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Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread

Waseem, Muhammad ; Akhtar, Saeed ; Ahmad, Nazir ; Ismail, Tariq LU orcid ; Lazarte, Claudia E. LU ; Hussain, Majid and Manzoor, Muhammad Faisal (2022) In Journal of Food Quality 2022.
Abstract

This study aims at evaluating nutritional, toxicological, and sensory attributes of microwave heat-treated potato powder-supplemented unleavened flatbread. Straight-grade wheat flour (SGF) was substituted with potato powder at the rate of 2.5-10% d.w. A comparison was made for nutritional, antinutrient, and organoleptic attributes of microwave heat-treated potato powder and SGF - potato powder composite flour-based flatbreads. The results suggest processed potato powder supplementation in SGF to significantly (p<0.05) improve ash (0.48 to 0.63 g/100 g), dietary fiber (2.15 to 2.61 g/100 g), and protein (8.33 to 9.91 g/100 g) contents of composite chapatis. Likewise, significant (p<0.05) improvement in the concentration of... (More)

This study aims at evaluating nutritional, toxicological, and sensory attributes of microwave heat-treated potato powder-supplemented unleavened flatbread. Straight-grade wheat flour (SGF) was substituted with potato powder at the rate of 2.5-10% d.w. A comparison was made for nutritional, antinutrient, and organoleptic attributes of microwave heat-treated potato powder and SGF - potato powder composite flour-based flatbreads. The results suggest processed potato powder supplementation in SGF to significantly (p<0.05) improve ash (0.48 to 0.63 g/100 g), dietary fiber (2.15 to 2.61 g/100 g), and protein (8.33 to 9.91 g/100 g) contents of composite chapatis. Likewise, significant (p<0.05) improvement in the concentration of microelements and trace elements was observed including Ca, Na, K, Fe, and Zn contents, which were increased from 29.7 to 33.5 mg/100 g, 2.8 to 6.3 mg/100 g, 376 to 466 mg/100 g, 3.1 to 3.4 mg/100 g, and 3.17 to 3.25 mg/100 g, respectively. Microwave heating of potato powder was observed to reduce the load of alkaloids, oxalates, tannins, and phytates of the raw potato powder at the rate of 76%, 80%, 84%, and 82%, respectively, thus anticipating a promising response to minimize toxicant load in supplemented flatbread. Supplementing potato powder in SGF elucidated significant (p<0.05) improvement in color values, i.e., a∗ (1.89-2.32) and b∗ (10.95-13.22), and increased product hardness from 3.17 to 7.9 N. The study concludes that microwave heat-treated potato powder yield improved nutritional and safety concerns of the consumers when used alone or as a supplement for developing composite flours based on value-added products.

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author
; ; ; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Journal of Food Quality
volume
2022
article number
2103884
publisher
Hindawi Limited
external identifiers
  • scopus:85125783937
ISSN
0146-9428
DOI
10.1155/2022/2103884
language
English
LU publication?
yes
id
cbf87a2d-5d7a-430a-912b-e471e0c41c79
date added to LUP
2022-04-27 08:30:55
date last changed
2023-12-08 04:32:26
@article{cbf87a2d-5d7a-430a-912b-e471e0c41c79,
  abstract     = {{<p>This study aims at evaluating nutritional, toxicological, and sensory attributes of microwave heat-treated potato powder-supplemented unleavened flatbread. Straight-grade wheat flour (SGF) was substituted with potato powder at the rate of 2.5-10% d.w. A comparison was made for nutritional, antinutrient, and organoleptic attributes of microwave heat-treated potato powder and SGF - potato powder composite flour-based flatbreads. The results suggest processed potato powder supplementation in SGF to significantly (p&lt;0.05) improve ash (0.48 to 0.63 g/100 g), dietary fiber (2.15 to 2.61 g/100 g), and protein (8.33 to 9.91 g/100 g) contents of composite chapatis. Likewise, significant (p&lt;0.05) improvement in the concentration of microelements and trace elements was observed including Ca, Na, K, Fe, and Zn contents, which were increased from 29.7 to 33.5 mg/100 g, 2.8 to 6.3 mg/100 g, 376 to 466 mg/100 g, 3.1 to 3.4 mg/100 g, and 3.17 to 3.25 mg/100 g, respectively. Microwave heating of potato powder was observed to reduce the load of alkaloids, oxalates, tannins, and phytates of the raw potato powder at the rate of 76%, 80%, 84%, and 82%, respectively, thus anticipating a promising response to minimize toxicant load in supplemented flatbread. Supplementing potato powder in SGF elucidated significant (p&lt;0.05) improvement in color values, i.e., a∗ (1.89-2.32) and b∗ (10.95-13.22), and increased product hardness from 3.17 to 7.9 N. The study concludes that microwave heat-treated potato powder yield improved nutritional and safety concerns of the consumers when used alone or as a supplement for developing composite flours based on value-added products. </p>}},
  author       = {{Waseem, Muhammad and Akhtar, Saeed and Ahmad, Nazir and Ismail, Tariq and Lazarte, Claudia E. and Hussain, Majid and Manzoor, Muhammad Faisal}},
  issn         = {{0146-9428}},
  language     = {{eng}},
  publisher    = {{Hindawi Limited}},
  series       = {{Journal of Food Quality}},
  title        = {{Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread}},
  url          = {{http://dx.doi.org/10.1155/2022/2103884}},
  doi          = {{10.1155/2022/2103884}},
  volume       = {{2022}},
  year         = {{2022}},
}