Keywords:

Sweet potato

Ipomoea batatas

Texture prole

Tubers

Partial substitution of wheat our with orange sweet potato our (Ipomoea batatas) and its

eect on the bromatological and sensory properties of sweet cookies

Sustitución parcial de harina de trigo por harina de camote naranja (Ipomoea batatas) y su efecto en

las propiedades bromatológicas y sensoriales de galletas dulces

Substituição parcial da farinha de trigo pela farinha de batata doce de laranja (Ipomoea batatas) e

seu efeito nas propriedades bromatológicas e sensoriais de biscoitos doces

Gema Monserrate Alcívar Zambrano

Gilda Jamileth Loor Flecher

José Patricio Muñoz Murillo

Rev. Fac. Agron. (LUZ). 2024, 41(3): e244125

ISSN 2477-9407

DOI: https://doi.org/10.47280/RevFacAgron(LUZ).v41.n3.05

Food technology

Associate editor: Dra. Gretty R. Ettiene Rojas

University of Zulia, Faculty of Agronomy

Bolivarian Republic of Venezuela.

Departamento de Procesos Agroindustriales, Facultad de

Agrociencias, Universidad Técnica de Manabí, Chone,

Ecuador.

Received: 20-05-2024

Accepted: 16-07-2024

Published: 06-08-2024

Abstract

The objective of the research was to evaluate the partial

substitution of wheat our with orange sweet potato our (Ospf)

in the preparation of sweet cookies. A completely randomized

design with a factorial arrangement was applied. The factor under

study corresponded to the concentrations of Ospf (10, 20, and 30

%) plus a control treatment. Bromatological parameters, texture,

and sensory prole were evaluated. The LSD Fisher and Kruskal

Wallis multiple comparison tests were used at 5 % signicance. The

proximate composition of the orange sweet potato our presented

in protein 3.99 ± 0.02 %; moisture 8.65 ± 0.00 %; dry matter 91.34

± 0.06 %; ash 4.24 ± 0.00 %; pH 6.41 ± 0.01; acidity 0.69 ± 0.01 %

and particle size 354 ± 0.02 µm. In the processed products (sweet

cookies), except for the energy parameter, the other bromatological

variables presented statistical signicance (p<0.05). Regarding the

texture prole, the parameters hardness, brittleness, and adhesive

force were signicantly dierent (p<0.05) between the treatments,

while, for adhesiveness, cohesiveness, gumminess, elasticity, and

chewiness a p>0.05 (no signicant) was obtained. At the sensory

level, the untrained tasters expressed the acceptability of ‘‘I neither

like it nor dislike it’’ in the attributes, avor, smell, texture, and

consistency; however, in color, the formulations with the factor

under study presented greater acceptance. The sweet cookies met

the requirements established in the INEN 2085 reference standard

for cookies.

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rev. Fac. Agron. (LUZ). 2024, 41(3): e244125 July-September. ISSN 2477-9407.

2-7 |

Resumen

La investigación tuvo como objetivo evaluar la sustitución

parcial de harina de trigo por harina de camote naranja (Hcn) en la

elaboración de galletas dulces. Se aplicó un diseño completamente

al azar con arreglo factorial. El factor en estudio correspondió a las

concentraciones de Hcn (10, 20 y 30 %) más un tratamiento testigo. Se

evaluaron parámetros bromatológicos, perl de textura y sensorial. Se

emplearon las pruebas de comparación múltiple LSD Fisher y Kruskal

Wallis al 5 % de signicancia. La composición proximal de la harina

de camote naranja presentó en proteína 3,99 ± 0,02 %; humedad 8,65

± 0,00 %; materia seca 91,34 ± 0,06 %; ceniza 4,24 ± 0,00 %; pH 6,41

± 0,01; acidez 0,69 ± 0,01 % y tamaño de partícula 354 ± 0,02 µm. En

los productos elaborados (galletas dulces), a excepción del parámetro

energía, las demás variables bromatológicas presentaron signicancia

estadística (p<0,05). En cuanto al perl de textura, los parámetros

dureza, fragilidad y fuerza adhesiva fueron signicativamente

diferentes (p<0,05) entre los tratamientos, mientras que, para la

adhesividad, cohesividad, gomosidad, elasticidad y masticabilidad se

obtuvo un p>0,05 (no signicativo). A nivel sensorial, los catadores

no entrenados, manifestaron una aceptabilidad de ni me gusta – ni

me disgusta en los atributos, sabor, olor, textura y consistencia, sin

embargo, en color, las formulaciones con factor en estudio presentaron

mayor aceptación. Las galletas dulces cumplieron con los requisitos

establecidos en la norma de referencia INEN 2085 para galletas.

Palabras clave: camote, galletas, Ipomoea batatas, perl de textura,

tubérculos.

