Copyright © 2026 Authors retain the copyright of this article. This article is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

@article{186354,
        author = {Mihir Narvekar and Ganesh Bhavsar},
        title = {Studies on development of sweet potato biscuits},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {12},
        number = {6},
        pages = {1532-1542},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=186354},
        abstract = {The present study aimed to develop and evaluate sweet potato-supplemented biscuits by partial replacement of refined wheat flour with sweet potato flour (SPF) to varying levels (0%, 25%, 50%, and 75%) to achieve nutritionally superior, sensory-acceptable, and stable bakery food. Functional analysis identified SPF possessed greater water and oil absorption, bulk density, and swelling index compared to wheat flour and thus is suitable for biscuit making. Proximate analysis revealed 50% SPF-containing biscuits (T2) contained significantly higher ash content (2.36%), fiber content (1.69%), and moisture content (4.91%) compared to control (T0). Texture Profile Analysis assessed softer and acceptable texture in SPF-supplemented biscuits. Sensory evaluation on 9-point Hedonic scale rated T2 as most acceptable formulation for color, taste, aroma, texture, and overall acceptability with scores above 8. Storage studies for 90 days indicated negligible differences in moisture, fat content, and hardness, with T2 losing sensory quality significantly less than other samples. Microbial analysis indicated all samples within safe limits throughout storage duration. Techno-economic analysis of feasibility assessed production of sweet potato biscuits cost-effective and commercially viable. The study concludes incorporation of SPF to 50% enhances nutritional value without compromising sensory and microbial quality, and thus its inclusion can be advocated in value-added functional bakery foods.},
        keywords = {Sweet potato flour, biscuit formulation, Nutritional enrichment, functional foods, physio - chemical analysis},
        month = {November},
        }