Exploration of Foods and Foodomics

Table 3. Physicochemical, nutritional, and bioactive phytochemicals of PFSPF incorporated biscuits.

Parameters	Control T₁	Developed biscuits
Parameters	Control T₁	T₂	T₃	T₄	T₅	T₆
Moisture (%)	4.26 ± 0.23^d	4.55 ± 0.30^bcd	4.41 ± 0.16^cd	5.33 ± 0.28^abc	5.92 ± 0.60^a	5.43 ± 0.33^ab
Crude protein (%)	11.02 ± 0.11^a	10.36 ± 0.13^ab	9.85 ± 0.18^b	8.01 ± 0.21^c	6.78 ± 0.34^d	6.18 ± 0.45^d
Crude fiber (%)	0.46 ± 0.09^e	1.42 ± 0.46^d	2.08 ± 0.24^d	3.64 ± 0.19^c	4.63 ± 0.39^b	6.38 ± 0.40^a
Carbohydrate (%)	60.26 ± 0.48^c	60.76 ± 0.42^c	63.18 ± 0.42^bc	65.43 ± 0.51^ab	66.41 ± 0.19^a	67.41 ± 0.77^a
Crude fat (%)	22.83 ± 0.50^a	21.36 ± 0.08^b	18.75 ± 0.21^c	15.76 ± 0.12^d	14.15 ± 0.79^e	12.36 ± 0.14^f
Ash (%)	1.17 ± 0.13^d	1.55 ± 0.10^c	1.73 ± 0.13^c	1.83 ± 0.06^bc	2.11 ± 0.19^ab	2.24 ± 0.13^a
TS (%)	4.50 ± 0.16^f	5.95 ± 0.19^e	7.82 ± 0.12^d	9.19 ± 0.18^c	11.02 ± 0.21^b	12.84 ± 0.24^a
TSS (°Bx)	0.60 ± 0.10^c	1.03 ± 0.15^b	1.10 ± 0.20^b	1.20 ± 0.10^b	1.33 ± 0.06^b	2.40 ± 0.10^a
pH	7.14 ± 0.04^b	7.23 ± 0.03^a	7.27 ± 0.01^a	7.25 ± 0.01^a	7.24 ± 0.03^a	7.24 ± 0.03^a
Titrable acidity (%)	0.34 ± 0.04^b	0.29 ± 0.02^bc	0.26 ± 0.02^c	0.37 ± 0.01^b	0.31 ± 0.04^bc	0.48 ± 0.03^a
TPC (mg GAE/100 g)	1.44 ± 0.01^e	2.27 ± 0.01^d	2.38 ± 0.01^d	3.50 ± 0.04^c	4.26 ± 0.58^b	6.91 ± 0.01^a
TFC (mg QE/100 g)	3.41 ± 0.23^f	4.47 ± 0.28^e	5.68 ± 0.23^d	6.38 ± 0.22^c	8.14 ± 0.13^b	9.06 ± 0.05^a
TCC (mg/100 g)	4.42 ± 0.14^d	4.64 ± 0.14^d	5.00 ± 0.12^c	5.24 ± 0.06^bc	5.49 ± 0.02^b	6.32 ± 0.19^a
Anthocyanin (mg/100 g)	0.28 ± 0.01^d	0.54 ± 0.03^cd	0.66 ± 0.02^c	0.86 ± 0.02^bc	1.08 ± 0.13^b	2.64 ± 0.30^a
β-Carotene (mg/100 g)	1.05 ± 0.07^b	1.33 ± 0.51^b	2.78 ± 0.05^a	3.18 ± 0.07^a	3.23 ± 0.22^a	3.29 ± 0.06^a
Ascorbic acid (mg/100 g)	2.10 ± 0.17^f	2.70 ± 0.17^e	5.60 ± 0.10^d	8.43 ± 0.06^a	8.00 ± 0.10^b	7.00 ± 0.10^c
DPPH scavenging activity (%)	5.30 ± 0.45^f	18.04 ± 0.97^e	22.96 ± 0.85^d	29.01 ± 0.44^c	33.77 ± 0.61^b	39.51 ± 0.56^a

Return to article view

Values are expressed as mean ± SD from three independent analyses of PFSPF incorporated biscuits on a dry weight basis. Means within a row bearing different superscript letters differ significantly (p < 0.05). T₁: WF (100%) or control; T₂: WF (90%) + PFSPF (10%); T₃: WF (80%) + PFSPF (20%); T₄: WF (70%) + PFSPF (30%); T₅: WF (60%) + PFSPF (40%); T₆: WF (50%) + PFSPF (50%). TS: total sugar; TSS: total soluble solids; TPC: total phenolic content; TFC: total flavonoid content; TCC: total carotenoid content; WF: wheat flour; PFSPF: purple-fleshed sweet potato flour.

