This document summarizes a research study on developing wheat-potato flour biscuits. The study analyzed the nutritional composition of wheat and potato flours and their blends. Functional properties like water holding capacity and bulk density were also evaluated. Biscuits were prepared by incorporating different levels of potato flour. The biscuits containing 25% potato flour had the highest sensory acceptability. The study found that potato flour increased the fiber and carbohydrate content of the blends. Incorporating potato flour improved the nutritional profile of the biscuits while maintaining good sensory quality.

1. Welcome to My Presentation
By Md. Shaddam Hossain Shahed
Reg. No. 2013337035
Department of Food Engineering & Tea
Technology
Shahjalal University of Science & Technology.
Sylhet, Bangladesh

2. Physicochemical, Functional and
Biscuit Making Properties of
Wheat
Flour and Potato Flour Blends
Pinki Saini1, Neelam Yadav1,*, Devinder Kaur1, V. K. Gupta2,
Bandana2, Pragya Mishra1, Anjali1
and Rajendra Kumar
Article in Current Nutrition & Food Science · February 2017

3. Introduction
Biscuit is a ready to eat, convenient and
inexpensive form produced from wheat flour, fat,
sugar and water
Mostly it is consumed by children
Main Ingredient of this biscuit is potato flour
which is a source of potassium, fibre ,vitamin
C,vitamin B6 and iron
It reduces the importation cost of wheat flours
and promote the use of potato

4. Objective of the study
Main objective
The present study will be carried out to develop wheat and
potato flour incorporated with composite biscuit and it’s
acceptability
Specific Objectives
- To determine the nutritional parameters of biscuits
- to determine the mineral contents of biscuit
- to evaluate the sensory characteristics of the product
-to evaluate the microbiological analysis of the product
4

5. Materials and methods
Procurement of Raw Material
Potato “Kufri Chipsona1” was procured from Central Potato Research
Institute Campus, Modipuram, Meerut
Other ingredients were purchased from local market
All the chemicals obtained from Merck or Sigma

6. Preparation of Potato Powder
Selecting potatoes
Washing
Peeling
Shredding
Blanching
Drying
Mixing
Seperating
Packing
Sealing
Storing

7. Nutritional Composition
Flour were analyzed for moisture by hot air oven drying method
(AOAC, 2005)
Protein content was estimated by macro Kjehldahl method
(AOAC, 2005)
Fat content was determined by Soxhlet Extraction Method
(AOAC, 2005)
Carbohydrate content was determined by the difference method
(AOAC, 2005)
Reducing sugar was estimated by Nelson Somogyi method
from (Ranganna S. et al.,2005)

8. Physicochemical Properties of Flour Blends
 Bulk density was determined using a graduated measuring cylinder as
gram per mL(Wang JC, Kinsella JE. 1976)
Water Holding Capacity (WAC) was determined with the method of
(Beuchat LR.et al.,1977) expressed as mL/g of sample
Oil Holding Capacity (OHC)was measured with the method of (Sosulski
FW et1al.,1976) expressed as mL/g of sample
Water Retention Capacity (WRC) adapted by (Medcalf and Gilles et
al.,1965 ),expressed as percent
Alkaline Water Retention Capacity (AWRC) same as (Medcalf and
Gilles et al.,1965 ), expressed as percent

9. Preparation of Biscuit by Incorporating Potato
Powder
The traditional creamery method given by Whitley was used for
biscuits’ preparation