Resumo

O objetivo da pesquisa foi avaliar a substituição parcial da farinha

de trigo pela farinha de batata doce de laranja (Hcn) no preparo de

biscoitos doces. Foi aplicado delineamento inteiramente casualizado

com arranjo fatorial. O fator em estudo correspondeu às concentrações

de Hcn (10, 20 e 30 %) mais um tratamento controle. Foram avaliados

parâmetros bromatológicos, textura e perl sensorial. Foram utilizados

os testes de comparações múltiplas LSD Fisher e Kruskal Wallis,

com nível de signicância de 5 %. A composição proximal da farinha

de batata doce com laranja apresentou 3,99 ± 0,02 % de proteína;

umidade 8,65 ± 0,00 %; matéria seca 91,34 ± 0,06 %; cinzas 4,24 ±

0,00 %; pH 6,41 ± 0,01; acidez 0,69 ± 0,01 % e tamanho de partícula

354 ± 0,02 µm. Nos produtos industrializados (biscoitos doces), com

exceção do parâmetro energia, as demais variáveis bromatológicas

apresentaram signicância estatística (p<0,05). Quanto ao perl

de textura, os parâmetros dureza, fragilidade e força adesiva

foram signicativamente diferentes (p<0,05) entre os tratamentos,

enquanto, para adesividade, coesividade, gomosidade, elasticidade e

mastigabilidade foi obtido p>05 (não signicativo). A nível sensorial,

os provadores não treinados expressaram aceitabilidade de nem gosto

nem desgosto nos atributos, sabor, cheiro, textura e consistência,

porém, na cor, as formulações com o fator em estudo apresentaram

maior aceitação; Os biscoitos doces atenderam aos requisitos

estabelecidos na norma de referência INEN 2085 para biscoitos.

Palavras-chave: batata doce, biscoitos, Ipomoea batatas, perl de

textura, tubérculos.

Introduction

Cookies are among the foods of mass consumption with low

nutritional contribution for the consumer, however, over the years

they have gained demand in their consumption by all age groups

thanks to their easy aordability, storage, and transport (Arcaya

Moncada et al., 2020). These types of products, besides having a long

shelf life are ideal for including unconventional ours/powders in

their formulation to improve their nutritional content, thus providing

a healthier food option to the consumer. In this regard, Ahmed et

al. (2021) indicated that 40 % of barley meal generates up to 12 %

antioxidant activity, and according to Ramya and Ashwini (2020),

pumpkin our provides 36.80 μg.100 g

-1

total carotene (on a dry

basis) for cookies.

On the other hand, Colina et al. (2016) point out that there is

a great scientic contribution in the cookie industry, however, it is

necessary to include native raw materials such as tubers (foods rich

in antioxidants, bers, vitamins) which, through agro-industrial

transformation into our, can reduce production costs (considerably

reducing the import of wheat) in the manufacture of cookies.

Sweet potato (Ipomoea batatas) is a tuber that belongs to the

family Convolvulaceae (Barkessa, 2018), and it is grown worldwide

in diverse environments, often by smallholder farmers on marginal

soils, using few inputs (Adeyeye et al., 2016). More than 105 million

metric tons are produced annually in the world, and more than 95

% of this amount in developing countries (Vásquez et al., 2019). In

Ecuador, its production and consumption are concentrated in the rural

sectors of the Coast, Sierra, and Amazon, grouped according to the

color of the pulp: orange, yellow, white, and purple (Armijos et al.,

2020). In the province of Manabí, sweet potato roots are cultivated in

about 396 ha approximately, which produced 1266 t.year

-1

in 2008,

reecting a productivity of 3.19 t.ha

-1

(Motato Alarcon et al., 2016).

Dietary ber, carbohydrates, vitamin A (as β-carotene), vitamin

B6, vitamin C, copper, manganese, potassium, and iron are found

in the tuber of I. batatas (Mohammed et al., 2021). Additionally,

it has anticancer, cardiovascular, anti-inammatory, antitumor,

antimicrobial, and antioxidant properties, which protect against

neuronal degeneration, liver damage from alcoholic beverages, and

kidney failure (Carrera et al., 2021).

Indeed, sweet potato has a variety of bioactive compounds

of importance for human health, however, this raw material is an

Andean crop that over time in Ecuador has been relegated by other

more protable ones or, in turn, due to the lack of knowledge of its

nutritional components, functional and physicochemical properties,

and, therefore, of its use and potential applications in the food industry

(Salazar et al., 2021). According to the above, in this study, the partial

substitution of wheat our for orange sweet potato our and its eect

on the bromatological and sensory properties of sweet potato cookies

was evaluated.

Materials and methods

Trial location

The process of making sweet potato our and cookies was

developed in the Laboratory of Agroindustrial Processes, in the area

of fruits/vegetables and grains/cereals of the Faculty of Agrosciences,

Technical University of Manabí, Ecuador.

