Utilization of purple sweet potato flour, starch, and fibre in biscuits making

Abstract

Abstract Purple-fleshed sweet potato is one type of sweet potatoes that is in great demand as it has an attractive color, high starch, and fiber content, and excellent source of strong antioxidants, provide health beneficial effects. In this study, purple-fleshed sweet potato was processed into flour, starch, and fiber, and they were used as ingredients for making biscuits, with ratio of 100:0:0; 75:25:0; 75:20:5; 75:15:10; 75:10:15; 75:5:20; 75:0:25. The resulting biscuits were analyzed for their physicochemical properties and sensory evaluation were carried out to determine their acceptability by consumers. The results showed the ratio of flour, starch and fiber significantly affected the physicochemical characteristics of biscuits produced. Biscuits made from 75% flour, and 25% fiber of purple-fleshed sweet potato had good nutritional value, beneficial for health, and can also be accepted by consumers.