Declarations

Acknowledgments

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.

Author contributions

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.

Conflicts of interest

The authors declare that they have no conflicts of interest.

Ethical approval

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.

Consent to participate

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.

Consent to publication

Not applicable

Availability of data and materials

The raw data supporting the conclusions of this manuscript will be made available by the authors, without undue reservation, to any qualified researcher.

Funding

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.

Copyright

Publisher’s note

Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.

References

Senevirathna SSJ, Ramli NS, Azman EM, Juhari NH, Karim R. Optimization of the Drum Drying Parameters and Citric Acid Level to Produce Purple Sweet Potato (Ipomoea batatas L.) Powder Using Response Surface Methodology. Foods. 2021;10:1378. [DOI] [PubMed] [PMC]

Noreen S, Niazi MK, Shehzadi S, Ikram A, Arshad MT, Gnedeka KT. Extend the emphasis to encompass sweet potatoes health advantages, industrial applications, and nutritional qualities. CyTA - J Food. 2024;22:2390994. [DOI]

FAOSTAT. Food and Agriculture Data [Internet]. Food and Agriculture Organization of the United Nations; [cited 2025 Dec 31]. Available from: https://www.fao.org/faostat/en/#data/QC2022

Alam MJ, Mahmud A, Rana MS, Hossain Molla MS, Alam MR, Anwar MM, et al. Optimizing sweet potato planting time to enhance productivity in the riverine islands of Bangladesh. Heliyon. 2025;11:e42972. [DOI]

Ketnawa S, Kaur L, Ogawa Y, Singh J. Sweet potato microstructure, starch digestion, and glycemic index. In: Mu T, Singh J, editors. Sweet Potato. Academic Press; 2019. pp. 243–72. [DOI]

Sun Y, Pan Z, Yang C, Jia Z, Guo X. Comparative Assessment of Phenolic Profiles, Cellular Antioxidant and Antiproliferative Activities in Ten Varieties of Sweet Potato (Ipomoea Batatas) Storage Roots. Molecules. 2019;24:4476. [DOI] [PubMed] [PMC]

Alam MK. A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits. Trends Food Sci Technol. 2021;115:512–29. [DOI]

Badiora OA, Morakinyo TA, Taiwo KA. Some quality properties of yellow-fleshed sweet potato flour as affected by different drying methods. Food Prod Process Nutr. 2023;5:e5. [DOI]

Gómez-Cisneros A, Ordaz A, Santos-Zea L, Escalante-Aburto A, Ponce-Alquicira E, Calderón-Oliver M. Orange sweet potato flour production: Comparative effects on ultrasound, drying, storage, and techno-economic assessment. Appl Food Res. 2025;5:100751. [DOI]

10.

Hossain MM, Rahim MA, Moutosi HN, Das L. Evaluation of the growth, storage root yield, proximate composition, and mineral content of colored sweet potato genotypes. J Agric Food Res. 2022;8:100289. [DOI]

11.

Merga MA, Mourtala IZM, Abtew WG, Oselebe HO. Genetic diversity and nutritional analysis of sweet potato [Ipomoea batatas (l.) Lam.] genotypes in Abakaliki, Nigeria. BMC Plant Biol. 2025;25:548. [DOI] [PubMed] [PMC]

12.

Dereje B, Girma A, Mamo D, Chalchisa T. Functional properties of sweet potato flour and its role in product development: a review. Int J Food Prop. 2020;23:1639–62. [DOI]

13.

Alam Z, Akter S, Hossain Khan MA, Alam MS, Sultana S, Akhter S, et al. Yield performance and trait correlation of BARI released sweet potato varieties studied under several districts of Bangladesh. Heliyon. 2023;9:e18203. [DOI] [PubMed] [PMC]

14.

Alam Z, Akter S, Khan MAH, Alam MS, Islam MN, Ahsan AFMS, et al. Stability and performance analysis of storage root yield in a dataset of sweet potato varieties (Ipomoea batatas L.). Data Brief. 2024;54:110493. [DOI] [PubMed] [PMC]

15.

