Abstract
This study aims at evaluating nutritional, toxicological, and sensory attributes of microwave heat-treated potato powder-supplemented unleavened flatbread. Straight-grade wheat flour (SGF) was substituted with potato powder at the rate of 2.5–10% d.w. A comparison was made for nutritional, antinutrient, and organoleptic attributes of microwave heat-treated potato powder and SGF—potato powder composite flour-based flatbreads. The results suggest processed potato powder supplementation in SGF to significantly ( p < 0.05 ) improve ash (0.48 to 0.63 g/100 g), dietary fiber (2.15 to 2.61 g/100 g), and protein (8.33 to 9.91 g/100 g) contents of composite chapatis. Likewise, significant ( p < 0.05 ) improvement in the concentration of microelements and trace elements was observed including Ca, Na, K, Fe, and Zn contents, which were increased from 29.7 to 33.5 mg/100 g, 2.8 to 6.3 mg/100 g, 376 to 466 mg/100 g, 3.1 to 3.4 mg/100 g, and 3.17 to 3.25 mg/100 g, respectively. Microwave heating of potato powder was observed to reduce the load of alkaloids, oxalates, tannins, and phytates of the raw potato powder at the rate of 76%, 80%, 84%, and 82%, respectively, thus anticipating a promising response to minimize toxicant load in supplemented flatbread. Supplementing potato powder in SGF elucidated significant ( p < 0.05 ) improvement in color values, i.e., a∗ (1.89–2.32) and b∗ (10.95–13.22), and increased product hardness from 3.17 to 7.9 N. The study concludes that microwave heat-treated potato powder yield improved nutritional and safety concerns of the consumers when used alone or as a supplement for developing composite flours based on value-added products.
Highlights
Potato (Solanum tuberosum L.), a staple tuber crop of the Solanaceae family, is considered the fourth most vital staple food crop afterward wheat, rice, and corn
Nutritional Composition of Straight-grade wheat flour (SGF), Raw and Processed Potato Powder, and Supplemented Chapatis. e nutritional composition of SGF, raw and processed potato powder, and potato powder-supplemented chapatis is presented in Table 1. e data suggest nonsignificant differences in fat, fiber, protein, and NFE contents of the raw and processed potato powders, while a significant (p < 0.05) moisture and ash contents of the microwave-treated dehydrated potato were relatively lower than the raw potato flour
Fat (0.8–0.9 g/100 g) and NFE contents (70.7–72.1 g/100 g) of the potato powder were significantly lesser than those observed in SGF, i.e., 1.32 g/100 g and SGF Raw PP Processed PP T0 T1 T2 T3 T4
Summary
Potato (Solanum tuberosum L.), a staple tuber crop of the Solanaceae family, is considered the fourth most vital staple food crop afterward wheat, rice, and corn. Historical data on potato and potato products suggest their application as a fresh crop for table consumption. Contrary to their conventional uses, recent global potato consumption trends are suggesting a shift from their fresh uses to valueadded products like frozen potato, dehydrated potato flacks, and potato powder. Long-standing applications of the valueadded potato products have been reported in snack foods, bakery, meat, culinary spices and seasoning, dairy industry, pharmaceuticals, textile, thermoplastic starch foams, and Journal of Food Quality animal feed industry [2, 3]. Dehydrated potatoes are considered a value-added ingredient for developing products including extruded snacks, soups, muffins, cakes, steamed noodles, steamed bread, and biscuits [4,5,6]. Earlier literature on potatoes indicates health-promising features owing to various health-promoting bioactive compounds such as phenolics, i.e., flavones, isoflavones and flavonoids, and antioxidants that play their significant role in the prevention of numerous health calamities including different cancers, peptic ulcer, inflammation, acidity, cardiovascular maladies, and atherosclerosis [7, 8]
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