Abstract: This article brief introduction to the nutrition value of sweet potato and sweet potato waste, the health function, as well as the status of sweet potato fiber biscuits, Currently on the market have not found fiber biscuits sweet potato products. Similar to biscuits with soy fiber, wheat bran fiber biscuits, and biscuits with other vegetables. In view of sweet potato residue′nutrient-rich and health functions are very good adapted to the cookies market demand. All in today's health-oriented concept, it can be expected, sweet potato fiber biscuits will be a good market prospect.
Introduced the physical and chemical properties of sweet potato fiber and extraction process, and a detailed description of the sweet potato fiber biscuits production processes, raw materials formulations, and operating points of the experimental steps. The experimental results will be compared with the technical indicators and sensory evaluation of the production of biscuits and analysis as will as discussed of the biscuits. Analyzed and summarized by the previous experimental results to continuous improvement the formula and the process ,in order to get the satisfing products both in shape, structure, texture, color and flavor.
