The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits
The study aimed to demonstrate how irradiation affects the chemical composition and amino acids of Spunta potato flour, and the sensory evaluation of biscuit samples partially composed of irradiated potato flour. The potato flour was irradiated with 50 and 150 Gy. Protein, fat, total dietary fibre, ash, carbohydrates, ascorbic acid, and amino acids were analysed. Sensory evaluation of biscuits was conducted after adding potato flour as a partial replacement for wheat flour at ratios of 5, 10, and 15%. The results showed that potato flour contained ascorbic acid, which was absent in wheat flour. Potato flour had less total protein and carbohydrate and more ash and fibres than wheat flour. Total essential amino acids appeared at the highest percentage, particularly lysine at 8.29 ± 0.02, compared with non-essential amino acids in the samples irradiated at a dose of 150 Gy. The biscuits were prepared with different ratios of the irradiated potato flour at dose 150 Gy to white flour. Sensory evaluation for biscuits with 10% of potato flour scored 8.61 ± 0.01, 8.33 ± 0.02, 8.77 ± 0.02, and 8.38 ± 0.00 for overall acceptance, colour, texture and appearance, respectively. This study recommends using 10% of irradiated potato flour at 150 Gy blended with wheat flour to produce biscuits.
Abboudi M., AL-Bachir M., Koudsi Y., Jouhara H. (2016): Combined effects of gamma irradiation and blanching process on acrylamide content in fried potato strips. International Journal of Food Properties, 19: 1447–1454. https://doi.org/10.1080/10942912.2014.968790
Adeleke R.O., Odedeji J.O. (2010): Functional properties ofwheat and sweet potato flour blends. Pakistan Journal of Nutrition, 9: 535–538. https://doi.org/10.3923/pjn.2010.535.538
Ahuja S., Kumar M., Kumar P., Gupta V.K., Singhal R.K., Yadav A., Singh B. (2014): Metabolic and biochemical changes caused by gamma irradiation in plants. Journal of Radioanalytical & Nuclear Chemistry, 300: 199–212.
Alkuraieef A. (2012): Studies on production of Arabic bread from irradiated and stored potato flour as partial substitute of wheat flour. Isotope and Radiation Research, 44: 451–462.
Bamidele O.P., Akanbi C.T. (2015): Effect of gammairradiation on amino acids profile, minerals and some vitamins content in pigeon pea (Cajanus Cajan) flour. British Journal of Applied Science & Technology, 5: 90–98.
Bashir K., Swer T.L., Prakash K.S., Aggarwal M. (2017): Physico-chemical and functional properties of gamma irradiated whole wheat flour and starch. LWT– Food Science and Technology, 76: 131–139. https://doi.org/10.1016/j.lwt.2016.10.050
Chung H., Liu Q. (2010): Molecular structure and physicochemical properties of potato and bean starches as affected by gamma-irradiation. International Journal of Biological Macromolecules, 47: 214–222. https://doi.org/10.1016/j.ijbiomac.2010.04.019
Gunes G., Tekin M.D. (2006): Consumer awareness and acceptance of irradiated foods: Results of a survey conducted on Turkish consumers. LWT – Food Science and Technology, 39: 443–447. https://doi.org/10.1016/j.lwt.2005.03.001
Ijah U., Auta H. S., Aduloju M. O., Aransiola S. A. (2014): Microbiological, nutritional, and sensory quality of bread produced from wheat and potato flour blends. International Journal of Food Science, 2014: 671701. https://doi.org/10.1155/2014/671701
Joshi A., Rudra S.G., Sagar V.R., Raigond P., Dutt S., Singh B., Singh B.P. (2016): Development of low fat potato chips through microwave processing. Journal of Food Science and Technology, 53: 3296–3303. https://doi.org/10.1007/s13197-016-2304-y
Joshi A., Sagar V.R., Sharma S., Singh B. (2018): Potentiality of potato flour as humectants (anti-staling agent) in bakery product: Muffin. Potato Research, 61: 115–131. https://doi.org/10.1007/s11540-018-9362-7
Khaliduzzaman M., Shams-Ud-Din M., Islam M.N. (2010): Studies on the preparation of chapatti and biscuit supplemented with potato flour. Journal of the Bangladesh Agricultural University, 8: 153–160.
Lim J. (2011): Hedonic scaling: A review of methods and theory. Food Quality and Preference, 22: 733–747. https://doi.org/10.1016/j.foodqual.2011.05.008
Moore S., Sapachman D.H., Stein W.H. (1958): Automatic recording apparatus for use in the chromatography of amino acids. Analytical Chemistry, 30: 1190–1206.
Nassed A. (1995): Irradiated and stored potato flour as substitute for portion of wheat flour in Shamy bread. Annals of Agricultural Science, 33: 265–278.
Ranganna S. (2004): Handbook of analysis and quality control for fruit and vegetable products. 2nd Ed. Tata McGraw Hill, New Delhi, India: 100–112.
Seevaratnam V., Banumathi P., Premalatha M.R., Sundaram S.P., Arumugam T. (2012): Studies on the preparation of biscuits incorporated with potato flour. World Journal of Dairy & Food Sciences 7: 79–84.
Sofi B.A., Wani I.A., Masoodi F.A., Saba I., Muzaffar S. (2013): Effect of gamma irradiation on physicochemical properties of broad bean (Vicia faba L.) starch. LWT – Food Science & Technology, 54: 63–72.
Trejo-González A.S., Loyo-González A.G., Munguía-Mazariegos M.R. (2014): Evaluation of bread made from composite wheat-sweet potato flours. International Food Research Journal, 21: 1683–1688.
Verma R., Jan S., Rani S., Jan K., Swer L., Prakash K.S., Dar M.Z., Bashir K. (2018): Physicochemical and functional properties of gamma irradiated buckwheat and potato starch. Radiation Physics and Chemistry, 144: 37–42. https://doi.org/10.1016/j.radphyschem.2017.11.009
Zeng F., Liu H., Yu H., Cheng J., Gao G., Shang Y., Liu G. (2019): Effect of potato flour on the rheological properties of dough and the volatile aroma components of bread. American Journal of Potato Research, 96: 69–78. https://doi.org/10.1007/s12230-018-9690-9
Zhang K., Tian Y., Liu C., Xue W. (2020): Effects of temperature and shear on the structural, thermal and pasting properties of different potato flour. BMC Chemistry, 14: 20. https://doi.org/10.1186/s13065-020-00670-w