Effect of sweet potato flour on quality of cookies 525

EFFECT OF SWEET POTATO FLOUR ON QUALITY

OF COOKIES
Shazia Saeed, Muhammad Mushtaq Ahmad, Humaira Kausar,
Saima Parveen, Sharoon Masih and Abdus Salam *

ABSTRACT

This study was carried out at Food Technology Section, Post Harvest Research
Centre, AARI, Faisalabad to investigate effect of replacement of wheat flour
with sweet potato flour on quality of cookies. Sweet potato flour, composite
flours and cookies were analyzed for colour changes and other physical and
sensory attributes. Sweet potato flour was supplemented at proportions (5, 10,
15, 20 and 25%) with plain wheat flour in standard formulations of cookies. The
addition of sweet potato flour lowered the width of cookies from 282.00 to
264.00mm among treatments while thickness was also decreased from 68.90 to
65.00mm. Ultimately the value of spread factor also reduced from 41.47 to 40.00
with increasing level of sweet potato flour. No significant difference for
physical parameters of cookies was observed during storage. The colour value
for cookies i.e. L*, a* and b* varied from 65.26 to 61.82, 20.37 to 16.95 and 28.89
to 25.95, respectively. Sensory evaluation revealed that level of sweet potato
flour beyond 10 percent lowered the overall acceptability. Within treatments
maximum score for over all acceptability was observed for T2 (8.60) having 10
percent sweet potato flour followed by T3 (8.40) containing 15 percent sweet
potato flour at 0 day. T2 was also found to be the most acceptable with respect
to organoleptic characteristics especially taste and flavour developed during
baking as compared to other treatments during storage.

KEYWORDS: Ipomola batatas; flour; cookies, keeping quality; Pakistan.

INTRODUTION

Sweet potato (Ipomoea batatas L.) is an important alternative source of

carbohydrates and attains fourth place after rice, corn and cassava.
Presently, this crop is considered as having low economic value but it has
significant social importance. It is most versatile for snack food, but it is used
as staple food or as a rice substitute in many countries (28).

*Food Technology Section, Post Harvest Research Centre, Ayub Agricultural Research
Institute, Faisalabad. Email:ftaari@yahoo.com

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526 S. Saeed et al.

Sweet potato has a large potential to be used as food in developing nations

with limited resources because of short maturity time, ability to grow under
diverse climatic conditions and on less fertile soil. Sweet potato flour can
serve as a source of energy and carbohydrates, beta carotene (pro-vitamin
A), minerals (Ca, P, Fe and K) and dietary fibre which can add natural
sweetness, colors and flavour to processed food products (24, 27).
Traditionally cookies are made from wheat flour but small quantities of other
cereal flours or starches can also be added to give special flavour or
structural properties. In recent years the interest in high fibre content in foods
has greatly increased. High dietary fibre supplemented cookies have been
prepared by replacing wheat flour with cereal by-products like corn bran, rice
bran or barley husk (4, 8, 22).
Most of the research has been focused on the development of new products
using sweet potato flour rather than on efficient methods to produce and
store the flour (10). Hagenimana et al. (7) reported that addition of orange-
fleshed sweet potato in buns, chapattis and mandazis greatly increased the
content of total carotenoids in these products. Addition of various proportion
of sweet potato flour in wheat flour can increase the nutritive values in terms
of fibre and carotenoids. This also helps lower the gluten level and prevent
from coeliac disease (23). Blending of sweet potato flour with wheat flour can
be used for production of bakery goods with improved functional properties
and reduced retro-graduation, staling rate and production time (1) and also
helps in making a good baking product with increased economic value.
Baking industry in Pakistan is flourishing day by day. A wide variety of baked
goods is available in market to fulfill consumer demand for nutritional
requirement. Now people are becoming more conscious about their health
and nutrition. They require foods that are convenient with good taste,
reasonable price and carry favorable nutritional image. Besides other baked
products, cookies are one of the most popular bakery products, widely
consumed due to its ready-to-eat nature, good nutritional quality, low cost
and longer shelf life that has also been enriched with dietary fibre (3).
Biscuits are ideal for their nutritional value, palatability, compactness and
convenience. These are also important food reserves for exploration, in war
or flood and as an aid for the famished people. Many travelers and explorers
have, over the centuries, been grateful to humble cookies for these
properties. Indeed, cookies still form a significant component of many
emergency food supplies.

The present research was conducted to find out most suitable proportion of
sweet potato flour and wheat flour for cookies preparation keeping in view its
physical and sensory parameters.

