Open AccessDevelopment of high fiber rich antioxidant biscuits from purple and orange sweet potato peels
Author(s) -
Mohd Fadzelly Abu Bakar,
Yazan Ranneh,
N.F.M. Kamil
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(1).036
Subject(s) - food science , orange (colour) , ingredient , nutraceutical , flavonoid , abts , chemistry , ascorbic acid , antioxidant , traditional medicine , medicine , dpph , biochemistry
Sweet potato peel (SPP), which consist of various natural bioactive compounds, couldplay an important role in ameliorating chronic diseases such as cancer, cardiovasculardiseases, and other degenerative diseases and yet remained underutilized. The currentstudy investigated the effect of orange or purple SPP powder at different level ofsubstitution (2, 5, 10%) in the production of biscuits on the proximate, antioxidantpotentials and consumer acceptance. Dietary fibre increased significantly (P < 0.05) withan increase in SPP powder, ranging from 2 to 2.3 g/100 g. The total phenolic content ofthe biscuits was between 101.21 and 147.7 GAE/mL, total flavonoid ranged from 22.7 to42.2 RU/mL, ABTS radical content ranged from 2.7 to 42.2 (µg ascorbic/mL). Acceptablebiscuits were obtained by incorporating 2% SPP powder. Thus, SPP powder could be usedas a functional and nutraceutical ingredient in biscuit production.