Development of high fiber rich antioxidant biscuits from purple and orange sweet potato peels

Y. Ranneh, . and M. F. A. Bakar, . and N. F. M. Kamil, . Development of high fiber rich antioxidant biscuits from purple and orange sweet potato peels. pp. 12-19. ISSN 2550-2166

Sweet potato peel (SPP) which consist of various natural bioactive compounds could play an important role in ameliorating chronic diseases such as cancer cardiovascular diseases and other degenerative diseases and yet remained underutilized. The current study investigated the effect of orange or purple SPP powder at different level of substitution (2 5 10) in the production of biscuits on the proximate antioxidant potentials and consumer acceptance. Dietary fibre increased significantly (P 0.05) with an increase in SPP powder ranging from 2 to 2.3 g/100 g. The total phenolic content of the biscuits was between 101.21 and 147.7 GAE/mL total flavonoid ranged from 22.7 to 42.2 RU/mL ABTS radical content ranged from 2.7 to 42.2 (g ascorbic/mL). Acceptable biscuits were obtained by incorporating 2 SPP powder. Thus SPP powder could be used as a functional and nutraceutical ingredient in biscuit production.

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Abstract

Sweet potato peel (SPP) which consist of various natural bioactive compounds could play an important role in ameliorating chronic diseases such as cancer cardiovascular diseases and other degenerative diseases and yet remained underutilized. The current study investigated the effect of orange or purple SPP powder at different level of substitution (2 5 10) in the production of biscuits on the proximate antioxidant potentials and consumer acceptance. Dietary fibre increased significantly (P 0.05) with an increase in SPP powder ranging from 2 to 2.3 g/100 g. The total phenolic content of the biscuits was between 101.21 and 147.7 GAE/mL total flavonoid ranged from 22.7 to 42.2 RU/mL ABTS radical content ranged from 2.7 to 42.2 (g ascorbic/mL). Acceptable biscuits were obtained by incorporating 2 SPP powder. Thus SPP powder could be used as a functional and nutraceutical ingredient in biscuit production.

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Item Type:	Article
AGROVOC Term:	Biscuits
AGROVOC Term:	Sweet potatoes
AGROVOC Term:	Food products
AGROVOC Term:	Food processing
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Sampling
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Proximate composition
AGROVOC Term:	Food production
AGROVOC Term:	Marketing strategy
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10759

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