J. Agric. Res., 2012, 50(4)

 Effect of sweet potato flour on quality of cookies 527

MATERIALS AND METHODS

This study was conducted in Food Technology Section, Post Harvest

Research Centre, AARI, Faisalabad, Pakistan during the year 2010. Sweet
potato and other ingredients for the preparation of cookies e.g. wheat flour,
sugar, shortening, baking powder and eggs were purchased from local
market. Sweet potato roots were washed and trimmed to make them free
from soil and other foreign materials, rotten part or insect damage, etc.
These were peeled and cut into thin slices manually. Slices were then
immersed in solution containing potassium meta-bisulphite (0.5%) for 15
minutes. Sweet potato slices were dined on perforated wooden trays in a
tunnel dehydrator at 60oC till 10 percent moisture content. The dried chips
were milled into flour using the grinder and passed through 80 mesh sieve to
obtain flour of uniform size. Flow diagram for preparation of sweet potato
flour cookies is given below:-
SWEET POTATO

GRADING AND WASHING

PEELING

SLICING

TREATMENT

DRYING (55°C)

GRINDING

SIEVING (size 80 mesh)

INGREDIENTS MIXING

KNEADING

SHEETING

CUTTING

BAKING

PACKING and STORAGE

Fig.1. Flow diagram for preparation of sweet potato flour cookies

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528 S. Saeed et al.

Wheat flour and sweet potato flour were used in different proportions viz.
100:0 (T0), 95:5 (T1), 90:10 (T2), 85:15 (T3), 80:20 (T4) and 75:25 (T5).
Cookies were prepared with some modifications according to the method as
described in AACC (3) with the formulation as given in Table 1.
Table 1. Formulation for cookies.
Ingredients Quantity
Wheat flour 200 g
Sugar 100 g
Shortening 100 g
Baking powder 3g
Eggs 1 (in No)
Water 15 – 20 mL

After weighing the ingredients accurately, fat and sugar were creamed in a
mixer with a flat beater for two minutes at slow speed, followed by addition of
eggs. Creaming continued till foaming was occurred. The wheat flour, baking
powder and water were added to the creaming mass and mixed to a
homogeneous mixture for five miniutes at high speed. Finally, flour containing
various proportions of sweet potato flour, which had been sieved twice with
baking powder was added and mixed for three minutes at medium speed.

The dough was then sheeted to a thickness of 3.00 mm with the help of a
rolling pin and aluminum frame of standard height. The cookies were cut with
a cookies die of 35 mm diameter and transferred to a lightly greased baking
o
tray at a proper distance. The cookies were baked at 218 C in baking oven
for 10-12 minutes. After baking, cookies were cooled at room temperature
and packed in air tight polythene bags for further storage studies.

Proximate analysis of sweet potato flour and plain wheat flour

Sweet potato flour and plain wheat flour were analyzed for moisture, protein,
ash, fat and crude fibre and nitrogen free extract, according to the methods
described in AACC (1).

Colour (Lab)

The colour values of flour and cookies were measured using the L*, a* and b*
colour space (CIE-LAB Space) with Color Tech-PCM (USA). The L* value
indicates (lightness), a* and b* values are chromaticity coordinates (a* from
red (+) to green (-) and b*, from yellow (-) to blue (-).

J. Agric. Res., 2012, 50(4)

 Effect of sweet potato flour on quality of cookies 529

Physical analysis of cookies

The packed cookies, prepared from different levels of sweet potato flour were
placed at room temperature. Physical characteristics of cookies like width,
thickness and spread factor were measured fortnightly for 90 days storage
according to the methods described in AACC (3).

Width (W): Width of cookies was measured by placing six cookies

o
horizontally (edge to edge) and rotated at 90 angle for duplicate reading.

Thickness (T): The thickness of cookies was measured by placing six

cookies on one another and the duplicate reading was recorded.

Spread factor (SF): The spread factor was calculated according to the
formula SF = (W/T x CF) x 10 where CF=Correction factor at constant
atmospheric pressure (10.0 in this case).

Sensory evaluation

Characteristics like colour, flavour, taste and overall acceptability were

evaluated by a panel of five semi-trained judges selected from Food
Technology Section, AARI, Faisalabad. Sensory characteristics like colour,
flavour, taste and overall acceptability were measured at 15 days interval
upto 90 days, according to the procedure described by Meilgaard et al. (14).
Statistical analysis
The data obtained were statistically analyzed for analysis of variance
(ANOVA) by using 2-factorial completely randomized design using LSD at
P≤0.05 according to the method described by Steel et al. (21).

