Quality characteristics of PFSPF.
| Quality characteristics | Parameters | Values |
|---|---|---|
| Physicochemical and nutritive profile | Moisture content (%) | 4.89 ± 0.16 |
| Ash (%) | 1.92 ± 0.11 | |
| Protein (%) | 5.02 ± 0.21 | |
| Carbohydrate (%) | 81.30 ± 0.18 | |
| Crude fiber (%) | 3.28 ± 0.16 | |
| Fat (%) | 3.59 ± 0.18 | |
| Total sugar (%) | 27.50 ± 0.23 | |
| pH | 6.43 ± 0.01 | |
| Titrable acidity (%) | 0.68 ± 0.03 | |
| TSS (°Bx) | 2.57 ± 0.06 | |
| Antioxidant and bioactive phytochemical | Anthocyanin (mg/100 g) | 0.63 ± 0.02 |
| β-carotene (mg/100 g) | 4.96 ± 0.51 | |
| Ascorbic acid (mg/100 g) | 17.47 ± 1.14 | |
| TPC (mg GAE/100 g) | 25.07 ± 0.65 | |
| TFC (mg QE/100 g) | 13.71 ± 1.10 | |
| TCC (mg/100 g) | 27.90 ± 0.25 | |
| DPPH scavenging activity (%) | 43.51± 0.61 | |
| Color attributes | L | 63.48 ±0.07 |
| a* | 8.80 ± 0.01 | |
| b* | 10.15 ± 0.01 | |
| C | 13.43 ± 0.01 | |
| H° | 49.06 ± 0.08 | |
| Mineral profile | Ca (mg/100 g) | 45.60 ± 0.10 |
| Na (%) | 0.49 ± 0.02 | |
| Mg (%) | 1.13 ± 0.02 | |
| K (%) | 1.90 ± 0.03 | |
| Zn (ppm) | 9.00 ± 0.50 | |
| Fe (ppm) | 61.33 ± 1.52 | |
| Mn (ppm) | 44.67 ± 0.58 | |
| Functional properties | WAC (%) | 181.33 ± 1.20 |
| OAC (%) | 162.67 ± 1.34 |
Values represent mean ± SD from triplicate determinations of PFSPF (dry weight basis). TSS: total soluble solids; TPC: total phenolic content; TFC: total flavonoid content; TCC: total carotenoid content; WAC: water absorption capacity; OAC: oil absorption capacity; PFSPF: purple-fleshed sweet potato flour.
The authors express their sincere gratitude to the Postharvest Technology Division, Bangladesh Agricultural Research Institute (BARI), Bangladesh, for their valuable support and assistance in conducting the laboratory work.
BCD: Writing—original draft, Investigation, Formal analysis, Data curation, Project administration, Supervision, Fund acquisition. MMM: Investigation, Data curation, Writing—review & editing, Methodology. MHHK: Conceptualization, Visualization, Validation. MAH: Methodology, Validation. MA: Writing—review & editing, Software. IA: Visualization, Software. MSA: Validation, Resources. All authors read and approved the submitted version.
The authors declare that they have no conflicts of interest.
Ethical approval for the sensory evaluation was obtained from the Research Committee (Expert Panel) at Bangladesh Agricultural Research Institute (BARI) (Experiment No. 5.2.2.14). In compliance with ethical guidelines, the sensory evaluation of the formulated biscuits made with PFSPF was carried out without endangering any people or animals.
Informed consent to participate in the study was obtained from all participants. Participants were fully informed about the study’s purpose, the nature of the products (biscuits), any potential risks, and the evaluation process. They are assured of their right to withdraw at any time without consequence. Participants know their role and rights to maintain ethical standards in the research.
Not applicable
The raw data supporting the conclusions of this manuscript will be made available by the authors, without undue reservation, to any qualified researcher.
The study received funding assistance from the Bangladesh Agricultural Research Institute (BARI) for executing research (Experiment No. 5.2.2.14). The funder(s) had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
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