Mya Thida*, Than Than Soe, Nyein Nyein Htwe and Nyein Nyein Aye

Department of Food Science and Technology, Yezin Agricultural University, Myanmar

*Corresponding Author: Mya Thida, Master Candidate, Department of Food Science and Technology, Yezin Agricultural University, Myanmar.

Received: May 29, 2026; Published: July 13, 2026

Abstract

Cookies are widely consumed bakery products due to their pleasant taste, convenience, ready-to-eat snack. However, conventional cookies are generally high in carbohydrates and fat but relatively low in dietary fiber and essential micronutrients. Therefore, the incorporation of nutritious ingredient into cookie has gained increasing attention to enhance their nutritional quality. Sweet potato (Ipomoea batatas L.) is a nutrient-rich tuber with high dietary fiber and bioactive compounds, making it a promising functional ingredient for bakery products. This study was carried out at Department of Food Science and Technology, Yezin Agricultural University, to investigate the effect of substituting wheat flour with different ratios of orange-fleshed sweet potato flour on the physicochemical properties, proximate composition, water activity and color characteristics of cookie during 90 days of storage. Cookies were prepared with six substitution levels of sweet potato flour (0, 10, 20, 30, 40, and 50%) using a randomized complete block design with four replications. The proximate composition, water activity and browning index were evaluated at (0, 30, 60 and 90) days of storage. The results showed that increasing the proportion of sweet potato flour were significantly increased moisture, crude fiber, and ash contents, while crude fat and crude protein contents were decreased. The water activity (aw) values of all treatments remained below 0.60 throughout the storage period, indicating good shelf stability, although control (without sweet potato flour) cookie consistently showed higher (aw) values than those made with sweet potato flour. The storage time had a significant effect on all measured parameters showing slightly increased in moisture and water activity (aw) while the proximate composition gradually declined over the time. As the ratios of sweet potato flour increased in the cookie formulations, the browning index also increased correspondingly. Among the treatments, cookies containing 30% of sweet potato flour was the most desirable balance between nutritional enhancement and acceptable physicochemical properties by maintaining low water activity (aw) during the storage. The lower ratios (10% and 20%) of sweet potato flour did not provide sufficient nutritional benefits whereas higher levels (40% and 50%) offered excessive fiber and sugar content which negatively affected cookie texture and increased browning. Therefore, the incorporation of 30% sweet potato flour was recommended for developing cookie with nutritional enhancement (fiber, minerals) without compromising the physicochemical qualities (texture, color, water activity (aw) and shelf life) that revealed sweet potato was as a functional ingredient for the potential value-added bakery products.

Keywords: Cookies; Proximate Composition; Sweet Potato Flour

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Citation

Citation: Mya Thida., et al. “Proximate Composition of Sweet Potato Cookie Influenced by Different Flour Ratios". Acta Scientific Nutritional Health 10.6 (2026): 26-34.

Copyright

Copyright: © 2026 Mya Thida., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.