The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits
The study aimed to demonstrate how irradiation affects the chemical composition and amino acids of Spunta potato flour, and the sensory evaluation of biscuit samples partially composed of irradiated potato flour. The potato flour was irradiated with 50 and 150 Gy. Protein, fat, total dietary fibre,...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2020-12-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202006-0007_the-use-of-irradiated-potato-flour-as-a-partial-replacement-of-wheat-flour-in-producing-biscuits.php |
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| author | Amal Hassan Alshawi |
| author_facet | Amal Hassan Alshawi |
| author_sort | Amal Hassan Alshawi |
| collection | DOAJ |
| description | The study aimed to demonstrate how irradiation affects the chemical composition and amino acids of Spunta potato flour, and the sensory evaluation of biscuit samples partially composed of irradiated potato flour. The potato flour was irradiated with 50 and 150 Gy. Protein, fat, total dietary fibre, ash, carbohydrates, ascorbic acid, and amino acids were analysed. Sensory evaluation of biscuits was conducted after adding potato flour as a partial replacement for wheat flour at ratios of 5, 10, and 15%. The results showed that potato flour contained ascorbic acid, which was absent in wheat flour. Potato flour had less total protein and carbohydrate and more ash and fibres than wheat flour. Total essential amino acids appeared at the highest percentage, particularly lysine at 8.29 ± 0.02, compared with non-essential amino acids in the samples irradiated at a dose of 150 Gy. The biscuits were prepared with different ratios of the irradiated potato flour at dose 150 Gy to white flour. Sensory evaluation for biscuits with 10% of potato flour scored 8.61 ± 0.01, 8.33 ± 0.02, 8.77 ± 0.02, and 8.38 ± 0.00 for overall acceptance, colour, texture and appearance, respectively. This study recommends using 10% of irradiated potato flour at 150 Gy blended with wheat flour to produce biscuits. |
| first_indexed | 2024-04-10T08:31:58Z |
| format | Article |
| id | doaj.art-c52b17ced25a4a0f915868756e0782a4 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:31:58Z |
| publishDate | 2020-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-c52b17ced25a4a0f915868756e0782a42023-02-23T03:28:41ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172020-12-0138639740310.17221/170/2020-CJFScjf-202006-0007The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuitsAmal Hassan Alshawi0Department of Nutrition and Food Science, Faculty of Food Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiaThe study aimed to demonstrate how irradiation affects the chemical composition and amino acids of Spunta potato flour, and the sensory evaluation of biscuit samples partially composed of irradiated potato flour. The potato flour was irradiated with 50 and 150 Gy. Protein, fat, total dietary fibre, ash, carbohydrates, ascorbic acid, and amino acids were analysed. Sensory evaluation of biscuits was conducted after adding potato flour as a partial replacement for wheat flour at ratios of 5, 10, and 15%. The results showed that potato flour contained ascorbic acid, which was absent in wheat flour. Potato flour had less total protein and carbohydrate and more ash and fibres than wheat flour. Total essential amino acids appeared at the highest percentage, particularly lysine at 8.29 ± 0.02, compared with non-essential amino acids in the samples irradiated at a dose of 150 Gy. The biscuits were prepared with different ratios of the irradiated potato flour at dose 150 Gy to white flour. Sensory evaluation for biscuits with 10% of potato flour scored 8.61 ± 0.01, 8.33 ± 0.02, 8.77 ± 0.02, and 8.38 ± 0.00 for overall acceptance, colour, texture and appearance, respectively. This study recommends using 10% of irradiated potato flour at 150 Gy blended with wheat flour to produce biscuits.https://cjfs.agriculturejournals.cz/artkey/cjf-202006-0007_the-use-of-irradiated-potato-flour-as-a-partial-replacement-of-wheat-flour-in-producing-biscuits.phpamino acidsirradiationchemical compositionsensory evaluationoverall acceptance |
| spellingShingle | Amal Hassan Alshawi The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits Czech Journal of Food Sciences amino acids irradiation chemical composition sensory evaluation overall acceptance |
| title | The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits |
| title_full | The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits |
| title_fullStr | The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits |
| title_full_unstemmed | The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits |
| title_short | The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits |
| title_sort | use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits |
| topic | amino acids irradiation chemical composition sensory evaluation overall acceptance |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-202006-0007_the-use-of-irradiated-potato-flour-as-a-partial-replacement-of-wheat-flour-in-producing-biscuits.php |
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