STUDYING THE EFFECT OF ADDING SWEET POTATO FLOUR ON THE CHEMICAL AND RHEDOGICAL PROPERTIES OF SOME PRODUCTS

Abstract

This study was conducted in the laboratories of the College of Agriculture, Tikrit University / Department of Food Science, and at the Tikrit Mill. In this study, spelled flour was replaced with sweet potato flour with replacement rates 5, 10 and 15%. And the results showed the following: A noticeable decrease in the moisture content of the compound flour samples compared to the standard control sample. It also showed a decrease in the protein content. This decrease was most intense when the replacement ratios increased, in the highest level of decrease was recorded at the replacement rate of 15%. The results also showed a significant increase in the content of ash and fats compared to the standard sample of the control, while the concentration of 15% recorded the highest value of absorbance in the theological properties when measuring with a farinograph device. The same is the case for amylograph, Whereas, the higher the replacement rates, the higher the degree of gelatinization and the degree of viscosity, and it is clear from this study that 15% is the best percentage in terms of the theological properties of the product.

Keywords

• sweets potato
• chemical tests
• rheological tests
• packed products