RESULTS AND DISCUSSION

Proximate analysis of sweet potato flour and plain wheat flour

Proximate analysis (Table 2) indicated that moisture content of sweet potato

flour was 8.7 percent with high fibre (8.5%) but very low protein contents
(3.1%). The ash percentage in sweet potato flour was recorded upto 2.1
percent with 76.39 percent nitrogen free extract (NFE). These results are in
close agreement with findings of Singh et al. (20) who have reported 8.7
percent moisture contents, 2.3 percent protein, 9.4 percent fibre and 1.56

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530 S. Saeed et al.

Table 2. Proximate analysis of sweet potato flour and plain wheat flour.

Sr. No Composition (%) Sweet potato flour Plain wheat flour

1 Moisture 8.7 11.9+ 0.1
2 Protein 3.1 11 + 0.07
3 Fat 1.21 1.68 + 0.06
4 Fibre 8.5 0.07 + 0.08
5 Ash 2.1 0.68 + 0.01
6 NFE 76.39 74.67 + 0.1

percent ash in sweet potato flour. Mebpa et al. (13) also reported similar
results regarding composition of plain wheat flour i.e. 11.31 percent moisture,
12.86 percent protein, 1.40 percent lipids, 0.82 percent crude fat and 0.46
percent ash.

Colour analysis of flour blends and cookies

Effect of sweet potato flour on colour values of flour blends and cookies was
significant (Tables 3). L* value of flour blends decreased significantly from
95.75 to 84.96 with increasing the proportion of sweet potato flour.
However this value decreased from 65.26 to 61.82 in the cookies. The value
of a* increased from 2.62 to 5.92 with increasing the proportion of sweet
potato flour in flour blends. In cookies the results showed a decline of a*
value from 20.37 to 16.95 (Table 3). It indicated that redness in flour blends
increased with the addition of sweet potato flour while in cookies redness
decreased. The b* value which shows yellowness of flour increased
significantly from 9.84 to 14.65 while in cookies this value reduced from
28.89 to 25.95 with increasing the proportion of sweet potato flour (Table 3).
The yellow-orange colour of sweet potato flour was due to the presence of
carotenoid pigments, which affected the red-green chromaticity (24). The
results coincide with those of Singh et al. (19) who observed similar pattern in
colour changes in the preparation of sweet potato flour incorporated cookies
at different proportions.
Table 3. Effect of sweet potato flour on color of flour blends and cookies.

Color values of flour blends Color values of cookies

Wheat flour sweet: L* a* b* L* a* b*
potato flour
100:0 95.75d 2.62a 9.84a 65.26d 20.37d 28.89d
95:5 93.69c 3.25b 10.42ab 64.51c 20.08d 28.26d
90:10 90.78ab 3.98bc 11.87b 63.71bc 19.25cd 27.92cd
85:15 89.71bc 4.56c 12.92c 63.05bc 18.76c 27.43c
80:20 87.94b 5.03cd 13.32cd 62.35b 17.26b 26.65b
75:25 84.96a 5.92d 14.65d 61.82a 16.95a 25.95a
The values denoted by different letters in the same column are significantly different
(p<0.05)

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 Effect of sweet potato flour on quality of cookies 531

The flour blends were analyzed for colour changes in each treatment. It was
observed that with gradual increase in sweet potato flour there was a
reduction in L* value while a* and b* values were gradually increased with the
addition of sweet potato flour. Similar results are also found by Singh et al.
(19) while studying effect of incorporating sweet potato flour in wheat flour on
quality characteristics of cookies.

Physical characteristics
Width (W): Analytical results indicated (Fig. 1) that different levels of sweet
potato flour showed significant effect on the width of cookies. A decreasing
trend was found with the increase of sweet potato flour level. At 0 day
storage, T0 exhibited maximum width (288mm) followed by T1 (282mm), while
T5 exhibited minimum width (264mm) followed by T4 (269mm). It is clear that
enhancement in level of sweet potato flour significantly decreased the width
of cookies which is attributed to an increase in fibre contents due to addition
of sweet potato flour, a rich source of dietary fibre.

290 T0 (WF100%:SPF 0%)

285
T1 (WF95%:SPF 5%)
280
275 T2 (WF90%:SPF 10%)
Width (mm )

270 T3 (WF85%:SPF 15%)

265
T4 (WF80%:SPF 20%)
260
255 T5 (WF75%:SPF 25%)
250
0 15 30 45 60 75 90

Storage Days

Fig. 1. Effect of treatments and storage on width of cookies

However, storage exhibited non-significant effect on the width of cookies.