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Alcívar et al. Rev. Fac. Agron. (LUZ). 2024 41(3): e244125

3-7 |

The physicochemical, bromatological, and microbiological

analyses of the our and the processed product (sweet cookies)

were carried out in the biochemistry, bromatology and microbiology

laboratories of the Faculty of Agrosciences of the Technical University

of Manabí.

Raw materials

For the development of the research, the orange variety sweet

potato grown in the province of Imbabura – Ecuador (Agrícola

Arenas commercial brand) was used. The inputs (wheat our, sugar,

butter, baking powder, ground cinnamon, salt, and vanilla essence)

required for the cookie-making process were purchased at the local

Akí supermarket in the Chone canton in the province of Manabí.

Obtaining orange sweet potato our

Orange sweet potato tubers were received, which did not

present mechanical damage or the presence of fungi. Then the raw

material was washed with a sodium hypochlorite solution at 20 ppm,

subsequently, the respective removal of the peel was continued with

a stainless steel knife.

The sweet potato was laminated using a stainless steel mandoline,

which was used to obtain slices approximately 0.5 cm wide, which

were dehydrated at a temperature of 50 °C for 24 hours in a dehydrator

(BYR brand) with a capacity of 12 stainless steel trays.

Subsequently, the dehydrated sweet potato slices were milled in

an electric mill (with stainless steel blades) for 30 minutes, and the

sweet potato our was continuously sieved in a No. 45 metal mesh

sieve to obtain a particle size of 354 µm, and then the experimental

material was packaged in vacuum-sealed double-sealed polyethylene

plastic bags. The samples were stored at a temperature of 28 °C.

Production of sweet cookies

The reception of orange sweet potato our, wheat, and other

ingredients was carried out, subsequently, the respective weighing of

raw materials and inputs established in table 1 was made. For each

treatment under study, an experimental unit of 500 g of mixture was

obtained for the production of sweet cookies.

The mixture of wet ingredients (butter and vanilla essence) was

carried out using a hand mixer (Oster 5V 2499-013 240W brand)

for two minutes, then the other dry ingredients (sugar, salt, baking

powder, ground cinnamon) were added, it continued mixing for one

minute, wheat our and sweet potato our were added to the base

mixture. Subsequently, manual kneading was carried out for 10

minutes until a homogeneous dough was obtained, and it was left to

rest for 5 minutes. The molding of the cookie dough continued, for this

process a lamination of the dough was made using a wooden roller,

followed by molds of gures (rectangular, star, circular, square) of

stainless steel, each treatment under study was molded and identied.

The cookies were baked in a baking oven at a temperature of

120 °C for 12 minutes. They were then allowed to cool to room

temperature, packed in vacuum-sealed polyethylene bags, and stored

at a temperature of 28 °C.

Physicochemical and microbiological properties of orange

sweet potato our

For the physicochemical and microbiological analyses in sweet

potato our, the INEN 616:2015 Ecuadorian standard was taken as a

reference, the following parameters established in the standard were

evaluated: protein (6.24) (NTE INEN-ISO 20483), moisture and dry

matter (NTE INEN-ISO 712), ash (NTE INEN-ISO 2171), pH (10

%) (NTE INEN-ISO 1842), acidity percentage of sulfuric acid (NTE

INEN 521), particle size (NTE INEN 517:2013), E. coli (ISO 16649-

1:2019), molds and yeasts (NTE INEN 1529-10).

Bromatological analysis and pH determination in sweet

For the bromatological analysis of sweet cookies, the parameters

established in the INEN 2085:2005 standard for cookies were

considered, being the following; protein (6.25) (NTE INEN-ISO

20483), moisture and dry matter by the test method (NTE INEN-ISO

712), ash (NTE INEN-ISO 2171), fat (AOAC 2003.06), crude ber

(AOAC 962.09), nitrogen-free extract (proximal calculation), energy

(calculation) and pH (potentiometric).

Texture prole analysis in sweet cookies

The texture prole analysis was performed using a texturometer

(Shimadzu Universal Tester EZTest EZ-LX) which was applied to all

experimental formulations. The variables analyzed were; hardness (N

= Newtons), brittleness (N = Newtons), adhesiveness (J = Joules),

cohesiveness, adhesive force (N = Newtons), gumminess (N =

Newtons), elasticity and chewiness (N = Newtons).

Sensory analysis in sweet cookies

The sensory acceptability of the cookies was evaluated by a panel

of 90 untrained judges, who were provided with a hedonic test with

a scale of seven (7) points, with 1 being the lowest acceptance and 7

being the highest acceptance (1 = I dislike it a lot, 2 = I moderately

Table 1. Formulation of the treatments under study for sweet cookies.

