Evaluation of Physicochemical Properties and Sensory Attributes of Biscuits Produced from Composite Flours of Wheat (Triticum aestivum l.) and Potato (Solanum tuberosum l.)

Abstract

This research was carried out to evaluate the physicochemical properties and sensory attributes produced from composite flours of wheat and potato as well as to determine the effect of incorporation of potato at different levels for biscuit production. The proximate composition of biscuit produced by substituting potato at different levels with wheat flours were ranged from 4.32 to 5.84% for moisture, 1.5 to 2.55% for ash, 7.02 to 7.36 for fat, 6.56 to 8.10 for protein, 4.44 to 6.80% for fiber and 72.30 to 74.11 for carbohydrate. As the supplementation of potato flour increases, the mineral contents increases, this is due to the supplementation of potato flour which has high mineral contents compared to wheat flour. Even though some significance differences are there the sensory attributes of biscuit produced were in acceptable range. The nutritional quality of the developed biscuits was enhanced due to the addition of potato flour. Therefore, the present results showed that it should be directed towards the utilization of potato flour in food product development particularly biscuit using up to 50% supplementation.

Keywords: Biscuit, physicochemical, sensory attributes, potato and proximate composition