Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread
This study aims at evaluating nutritional, toxicological, and sensory attributes of microwave heat-treated potato powder-supplemented unleavened flatbread. Straight-grade wheat flour (SGF) was substituted with potato powder at the rate of 2.5–10% d.w. A comparison was made for nutritional, antinutri...
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/2103884 |
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| author | Muhammad Waseem Saeed Akhtar Nazir Ahmad Tariq Ismail Claudia E. Lazarte Majid Hussain Muhammad Faisal Manzoor |
| author_facet | Muhammad Waseem Saeed Akhtar Nazir Ahmad Tariq Ismail Claudia E. Lazarte Majid Hussain Muhammad Faisal Manzoor |
| author_sort | Muhammad Waseem |
| collection | DOAJ |
| description | This study aims at evaluating nutritional, toxicological, and sensory attributes of microwave heat-treated potato powder-supplemented unleavened flatbread. Straight-grade wheat flour (SGF) was substituted with potato powder at the rate of 2.5–10% d.w. A comparison was made for nutritional, antinutrient, and organoleptic attributes of microwave heat-treated potato powder and SGF—potato powder composite flour-based flatbreads. The results suggest processed potato powder supplementation in SGF to significantly (p<0.05) improve ash (0.48 to 0.63 g/100 g), dietary fiber (2.15 to 2.61 g/100 g), and protein (8.33 to 9.91 g/100 g) contents of composite chapatis. Likewise, significant (p<0.05) improvement in the concentration of microelements and trace elements was observed including Ca, Na, K, Fe, and Zn contents, which were increased from 29.7 to 33.5 mg/100 g, 2.8 to 6.3 mg/100 g, 376 to 466 mg/100 g, 3.1 to 3.4 mg/100 g, and 3.17 to 3.25 mg/100 g, respectively. Microwave heating of potato powder was observed to reduce the load of alkaloids, oxalates, tannins, and phytates of the raw potato powder at the rate of 76%, 80%, 84%, and 82%, respectively, thus anticipating a promising response to minimize toxicant load in supplemented flatbread. Supplementing potato powder in SGF elucidated significant (p<0.05) improvement in color values, i.e., a∗ (1.89–2.32) and b∗ (10.95–13.22), and increased product hardness from 3.17 to 7.9 N. The study concludes that microwave heat-treated potato powder yield improved nutritional and safety concerns of the consumers when used alone or as a supplement for developing composite flours based on value-added products. |
| format | Article |
| id | doaj-art-9a6bba7ae430438e8a6b0d6e6d44d69b |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-9a6bba7ae430438e8a6b0d6e6d44d69b2025-02-03T01:11:56ZengWileyJournal of Food Quality1745-45572022-01-01202210.1155/2022/2103884Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented FlatbreadMuhammad Waseem0Saeed Akhtar1Nazir Ahmad2Tariq Ismail3Claudia E. Lazarte4Majid Hussain5Muhammad Faisal Manzoor6Institute of Food Science & NutritionInstitute of Food Science & NutritionDepartment of Nutritional SciencesInstitute of Food Science & NutritionDepartment of Food TechnologyInstitute of Food Science & NutritionSchool of Food Science and EngineeringThis study aims at evaluating nutritional, toxicological, and sensory attributes of microwave heat-treated potato powder-supplemented unleavened flatbread. Straight-grade wheat flour (SGF) was substituted with potato powder at the rate of 2.5–10% d.w. A comparison was made for nutritional, antinutrient, and organoleptic attributes of microwave heat-treated potato powder and SGF—potato powder composite flour-based flatbreads. The results suggest processed potato powder supplementation in SGF to significantly (p<0.05) improve ash (0.48 to 0.63 g/100 g), dietary fiber (2.15 to 2.61 g/100 g), and protein (8.33 to 9.91 g/100 g) contents of composite chapatis. Likewise, significant (p<0.05) improvement in the concentration of microelements and trace elements was observed including Ca, Na, K, Fe, and Zn contents, which were increased from 29.7 to 33.5 mg/100 g, 2.8 to 6.3 mg/100 g, 376 to 466 mg/100 g, 3.1 to 3.4 mg/100 g, and 3.17 to 3.25 mg/100 g, respectively. Microwave heating of potato powder was observed to reduce the load of alkaloids, oxalates, tannins, and phytates of the raw potato powder at the rate of 76%, 80%, 84%, and 82%, respectively, thus anticipating a promising response to minimize toxicant load in supplemented flatbread. Supplementing potato powder in SGF elucidated significant (p<0.05) improvement in color values, i.e., a∗ (1.89–2.32) and b∗ (10.95–13.22), and increased product hardness from 3.17 to 7.9 N. The study concludes that microwave heat-treated potato powder yield improved nutritional and safety concerns of the consumers when used alone or as a supplement for developing composite flours based on value-added products.http://dx.doi.org/10.1155/2022/2103884 |
| spellingShingle | Muhammad Waseem Saeed Akhtar Nazir Ahmad Tariq Ismail Claudia E. Lazarte Majid Hussain Muhammad Faisal Manzoor Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread Journal of Food Quality |
| title | Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread |
| title_full | Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread |
| title_fullStr | Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread |
| title_full_unstemmed | Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread |
| title_short | Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread |
| title_sort | effect of microwave heat processing on nutritional indices antinutrients and sensory attributes of potato powder supplemented flatbread |
| url | http://dx.doi.org/10.1155/2022/2103884 |
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