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Among varieties of flesh color, purple-fleshed sweet potatoes have been increasingly paid attention to the basis of the nutritional aspects as they are excellent sources of powerful natural antioxidants of which, provide various health beneficial effects. Then as a consequence, a successful combination of purple sweet potato flour with wheat flour for biscuits production would be nutritionally advantageous. In this study, purple Sweet potato flour of variety HL491 was incorporated with wheat flour in ratio of 10%, 20%, 30%, 40% and 50%. The physico-chemical analysis and sensory evaluation were done to know the acceptability of developed biscuits. On the basis of nutritional value, biscuits containing 40% and 50% sweet potato flour had significantly higher ash, fiber and total flavonoid content than those the control samples. At the same time, the sensory evaluation brought the scores of biscuits containing 40% and 50% sweet potato flour which were significantly higher than those of the control biscuits in all attributes, respectively. The obtained results of this study have indicated that the developed biscuits were not only improved in terms of nutritional value and health benefits, but also had high potential of being accepted by consumers.

Preparation and Improved Quality Production of Flour and the Made Biscuits from Purple Sweet Potato