Storage stability of sweet biscuit elaborated with recovered potato starch from effluent of fries industry

Morais, Mariana Patrício de; Caliari, Márcio; Nabeshima, Elizabeth Harumi; Batista, Jaqueline Eduarda Rodrigues; Campos, Maria Raquel Hidalgo; Júnior, Manoel Soares Soares

doi:10.1590/fst.32916

Cited by 18 publications

(12 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Our results are in line with the study of Morais et al. (2018). Interestingly, although microbial count was increased gradually within the studied period but it was still in range.…”

Section: Resultssupporting

confidence: 94%

Evaluation and storage stability of potato chips made from different varieties of potatoes cultivated in Pakistan

Nawaz

Danish

Ali

et al. 2021

J Food Process Preserv

View full text Add to dashboard Cite

In the recent decades, snacks industry has drawn considerable attention owing to its versatility in taste, nutrition (Adeleke & Babalola, 2020), cost competitiveness, ready to eat convenience , and processing methods. The quality attributes of snacks depends on processing methods, starch-protein structure, and processing conditions (Hashemi et al., 2017). The understandings about the right raw material, such as cost effectiveness, high yield, nutritional quality, and prolong shelf life is inevitable. Various snacks products based on potato (either use raw potatoes or processed) are available in market (Barreto et al., 2019;Duarte-Correa et al., 2020), however, their storage stability in the market is still unknown. Thus, there is need to pay a great attention toward food safety concerns, such as microbial study during the storage.

show abstract

“…Our results are in line with the study of Morais et al. (2018). Interestingly, although microbial count was increased gradually within the studied period but it was still in range.…”

Section: Resultssupporting

confidence: 94%

Evaluation and storage stability of potato chips made from different varieties of potatoes cultivated in Pakistan

Nawaz

Danish

Ali

et al. 2021

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Although water activity increased after fourth week of storage and this remained constant up to 8 weeks. Morais et al (2018) also reported a similar behavior of storage changes in biscuits samples. The increased water activity can be attributed to the increased moisture of biscuits with respect to storage.…”

Section: Resultsmentioning

confidence: 56%

Utilization of Vigna mungo flour as fat mimetic in biscuits: Its impact on antioxidant profile, polyphenolic content, storage stability, and quality attributes

Saeed

Ali

et al. 2020

Legume Science

View full text Add to dashboard Cite

In the present study, an effort was made to incorporate Vigna mungo flour (VMF) as a fat mimetic for the development of functional biscuits. Rheological properties of dough, pasting profile, total phenolic content (TPC) and total flavonoid content (TFC), antioxidant activities (1, 1‐diphenyl‐2‐picrylhydrazyl [DPPH] inhibition and ferric reducing antioxidant power [FRAP]), shelf life, and nutritional and sensory properties of the samples were analyzed. An increase in DPPH inhibition, FRAP, TPC, and TFC was observed with increase in the concentration of VMF in wheat flour (WF). The addition of VMF resulted in increased water absorption (58.71–72.40%) and dough stability time (6.30–13.11 min). Set back viscosities (479–81 torque) decreased significantly (P ≤ 0.05), whereas break down viscosities (378–447 torque) increased. The baking process decreased the IC50 values of DPPH inhibition (255.40–169.21 mg/ml) and FRAP (114.45–34.12 mg/ml), although TPC and TFC decreased. The study of shelf life for 2 months revealed no significant difference (P ≤ 0.05) in antioxidant, phenolics, and flavonoids contents of VMF‐WF biscuits. Furthermore, the antioxidants, TFC, and TPC compounds were undetected in control throughout the storage period. The increase in both peroxide value (3.9 mEqO2/kg of fat) and free fatty acid (0.87%) was significantly lower (P ≤ 0.05) than that of the control biscuits during storage but were in an acceptable range. It correlates to the enhanced activity of natural antioxidants as TPC and TFC in VMF‐WF biscuits, which are responsible for the decrease in the rate of oxidation. Nutritional data of VMF‐WF biscuits revealed that protein (11.20–15.85%), crude fiber (0.21–2.01%), and ash content (0.53–4.01%) significantly increased (P ≤ 0.05) and calories (497–430 kcal/100 g) reduced because of the addition of fat mimetic. Biscuits prepared with VMF 15% demonstrated superior quality as compared with control. In conclusion, it could be suggested that the addition of VMF as a fat mimetic in biscuits may increase antioxidant and polyphenolic contents with enhanced storage stability. The reduced calories, increased protein, fiber, mineral contents, and enhanced antioxidant activity considerably increase the nutritional status of the biscuits.

show abstract

“…Hardly any moisture change was observed in soft cookies during storage yet firming and grainess, which are an indication of quality reduction, occurred as a result of sucrose recrystallization within the cookie [16]. In another study, no increase in Aw was reported for the first 36 days and thereafter remaining constant up to 144days of storage of sweet biscuits from wheat flour/potato starch, however, biscuit hardness increased with attendant reduction in texture sensory scores, probably as a result of starch retrogradation facilitated by increased moisture in the biscuit [17].…”

Section: Resultsmentioning

confidence: 99%

Changes in Sweet Potato Cookies During Storage

Osibanjo¹,

Bamiro²,

Henshaw³

et al. 2020

IJFSA

View full text Add to dashboard Cite

This study was done to determine the shelf stability and quality changes in sweet potato cookies during a storage period of 12 weeks. The cookie samples were packed and sealed in bi-axially oriented polypropylene (BOPP) sachets, stored under tropical ambient conditions, along with a commercial brand of wheat cookies which served as the control. Samples were withdrawn for analyses at 2 week intervals and quality parameters monitored were weight, moisture content, peroxide value, texture in terms of force at peak and deformation. Results showed that the sweet potato cookies were comparable in quality and stability and probably even better than the control during storage. Change pattern in the measured parameters were also found to be similar in both samples. Changes recorded over the storage period were weight gain of 4.6% and 9.2%, moisture gain of 4.4% and 2.5%, decrease in force at peak of 80.8% and 73.2%, increase in deformation of 69.0% and 82.1% in the test and control samples respectively. Peroxide value in both samples decreased during storage, with initial and final figures well below the maximum acceptable standard limits. This shows the promising potential of sweet potato as a suitable alternative to wheat in the production of cookies. The adoption of this finding can enable conservation of valuable foreign reserves and ultimately lead to expanding utilization and value addition to sweet potato.

show abstract

Storage stability of sweet biscuit elaborated with recovered potato starch from effluent of fries industry

Cited by 18 publications

References 14 publications

Evaluation and storage stability of potato chips made from different varieties of potatoes cultivated in Pakistan

Evaluation and storage stability of potato chips made from different varieties of potatoes cultivated in Pakistan

Utilization of Vigna mungo flour as fat mimetic in biscuits: Its impact on antioxidant profile, polyphenolic content, storage stability, and quality attributes

Changes in Sweet Potato Cookies During Storage

Contact Info

Product

Resources

About