Partial substitution of wheat flour with orange sweet potato flour (Ipomoea batatas) and its effect on the bromatological and sensory properties of sweet cookies

• Gema Alcívar Departamento de Procesos Agroindustriales, Facultad de Agrociencias, Universidad Técnica de Manabí, Chone, Ecuador. https://orcid.org/0009-0001-2650-0578
• Gilda Loor Departamento de Procesos Agroindustriales, Facultad de Agrociencias, Universidad Técnica de Manabí, Chone, Ecuador. https://orcid.org/0009-0004-6616-1250
• José Muñoz Departamento de Procesos Agroindustriales, Facultad de Agrociencias, Universidad Técnica de Manabí, Chone, Ecuador. https://orcid.org/0000-0002-9161-685X

Keywords: sweet potato, cookies, Ipomoea batatas, texture profile, tubers

Abstract

The objective of the research was to evaluate the partial substitution of wheat flour with orange sweet potato flour (Ospf) in the preparation of sweet cookies. A completely randomized design with a factorial arrangement was applied. The factor under study corresponded to the concentrations of Ospf (10, 20, and 30 %) plus a control treatment. Bromatological parameters, texture, and sensory profile were evaluated. The LSD Fisher and Kruskal Wallis multiple comparison tests were used at 5 % significance. The proximate composition of the orange sweet potato flour presented in protein 3.99 ± 0.02 %; moisture 8.65 ± 0.00 %; dry matter 91.34 ± 0.06 %; ash 4.24 ± 0.00 %; pH 6.41 ± 0.01; acidity 0.69 ± 0.01 % and particle size 354 ± 0.02 µm. In the processed products (sweet cookies), except for the energy parameter, the other bromatological variables presented statistical significance (p<0.05). Regarding the texture profile, the parameters hardness, brittleness, and adhesive force were significantly different (p<0.05) between the treatments, while, for adhesiveness, cohesiveness, gumminess, elasticity, and chewiness a p>0.05 (no significant) was obtained. At the sensory level, the untrained tasters expressed the acceptability of ‘‘I neither like it nor dislike it’’ in the attributes, flavor, smell, texture, and consistency; however, in color, the formulations with the factor under study presented greater acceptance. The sweet cookies met the requirements established in the INEN 2085 reference standard for cookies.