Sharif et al. (17) prepared fibre and mineral enriched de-fatted rice bran
supplemented cookies. They observed a decreasing trend in width from
44.15 to 36.53mm with percent increase in rice bran incorporation. Cookies
baked from flours with lipids have smaller diameters than those baked from
un-extracted flours. So, it can be inferred that due to smaller fat content
(1.21%) in sweet potato flour than soft wheat flour (typically 2%), diameter
and width of cookies decreased with an increase in sweet potato flour
proportion (15).

Thickness (T): The thickness of cookies decreased significantly from 68.9 to

65.00mm among treatments, with increasing percentage of sweet potato

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532 S. Saeed et al.

flour (Fig. 2). The results revealed that at 0 day T0 and T1 exhibited maximum
thickness (68.10mm) and (68.90mm) respectively, followed by T3 (67.00mm)
while T5 exhibited minimum thickness 65.00mm. It is evident that increased
level of sweet potato flour significantly decreased the thickness of cookies.

70
69 T0 (WF100%:SPF 0%)
68
T1 (WF95%:SPF 5%)
Thickness (mm)

67
T2 (WF90%:SPF 10%)
66
65 T3 (WF85%:SPF 15%)

64 T4 (WF80%:SPF 20%)
63 T5 (WF75%:SPF 25%)
62
0 15 30 45 60 75 90
Storege Days

Fig. 2. Effect of treatments and storage on thickness of cookies

The results for storage study had shown non-significant effect on cookies
thickness which decreased from 68.9 to 64.65mm during 0 to 90 days
interval. These results are in close agreement with the findings of Singh et al.
(19) who studied the effect of incorporating sweet potato flour with wheat
flour on quality characteristics of cookies. They observed that thickness of
cookies decreased from 48 to 40mm with increase in sweet potato flour
percentage.

Spread factor (S): The results pertaining to spread factor of cookies

revealed a reduction in spread factor from 42.35mm (T1) to 40.00mm (T5)
among treatments as the level of sweet potato flour was increased (Fig. 3).
At 0 day T0 exhibit maximum spread factor 42.35 mm while T5 exhibited
minimum spread factor (40.00 mm). Remaining treatments T1 (41.47 mm), T2
(41.34 mm) T3 (40.89 mm) and T4 (40.75) also followed the same decreasing
trend of spread factor. The results elucidated that treatments had significant
effect on spread factor of cookies due to replacement of different levels of
sweet potato flour with plain wheat flour. However, storage exhibited non-
significant effect on cookies spread factor.

J. Agric. Res., 2012, 50(4)

 Effect of sweet potato flour on quality of cookies 533

43.5
43
42.5 T0 (WF100%:SPF 0%)
42
T1 (WF95%:SPF 5%)
41.5
Spread Factor

41 T2 (WF90%:SPF 10%)
40.5
40 T3 (WF85%:SPF 15%)
39.5
T4 (WF80%:SPF 20%)
39
38.5 T5 (WF75%:SPF 25%)
38
0 15 30 45 60 75 90
Storage Days

Fig. 3. Effect of treatments and storage on spread factor of cookies

Hussain et al. (9) also found that supplementation of 30 percent flaxseed

flour reduced the spread factor from 48.49 to 47.71mm. It has been
established that cookies spread is strongly correlated to the water absorption
capacities of the flour (26). Since the water absorption capacity of sweet
potato flour (2.375ml/g) is higher than that of wheat flour (1 ml/g), rapid
partitioning of free water to hydrophilic sites of sweet potato flour is
presumed to be higher than wheat flour. Therefore, it can be concluded
that sweet potato flour additions limit the spreading of cookies. Rapid
partitioning of free water to hydrophilic sites during mixing increases dough
viscosity, thereby limiting cookie spread.

Sensory evaluation

Cookies prepared under different treatments were stored at ambient

temperature for 90 days. These were evaluated for colour, flavour, taste,
texture and overall acceptability at 15 days interval by a panel of judges. The
results are given below:-

Colour: The scores regarding colour ranged from 8.6 to 6.4 (Fig. 4) for 90
days of storage. T2 (10% sweet potato flour) was preferred by the judges
because it gave the desired colour to the cookies which distinguished it from
others. However, other treatments were also acceptable.

Storage studies indicated a significant decrease in mean color score of

cookies. There was darkening in colour during storage that attained lower
color scores in all treatments. The mean colour scores were gradually
decreased with the passage of time.

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534 S. Saeed et al.

