Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies

Abstract Orange-fleshed sweet potato (OFSP) flour is rich in health-promoting compounds that can improve the nutritional benefits of baked products when blended with wheat flour. However, particle size and blend proportion may affect quality properties consumer acceptability bakery products. This study investigated effect sizes proportions on physical, nutritional, textural sensory peeled unpeeled OFSP composite cookies. Peeled flours (≤ 250 μm ≤ 500 size) were produced, each was used to replace soft at rate 0 100% for cookies formulation. The results obtained showed substitution significantly ( p < 0.05) decreased baking loss, thickness, volume, crust lightness L *) but increased diameter, spread ratio, redness, yellowness, contents ß-carotene, vitamin A, ascorbic acid, total phenolics flavonoids, antioxidant capacity. hardness fracturability OFSP-based ranged between 1.389 10.142 kg 0.873 9.431 kg, respectively, whereas values control 1.281 ± 0.003 1.274 respectively. physical insignificant > 0.05). had higher overall than bioactive concentrations except acid lower Generally, 30% highest acceptability.