Mohammadi N, Farrell M, O'Sullivan L, Langan A, Franchin M, Azevedo L, et al. Effectiveness of anthocyanin-containing foods and nutraceuticals in mitigating oxidative stress, inflammation, and cardiovascular health-related biomarkers: a systematic review of animal and human interventions. Food Funct. 2024;15:3274–99. [DOI] [PubMed]

16.

Li A, Xiao R, He S, An X, He Y, Wang C, et al. Research Advances of Purple Sweet Potato Anthocyanins: Extraction, Identification, Stability, Bioactivity, Application, and Biotransformation. Molecules. 2019;24:3816. [DOI] [PubMed] [PMC]

17.

Saini RK, Khan MI, Shang X, Kumar V, Kumari V, Kesarwani A, et al. Dietary Sources, Stabilization, Health Benefits, and Industrial Application of Anthocyanins—A Review. Foods. 2024;13:1227. [DOI] [PubMed] [PMC]

18.

Xu J, Su X, Lim S, Griffin J, Carey E, Katz B, et al. Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40. Food Chem. 2015;186:90–6. [DOI] [PubMed]

19.

Richard KJ, Silayo VCK, Mrema GC. Assessment of causes and extent of post-harvest losses of white sweet potato roots during storage in Morogoro region, Tanzania. Int J Agric Environ Bioresearch. 2023;8:44–55. [DOI]

20.

Mu TH, Sun HN, Ma MM. Sweet potato snack foods. In: Mu T, Singh J, editors. Sweet Potato. Academic Press; 2019. pp. 303–24. [DOI]

21.

Moyo M, Truong V, Simunovic J, Pankuku J, Abong GO, Amagloh FK, et al. Orange-Fleshed Sweetpotato Puree: A Breakthrough Product for the Bakery Sector in Africa. In: Thiele G, Friedmann M, Campos H, Polar V, Bentley JW, editors. Cham: Springer; 2022. pp. 145–72. [DOI]

22.

Hu H, Zhou XY, Wang YS, Zhang YX, Zhou WH, Zhang L. Effects of particle size on the structure, cooking quality and anthocyanin diffusion of purple sweet potato noodles. Food Chem X. 2023;18:100672. [DOI] [PubMed] [PMC]

23.

Islam D, Ara M, Naim MR, Paul T, Rahman MT, Siddique MA, et al. Formulation and evaluation of sweet potato-based functional crackers: A gluten-free dietary strategy for type 2 diabetes management. Appl Food Res. 2025;5:100897. [DOI]

24.

Punfujinda C, Pattarathitiwat P, Chombhuphan R, Songnearm S, Tula P, Sakkaekaew K, et al. Physical and Chemical Properties of Gluten‐Free Biscuits Incorporated With Purple Sweet Potato Flour. Int J Food Sci. 2025;2025:9955286. [DOI] [PubMed] [PMC]

25.

Abedin MJ, Sarker MR, Siyam SA, Farzana T. Exploring the effect of pumpkin, soy, and sweet potato flours on soup's nutrition, antioxidant capacity, and sensory attributes. Food Chem Adv. 2025;7:101019. [DOI]

26.

Dung NC, Thuy NM, Giau TN, Van Hao H, Van Thanh N, Minh VQ, et al. Evaluation of quality characteristics, antioxidant activity, functional groups of sweet potato by-products and their usage in sandwich bread processing. Food Chem X. 2026;35:103731. [DOI] [PubMed] [PMC]

27.

Goubgou M, Songré-Ouattara LT, Bationo F, Lingani-Sawadogo H, Traoré Y, Savadogo A. Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits. Food Prod Process Nutr. 2021;3:26. [DOI] [PubMed] [PMC]

28.

Meenakumari R, Ravichandran C, Vimalarani M. Nutritional, sensory, and antioxidant characteristics of composite multigrain flour biscuits blended with sweet potato flour. Int Food Res J. 2023;30:173–81. [DOI]

29.

Dey BC, Abedin MZ, Haque MA, Molla MM, Alam M, Bari L, et al. Nutritional profile and bioactive potential of Ivy gourd (Coccinia grandis L. Voigt) fruit and quality evaluation of its developed biscuits. Food Chem Adv. 2025;6:100887. [DOI]

30.

AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists. AOAC Publications; 2010.

31.

Ranganna S. Handbook of Analysis and Quality Control for Fruit and Vegetable Products. New Delhi: Tata McGraw-Hill Publishing Co. Ltd.; 1995. p. 1112.

