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Physical and Chemical Properties of Gluten‐Free Biscuits Incorporated With Purple Sweet Potato Flour

Year: 2025

Type: article

Abstract: Gluten‐free products have gained increased attention due to the growing prevalence of gluten sensitivity and celiac disease. This study is aimed at developing gluten‐free biscuits by replacing corn flour (CF) with purple sweet potato flour (PSPF) at levels of 0%–50% and at investigating the effects on physical properties, bioactive compounds, antioxidant activity, nutritional composition, and sensory evaluation. The results showed that increasing PSPF significantly enhanced ( p < 0.05) the levels of bioactive compounds and antioxidant activity. The PSPF50 sample exhibited the highest total phenolic content (302.58 μ g GAE/g dw) and flavonoid content (974.86 μ g QE/g dw), compared to the control sample, which contained only 5.34 μ g GAE/g dw and 27.78 μ g QE/g dw. The antioxidant inhibition activities of 84.08% (DPPH) and 93.39% (ABTS) at 0.5 mg/mL represented 3.7‐fold and 3.8‐fold increases over the control. PSPF50 also showed higher protein content (2.20%) and dietary fiber (4.43%) than the control sample (0.32% and 0.52%, respectively). Significant changes were also observed in the spread ratio (8.82–12.02) and the density (0.86–1.54 g/cm 3 ). Sensory evaluation indicated that the PSPF30 sample received the highest scores for all attributes, with ratings in the excellent range. Both lower and higher substitution levels led to a significant decline in acceptance ( p < 0.05). In conclusion, PSPF enhances both the nutritional and functional properties of gluten‐free biscuits. Substituting 30% PSPF was found to provide the best balance of sensory quality and industrial applicability.

Source: International Journal of Food Science

DOI: 10.1155/ijfo/9955286