10. Results and discussion
 Nutritional Composition of Flour Blends
Potato Flour:
Wheat Flour Moisture (%) Crude Fat
(%)
Protein (%)
Ash (%)
Carbohydrate
(%)
Crude Fibre
(%)
Potato Flour
(100%) 7.65±0.81d 0.50±0.05d 4.39±0.58e 1.17±0.12d 82.79±2.18a 3.50±0.37a
Wheat flour
(100%)
11.42±1.14a 1.36±0.13a 5.97±0.61a 0.50±0.22c 78.43±1.65d 2.32±0.51d
05:95 11.25±1.10a 1.30±0.25a 5.31±0.47b 0.64±0.19c 79.07±1.29c 2.43±0.55d
10:90 11.14±0.94a 1.22±0.24b 5.10±0.83b 0.71±0.21b 79.28±1.43c 2.55±0.84c
15:85 10.98±0.81b 1.17±0.11b 4.95±0.79c 0.83±0.38b 79.39±1.08b 2.68±0.72c
20:80 10.82±1.09b 1.09±0.18c 4.88±0.43c 0.88±0.32b 79.42±1.46b 2.91±0.56b
25:75 10.61±1.02c 1.05±0.13c 4.72±0.88d 0.94±0.27a 79.51±1.33b 3.17±0.51b
30:70 10.58±0.85c 1.01±0.10c 4.64±0.76d 0.99±0.19a 79.40±1.25b 3.38±0.64a

11. Results and discussion
 Functional properties of wheat flour, potato flour and flour blends
Flour/ Flour
Blend
Bulk
Density
(g/mL)
WHC
(mL/g)
OHC
(mL/g)
WRC
(%)
AWRC
(%) Flour/
Flour
Blend
Potato Flour
(100%)
0.89 4.9 1.3 35.8 40.7 Potato Flour
(100%)
Wheat flour
(100%)
0.80 7.4 2.8 50.4 55.8 Wheat flour
(100%)
05:95 0.79 6.9 2.5 49.7 54.5 05:95
10:90 0.77 6.5 2.3 48.8 52.2 10:90
15:85 0.77 5.9 2.0 48.2 51.9 15:85
20:80 0.74 5.7 1.8 47.4 51.2 20:80
25:75 0.73 5.5 1.8 46.9 50.7 25:75
30:70 0.72 5.1 1.6 46.0 49.4 30:70

12. Results and discussion
 Nutritional Composition of Biscuits
Level of
Incorporation Moisture (%)
Crude Fat
(%)
Protein
(%)
Ash (%) Carbohydrate
(%)
Crude Fibre
(%)
Control 3.0±0.61a 15.12±0.87a 9.78±0.82a 0.88±0.12b 68.88±1.25b 2.34±0.56d
5% 3.2±0.41a 14.65±0.96b 9.57±0.96b 0.98±0.31b 69.01±1.17b 2.59±0.51c
10% 3.2±0.28a 14.52±0.83b 9.42±0.76b 1.03±0.29b 69.10±1.68b 2.73±0.86c
15% 3.1±0.36a 14.22±0.79c 9.05±0.91c 1.09±0.34b 69.49±1.39a 3.05±0.78b
20% 3.3±0.47a 14.09±0.77c 8.81±0.84c 1.14±0.72a 69.47±1.47a 3.19±0.65b
25% 3.4±0.29a 13.86±0.82d 8.64±0.95d 1.18±0.38a 69.57±1.58a 3.35±0.58a
30% 3.3±0.33a 13.69±0.90d 8.51±0.69d 1.26±0.26a 69.72±1.42a 3.52±0.62a
Level of
Incorporation Moisture (%)
Crude Fat
(%)
Protein
(%)
Ash (%) Carbohydrate
(%)
Crude Fibre
(%)

13. Results and discussion
 Sensory Characteristics of Biscuits
Level of
Incorporation Colour Flavour Taste Texture Crunchiness Overall
Acceptability
Control 8.2±0.52a 8.4±0.72a 8.5±0.78a 8.4±0.68a 8.6±0.83a 8.5±0.74a
5% 7.9±0.91b 8.1±0.68b 8.2±0.95b 8.2±0.93b 8.4±0.76b 8.2±0.93b
10% 7.8±0.87c 7.9±0.66c 8.0±0.86c 8.1±0.79c 8.1±0.92c 8.0±0.81c
15% 7.8±0.65c 7.7±0.97d 7.8±0.73d 7.8±0.83d 8.0±0.80d 7.9±0.73d
20% 7.6±0.69d 7.7±0.83d 7.8±0.81d 7.7±0.81e 7.9±0.74e 7.8±0.92e
25% 7.6±0.87d 7.5±0.75e 7.7±0.90e 7.5±0.76f 7.7±0.62f 7.7±0.88f
30% 6.7±0.96e 6.3±0.72f 6.2±0.77f 5.9±0.84g 6.4±0.69g 6.4±0.71g
Level of
Incorporation Colour Flavour Taste Texture Crunchiness Overall
Acceptability

