diameter of sweet

3d 2 πT (9)
potato biscuit.
volume (cm ) =
4
ash content of sweet potato flour was 2.54% and the moisture content
t=Average thickness of biscuit (mm)
was 7.9%. The starch content in sweet potatoes was 76.2% where as
d=Diameter of biscuit (mm) total sugar was found to be 10.6%. The reducing sugar was calculated to
be 5.7% whereas fat was found to be 0.52%. So, it can be analyzed that
Diameter: The diameter was measured in mm by Vernier caliper.
sweet potato has good nutritional quality.
Density: After calculating volume, density was obtained by ratio of
weight of volume (AACC 1983).
Physical parameters of developed biscuits
Table 5, 6 shows that there was a significant decrease in the
 g  mass of sample ( g ) (10)
density  3  = diameter of control (T0) and different treatments (T1, T2, T3, T4, T5)
 cm  volumeof sample (cm3 ) after incorporating biscuits with Sweet potato flour. There was a slight
decrease in the thickness, spread ratio, volume and density of control
Sensory analysis of developed biscuits: The samples were evaluated (T0) and different treatments (T1, T2, T3, T4, T5) after incorporating
on the basis of color, taste, flavor, texture and overall acceptability by a biscuits with Sweet potato flour. The results were in conformity with
panel of judges using 9-point hedonic scale. [13]. Figure 3 shows the effect of treatments on volume and diameter
while figure 4 shows the thickness and Density of sweet potato
Results and Discussion
incorporated biscuit.
Physico-chemical analysis of developed sweet potato flour
The result showed that increase in level of sweet potato flour
Proximate analysis of sweet potato flour is presented in table 4. The resulted in linear decrease of thickness and diameter of biscuit. This

J Food Process Technol

ISSN:2157-7110 JFPT, an open access journal Volume 3 • Issue 12 • 1000192
Citation: Srivastava S, Genitha TR, Yadav V (2012) Preparation and Quality Evaluation of Flour and Biscuit from Sweet Potato. J Food Process
Technol 3:192. doi:10.4172/2157-7110.1000192

Page 4 of 5

0.96
The ash content of biscuits increased significantly due to higher ash
0.94 content of sweet potato and due to externally added fat during biscuits
Mean values of thickness and

0.92
0.9 preparation. Both refined wheat flour and sweet potato flour were
having lower fat content and hence the total fat content in samples
density (cm)

0.88
0.86 Thickness
0.84 Density were similar where as there was slight reduction in fat content with
0.82
0.8
increase in sweet potato flour incorporation. The results of proximate
0.78 composition of sweet potato based biscuits are similar with the results
0.76
T0 T1 T2 T3 T4 T5 obtained by [15].
Treatments

Figure 4: Effect of treatments on thickness and density of sweet The fiber content of biscuit increased significantly, due to higher
potato biscuit. fiber content of sweet potato flour. As fiber absorbs large amount of
water, it gives a sensation of fullness (having an appetite completely
9 satisfied).
8
7
6
Sensory evaluation for product standardization
M.C.
5
Biscuits supplemented by different levels of substitutions of sweet
VALUES(%)

4 ASH
3
2
FIBRE potato flour were sensory evaluated and compared with control biscuits
1
FAT
100% whole wheat flour.
0
T-0 T-1 T-2 T-3
TREATMENTS
T-4 T-5 Data indicated that the percent score of biscuits containing 40%
sweet potato flour were found to be the most acceptable. At 40% level of
Figure 5: Physico-chemical quality of sweet potato biscuit for various
treatments. incorporation, all the attributes scored highest level. The color scores of
biscuits with 40% sweet potato flour reached maximum than to the rest
of the proportions similar to the control sample. Thus, incorporation of
Treatments Colour Taste Flavor Texture OAA
sweet potato flour at 40% level improved the sensory attributes namely
T0 8.66 8.66 8.00 8.66 9.00
texture, flavor, color and over all acceptability [13]. The nutritional
T1 8.00 8.00 7.33 8.33 8.00
quality of the developed biscuits was enhanced due to the addition
T2 8.33 8.66 8.33 8.66 8.66
of Sweet potato flour. Thus, the sensory evaluation table 7 depicts
T3 7.66 7.33 7.66 7.33 7.33
that highest amount of sweet potato flour that can be incorporated
T4 7.52 7.22 7.23 7.20 7.25
to develop acceptable biscuit was 40%, i.e. sample T2 was the best
T5 7.01 6.01 6.66 6.01 7.00
regarding all sensory attributes.
Table 7: Sensory Evaluation of developed biscuits.
The score of colour reduced significantly to 7.01, this was due to
is due to the higher water holding capacity of sweet potato flour. The increasing level of sweet potato flour which gave a dark brown color to
volume of sweet potato biscuit decreased linearly whereas, density biscuit which was not liked much by the panelist. Similarly, the score
increased in the similar manner. This may be due to higher fiber of taste, flavor and texture also reduced significantly. This was because
content in the flour. of typical flavor component and caramelization of free sugar in sweet
Physico-chemical analysis of sweet potato biscuit potato flour during baking [13].

During the present investigation no significant difference was Conclusion

found in the percent moisture content, and ash content was observed It was found that Sweet potato contains a limited amount of
on increasing the incorporation of SPF in the treatments (i.e. T0, T1,
protein, although rich in dietary fiber content and carbohydrate,
T2, T3, T4 and T5). Whereas, there was a significant change in the
so a successful combination with wheat flour for biscuit production
values of fiber and fat content. This was because in the present study the
would be nutritionally advantageous. Sweet potato flour with wheat
formulation was based on 00:100%, 20:80%, 40:60%, 60:40%, 80:20%,
100:00% of sweet potato flour and whole wheat flour blend. Sweet flour had significant effect on the functional properties of the flour
potato flour has a lower moisture content but high starch and fiber blends. Blending SPF with WF up to 20% level produced samples
content whereas, whole wheat flour is rich in moisture, protein and which can be used for production of bakery goods with improved
carbohydrate content. Therefore, a significant difference was observed functional properties. Incorporation of 40% sweet potato flour yielded
between the samples. The moisture content of control and the sample approximately similar results compared with wheat flour cookies with
biscuits was between the range of 1.329% to 1.369%. But the ash content improved nutritional value and texture. This work showed the peculiar
of control and the sample biscuits was between the range of 2.82% to characteristics (moisture, protein, ash, fiber and fat) of sweet potato
3.15%. The fiber content was between the range of 1.94% to 8.50%. Fat flour. The results obtained could be very valuable in decision making
content varied from 6.50% to 4.0% which was within the acceptable for industries that want to take nutritional advantage of sweet potato
limits for biscuits. Figure 5 shows the physico-chemical quality of sweet flour as alternative or supplement to cereal flours. Sweet potato flour
potato biscuit for various treatments (Table 6). could be useful in the manufacture of highly nutritious cookies.
The moisture content of biscuits increased linearly with increase in References
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J Food Process Technol

ISSN:2157-7110 JFPT, an open access journal Volume 3 • Issue 12 • 1000192
Citation: Srivastava S, Genitha TR, Yadav V (2012) Preparation and Quality Evaluation of Flour and Biscuit from Sweet Potato. J Food Process
Technol 3:192. doi:10.4172/2157-7110.1000192

Page 5 of 5

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