K. Ali, Hind, Abbas Dhaher, Shaimaa, Khaled Nassri, Shaimaa, Fawzi Ahmed, Wurood (2026). Evaluation of the physical, chemical, and sensory properties of biscuits made from a mixture of wheat flour, potato starch, and corn starch. , 23(174-ویژه نامه), 221-231. doi: 10.48311/fsct.2026.119758.83096
Hind K. Ali; Shaimaa Abbas Dhaher; Shaimaa Khaled Nassri; Wurood Fawzi Ahmed. "Evaluation of the physical, chemical, and sensory properties of biscuits made from a mixture of wheat flour, potato starch, and corn starch". , 23, 174-ویژه نامه, 2026, 221-231. doi: 10.48311/fsct.2026.119758.83096
K. Ali, Hind, Abbas Dhaher, Shaimaa, Khaled Nassri, Shaimaa, Fawzi Ahmed, Wurood (2026). 'Evaluation of the physical, chemical, and sensory properties of biscuits made from a mixture of wheat flour, potato starch, and corn starch', , 23(174-ویژه نامه), pp. 221-231. doi: 10.48311/fsct.2026.119758.83096
K. Ali, Hind, Abbas Dhaher, Shaimaa, Khaled Nassri, Shaimaa, Fawzi Ahmed, Wurood Evaluation of the physical, chemical, and sensory properties of biscuits made from a mixture of wheat flour, potato starch, and corn starch. , 2026; 23(174-ویژه نامه): 221-231. doi: 10.48311/fsct.2026.119758.83096

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

مجله علوم و صنایع غذایی ایران
Volume 23, 174-ویژه نامه, May 1405, Pages 221-231    PDF (327.73 K)
Document Type: مقاله پژوهشی
DOI: 10.48311/fsct.2026.119758.83096
Authors
Hind K. Ali* 1; Shaimaa Abbas Dhaher2; Shaimaa Khaled Nassri1; Wurood Fawzi Ahmed3
1Department of Food Science, Collage of Agriculture Engineering Science,University of Baghdad, Baghdad, Iraq.
2University of Baghdad Presidenc, university of Baghdad, Baghdad, Iraq.
3Department of Food Science, Collage of Agriculture Engineering Science,University of Baghdad, Baghdad, Iraq
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
References
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