Potential uses of sweet potato-wheat composite flour in the pastry industry based on proximate composition, physicochemical, functional, and sensory properties of four pastry products

Abstract

The nutritional, physicochemical, functional properties of sweet potato‐wheat composite flour and its sensory attributes in four pastry products were studied. Moisture content of 100% sweet potato flour was significantly (p < .001) lower than 100% wheat flour and sweet potato‐wheat composite flours (5%, 10%, 15%, 20%, and 30%). The 100% sweet potato flour had 89.2% carbohydrate and 378.6 kcal of energy per 100 g. The pH of 100% sweet potato flour was significantly (p < .05) lower, compared to 100% wheat flour. Emulsion capacity was higher (52.4%) for sweet potato flour than wheat flour (48.4%). Pasting temperatures were similar for the flours but duration differs. Sweet potato‐wheat composite flour substitution levels at 5–15%, 5–20%, and 30% were acceptable for doughnuts, bread, chips, and biscuits, respectively. Practical applications There is an increasing demand for pastry products. Sweet potato flour possesses desirable proximate, physicochemical, functional, and sensory properties suitable to partially substitute wheat flour in the pastry industry. This study indicated that sweet potato flour is low in fat and high in vitamins, dietary fiber, and minerals and its composite flour in products were acceptable. Further, the acceptance of the sweet potato composite flour in pastry products addresses the challenge of people who suffer celiac disease associated with the consumption of gluten from cereals.

Optimization of the drying process for production of biofortified sweet potato flour

“…The ash determination provides an indication of the sample's richness in mineral elements; the sample evaluated had an ash content of 3.61%. Tortoe et al (2017) found 4% ash content, a value close to that found in the present study.…”

“…Values were close to those found by Tortoe et al. (2017) in sweet potato flour, where protein, fat, and carbohydrate were 3.84%, 0.7%, and 89.2%, respectively, indicating this is an energetic food.…”

“…The quantification of vitamin C in biofortified sweet potato flour under the optimized conditions was 24.92 mg 100 g -1 , lower than the predicted value of 161.40 mg 100 g -1 ; the protein content found was 5.26%, lower than the predicted value of 7.02%; for lipids and carbohydrates, the values were found to be 0.84% and 84.77%, respectively. Values were close to those found by Tortoe et al (2017) in sweet potato flour, where protein, fat, and carbohydrate were 3.84%, 0.7%, and 89.2%, respectively, indicating this is an energetic food.…”

Chemical and Antioxidant Quality of Breakfast Cereal Extruded from Maize Grits, Partially Defatted Peanut and Beetroot Flour Blend

“…Shittu [10] also agreed with that as the composite flours used were either binary or ternary mixtures of flours from some other crops with or without wheat flour. Flour from these root and tuber crops have been used in the production of bread, cookies, doughnuts and noodles [11,12]. The use of composite flours in bread making has been reported by many researchers.…”

Physico‐nutritional characterization of composite cassava and orange‐fleshed sweet potato flours and sensory evaluation of “fufu” prepared from the flour blends

“…The quality of flour depends on its moisture content and conditions of storage (Van Hal, 2000). Lower moisture content enhances desirable characteristics of the flour and avoids caking which affects its functional properties and quality (Tortoe et al, 2017). Flours with moisture contents lower than 14% are capable of preventing microbial growth, thereby maximizing the shelf-life (Teye et al, 2018).…”