References

Adeyeye, A., Akanbi, W., Sobola, O., Lamidi, W., & Olalekan, K. (2016). Comparative effect of organic and inorganic fertilizer treatment on the growth and tuberyeild of sweet potato (Ipomoea batata L). International Journal of Sustainable Agricultural Research, 3(3), 54-57. Doi:10.18488/journal.70/2016.3.3/70.3.54.57
Ahmed, A., Fadl, E.D., Afna, A., Ahmed, Alia, A., Hussain, A., & Abdulmajeed, A. (2021). Addition of whole barley flour as a partial substitute of wheat flour to enhance the nutritional value of biscuits. Arabian Journal of Chemistry, 14(1), 1-10. Doi: 10.1016/j.arabjc.2021.103112
Arcaya, Moncada, M.J., García Arías, G.F., Coras Bendezύ, D.M., Chávez Camacho, C.V., Poquioma, Urguía, G., & Quispe Díaz, B.M. (2020). Efecto de la ingesta de galletas fortificadas con sangre bovina en hemoglobina de niños anémicos. Revista Cubana de Enfermería, 36(3), 1-11. http://scielo.sld.cu/scielo.php?script=sci_arttext&pid=S0864-03192020000300010&lng=es&tlng=es.
Armijos, G., Villacrés, E., Quelal, M., Cobeña, G., & Álvarez, J. (2020). Evaluación físico-química y funcional de siete variedades de camote provenientes de Manabí-Ecuador. Revista Iberoamericana de Tecnología Postcosecha, 21(2), 1-12. https://www.redalyc.org/articulo.oa?id=81365122009
Barkessa, M. (2018). A Review on Sweet potato (Ipomoea batatas) viruses and associated diseases. International Journal of Research in Agriculture and Forestry, 5 (9), 1-10. https://agshare.today/RC/a-review-on-sweet-potato-ipomea-batatas-viruses-and-associated-diseases/
Carrera, C., Zelaya-Medina, C., Chinchilla, N., Ferreiro-González, M., Barbero, G., & Palma, M. (2021). How different cooking methods affect the phenolic composition of sweet potato for human consumption (Ipomoea batata L.) Lam). Agronomy, 11(8). Doi:10.3390/agronomy11081636
Cerón Cardenas, A.F., Bucheli Jurado, M.A., & Osorio Mora, O. (2014). Elaboración de galletas a base de harina de papa de la variedad parda pastusa (Solanum tuberosum L.). Acta Agronómica, 63(2), 101-109. Doi.org/10.15446/acag.v63n2.39575
Colina, R., Laguado, N., & Faneite, A. (2016). Evaluation of cookies made with sundried cassava flour (Manihot esculenta Crantz) as a substitute for wheat. Revista de la Facultad de Agronomía (LUZ), 33(3), 358-374. https://produccioncientificaluz.org/index.php/agronomia/article/view/27202
Florence, B., Etoro-Obong, A., & Ntukidem, V. (2020). Development and quality characteristics of cookies from sprouted sorghum, pigeon pea and orange fleshed sweet potato flour blends. European Journal of Nutrition & Food Safety, 12(2), 11-21. Doi:10.9734/EJNFS/2020/v12i230189
INEN 616. (2015). Harina de trigo. Requisitos. https://docplayer.es/32084179-Nte-inen-616-cuarta-revision.html
INEN 2085. (2005). Galletas requisitos. chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://ia804701.us.archive.org/13/items/ec.nte.2085.2005/ec.nte.2085.2005.pdf
Kudadam Korese, J., Kofi Chikpah, S., Elke Pawelzik, O., & Sturm, B. (2021). Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies. European Food Research and Technology, 247, 889–905. Doi.org/10.1007/s00217-020-03672-z
Mohammad, A., Majid, M., Muhammad, A., Muhammad, U., Mohammad, F & Pigorev, I. (2018). Effect of sorbitol on dough rheology and quality of sugar replaced cookies. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 50 - 56. Doi.org/10.5219/709
Mohammed, H., Aftab, A., Abuzer, A., Ahmed, F., Prawez, A., Sultan, A., Mohammed, G & Faiyaz, S. (2021). A greener HPTLC approach for the determination of β-carotene in traditional and ultrasound-based extracts of different fractions of Daucus carota (L.), Ipomoea batatas (L.), and Commercial Formulation. Agronomy, 11(12), 1-15. Doi:10.3390/agronomy11122443
Motato Alarcon, N., Cevallos Pinargote, L., Pincay Menendez, J., Anchundia Betancourt, C., & Anchundia Muentes, M. (2016). Alternativas de siembra del camote (Ipomoea batatas L.) Para el cantón jaramiijó, provincia de manabí. Espamciencia, 7(1), 7-14. http://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/108
Namrata Ankush , G., & Bhagwan Kashiram , S. (2021). Effects of incorporation of orange-fleshed sweet potato flour on physicochemical, nutritional, functional, microbial, and sensory characteristics of gluten-free cookies. Journal of Food Processing and Preservation, 45(4), 1-14. Doi.org/10.1111/jfpp.15324
Olajumoke Olomyo, R., Olofunmilayo Sade, O., & Olugbenga Olufemi, A. (2021). Biochemical and antioxidant properties of cream and orange-fleshed sweet potato. Heliyon, 7, 1-7. Doi.org/10.1016/j.heliyon.2021.e06533
Quoc Dat, L., & Hong Phuong, V. (2017). Functional properties and influences of coconut flour on textureof dough and cookies. Vietnam Journal of Science and Technology, 55, 100-107. Doi:10.15625/2525-2518/55/5A/12184
Ramya, A., & Ashwini, A. (2020). Effect of mixing pumpkin powder with wheat flour on physical, nutritional and sensory characteristics of cookies. International Journal of Chemical Studies, 8(4), 1030-1035. Doi.org/10.22271/chemi.2020.v8.i4g.9737
Salazar, D., Arnacibia, M., Silva, D., López-Caballero, M.E., & Montero, M.P. (2021). Exploring the potential of andean crops for the production of gluten-free muffins. Agronomy, 11(8), 1-16. Doi:10.3390/agronomy11081642
Sayem, A., Talukder , S., Akter, S., Alam, M., Rana, M., & Alam, M. (2024). Utilization of fruits and vegetables wastes for the dietary fiber enrichment of biscuits and its quality attributes. Journal of Agriculture and Food Research, 15, 1-15. Doi.org/10.1016/j.jafr.2024.101077
Sebben, J., Ferreira Trierweiler, L., & Trierweiler, J. (2016). Orange-fleshed sweet potato flour obtained by drying in microwave and hot air. Journal of Food Processing and Preservation, 41(1), 1-14. Doi.org/10.1111/jfpp.12744
Temesgen, L., Abebe, H., & Tigist, F. (2015). Production and quality evaluation of cookies enriched with β-carotene by blending orange-fleshed sweet potato and wheat flours for alleviation of nutritional insecurity. International Journal of Food Science and Nutrition Engineering, 5(5), 209-217. Doi:10.5923/j.food.20150505.05
Tortoe, C., Akonor, P., Koch, K., Menzel, C., & Adofo, K. (2017). Physicochemical and functional properties of flour from twelve varieties of Ghanaian sweet potatoes. International Food Research Journal, 24(6), 2549-2556. http://www.ifrj.upm.edu.my/24%20(06)%202017/(37).pdf
Vásquez Hernández, L., Paredes, D., Otero González, J., Tapia, C., & Pabón Gárcés, G. (2019). Diversidad de morfotipos de camote Ipomoea batatas (Convolvulaceae), y determinación de áreas óptimas para su conservación en Ecuador. Revista Cubana de Ciencias Biológicas, 7(1), 1-11. https://revistas.uh.cu/rccb/article/view/1062