Food and Fermentation Industries >

2022 , Vol. 48 >Issue 1: 218 - 226

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027322

Effects of adding potato granules on the quality and digestibility of crisp biscuits

  • ZHAO Jinmei ,
  • XING Lingying ,
  • YUAN Guangjing ,
  • JIAO Yang ,
  • LUO Guanghong ,
  • GUO Miaomiao ,
  • PEI Yufang ,
  • LI Sha ,
  • LI Jianfei
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  • 1(College of Life Science and Engineering,Hexi University,Zhangye 734000,China)
    2(Engineering Technology Research Center for Microalgae of Gansu,Hexi University,Zhangye 734000,China)

Received date: 2021-03-17

  Revised date: 2021-05-11

  Online published: 2022-01-27

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Abstract

Substituting a certain quality of low protein flour ranged from 0% to 50% with potato granules was implemented, and its effect on the performance of dough and biscuits in terms of texture profile, organoleptic attribute, color, volatile flavor components and digestibility was investigated. The results revealed that, with the increasing addition amount of potato granules, the texture profile of the dough and biscuits firstly decreased and then increased, and the sensory scores exhibited a contrary trend to the texture profile. The color of the biscuits was burned gradually. When the addition amount of the potato granules was 20%, hardness, gumming property and resilience of the dough reached the lowest value. Similarly, hardness, brittleness, chewiness, gumming property and cohesion of the biscuits also got the minimum. As expected, not only mouthfeel was the crispest but also sensory scores were the highest. Comparison on volatile flavor components resulting from the output of electronic nose tests discovered that biscuits containing 20% potato granules had a stronger flavor and much more flavor components such as aroma constituent, organosulfur compounds, alkane and so on. The same observation could be obtained in the case of 30% potato granules. In addition, with the increasing addition amount of potato granules, the content of the ready digestible starch (RDS) found in the mixture was increased, the slowly digestible starch (SDS) showed a reduction, comprehensive digestion rate of the biscuits got higher as well. In comparison, the biscuits with a content of 20% potato granules have the best evaluation. This study offer a reference to the application of the potato granules in other wheat flour food.

Key words： potato granules; crisp biscuits; sensory quality; texture properties; volatile aroma components; digestibility

Cite this article

ZHAO Jinmei , XING Lingying , YUAN Guangjing , JIAO Yang , LUO Guanghong , GUO Miaomiao , PEI Yufang , LI Sha , LI Jianfei . Effects of adding potato granules on the quality and digestibility of crisp biscuits[J]. Food and Fermentation Industries, 2022 , 48(1) : 218 -226 . DOI: 10.13995/j.cnki.11-1802/ts.027322

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