14. Conclusion
The physicochemical, functional and biscuit making properties of
potato flour were evaluated
The potato flour incorporation increased carbohydrate and fibre
content in the flour blends
The functional properties increased in WHC, WRC,but decreased
in bulk density with the increase of potato flour
The biscuits containing 25% potato flour had the highest overall
acceptability in sensory characteristics
The study may be extended for the production of similar other
products

15. Supervisor
Professor Dr. Md Mozammel
Hoque
Professor
Dept. of FET
Proposed Research Title
Biochemical, Microbiological & Sensory
Characteristics of Wheat Based Biscuit
Improved by Mushroom powder
Co-Supervisor
DR. Md. Abdus satter Miah
Principal Scientific Officer (PSO)
BCSIR, Dhaka

16. Introduction
Mushroom flour can have diversified uses
for their unique flavor
More than 2,000 species of mushrooms
are in nature but around 25 are accepted as
food
Considered as high nutritional and
nutraceutical foods
Rich in protein, essential amino acids and
fiber, poor fat but important fatty acids
Contents of vitamins (B1, B2, B12,C, D, and
E)
Fig: Agaricus Bisporus

17. Objective of the study
Main objective
The present study will be carried out to develop wheat and
mushroom flour incorporated composite biscuit and it’s
acceptability
Specific Objectives
- To determine the proximate composition of mushroom and
mushroom based biscuit
- To determine the mineral contents of biscuits
- To evaluate the sensory characteristics of the product
- To determine the microbiological analysis of the product

18. Materials and methods
• This experiment will be carried out
at Cereal Technology Laboratory,
Institute of Food Science
Technology (IFST), Bangladesh
Council of Scientific and Industrial
Research (BCSIR), Dhaka 1205,
Bangladesh.
18
BCSIR

19. Sample Collection
 The mushroom will be
collected from
Bangladesh mushroom
research centre, Savar,
Dhaka
 Wheat flour will be
collected from Dhaka
local market
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Bangladesh mushroom research centre

20. Proximate Composition
Moisture content will be determined by oven-dry method
Moisture (%) = {(Weight of original sample – weight of dried sample)} × 100 / (Weight of original
sample)
Crude protein content will be determined by the micro Kjeldahl
method (AOAC 2005)
Thus crude protein (%) = % of N × 6.25
Ash content will be determine by the method of AOAC (2005)
Ash content (%) = Weight of Ash × 100/ Weight of sample
Crude Fiber using the standard method as described in AOAC (2005)
Crude Fiber (%) = (Weight of residue – weight of Ash) × 100 / Weight of sample
Carbohydrate content will estimated by the difference method
Carbohydrate (%) = 100 – (moisture% + Fat % + Protein % + Ash %)

21. Proximate Composition Cont.
Total energy value of formulation will be calculated by
Mahgoub(1999)
Total energy (kcal/100g) = [(% available carbohydrates X 4.1) + (% protein X 4.1) + (% fat X
9.3)]
The minerals will be determined after acid digestion by using
atomic absorption spectrophotometer by AACC (2000)
Sensory chracters will be evaluated the ranking of a product on the
basis of scores given by the panel of judges to the product
Microbiological analysis will be evaluated by Standard Plate
Count (SPC)

22. Expected outcome
Mushroom flour` may be considered as the ideal material for
biscuit production
Its amylase content, hardness and low stickiness of gel and
viscosity could be preferred for biscuit production
Its nutritional value, flavor, color and transparency may be
preferred by the customers
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23. THANK YOU