Evaluation of the physical, chemical, and sensory properties of biscuits made from a mixture of wheat flour, potato starch, and corn starch

This study aimed to demonstrate the effect of manufacturing laboratory biscuits from composite flour by replacing ۳۰% of wheat flour with potato starch (T۱) and corn starch (T۲) separately, compared to a ۱۰۰% wheat flour control (T۰). The results showed that T۱ biscuits had significantly higher moisture (۶.۲۸%) and carbohydrate (۷۰.۷۴%) content, while ash (۰.۶۸%), protein (۶.۹۰%), and fat (۱۵.۴۰%) were reduced compared to the control and T۲ biscuits. Physical properties of the biscuits showed that the T۰ control treatment achieved the highest diameter, thickness (height), and spread ratio, while the T۲ (corn starch) treatment showed the lowest thickness, with significant differences (P≤۰.۰۵). Sensory evaluation results indicated that the T۰ control treatment achieved the highest overall acceptance scores. However, among the starch-substituted biscuits, T۱ (potato starch) scored significantly better than T۲ (corn starch). All studied sensory properties showed significant differences (P≤۰.۰۵) except for softness and crumb (pulp) colour. The total sensory scores were ۹۱.۸ (T۰), ۸۷.۴ (T۱), and ۷۵.۶ (T۲) out of ۱۰۰.

کلیدواژه ها:

Composite flour ، Potato Starch ، Corn starch ، Chemical composition ، Physical properties ، Sensory Profile ، Texture and colour