Evaluation of characteristics of composite blend of Wheat (Triticum aestivum L.) and Angili bathala (Ipomoea batatas) cultivar flour for cake development

Abstract

Wheat flour (WF) is the key ingredient of the bakery industry. It is imported spending high foreign revenue. Local sweet potato cultivars like Angili Bathala are underutilized. Therefore, the potential of substituting WF with Angili Bathala flour (SPF) in cake production was studied. Cake formulas were produced as A (100% WF/ control), B (60% WF and 40% SPF), C (50% WF and 50% SPF), and D (40% WF and 60% SPF). Flour properties of SPF and physico-functional properties of most consumer accepted cake were analyzed using standard methods. Results of bulk density, water absorption capacity, oil absorption capacity, swelling capacity, and foaming capacity were 0.64 ± 0.01 gcm-3, 181.67 ± 0.47%, 250.00 ± 0.01%, 21.50 ± 0.71 ml, and 0.00 ± 0.00%. Formula C with 50% SPF was identified as the most consumer-accepted cake using a five-point hedonic scale. A significant relationship between consumer acceptability and sensory attributes (appearance, color, aroma, taste, mouth feel, after taste) was identified through Friedman test. Moisture, fat, total ash, and crude fiber contents were 15.28 ± 0.01%, 19.38 ± 0.01%, 3.24±0.01%, and 1.39 ± 0.01% respectively. Beta-carotene content, polyphenol content, and IC50 value for DPPH radical scavenging activity were 0.05 mg/100 g, 0.008 GAE/ml, and 0.109 mg/ml respectively. Results of textural properties for cake were as follows; Hardness (260.50 ± 0.71 g), chewiness (139.44 ± 0.40 mJ), gumminess (257.70 ± 0.00 g), adhesiveness (0.02 ± 0.01 mJ), springiness (56.31 ± 0.03 mm), cohesiveness (0.97 ± 0.04) and resilience (0.54 ± 0.01). Therefore, results of the research revealed that 50% of wheat flour can be substituted with Angli Bathala sweet potato flour in cake production while value addition to the local cultivar.