10
9
8

S c ores for c olor 7 T0 (W F 100% :S P F 0% )

6
T1 (W F 95% :S P F 5% )
5
T2 (W F 90% :S P F 10% )
4
T3 (W F 85% :S P F 15% )
3
2 T4 (W F 80% :S P F 20% )

1 T5 (W F 75% :S P F 25% )
0
0 15 30 45 60 75 90

S tora g e pe riod

Fig. 4: Effect of Storage on color of sweet potato flour cookies

These results are in close agreement with the findings of Elahi (6) who
reported a gradual decrease in colour of biscuits made from composite flours
of wheat and gram during storage of 90 days. Pasha et al., (16) also
observed the same pattern of decrease in colour during 60 days storage of
cookies. The deterioration in colour of the biscuits might be due to the
absorption of moisture from the atmosphere and as a result of Maillard’s
reaction, biscuits possessed higher amounts of protein and sugar (13).
Flavour: Maximum mean scores of judges was recorded in T2 (8.20)
followed by T3, while minimum score was observed in T5 (6.4) followed by T4
at 90 days storage interval (Fig. 5).
10
9
8
T0 (W F 100% :S P F 0% )
7
S c ores for flavour

6 T1 (W F 95% :S P F 5% )

5 T2 (W F 90% :S P F 10% )
4
T3 (W F 85% :S P F 15% )
3
T4 (W F 80% :S P F 20% )
2
1 T5 (W F 75% :S P F 25% )
0
0 15 30 45 60 75 90

S tora g e pe riod

Fig. 5. Effect of Storage on flavour of sweet potato flour cookies

The storage trend showed a gradual decline in flavor of cookies which might
be attributed to absorption of moisture that resulted in fat oxidation. Similar
results were also recorded by Sharif et al. (17). However after 90 days of
storage all the cookies remained acceptable.

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 Effect of sweet potato flour on quality of cookies 535

Taste: The results revealed that all cookies obtained varying scores for taste.
However, maximum score was observed in T2 (8.4) while T5 (7.00) had
minimum scores (Fig. 6) at 0 day. Means for taste of cookies revealed that T3
(8.00) and T4 (7.8) were at par with each other but differed significantly from
other treatments.
9
8
7
S c ores for tas te

6 T0 (W F 100% :S P F 0% )

5 T1 (W F 95% :S P F 5% )
4 T2 (W F 90% :S P F 10% )
3 T3 (W F 85% :S P F 15% )
2
T4 (W F 80% :S P F 20% )
1
T5 (W F 75% :S P F 25% )
0
0 15 30 45 60 75 90

S tora g e pe riod

Fig. 6. Effect of Storage on taste of sweet potato flour cookies

Elahi (6) also found a decrease in mean score for taste from 6.62 to 5.81
after 90 days storage in biscuits prepared from composite flour. Variation in
taste is due to the variable percentage of sweet potato flour used in cookies
preparation while decrease in taste during storage may occur due to the
rancidity of fat.
Overall acceptability: Overall acceptability was determined on the basis of
quality scores obtained for colour, flavour and taste of cookies. The results
(Fig. 7) disclosed that judges placed T2 (10% sweet potato flour) at first
position (8.60 scores) and T5 at bottom (7.40) at 0 day.
S c o res for o verall ac c eptab ility

10
9
8
7 T0 (W F 100% :S P F 0% )
6
T1 (W F 95% :S P F 5% )
5
T2 (W F 90% :S P F 10% )
4
T3 (W F 85% :S P F 15% )
3
2 T4 (W F 80% :S P F 20% )
1 T5 (W F 75% :S P F 25% )
0
0 15 30 45 60 75 90

S tora g e pe riod

Fig. 7. Effect of Storage on overall acceptability of sweet potato flour cookies

During storage an identical decreasing pattern in scores for overall

acceptability was noted in all samples. The highest score (8.60) was noted at
0 day in T2 which decreased upto 7.20 after 90 days of storage but cookies
remained acceptable at the end of storage period. The decrease in overall

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536 S. Saeed et al.

acceptability was due to decrease in colour, flavour, taste, texture and

crispness. Sharif et al. (18) have also reported a decreasing trend in
overall acceptability from 7.24 to 6.45 after 45 days storage of rice bran
supplemented cookies.

CONCLUSION
It is concluded that a proportion of 90:10 of plain wheat flour and sweet
potato flour produced good results without any adverse effect on physical
and sensory characteristics of cookies. It was also noted that sweet potato
flour improved the flavour and texture of cookies and can significantly
improve the dietary fibre and mineral contents of the product. These results
can be further applied for the development of nutritious high fiber and low
gluten cookies.

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