Composite flour from YFSP and wheat flours were utilized for the production of biscuit, cake, and chin‐chin snacks. For each snack‐type, five samples in the ratio 20:80, 40:60, 60:40, 80:40, and 100:0 of YFSP and wheat flours, respectively, were produced. Sensory evaluation and proximate composition of the snacks were determined. The sensory evaluation showed that 20:80, 40:60, and 20:80% YFSP/wheat flour cakes, biscuits, and chin‐chin, respectively, compared favorably in all the sensory attributes with the control sample (100% wheat flour cake). The proximate composition (%) of the 100:0 of YFSP/wheat flour snacks ranged from 2.99 to 12.06 moisture, 5.16 to 10.88 protein, 11.93 to 20.91 fat, 2.86 to 3.87 ash, 1.65 to 4.15 crude fiber, and 50.48 to 72.88 carbohydrate. The 100:0 ratio of YFSP/wheat flour biscuit, cake, and chin‐chin had the highest energy contents (kcal/100 g). The study further enhances the strengths of YFSP in new product formulation for the snacks food industry.

中文翻译：

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黄皮红薯和面粉制成的零食的开发和可接受性

YFSP的合成面粉和小麦粉被用于生产饼干，蛋糕和下巴零食。对于每种小吃类型，分别以YFSP和小麦粉的比例20：80、40：60、60：40、80：40和100：0制作了五个样品。确定了小吃的感官评价和附近成分。感官评估显示，YFSP /小麦粉饼，饼干和下巴的比例为20：80、40：60和20：80％，分别在所有感官属性上均优于对照样品（100％小麦粉饼）。YFSP /小麦面粉零食的100：0的近似组成（％）为2.99至12.06水分，5.16至10.88蛋白质，11.93至20.91脂肪，2.86至3.87灰分，1.65至4.15粗纤维和50.48至72.88碳水化合物。YFSP /小麦粉饼干，蛋糕和下巴的100：0比具有最高的能量含量（kcal / 100 g）。该研究进一步增强了YFSP在休闲食品行业新产品配方中的优势。