32.

Farooq SA, Rather S, Gull A, Ahmad Ganai S, Masoodi F, Mohd Wani S, et al. Physicochemical and nutraceutical properties of tomato powder as affected by pretreatments, drying methods, and storage period. Int J Food Prop. 2020;23:797–808. [DOI]

33.

Ngoma K, Mashau ME, Silungwe H. Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour. Int J Food Sci. 2019;2019:4158213. [DOI] [PubMed] [PMC]

34.

Sadler GD, Murphy PA. pH and Titratable Acidity. In: Food Analysis. Boston: Springer; 2010. pp. 219–38. [DOI]

35.

Assiéné Agamou JA, Djeukeu Asongni W, Assiéné Oyong DS, Mbida Mbida IY, Nyangono Biyegue CF. Nutritional and bioactive potentials of a powder and a decoction made from Ceylon cinnamon bark, Laurus nobilis leaves, and Curcuma longa Linn rhizome. Appl Food Res. 2024;4:100436. [DOI]

36.

Hasan MM, Islam MR, Haque AR, Kabir MR, Hasan SK. Fortification of bread with mango peel and pulp as a source of bioactive compounds: A comparison with plain bread. Food Chem Adv. 2024;5:100783. [DOI]

37.

Aljerf L, Maad AH, Rasool S, Alajlani M. Harnessing the antioxidant and cytoprotective power of Aitchisonia rosea: phytochemical insights and mechanistic validation. BMC Plant Biol. 2025;25:1116. [DOI] [PubMed] [PMC]

38.

Zeb A, Rahman F. Phenolic profile, total bioactive contents, and antioxidant activity of pear fruits. Food Chem Adv. 2024;5:100780. [DOI]

39.

Baria B, Upadhyay N, Singh AK, Malhotra RK. Optimization of 'green' extraction of carotenoids from mango pulp using split plot design and its characterization. LWT. 2019;104:186–94. [DOI]

40.

Molla MM, Khan MHH, Dey BC, Sabuz AA, Chowdhury MGF, Shahinuzzaman M, et al. Decorticated and non-decorticated BARI lentil varieties: An ample source of essential nutrients, minerals and bioactive compounds. Food Chem Adv. 2024;5:100818. [DOI]

41.

Akter M, Anjum N, Roy F, Yasmin S, Sohany M, Mahomud MS. Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake. J Agric Food Res. 2023;11:100508. [DOI]

42.

Kesselly SR, Mugabi R, Byaruhanga YB. Textural attributes and consumer acceptability of chapatti made from different composite flours. Food Humanity. 2024;3:100320. [DOI]

43.

Medhe S, Jain S, Anal AK. Effects of sprouting and cooking processes on physicochemical and functional properties of moth bean (Vigna aconitifolia) seed and flour. J Food Sci Technol. 2019;56:2115–25. [DOI] [PubMed] [PMC]

44.

Aljerf L, Aljerf N. Food products quality and nutrition in relation to public. Balancing health and disease: Food safety & hygiene promotion. Progr Nutr. 2023;25:e2023024. [DOI]

45.

Bakar MFA, Ranneh Y, Kamil NFM. Development of high fiber rich antioxidant biscuits from purple and orange sweet potato peels. Food Res. 2022;2:12–9. [DOI]

46.

Ivane NMA, Wang W, Ma Q, Wang J, Sun J. Harnessing the health benefits of purple and yellow-fleshed sweet potatoes: Phytochemical composition, stabilization methods, and industrial utilization- A review. Food Chem X. 2024;23:101462. [DOI] [PubMed] [PMC]

47.

Ekaputra T, Pramitasari R. Evaluation of physicochemical properties of anthocyanin extracts and powders from purple sweet potato (Ipomoea batatas L.). Food Res. 2020;4:2020–9. [DOI]

48.

Zou X, Dai K, Zhang M, Zhang R, Jia X, Dong L, et al. Dietary fiber from sweet potato residue with different processing methods: Physicochemical, functional properties, and bioactivity in vitro. LWT. 2024;206:116581. [DOI]

49.

Adebowale K, Lawal O. Comparative study of the functional properties of bambarra groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours. Food Res Int. 2004;37:355–65. [DOI]

50.

Asrat U, Gudisa A, Zerihun M. Quality evaluation of biscuit from sorghum and wheat composite flour. Cogent Food Agric. 2025;11:2581360. [DOI]

51.