Raw materials

and inputs

Treatments

0 % Ospf

10 % Ospf

20 % Ospf

30 %Ospf

% g % g % g % g

Wheat our

50.0 250.0 40.0 200.0 30.0 150.0 20.0 100.0

Sweet potato

our

0.00 0.00 10.0 50.0 20.0 100.0 30.0 150.0

Sugar

27.0 135.0 27.0 135.0 27.0 135.0 27.0 135.0

Butter

22.0 110.0 22.0 110.0 22.0 110.0 22.0 110.0

Baking powder

0.4 2.0 0.4 2.0 0.4 2.0 0.4 2.0

Ground

cinnamon

0.2 1.0 0.2 1.0 0.2 1.0 0.2 1.0

Salt

0.1 0.5 0.1 0.5 0.1 0.5 0.1 0.5

Vanilla essence

0.3 1.5 0.3 1.5 0.3 1.5 0.3 1.5

Total

100.0 500.0 100.0 500.0 100.0 500.0 100.0 500.0

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rev. Fac. Agron. (LUZ). 2024, 41(3): e244125 July-September. ISSN 2477-9407.

4-7 |

dislike it, 3 = I slightly dislike it, 4 = I neither like nor dislike it, 5 = I

slightly like it, 6 = I moderately like it, 7 = I like it a lot) taste, smell,

color, texture and consistency.

Experimental design and statistical analysis

In the proposed study, a CRD (completely randomized design)

was applied with a factorial arrangement, the factor under study

corresponded to the concentrations of orange sweet potato our at 10,

20 and 30 %, four treatments were formulated, including a control,

with three replicates, respectively, obtaining a total of 12 experimental

units (table 2).

Table 2. Treatments under study from the experimental design.

Treatments Codes % Orange sweet potato

our (Ospf)

Replicates

0 3

10 3

20 3

30 3

For data processing, the InfoStat statistical software version 2020

was used. For the bromatological data of the cookies, an analysis of

variance and Fisher’s least signicant dierence (LSD) method for

multiple comparisons at 95 % condence and 5 % signicance were

applied. In the case of sensory panel data, non-parametric ANOVA

and Kruskal Wallis tests were used at 95 % condence and 5 %

signicance. Results were expressed as mean ± standard deviation.

Results and discussion

Physicochemical and microbiological properties in orange

sweet potato our

Table 3 presents the results of the physicochemical and

microbiological properties of orange sweet potato our.

Table 3. Physicochemical composition and microbiological count

in orange sweet potato our (Ospf).

Physicochemical parameters Results

Protein (%) 3.99 ± 0.02

Moisture (%) 8.65 ± 0.00

Dry matter (%) 91.34 ± 0.06

Ash (%) 4.24 ± 0.00

pH (10%) 6.41 ± 0.01

Acidity (%) 0.69 ± 0.01

Particle Size (μm) 354 ± 0.02

Microbiological parameters Microorganism count

E. coli (CFU.g

-1

) 0

Molds and Yeasts (UP.g

-1

) 1.39 x 10

The protein content of orange sweet potato our was 3.99 ± 0.02

%, this result is lower than that required in the INEN 616 reference

standard (2015), which indicates that ours for cookies must have a

minimum of 7 % protein, particularly, this parameter is controlled

when the our to be used in the production of cookies is the main

component, in this study, I. sweet potato our is used as a partial

substitution for wheat our, however, it is important to verify the

protein content that vegetable ours can contribute to the nal product.

On the other hand, the moisture presented a value of 8.65 ± 0.00 %, a

result that is within the maximum limit of 14.5 % moisture required

by the INEN 616 reference standard (2015) for ours intended for the

cookie industry.

Concerning dry matter (DM), a value of 91.34 ± 0.06 % was

obtained for orange sweet potato our. According to Sebben et al.

(2016), DM values can vary depending on the tuber genotype, in their

study they presented results of 100.0 % DM in orange-eshed sweet

potato our.

For the ash parameter, a content of 4.24 ± 0.00 % was obtained,

this value is higher than that required in the INEN 616 Ecuadorian

standard (2015), which establishes a maximum of 0.8 %, the ash

content can increase in tuber ours due to their high concentration

of minerals.

Orange sweet potato our had a pH value of 6.41 ± 0.01 and

acidity of 0.69 ± 0.01 %, higher than that established in the INEN 616

Ecuadorian standard (2015) which requires a limit of 0.2 % acidity

for ours intended for cookie products. Tortoe et al. (2017) reported

a pH between 5.8 – 6.2 (slightly acidic) and acidity values between

0.50 – 0.84 % in 12 varieties of sweet potato our.

The particle size of sweet potato our is 354 ± 0.02 μm, this

parameter varies according to the type of sieve used when sieving the

vegetable our.

Regarding the count of microorganisms, the our complied with

the limits required in the INEN 616 standard (2015) which establishes

a maximum of 1 x 10

CFU.g

-1

for molds and yeasts, while for E. coli

a minimum of <10 CFU.g

-1

is required.

Bromatological analysis and pH of sweet cookies

Table 4 shows the analysis of variance applied to the bromatological

properties and pH of sweet cookies with orange sweet potato our.

