Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread

Abstract

This study aims at evaluating nutritional, toxicological, and sensory attributes of microwave heat-treated potato powder-supplemented unleavened flatbread. Straight-grade wheat flour (SGF) was substituted with potato powder at the rate of 2.5–10% d.w. A comparison was made for nutritional, antinutrient, and organoleptic attributes of microwave heat-treated potato powder and SGF—potato powder composite flour-based flatbreads. The results suggest processed potato powder supplementation in SGF to significantly ( <a:math xmlns:a="http://www.w3.org/1998/Math/MathML" id="M1"> <a:mi>p</a:mi> <a:mo>&lt;</a:mo> <a:mn>0.05</a:mn> </a:math> ) improve ash (0.48 to 0.63 g/100 g), dietary fiber (2.15 to 2.61 g/100 g), and protein (8.33 to 9.91 g/100 g) contents of composite chapatis. Likewise, significant ( <c:math xmlns:c="http://www.w3.org/1998/Math/MathML" id="M2"> <c:mi>p</c:mi> <c:mo>&lt;</c:mo> <c:mn>0.05</c:mn> </c:math> ) improvement in the concentration of microelements and trace elements was observed including Ca, Na, K, Fe, and Zn contents, which were increased from 29.7 to 33.5 mg/100 g, 2.8 to 6.3 mg/100 g, 376 to 466 mg/100 g, 3.1 to 3.4 mg/100 g, and 3.17 to 3.25 mg/100 g, respectively. Microwave heating of potato powder was observed to reduce the load of alkaloids, oxalates, tannins, and phytates of the raw potato powder at the rate of 76%, 80%, 84%, and 82%, respectively, thus anticipating a promising response to minimize toxicant load in supplemented flatbread. Supplementing potato powder in SGF elucidated significant ( <e:math xmlns:e="http://www.w3.org/1998/Math/MathML" id="M3"> <e:mi>p</e:mi> <e:mo>&lt;</e:mo> <e:mn>0.05</e:mn> </e:math> ) improvement in color values, i.e., a∗ (1.89–2.32) and b∗ (10.95–13.22), and increased product hardness from 3.17 to 7.9 N. The study concludes that microwave heat-treated potato powder yield improved nutritional and safety concerns of the consumers when used alone or as a supplement for developing composite flours based on value-added products.