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.

中文翻译：

---

使用未加工的脱水马铃薯粉开发饼干和曲奇及其营养品质和挥发性香气成分的评估

在这项研究中，我们系统分析了脱水马铃薯粉（RDPF）对饼干和曲奇的质地，感官评价，颜色参数，营养品质和挥发性香气成分的影响，这些成分以RDPF进行了强化，比例为10％， 30％和50％。结果表明，RDPF降低了厚度和硬度，略微提高了可断裂性，并降低了颜色，香气和松脆感的感官评分。此外，RDPF饼干和饼干的L *值较低，而a *和b较高*值，与对照组相比，具有更高的综合营养品质。基于全面的营养价值，饼干是更好的选择。总共检测到86种挥发性香气化合物，各组之间的化合物差异显着。流变性质表明，吸水率增加，而面筋的强度和混合面团的粘度随RDPF含量的增加而降低。