With the exception of the energy parameter, the other variables

were statistically signicant (p<0.05 %).

The protein value of sweet cookies with orange sweet potato our

presented signicant results, it was determined that the treatment with

the highest protein content was T0 with 8.89 ± 0.01 % and the lowest

value was T3 (30 % Ospf) with 6.70 ± 0.01 %, this meant that as the

partial substitution of wheat our for sweet potato our increases,

protein levels decrease considerably, probably because tubers such as

sweet potatoes have a lower protein content than cereals, however, all

treatments were found to be higher than the minimum limit of 3.0 %

established by the INEN 2085 standard (2005) for cookies.

The experimental formulations had a moisture content between

7.73 ± 0.16 – 6.95 ± 0.16 %, with the T3 treatment being lower (30

% Ospf). All values were within the limit required in the INEN 2085

reference standard (2005) for cookies, which indicates a maximum

of 10 % moisture. Regarding ash content, sweet cookies had a value

of 1.55 ± 0.01 % for T0, 1.65 ± 0.01 % (T1), 1.88 ± 0.01 % (T2),

and 1.93 ± 0.01 % (T3), this parameter increased as wheat our was

partially substituted by sweet potato our. According to Temesgen

et al. (2015), the increase in ash in cookies may be due to the high

amounts of minerals present in compound ours (sweet potato/wheat).

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Alcívar et al. Rev. Fac. Agron. (LUZ). 2024 41(3): e244125

5-7 |

Table 4. Results of bromatological analysis and pH of sweet cookies.

Bromatological

parameters

Treatments under study

Sig. LSD

0 % Ospf

10 % Ospf

20 % Ospf

30 % Ospf

Protein (%)

8.89±0.01

8.27±0.01

7.12±0.01

6.70±0.01

0.0001

Moisture (%)

7.73±0.16

7.08±0.16

7.03±0.16

6.95±0.16

0.0272

Ash (%)

1.55±0.01

1.65±0.01

1.88±0.01

1.93±0.01

0.0001

Dry matter (%)

92.26±0.16

92.96±0.16

92.91±0.16

93.04±0.16

0.0275

Fat (%)

18.33±0.04

18.52±0.04

19.06±0.04

20.89±0.04

0.0001

Crude ber (%)

6.97±0.56

7.87±0.56

8.47±0.56

9.13±0.56

0.0115

NFE (%)

56.51±0.60

56.63±0.60

56.35±0.60

53.38±0.60

0.0059

Energy (kcal.g

-1

)

4.26±0.03

4.25±0.03

4.32±0.03

0.2834

6.19±0.01

6.00±0.01

6.19±0.01

6.01±0.01

0.0001

Results of parametric analysis of variance and Fisher’s LSD mean comparison test. Means that do not share a letter in superscripts are signicantly dierent. NFE:

Nitrogen-free extract.

The dry matter results for the sweet cookies varied between

92.26 ± 0.16 % for T0, which was considered the formulation with

the lowest DM value, however, in the T3 treatment a higher value

of 93.04 ± 0.16 % was determined. Lower values (88.27 ± 1.65 %)

were reported by Cerón Cárdenas et al. (2014), for cookies with 50 %

potato our in formula.

For the fat variable, a value of 18.33 ± 0.4 % was determined

for the T0 treatment (0 % Ospf), while the formulation with the

highest fat content was T3 with 20.89 ± 0.04 %. Namrata Ankush and

Bhagwan Kashiram (2021) obtained a fat variation between 21.73 ±

0.06 and 16.85 ± 0.04 % in the formulation of gluten-free cookies

with orange sweet potato our.

The results for crude ber showed that adding up to 30 % of sweet

potato our in partial substitution of wheat our increases the value

to 9.13 ± 0.56 % for this nutritionally important compound, while

the control cookie presented the lowest crude ber value of 6.97 ±

0.56 %. According to Florence et al. (2020), crude ber helps reduce

the risk of constipation, it also serves as a functional ingredient that

protects against cardiovascular disease.

The nitrogen-free extract was similar for the T0, T1, and T2

treatments whose values are (56.51 ± 0.60, 56.63 ± 0.60, and 56.35

± 0.60 %). As for the treatment T3 was considered to have the lowest

value of NFE in sweet cookies, that is, when adding 30 % of sweet

potato our, the levels of NFE decreased in the experimental product.

Mohammad et al. (2018) in their study of cookies with sorbitol

obtained results of 64.99 % in NFE.

Regarding the pH in the sweet cookies, there was a variation

between 6.00 ± 0.01 – 6.19, ± 0.01, results that are within the range

established by the INEN 2085 standard (2005) which establishes a

minimum of 5.5 and a maximum of 9.5.

