Study on the nutritional quality and volatile aroma compounds in cupcakes supplemented with raw dehydrated potato flour

Abstract Cupcakes were made by LZ-111 and LS-10 raw dehydrated potato flour (RDPF) with 10 %, 30 %, and 50 % additions. The addition of RDPFs improved nutritional quality but decreased the height and lightness compared to the control. Supplementation of RDPFs increased the hardness while decreased the adhesiveness and springiness. The sensory evaluation results showed that the score gradually decreased with the increase of RDPFs addition. Thermomechanical properties demonstrated that the gluten strength and the viscosity of the mixed dough were decreased while the water absorption rate was increased. The incorporation of RDPFs revealed a significant increase in volatile aroma compounds and LS-10 contributed more compounds than LZ-111. Isovaleraldehyde (no. 6), hexanal (no. 11) and 1-nonanol (no. 23) were considered to give the highest sensory evaluation scores in odor to the control cupcakes. Tetrachloroethylene (no. 45) and hexafluoro-1,1,3,4-tetrachlorobutane (no. 54) may be the pivotal volatiles caused bad odor in LS-10 RDPF cupcakes.