Comparative studies of physicochemical and texture profile analysis of sweet potatoes (Ipotnoea Batatas) cookies from different variation of sweet potatoes

Sweet potato possesses superb nutritional values and can be grown easily in hot and humid climate. In Malaysia, sweet potatoes are commonly used in making traditional snacks and sweet dessert despite that sweet potato has greater potential for utilization to other new food products. This study was carried out to formulate cookies with partial substitution of wheat flour with orange or purple-fleshed sweet potato. The cookies were prepared from the formulation blend of sweet potato and wheat flour in the substitution level of 20 % and 40 %. The proximate composition, physical and textural properties of formulated cookies was studied. The proximate analysis results depicted that sweet potato incorporated cookies had higher moisture, ash and carbohydrates contents but lower crude protein and crude fat as compared with the control cookies. The cookies incorporated with sweet potato also presented significantly greater spread ratio and diameter than the control. The results of texture profile analysis indicated that partially substitution of sweet potato for wheat flour significantly decreased the hardness of cookies but unaffected to the attributes of springiness. Thereby, it can be concluded that sweet potato has potential use in development of cookies or other bakery products with enhanced nutritional quality.