Effect of Sweet Potato Flash Powder on the Proximate, Functional, Antioxidant, and Bioactive Properties of Fortified Confectionery Products

Abstract

Sweet potato (Ipomoea batatas) has also become a crop of interest within the confectionery industry due to its nutritional and bioactive qualities. The present study aimed to develop cookies from various sweet potato flash powder levels and observe their impact on product quality. Different concentrations of sweet potato flash powder (5%, 10%, 15%, and 20%) were blended with commercial wheat flour to produce confectionary products such as cookies, cakes and noodles. The end products were evaluated for their nutritional composition, antioxidant activity, functional properties, and sensory attributes. Sweet potato flash powder fortification significantly enhanced cookies' protein, fiber, mineral, and antioxidant content, including total phenolic content (TPC), total flavonoids, DPPH scavenging activity, ABTS-reducing power, and Hunter color values. Sensory perceptions favored cookies with 10% sweet potato powder and cakes and noodles with 15% fortification, while 20% fortified ones contained higher protein, ash, and bioactive compounds. In addition, sweet potato flash powder contained more minerals (2.06%) than other powders. The optimal formulations for overall acceptability were cookies with 10% sweet potato flash powder and cakes/noodles with 15% fortification. These findings suggest that sweet potato powder could enhance the functionality of wheat flour-based bakery foods.

Keywords: sweet potato Flash, powder, Cookies, Cake, Noodles