Texture prole analysis in sweet cookies

Table 5 shows the results of the analysis of variance obtained in the

texture prole properties for sweet cookies. The variables hardness,

brittleness, and adhesive force were statistically signicant (p<0.05),

however, adhesiveness, cohesiveness, gumminess, elasticity, and

chewiness were not signicantly dierent (p>0.05).

Table 5. Texture prole parameters in sweet cookies.

Prole

texture

Treatments under study

Sig.

LSD

0 % Ospf

10 % Ospf

20 % Ospf

30 % Ospf

Hardness (N)

408.33±41.70

336.26±41.70

302.74±41.70

242.78±41.7

0.0130

Brittleness (N)

131.02±52.67

91.07±52.67

32.72±52.67

49.38±52.67

0.0001

Adhesiveness (J)

-0.05±0.10

-0.22±0.10

-0.01±0.10

0.4726

Cohesiveness

3.5±2.9

3.8±2.9

4.3±2.9

1.42±2.9

0.7432

A-Force (N)

-2.29±1.58

-1.77±1.58

-0.43±1.58

0.0479

Gumminess (N)

1.25±1.10

1.31±1.10

1.23±1.10

0.9999

Elasticity

0.01±0.03

0.05±0.03

0.01±0.03

0.6134

Chewiness (N)

0.02±0.10

0.20±0.10

0.03±0.10

0.5658

Results of parametric analysis of variance and Fisher’s LSD mean comparison test. Means that do not share a letter in superscripts are

signicantly dierent. A-Force: Adhesive force.

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rev. Fac. Agron. (LUZ). 2024, 41(3): e244125 July-September. ISSN 2477-9407.

6-7 |

The hardness of the sweet cookies was higher in the T0

treatment (0 % Ospf) with a value of 408.33 ± 41.70 N, however,

the incorporation of sweet potato our decreased the hardness values

for the other treatments, T1: 336.26 ± 41.70 N; T2: 302.74 ± 41.70

N and to a lesser extent T3 (30 % Ospf) with 242.78 ± 41.70 N.

The cookies with the factor under study had a lower hardness than

the control treatment, probably because sweet potato our has low

levels of proteins, which play an important role in the hardness of

the cookies. Kudadam Korese et al. (2021) reported hardness values

between 1,801 and 8,879 kg in cookies composed of unpeeled orange

sweet potato our, according to the authors, variations in hardness

may be subject to changes in the internal structure of the cookies that

can be attributed to chemical and functional characteristics.

Sweet potato our cookies in formula presented lower values

in brittleness between 32.72 ± 52.67 N - 91.07 ± 52.67 N, as they

presented lower newton force indicating a greater risk of brittleness,

however, the T0 treatment presented a higher value (131.02 ± 52.67

N), which indicates that the 100 % wheat our cookie is less prone to

brittleness. According to Sayem et al. (2024), variations in brittleness

may be due to changes in the dough’s structural integrity and crumb

characteristics.

The adhesive force was higher in the 100 % wheat our cookies

with a value of -2.29 ± 1.58 N, this characteristic decreased to -1.77 ±

1.58 N for T1 and T2, while, in a lower value, it was the formulation

30 % orange sweet potato our with -0.43 ± 1.58 N. These results are

lower than those published by Quoc Dat and Hong Phuong (2017)

who obtained an adhesive value of 6.00 ± 0.35 N.s in cookies with

coconut our.

Sensory analysis in sweet cookies

Table 6 shows the results of the non-parametric analysis of

variance.

It was established that the factor under study (Ospf) did not

signicantly inuence (p>0.05) the sensory response attributes:

taste, smell, texture, and consistency, however, the color attribute did

present statistical signicance (p<0.05).

Due to the fact that the color attribute presented statistical

signicance, the comparison of means was made according to the

Kruskal Wallis test, it was determined that the T0 treatment presented

the lowest acceptance with a score of 4.98 ± 1.53 and category of

‘‘I neither like nor dislike it’’, while the other treatments with sweet

potato our presented an acceptability of ‘‘I slightly like it’’ with scores

between 5.30 ± 1.43 – 5.57 ± 1.32, the T1 formulation being the most

accepted by untrained tasters. According to Olajumoke Olomyo et al.

(2021), Ospf presents in its composition about 18.83 ± 0.2 mg.100

-1

g in β-Carotenes, which are responsible for the orange pigmentation

in the tuber, these pigments are present in the formulation of cookies,

favoring the color acceptability of the experimental product.

Table 6. Sensory acceptability in sweet cookies.

Sensory attributes Treatments under study Sig.

K.W.

0 % Ospf

10 % Ospf

20 % Ospf

30 % Ospf

Taste

5.66±1.39

5.67±1.54

5.83±1.06

5.66±1.49

0.9681

Smell

5.13±1.46

5.57±1.32ª 5.49±1.18

5.30±1.43

0.2293

Color

4.98±1.53ª 5.60±1.50

5.63±1.17

5.76±1.24

0.0012

Texture

5.09±1.57

5.27±1.57

5.62±1.04

5.27±1.57

0.2993

Consistency

5.36±1.30

5.60±1.66

5.69±1.44

5.46±1.64

0.0998

Results of non-parametric analysis and Kruskal Wallis test. Means that do not share a letter in superscripts are signicantly dierent..

