Influence of Purple Sweet Potato Powder Addition on the Quality Characteristics and Oxidative Stability of Cookies

This study aimed to test the physical and chemical quality characteristics of corn tortillas with substitute purple sweet potato flour. This study used a completely randomized design (CRD) and LSD test if there was a significant effect. The tests carried out included organoleptic tests, air content analysis, ash content analysis, color analysis and texture analysis. The results showed that the best formulation of tortillas chips was a P4 treatment with the addition of 75% purple sweet potato flour: 25% corn, with a texture value of 4.267, taste 4.75 and aroma 4.56 and for the best color treatment found in the addition of P3 had a value of 4.31. The best treatment in the chemical analysis is the P4 treatment had a color value of -10.93, moisture content of 8.94 and ash content of 2.57. For texture analysis test the highest treatment was P2 treatment with the addition of 25% purple sweet potato flour: 75% corn with a value of 1139.15.

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Physical properties, resistant starch content and antioxidant profile of purple sweet potato powder after 12 months of storage

International Journal of Food Properties ◽

10.1080/10942912.2019.1620765 ◽

2019 ◽

Vol 22 (1) ◽

pp. 974-984 ◽

Cited By ~ 1

Author(s):

Chay Shyan Yea ◽

Gita Addelia Nevara ◽

Kharidah Muhammad ◽

Hasanah Mohd Ghazali ◽

Roselina Karim

Keyword(s):

Physical Properties ◽

Sweet Potato ◽

Resistant Starch ◽

Starch Content ◽

Antioxidant Profile ◽

Potato Powder ◽

Purple Sweet Potato

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Ice Cream Cup Production Using Purple Sweet Potato (Ipomoea batatas L. Poir) as a Substitute Ingredient

Industria Jurnal Teknologi dan Manajemen Agroindustri ◽

10.21776/ub.industria.2020.009.03.3 ◽

2020 ◽

Vol 9 (3) ◽

pp. 184-194

Author(s):

Maimunah Hindun Pulungan ◽

◽

E F Sri Maryani Santoso ◽

Keyword(s):

Carboxylic Acid ◽

Water Content ◽

Sweet Potato ◽

Aromatic Ring ◽

Acid Ester ◽

Ipomoea Batatas ◽

Ice Cream ◽

Carboxylic Acid Ester ◽

Potato Powder ◽

Purple Sweet Potato

This study aimed to define the proportion of purple sweet potato addition as a substitute ingredients of the ice cream edible cup and to reduce its baking time. This study was designed using Central Composite Design (response surface method) with 2 factors, i.e. the proportions of purple sweet potato powder and the baking time with water content, cup resistance, and fracturability as the responses. The main component of purple sweet potato ice cream cup is starch and cellulose as shown by the characteristic of the functional group which are C-H of alkene, C= C of alkyna, C = O of aldehyde/ketone/carboxylic acid/ester, C-C group of aromatic ring, C-O alcohol/ether/carboxylic acid/ester, C-H of aromatic ring and C-H of alkene. The result of the study showed that the the optimum proportion of purple sweet potato powder was 75% and the baking time was 45 minutes with the water content of 4.37%, cup resistance of 253.64 minutes, fracturability of 0.2125 N, protein content of 4.79%, and carbohydrate content of 4.66%. Based on the consumer’s acceptance aspect, purple sweet potato ice cream cup was the mostly liked because of its texture and flavor, meanwhile its color and aroma was the mostly disliked.

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