SENSORY EVALUATION AND PHYSICOCHEMICAL PROPERTIES OF COOKIES SUPPLEMENTED WITH SWEET POTATO (Ipomoea batatas L.) FLOUR

Abstract

The manufacture of flour from sweet potato is an option to preserve it and to use it as an ingredient in different food products. The objective of this work was to evaluate the effect of supplementing sweet potato flour obtained by different processes in cookies. Cookies were prepared substituting wheat flour 25, 50, 75 and 100% by sweet potato flour. At the same time, a cookie made with 100% of wheat flour was used as a control. On the cookies, a sensory evaluation by the quantitative descriptive analysis (QDA) was performed, the attributes evaluated were color, crispness, taste to sweet potato, hardness and sweetness. Physicochemical analyses in the cookies were proximate analysis, water activity, total carotenoids, texture, color and microbiological. From the sensory evaluation, it was found that the substitution of 50% of sweet potato flour gave the higher acceptability; higher percentage provoked more hardness and sweetness. In respect to the physicochemical analysis on the selected cookies, in general, there were significant differences. An important
content of total carotenoids was found and the texture was adequate. The partial supplementation of sweet potato flour in the manufacture of cookies is a viable option from the technological and nutrimental point of view.