Conclusions

The physicochemical properties of orange sweet potato our did

not meet the standards required in the INEN 616 reference standard,

however, the moisture and the count of microorganisms (E. coli,

molds, and yeasts) were within the limits allowed by the standard.

The experimental formulations complied with the bromatological

requirements established in the INEN 2085 Ecuadorian technical

standard (2005), however, it was determined that by adding 30%

orange sweet potato our, crude ber levels increased considerably

in the sweet cookies.

The texture prole analysis determined similar values in the sweet

cookies between the treatments for the properties of adhesiveness,

cohesiveness, gumminess, elasticity and chewiness, however, in

terms of hardness, brittleness, and adhesive force, the T0 treatment

presented better characteristics at the level of texture.

The untrained tasters expressed an acceptance of ‘‘I neither like

nor dislike it’’ for the attributes taste, smell, texture, and consistency,

however, at the color level, the cookies with orange sweet potato

our generated a greater acceptability of ‘‘I slightly like it’’ by the

panelists.

Literature cited

Adeyeye, A., Akanbi, W., Sobola, O., Lamidi, W., & Olalekan, K. (2016).

Comparative eect of organic and inorganic fertilizer treatment on the

growth and tuberyeild of sweet potato (Ipomoea batata L). International

Journal of Sustainable Agricultural Research, 3(3), 54-57. Doi:10.18488/

journal.70/2016.3.3/70.3.54.57

Ahmed, A., Fadl, E.D., Afna, A., Ahmed, Alia, A., Hussain, A., & Abdulmajeed,

A. (2021). Addition of whole barley our as a partial substitute of wheat

our to enhance the nutritional value of biscuits. Arabian Journal of

Chemistry, 14(1), 1-10. Doi: 10.1016/j.arabjc.2021.103112

Arcaya, Moncada, M.J., García Arías, G.F., Coras Bendezύ, D.M., Chávez

Camacho, C.V., Poquioma, Urguía, G., & Quispe Díaz, B.M. (2020).

Efecto de la ingesta de galletas forticadas con sangre bovina en

hemoglobina de niños anémicos. Revista Cubana de Enfermería, 36(3),

1-11. http://scielo.sld.cu/scielo.php?script=sci_arttext&pid=S0864-

03192020000300010&lng=es&tlng=es.

Armijos, G., Villacrés, E., Quelal, M., Cobeña, G., & Álvarez, J. (2020). Evaluación

físico-química y funcional de siete variedades de camote provenientes de

Manabí-Ecuador. Revista Iberoamericana de Tecnología Postcosecha,

21(2), 1-12. https://www.redalyc.org/articulo.oa?id=81365122009

Barkessa, M. (2018). A Review on Sweet potato (Ipomoea batatas) viruses and

associated diseases. International Journal of Research in Agriculture and

Forestry, 5 (9), 1-10. https://agshare.today/RC/a-review-on-sweet-

potato-ipomea-batatas-viruses-and-associated-diseases/

Carrera, C., Zelaya-Medina, C., Chinchilla, N., Ferreiro-González, M., Barbero,

G., & Palma, M. (2021). How dierent cooking methods aect the

phenolic composition of sweet potato for human consumption (Ipomoea

batata L.) Lam). Agronomy, 11(8). Doi:10.3390/agronomy11081636

Cerón Cardenas, A.F., Bucheli Jurado, M.A., & Osorio Mora, O. (2014).

Elaboración de galletas a base de harina de papa de la variedad parda

pastusa (Solanum tuberosum L.). Acta Agronómica, 63(2), 101-109. Doi.

org/10.15446/acag.v63n2.39575

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Alcívar et al. Rev. Fac. Agron. (LUZ). 2024 41(3): e244125

7-7 |

Colina, R., Laguado, N., & Faneite, A. (2016). Evaluation of cookies made

with sundried cassava our (Manihot esculenta Crantz) as a substitute

for wheat. Revista de la Facultad de Agronomía (LUZ), 33(3), 358-

374. https://produccioncienticaluz.org/index.php/agronomia/article/

view/27202

Florence, B., Etoro-Obong, A., & Ntukidem, V. (2020). Development and quality

characteristics of cookies from sprouted sorghum, pigeon pea and orange

eshed sweet potato our blends. European Journal of Nutrition & Food

Safety, 12(2), 11-21. Doi:10.9734/EJNFS/2020/v12i230189

INEN 616. (2015). Harina de trigo. Requisitos. https://docplayer.es/32084179-

Nte-inen-616-cuarta-revision.html

INEN 2085. (2005). Galletas requisitos. chrome-extension://

efaidnbmnnnibpcajpcglclendmkaj/https://ia804701.us.archive.org/13/

items/ec.nte.2085.2005/ec.nte.2085.2005.pdf

Kudadam Korese, J., Ko Chikpah, S., Elke Pawelzik, O., & Sturm, B. (2021).

