Hegedüs István

Tarek Mohamed

Tarek-Tilistyák Judit

English

University of Szeged

     73  GLUTEN FREE BISCUITS FORTIFIED THROUGH SWEET POTATO FLOUR  Judit Tarek-Tilistyák1, István Hegedüs2, Mohamed Tarek1 1 University of Nyíregyháza, Agricultural and Molecular Research and Service Institute, H-4400 Nyíregyháza, Sóstói Str. 31/b., judit.tilistyak@gmail.com 2 Nyírségi Édesburgonya ZRt., H-4600 Kisvárda, Rákóczi Str.14/b., histvan2012@gmail.com   We studied the effect of sweet potato (SP) addition on the physical properties of gluten free dough and biscuits. For fortification we used dried orange fleshed sweet potato tuber (TF) and the SP pomace (PF) obtained from laboratory scale juice processing. Water content, texture profile and colour of fortified gluten free dough and biscuits were analysed. Addition of PF resulted in an intensive darker colour, and had more detrimental effect on dough texture, which needs to be balanced with hydrocolloid supplementation. Our data suggest that the sweet potato flour in gluten free matrix could be a valuable source for healthy nutrition.    

Gluten free biscuits fortified through sweet potato flour

http://acta.bibl.u-szeged.hu/76235/1/wellmann_abstracts_2021_073.pdf

Gluten free biscuits fortified through sweet potato flour

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University of Szeged