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Wheat Flour Substitution by the Application of Dioscorea alata L. Flour Consisting High Resistant Starch in Butter Cookies |
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| รหัสดีโอไอ | |
| Creator | Kritsadaphon Phonwong |
| Title | Wheat Flour Substitution by the Application of Dioscorea alata L. Flour Consisting High Resistant Starch in Butter Cookies |
| Contributor | Jarurat Pumprasert, Naruthep Wetchphiban, Phatthara Loogruk, Chalermwoot Sompark |
| Publisher | Department of Agriculture |
| Publication Year | 2568 |
| Journal Title | Thai Agricultural Research Journal |
| Journal Vol. | 43 |
| Journal No. | 1 |
| Page no. | 42-53 |
| Keyword | Dioscorea alata L., flour, storage, resistant starch, butter cookie |
| URL Website | tci-thaijo.org/index.php/thaiagriculturalresearch |
| Website title | Thai Agricultural Research Journal |
| ISSN | 3027-7272 |
| Abstract | Dioscorea alata L. is a tuber crop belonging to the yam genus. It is a starchy tuber with great potential for use in food production. However, loss occurred from tubers that do not meet consumer standards due to size or appearance. To add more value to these tubers, they were processed into flour and used as an ingredient in food products. This study aimed to investigate the nutritional composition of D. alata flour, its shelf life in three types of packaging, plastic bags (PE), vacuum-sealed plastic bags (LLDPE), and aluminum foil bags (AF) during storage periods of 0, 2, 4, and 6 months, including the potential as the wheat flour substitute in butter cookies at substitution levels of 0, 25, 50, 75, and 100% of flour weight. The result of nutritional analysis revealed that D. alata flour was gluten-free flour, with carbohydrate, protein, fiber, amylose, and resistant starch contents of 83.48, 6.70, 10.72%, 19.20, and 54.25%, respectively. Among the packaging types, AF was the most effective in maintaining flour quality, resulting in lower moisture content, water activity, and aflatoxin B1 levels compared to those of PE and LLDPE. Using D. alata flour as a 50% substitution of wheat flour in butter cookies showed the highest overall acceptability of 6.8, which had no significant difference to that of the wheat flour cookies. Butter cookies made from wheat flour contained 0.24% resistant starch (RS), whereas butter cookies made from a mixture of 50% D. alata flour contained 11.65% RS, which was 48.54 times higher than that of wheat flour cookies. This research highlights more utilization of D. alata tubers that do not meet consumer standards. |