Ayo-Omogie HN. Gluten-Reduced Sweet Potato-Wheat Bread: Influence of Fermented Sweet Potato Flour Addition on Bread Quality and Dough Rheology. J Culin Sci Technol. 2020;19:187–213. [DOI]

52.

Chikpah SK, Korese JK, Hensel O, Sturm B, Pawelzik E. Rheological properties of dough and bread quality characteristics as influenced by the proportion of wheat flour substitution with orange-fleshed sweet potato flour and baking conditions. LWT. 2021;147:111515. [DOI]

53.

Tortoe C, Akonor PT, Buckman ES. Potential uses of sweet potato-wheat composite flour in the pastry industry based on proximate composition, physicochemical, functional, and sensory properties of four pastry products. J Food Process Preserv. 2017;41:e13206. [DOI]

54.

Giri NA, Sakhale BK, Krishnakumar T. Nutrient composition, bioactive components, functional, thermal and pasting properties of sweet potato flour‐incorporated protein‐enriched and low glycemic composite flour. J Food Process Preserv. 2021;46:16244. [DOI]

55.

Mei X, Mu TH, Han JJ. Composition and Physicochemical Properties of Dietary Fiber Extracted from Residues of 10 Varieties of Sweet Potato by a Sieving Method. J Agric Food Chem. 2010;58:7305–10. [DOI] [PubMed]

56.

Hu L, Wang Z, Feng L, Jia Y, Nie Y, Khalifa I, et al. Gut microbiota‐modulating potential of sweet potato‐derived dietary fiber for type 2 diabetes management. J Sci Food Agric. 2025;105:8137–48. [DOI] [PubMed]

57.

Zhu L, Gao M, Li H, Deng Z, Zhang B, Fan Y. Effects of soluble dietary fiber from sweet potato dregs on the structures of intestinal flora in mice. Food Biosci. 2021;40:100880. [DOI]

58.

Rosell MLÁ, Quizhpe J, Ayuso P, Peñalver R, Nieto G. Proximate Composition, Health Benefits, and Food Applications in Bakery Products of Purple-Fleshed Sweet Potato (Ipomoea batatas L.) and Its By-Products: A Comprehensive Review. Antioxidants. 2024;13:954. [DOI] [PubMed] [PMC]

59.

AlJerf N, Maad AH, Tang J, Aljerf L. Digital technology to advance global health by reviewing nutrition interventions and assessing needs in urban Syria. Discov Food. 2025;5:416. [DOI]

60.

Goñi I, Garcia-Alonso A, Saura-Calixto F. A starch hydrolysis procedure to estimate glycemic index. Nutr Res. 1997;17:427–37. [DOI]

61.

Akhtar A, Nasim I, Din MSU, Araki T, Khalid N. Effects of different fat replacers on functional and rheological properties of low-fat mozzarella cheeses: A review. Trends Food Sci Technol. 2023;139:104136. [DOI]

62.

Khrisanapant P, Kebede B, Leong SY, Oey I. A Comprehensive Characterisation of Volatile and Fatty Acid Profiles of Legume Seeds. Foods. 2019;8:651. [DOI] [PubMed] [PMC]

63.

Truong VD, Avula RY, Pecota KV, Yencho GC. Sweetpotato Production, Processing, and Nutritional Quality. In: Siddiq M, Uebersax MA, editors. Handbook of Vegetables and Vegetable Processing. John Wiley & Sons Ltd.; 2018. pp. 811–38. [DOI]

64.

Eid WAM, Abdelgalil ZAH, Abd-Elsattar HH, Bakry AM, Tian H, Huang J, et al. Evaluation of the Quality of Wheat and Millet Composite Flour and Application for Production Biscuits Fortified with White Sweet Potato Flour. Food Anal Methods. 2025;18:657–69. [DOI]

65.

Tanger C, Müller M, Andlinger D, Kulozik U. Influence of pH and ionic strength on the thermal gelation behaviour of pea protein. Food Hydrocoll. 2022;123:106903. [DOI]

66.

Dinu M, Soare R, Hoza G, Becherescu AD, Băbeanu C. Bioactive compounds content and antioxidant activity in the leaves of some sweet potato cultivars (Ipomoea batatas L.). Sci Papers Ser B Hortic. 2021;65:415-22. [DOI]

67.

Alam MK, Rana ZH, Islam SN. Comparison of the Proximate Composition, Total Carotenoids and Total Polyphenol Content of Nine Orange-Fleshed Sweet Potato Varieties Grown in Bangladesh. Foods. 2016;5:64. [DOI] [PubMed] [PMC]

68.

