Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation

In this study, we systematically analyzed the effect of raw dehydrated potato flour (RDPF) on texture properties, sensory evaluation, color parameters, nutritional quality, and volatile aroma compounds of biscuits and cookies, which were fortified with RDPF at ratio of 10%, 30%, and 50%, respectively. The results showed that RDPF reduced thickness and hardness, increased the fracturability slightly, and decreased the sensory score in color, aroma, and crispiness. Furthermore, RDPF biscuits and cookies possessed lower L* value and higher a* and b* values, exhibited higher comprehensive nutritional quality compared with the control. Based on comprehensive nutritional values, biscuit was a better choose. A total of 86 volatile aroma compounds were detected, and the compounds were significantly different among groups. Rheological properties demonstrated that water absorption rate increased, while the strength of the gluten and the viscosity of the mixed dough decreased with the increasing level of the RDPF. Practical applications This study can not only confirm the nutritional characteristics and volatile aroma compounds of RDPF biscuits and cookies but also guide potato producers improving processing methods. Our future research is to create potato foods with Chinese characteristics and more striking potato foods based on the characteristics of nutritional and processing of different types.