Impact of different proportions of sweet potato (Ipomoea batatas L.) flour on physical, chemical and sensory parameters of straight grade flour-based cake rusk

Abstract

Powders of fruits and vegetables can replace wheat flour, to develop value-added nutritional food formulations. Sweet potato flour (SPF), due to presence of phytochemicals and excellent functional properties, has potential to be used with wheat flour to develop bakery products. In current research work SPF was replaced with refined wheat flour, at 0%, 10%, 20%, 30%, 40% and 50% levels, to develop cake rusk, one of the widely consumed snacks in the world. Effect of incorporation of SPF on physical, chemical and sensory attributes of formulated cake rusks was part of this study. SPF exhibited water and oil holding capacity than wheat flour. Increment in weight of cakes rusks from 8.1±0.05 (control) to 14.10±0.06 (50 % SPF), decrement in width, from 37.6±0.05 (control) to 27.08±0.05 (50 % SPF), and thickness, from 10.03±0.05 (control) to 5.05±0.02 (50 % SPF), was observed as a result of SPF incorporation. Proximate analysis resulted, significant increase in moisture, ash, fat and fiber contents, whereas a slight decrease in protein and NFE contents of the formulated cake rusks, as moisture, ash, fat and fiber in control sample were 3.30 ± 0.04%, 1.32 ± 0.02%, 29.02 ± 0.04% and 0.60 ± 0.01%, respectively, which were significantly increased to 6.82±0.03 %, 2.71±0.02 %, 32.67±0.1 %, 0.95±0.03 %, respectively, in 50 % SPF incorporated cake rusks. Total phenolic, flavonoid, carotenoid and mineral contents were significantly increased in cake rusks, with increasing level of SPF. Sensory analysis concluded that 20% level of SPF provided optimum quality cake rusks. Thus, SPF could be used at suitable levels in wheat flour, for development of good quality acceptable snacks.