Guclu G, Dagli MM, Ozge A, Keskin M, Kelebek H, Selli S. Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methods. Heliyon. 2023;9:e18684. [DOI] [PubMed] [PMC]

69.

Nkhata SG, Chilungo S, Memba A, Mponela P. Biofortification of maize and sweetpotatoes with provitamin A carotenoids and implication on eradicating vitamin A deficiency in developing countries. J Agric Food Res. 2020;2:100068. [DOI]

70.

Morais CP, Utpott M, Flores SH, Cesar Tondo E, Thys RCS, Barin JS, et al. Nutritional, Antioxidant and Sensory Evaluation of Calcium-high Content Cookies Prepared with Purple Sweet Potato (Ipomoea Batatas L.) And Kale (Brassica Oleracea Var. Acephala) Flours. J Culin Sci Technol. 2020;19:373–89. [DOI]

71.

Parada J, Aguilera JM. Food Microstructure Affects the Bioavailability of Several Nutrients. J Food Sci. 2007;72:R21–32. [DOI] [PubMed]

72.

Manzocco L, Calligaris S, Mastrocola D, Nicoli MC, Lerici CR. Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends Food Sci Technol. 2000;11:340–6. [DOI]

73.

Roger P, Bertrand BMM, Gaston Z, Nouhman B, Elie F. Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour. Int J Food Sci. 2022;2022:7274193. [DOI] [PubMed] [PMC]

74.

Ozgolet M, Belkacemi L, Arici M. Enhancing the nutritional and textural properties of gluten‐free shortbread biscuits: The potential of white‐fleshed sweet potato flour blended with corn starch. J Food Sci. 2025;90:e70123. [DOI] [PubMed] [PMC]

75.

Mengeneh I, Chukwuma Ariahu C. Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Functional and Nutrients Characteristics. Int J Nutr Food Sci. 2022;11:20-9. [DOI]

76.

Garg AP, Sharma S. Preparation of Healthy Cookies from Germinated Flour Blends of Finger Millet and Pearl Millet Sweetened with Jaggery. J Adv Pediatr Child Health. 2024;7:016–025. [DOI]

77.

Jiang B, Tsao R, Li Y, Miao M. Food Safety: Food Analysis Technologies/Techniques. In: Van Alfen NK, editor. Encyclopedia of Agriculture and Food Systems. Academic Press; 2014. pp. 273–88. [DOI]

78.

Insel PM, Ross D, McMahon K. Nutrition: Myplate Update. Massachusetts: Jones & Bartlett Publishers; 2012.

79.

Biswas M, Alam M, Akhtaruzzaman M, Ahmed S, Uddin MS, Talukder AR, et al. Valorization of red dragon fruit peel (Hylocereus polyrhizus) as a functional ingredient for fortified biscuits: physicochemical, nutritional, and sensory implications. Future Foods. 2025;12:100768. [DOI]

80.

Saeed SMG, Ali SA, Naz J, Mirza M, Elkhadragy MF, Yehia HM, et al. Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea (Cicer arietinum L.). Int J Food Prop. 2023;26:2055–77. [DOI]

81.

Truong VD, Deighton N, Thompson RT, McFeeters RF, Dean LO, Pecota KV, et al. Characterization of Anthocyanins and Anthocyanidins in Purple-Fleshed Sweetpotatoes by HPLC-DAD/ESI-MS/MS. J Agric Food Chem. 2009;58:404–10. [DOI] [PubMed]

82.

Goh SX, Mamat H, Abdul Aziz AH. Valorization of agriculture by-product: Development of gluten-free biscuit made from blends of okara and jackfruit seed flour. Waste Manag Bull. 2024;2:59–65. [DOI]

83.

Arepally D, Reddy RS, Goswami TK, Datta AK. Biscuit baking: A review. LWT. 2020;131:109726. [DOI]

84.

Amani H, Baranyai L, Badak-Kerti K, Mousavi Khaneghah A. Influence of Baking Temperature and Formulation on Physical, Sensorial, and Morphological Properties of Pogácsa Cake: An Image Analysis Study. Foods. 2022;11:321. [DOI] [PubMed] [PMC]

85.

Goswami D, Gupta R, Mridula D, Sharma M, Tyagi S. Barnyard millet based muffins: Physical, textural and sensory properties. LWT. 2015;64:374–80. [DOI]