Low-gluten shortbread enriched with sweet potato powder (Ipomoea batatas var. Portu Orange): quality and texture indicators

Authors

DOI:

https://doi.org/10.15587/2706-5448.2023.283629

Keywords:

vegetables, sweet potato powder, microwave vacuum drying, confectionery, food coloring, quality characteristics, dietary food

Abstract

The chemical composition of sweet potato (Ipomoea batatas var. Portu Orange), grown in Ukraine, was studied to determine its potential in shortbread technology. Portu Orange sweet potato has a high content of starch (11.2 %), natural sugars (4.7 %), dietary fiber (3.8 %) and food pigments. To obtain the highest quality characteristics and preserve the antioxidant properties of sweet potato during drying, an innovative microwave vacuum drying method was used. This allowed us to produce Portu Orange sweet potato powder with a high content of starch (43 %), natural sugars (18 %), dietary fibre (14.6 %) and preservation of food colouring properties. According to organoleptic parameters, Portu Orange sweet potato has an orange color, which was formed with a combination of anthocyanin pigmentation of the skin (orange) and β-carotene pigmentation of the flesh (light orange). In shortbread technology, Portu Orange sweet potato is used in powder form, which is an alternative to starch, sugar, orange food colorings, gluten-containing cereals and egg products. Portu Orange sweet potato powder was added to the shortbread recipe in the amount of 38 % to completely replace sugar and chicken eggs. The wheat flour in the recipe was replaced by 80 % low-gluten wheat flour and 20 % sweet potato powder. Compared to regular shortbread, the protein content increased by 24.3 % to 9.2 g/100 g, the dietary fiber content increased by 74.6 % to 10.3 g/100 g, and the ash content increased by 155.6 % to 2.3 g/100 g. The fat content of shortbread with sweet potato powder was reduced by 7.5 %, the carbohydrate content was reduced by 11.5 % and the energy value was reduced by 8 % to 407.8 kcal/100 g. Texture parameters were improved, making shortbread with sweet potato powder less hard, the hardness was reduced by 48 %, but at the same time the fracturability indicators were maintained, the fracturability was reduced by only 2 %, compared to the regular shortbread, which made it more acceptable to consumers. The obtained changes in the nutritional value of the shortbread, the improvement of the texture, the reduction of the gluten content and the presence of a high amount of biologically active substances confirm the effectiveness of using Portu Orange sweet potato powder for dietary low-gluten nutrition.

Author Biographies

Olha Bordunova, Sumy National Agrarian University

Doctor of Agricultural Sciences, Professor

Department of Animal Genetics, Breeding and Biotechnology

Tetyana Golovko, State Biotechnological University

Doctor of Technical Science, Professor

Department of Meat Technology

Mykola Golovko, State Biotechnological University

Doctor of Technical Science, Professor

Department of Chemistry, Biochemistry, Microbiology and Food Hygiene

Yevheniia Samokhina, Sumy National Agrarian University

PhD, Associate Professor

Department of Animal Genetics, Breeding and Biotechnology

Olha Vasilenko, Sumy National Agrarian University

PhD, Associate Professor

Department of Occupational Safety and Physics

Vladyslav Prymenko, Dnipro Faculty of Management and Business of Kyiv University of Culture

PhD, Associate Professor

Department of Management and Administrating

Natalia Bolgova, Sumy National Agrarian University

PhD, Associate Professor

Department of Food Technology and Safety

Olena Koshel, Sumy National Agrarian University

PhD, Associate Professor

Department of Food Technologies

Daria Oliinyk, Sumy National Agrarian University

Department of Food Technologies

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Low-gluten shortbread enriched with sweet potato powder (Ipomoea batatas var. Portu Orange): quality and texture indicators

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Published

2023-06-30

How to Cite

Bordunova, O., Golovko, T., Golovko, M., Samokhina, Y., Vasilenko, O., Prymenko, V., Bolgova, N., Koshel, O., & Oliinyk, D. (2023). Low-gluten shortbread enriched with sweet potato powder (Ipomoea batatas var. Portu Orange): quality and texture indicators. Technology Audit and Production Reserves, 3(3(71), 46–51. https://doi.org/10.15587/2706-5448.2023.283629

Issue

Vol. 3 No. 3(71) (2023): Chemical engineering

Section

Food Production Technology

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Copyright (c) 2023 Olha Bordunova, Tetyana Golovko, Mykola Golovko, Yevheniia Samokhina, Olha Vasilenko, Vladyslav Prymenko, Natalia Bolgova, Olena Koshel, Daria Oliinyk

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