Sweet potato flour as substitute for wheat flour and sugar in cookies production
International Journal of Development Research
Sweet potato flour as substitute for wheat flour and sugar in cookies production
Received 10th August 2017; Received in revised form 24th September, 2017; Accepted 18th October, 2017; Published online 29th November, 2017
Copyright ©2017, Everton Vieira da Silva et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Changes in eating habits of people increased the search for different food formulations to meet the nutritional needs, both for aesthetic reasons or medical restrictions. In this sense, sweet potato provides a valuable product, due to its nutritional and functional properties, being a source of carbohydrates, proteins, vitamins, and minerals. In this research, we evaluate the potentialities of sweet potato flour (SPF) in the production of biscuits for total and partial substitution of wheat flour (WF) and sugar. We prepared a control treatment (B1) with 100% WF and three other formulations with 100%, 75%, and 50% of WF substituted by SPF. Also, we reduced the percentages of brown sugar by 30%, 22.5%, and 15%, according to a pre-test, aiming to balance the carbohydrate values in all products. The total and partial substitution of WF by SPF was satisfactory, with no changes in lipid and protein contents and the maintenance of total carbohydrates percentages and the energetic value, even with the reduction of sugars. The treatment B2 stands out by the replacement of 100% of usual flour and reduction of 30% of brown sugar. Therefore, the biscuits produced with sweet potato flour proved to be a nutritionally suitable alternative for bakery sector.
