انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Evaluation of the physical, chemical, and sensory properties of biscuits made from a mixture of wheat flour, potato starch, and corn starch Evaluation of the physical, chemical, and sensory properties of biscuits made from a mixture of wheat flour, potato starch, and corn starch 221 231 28959 10.48311/fsct.2026.119758.83096 FA Hind K. Ali Department of Food Science, Collage of Agriculture Engineering Science,University of Baghdad, Baghdad, Iraq. Shaimaa Abbas Dhaher University of Baghdad Presidenc, university of Baghdad, Baghdad, Iraq. Shaimaa Khaled Nassri Department of Food Science, Collage of Agriculture Engineering Science,University of Baghdad, Baghdad, Iraq. Wurood Fawzi Ahmed Department of Food Science, Collage of Agriculture Engineering Science,University of Baghdad, Baghdad, Iraq Journal Article 2026 04 06 This study aimed to demonstrate the effect of manufacturing laboratory biscuits from composite flour by replacing 30% of wheat flour with potato starch (T1) and corn starch (T2) separately, compared to a 100% wheat flour control (T0). The results showed that T1 biscuits had significantly higher moisture (6.28%) and carbohydrate (70.74%) content, while ash (0.68%), protein (6.90%), and fat (15.40%) were reduced compared to the control and T2 biscuits. Physical properties of the biscuits showed that the T0 control treatment achieved the highest diameter, thickness (height), and spread ratio, while the T2 (corn starch) treatment showed the lowest thickness, with significant differences (P≤0.05). Sensory evaluation results indicated that the T0 control treatment achieved the highest overall acceptance scores. However, among the starch-substituted biscuits, T1 (potato starch) scored significantly better than T2 (corn starch). All studied sensory properties showed significant differences (P≤0.05) except for softness and crumb (pulp) colour. The total sensory scores were 91.8 (T0), 87.4 (T1), and 75.6 (T2) out of 100. This study aimed to demonstrate the effect of manufacturing laboratory biscuits from composite flour by replacing 30% of wheat flour with potato starch (T1) and corn starch (T2) separately, compared to a 100% wheat flour control (T0). The results showed that T1 biscuits had significantly higher moisture (6.28%) and carbohydrate (70.74%) content, while ash (0.68%), protein (6.90%), and fat (15.40%) were reduced compared to the control and T2 biscuits. Physical properties of the biscuits showed that the T0 control treatment achieved the highest diameter, thickness (height), and spread ratio, while the T2 (corn starch) treatment showed the lowest thickness, with significant differences (P≤0.05). Sensory evaluation results indicated that the T0 control treatment achieved the highest overall acceptance scores. However, among the starch-substituted biscuits, T1 (potato starch) scored significantly better than T2 (corn starch). All studied sensory properties showed significant differences (P≤0.05) except for softness and crumb (pulp) colour. The total sensory scores were 91.8 (T0), 87.4 (T1), and 75.6 (T2) out of 100. https://fsct.modares.ac.ir/article_28959_a370d17045619236609ce112f89463e6.pdf