Quality characteristics of biscuit produced with wheat-sweet potatoes composite flour

Thesis Abstract

Abstract
This research project aimed to investigate the quality characteristics of biscuits produced with a composite flour of wheat and sweet potatoes. The study focused on evaluating the effects of incorporating sweet potato flour into wheat flour on the physical, nutritional, and sensory properties of the biscuits. The composite flour was prepared by blending wheat flour with varying proportions of sweet potato flour. Physical characteristics such as color, thickness, spread ratio, and texture profile were measured to assess the impact of sweet potato flour on the appearance and texture of the biscuits. Nutritional analysis was conducted to determine the proximate composition, mineral content, and antioxidant activity of the biscuits. Sensory evaluation was also carried out to assess the acceptability of the biscuits in terms of taste, texture, aroma, and overall preference. The results of the study revealed that the incorporation of sweet potato flour influenced the physical characteristics of the biscuits, with changes observed in color, thickness, spread ratio, and texture profile. The nutritional analysis indicated that the biscuits produced with the composite flour had improved levels of certain nutrients, minerals, and antioxidant activity compared to those made with wheat flour alone. Sensory evaluation showed that the biscuits made with sweet potato flour were well-accepted by the panelists, with positive feedback on taste, texture, aroma, and overall preference. Overall, the findings of this study suggest that the use of sweet potato flour as a partial replacement for wheat flour in biscuit production can lead to biscuits with enhanced physical, nutritional, and sensory characteristics. This research contributes to the growing body of knowledge on the utilization of alternative flours in food processing to improve the nutritional quality of food products. Further research could explore the potential of sweet potatoes and other alternative flours in developing innovative food products with improved quality attributes.