Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread
(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.
(Less)
- author
- Waseem, Muhammad ; Akhtar, Saeed ; Ahmad, Nazir ; Ismail, Tariq LU ; Lazarte, Claudia E. LU ; Hussain, Majid and Manzoor, Muhammad Faisal
- organization
- publishing date
- 2022
- 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<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. </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}}, }