Abstract
To improve the antioxidant activity (AA), digestibility, and quality of fiber-rich dumpling wrappers, potato, okara, and konjac flours were added to wheat flour. The contents of these additional ingredients in the dumpling wrapper were optimized using the response surface methodology and the synthetic evaluation method. The dietary fiber content (DFC) and AA of blend flours and the optimized cooking time (OCT), cooking loss (CL), hardness, chewiness, firmness, color, and sensory evaluation (SE) of dumpling wrappers were evaluated as response quality parameters. The optimized flour was identified containing 17.5 g of potato flour, 8.5 g of okara flour, and 1.2 g of konjac flour per 100 g of blend flour, which resulted in a higher synthetic evaluation index value (0.71 compared with 0.68 for wheat flour). The qualities of the optimized flour dumpling wrappers were compared with those of wheat flour dumpling wrappers to verify the practicality of the optimized flour. The results showed that the optimized flour showed better comprehensive qualities, especially regarding DFC (9.59%, fourfold higher than that of wheat flour) and AA. Furthermore, the predicted glycemic index (GI) of the optimized flour (74.93%) was lower than that of the wheat flour (81.47%). Overall, the addition of potato, okara, and konjac flours can significantly (P<0.05) improve DFC, AA, and digestibility of wheat flour. The optimized flour not only maintains excellent dumpling wrapper quality but also increases the utilization of potato and okara flours, which has great potential for industrial applications.
Highlights
Food forti cation is widely applied to ful l consumer demand for nutritional requirements [1, 2]. e role of diet in the prevention of human ailments, such as cancer, cardiovascular diseases, and obesity, has become the rst-line approach for consumers [3, 4]
Konjac has been extensively used as a food additive and dietary supplement and has been authorized in Europe and classi ed as generally recognized as safe (GRAS) by the Food and Drug Administration (FDA) [11]
Researchers have previously attempted to improve the nutritional value of flour products, such as bread and biscuits, by adding rice, legume flour, tuberous roots, oats, corn, wheat germ, barley, fiber, and polyphenols [15, 17]. is study aimed at optimizing the formulation of a functional flour composed of wheat, potato, okara, and konjac flours, and to determine the various attributes that influence the flour and dumpling wrapper qualities, such as DFC, antioxidant activity (AA), optimized cooking time (OCT), cooking loss (CL), texture, color, and sensory profile
Summary
Food forti cation is widely applied to ful l consumer demand for nutritional requirements [1, 2]. e role of diet in the prevention of human ailments, such as cancer, cardiovascular diseases, and obesity, has become the rst-line approach for consumers [3, 4]. Potato (Solanum tuberosum) is another important food crop globally, which is an important supplier of carbohydrates in the human diet and a key supplier of Journal of Food Quality dietary nutrients, including antioxidants, minerals, protein, and vitamins [6]. Consumers are becoming more nutrition and health conscious, preferring diets that provide good tastes, are reasonably priced, and contain functional ingredients, such as dietary fiber and antioxidantrich substances [15]. The incorporation of potato, okara, and konjac flours into dumpling wrappers would enhance their nutritional and functional qualities. Is study aimed at optimizing the formulation of a functional flour composed of wheat, potato, okara, and konjac flours, and to determine the various attributes that influence the flour and dumpling wrapper qualities, such as DFC, AA, OCT, CL, texture, color, and sensory profile Researchers have previously attempted to improve the nutritional value of flour products, such as bread and biscuits, by adding rice, legume flour, tuberous roots, oats, corn, wheat germ, barley, fiber, and polyphenols [15, 17]. is study aimed at optimizing the formulation of a functional flour composed of wheat, potato, okara, and konjac flours, and to determine the various attributes that influence the flour and dumpling wrapper qualities, such as DFC, AA, OCT, CL, texture, color, and sensory profile
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