Eect of orange-eshed sweet potato our particle size and degree of

wheat our substitution on physical, nutritional, textural and sensory

properties of cookies. European Food Research and Technology, 247,

889–905. Doi.org/10.1007/s00217-020-03672-z

Mohammad, A., Majid, M., Muhammad, A., Muhammad, U., Mohammad, F &

Pigorev, I. (2018). Eect of sorbitol on dough rheology and quality of

sugar replaced cookies. Potravinarstvo Slovak Journal of Food Sciences,

12(1), 50 - 56. Doi.org/10.5219/709

Mohammed, H., Aftab, A., Abuzer, A., Ahmed, F., Prawez, A., Sultan, A.,

Mohammed, G & Faiyaz, S. (2021). A greener HPTLC approach for the

determination of β-carotene in traditional and ultrasound-based extracts

of dierent fractions of Daucus carota (L.), Ipomoea batatas (L.),

and Commercial Formulation. Agronomy, 11(12), 1-15. Doi:10.3390/

agronomy11122443

Motato Alarcon, N., Cevallos Pinargote, L., Pincay Menendez, J., Anchundia

Betancourt, C., & Anchundia Muentes, M. (2016). Alternativas de siembra

del camote (Ipomoea batatas L.) Para el cantón jaramiijó, provincia de

manabí. Espamciencia, 7(1), 7-14. http://revistasespam.espam.edu.ec/

index.php/Revista_ESPAMCIENCIA/article/view/108

Namrata Ankush , G., & Bhagwan Kashiram , S. (2021). Eects of incorporation

of orange-eshed sweet potato our on physicochemical, nutritional,

functional, microbial, and sensory characteristics of gluten-free cookies.

Journal of Food Processing and Preservation, 45(4), 1-14. Doi.

org/10.1111/jfpp.15324

Olajumoke Olomyo, R., Olofunmilayo Sade, O., & Olugbenga Olufemi, A. (2021).

Biochemical and antioxidant properties of cream and orange-eshed

sweet potato. Heliyon, 7, 1-7. Doi.org/10.1016/j.heliyon.2021.e06533

Quoc Dat, L., & Hong Phuong, V. (2017). Functional properties and inuences of

coconut our on textureof dough and cookies. Vietnam Journal of Science

and Technology, 55, 100-107. Doi:10.15625/2525-2518/55/5A/12184

Ramya, A., & Ashwini, A. (2020). Eect of mixing pumpkin powder with wheat

our on physical, nutritional and sensory characteristics of cookies.

International Journal of Chemical Studies, 8(4), 1030-1035. Doi.

org/10.22271/chemi.2020.v8.i4g.9737

Salazar, D., Arnacibia, M., Silva, D., López-Caballero, M.E., & Montero, M.P.

(2021). Exploring the potential of andean crops for the production of gluten-

free muns. Agronomy, 11(8), 1-16. Doi:10.3390/agronomy11081642

Sayem, A., Talukder , S., Akter, S., Alam, M., Rana, M., & Alam, M. (2024).

Utilization of fruits and vegetables wastes for the dietary ber enrichment

of biscuits and its quality attributes. Journal of Agriculture and Food

Research, 15, 1-15. Doi.org/10.1016/j.jafr.2024.101077

Sebben, J., Ferreira Trierweiler, L., & Trierweiler, J. (2016). Orange-eshed sweet

potato our obtained by drying in microwave and hot air. Journal of Food

Processing and Preservation, 41(1), 1-14. Doi.org/10.1111/jfpp.12744

Temesgen, L., Abebe, H., & Tigist, F. (2015). Production and quality evaluation of

cookies enriched with β-carotene by blending orange-eshed sweet potato

and wheat ours for alleviation of nutritional insecurity. International

Journal of Food Science and Nutrition Engineering, 5(5), 209-217.

Doi:10.5923/j.food.20150505.05

Tortoe, C., Akonor, P., Koch, K., Menzel, C., & Adofo, K. (2017). Physicochemical

and functional properties of our from twelve varieties of Ghanaian sweet

potatoes. International Food Research Journal, 24(6), 2549-2556. http://

www.ifrj.upm.edu.my/24%20(06)%202017/(37).pdf

Vásquez Hernández, L., Paredes, D., Otero González, J., Tapia, C., & Pabón

Gárcés, G. (2019). Diversidad de morfotipos de camote Ipomoea batatas

(Convolvulaceae), y determinación de áreas óptimas para su conservación

en Ecuador. Revista Cubana de Ciencias Biológicas, 7(1), 1-11. https://

revistas.uh.cu/rccb/article/view/1062