Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Evaluation of the physical, chemical, and sensory properties of biscuits made from a mixture of wheat flour, potato starch, and corn starch

Document Type : Original Article

Authors
Hind K. Ali 1
Shaimaa Abbas Dhaher 2
Shaimaa Khaled Nassri 1
Wurood Fawzi Ahmed 3
1 Department of Food Science, Collage of Agriculture Engineering Science,University of Baghdad, Baghdad, Iraq.
2 University of Baghdad Presidenc, university of Baghdad, Baghdad, Iraq.
3 Department of Food Science, Collage of Agriculture Engineering Science,University of Baghdad, Baghdad, Iraq
10.48311/fsct.2026.119758.83096
Abstract
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.
Keywords
Composite flour
Potato starch
Corn starch
Chemical composition
Physical properties
Sensory profile
Texture and colour
Subjects
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