scholarly journals Physical, chemical and sensory properties of brownies substituted with sweet potato flour (Ipomoea batatasL.) with addition of black cumin oil (Nigella sativaL.)

2018 ◽  
Vol 102 ◽  
pp. 012084
Author(s):  
I P Ligarnasari ◽  
C Anam ◽  
A P Sanjaya
Keyword(s):  
Sweet Potato ◽  
Sensory Properties ◽  
Potato Flour ◽  
Black Cumin ◽  
Physical Chemical ◽  
Sweet Potato Flour

scholarly journals Quality Evaluation of Sweet Potato - Acha Flour Blend Biscuits

2020 ◽  
pp. 24-32
Author(s):  
J. A. Ayo ◽  
E. Agen
Keyword(s):  
Sweet Potato ◽  
Fat Content ◽  
Sensory Properties ◽  
Potato Flour ◽  
Crude Fibre ◽  
Spread Ratio ◽  
Sweet Potato Flour ◽  
Phosphorus And Potassium ◽  
Flour Blends ◽  
Flour Blend

The study investigates the chemical, physical and sensory properties of sweet potato and acha flour based biscuits. The work was aimed at ameliorating the quality of acha-based biscuit with addition of sweet potato flour. Flour blends were produced by substituting sweet potato into acha flour at 20, 40 and 60%. Proximate, physical and sensory properties of the biscuit were analyzed. The carbohydrate, moisture content, fat content, fibre and ash increased from 67.21 to 75.94, 5.69 to 6.74, 13.81 to14.87, 1.4 to 1.68, and 2.48 to 3.45 respectively with an increase in added sweet potato flour (20-60), while the protein decreased from 8.14 to 3.73. The relative decrease could be due to the low inherent protein of sweet potato. Magnesium, phosphorus and potassium increased from 220.33 to 375.22, 0.438 to 0.632 and 218 to 252.33mg/100g respectively with added sweet potato flour. There was an increase in break strength and spread ratio from 1.35 to 2.95 kg 4.80 to 5.13, respectively, with an increase in the level of sweet potato flour substitution. The reverse was observed for thickness and diameter of the biscuit which decreased from 0.70 to 0.60 and 4.28 to 4.13 cm, respectively. The average mean score of texture, colour, taste, flavour and general acceptability ranges from 6.05 to 7.65, 6.55 to 6.40, 5.55 to 6,25, 6.70 to 5.75 and 6.10 to 6.95, respectively. The sample 40:60 sweet potato-acha flour blend biscuit with average means scores of 6.95 was most preferred and acceptable with the corresponding increment of 3.45, 14.87, 8.14, and 1.68 of ash content, fat content, protein and crude fibre, respectively.

scholarly journals The feasibility of use of sweet potato (ipomoea potatoes l.) flour in the preparation of bakery products

2020 ◽  
Vol 9 (10) ◽  
pp. e8199109286
Author(s):  
Aliou Toro Lafia ◽  
Tankpinou Richard Ketounou ◽  
Gilmar Freire da Costa ◽  
Semako Ibrahim Bonou ◽  
David Santos Rodrigues ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Purchase Intention ◽  
Microbiological Analysis ◽  
Potato Flour ◽  
Chemical Parameters ◽  
Sweet Potatoes ◽  
Physical Chemical ◽  
Significant Difference ◽  
Sweet Potato Flour ◽  
Sensory Parameters

Sweet potatoes are one of the most consumed vegetables in Brazil and in the world, as they are cheap, easy to buy and healthy food. The objective of this work was to prepare sweet potato flour, bread with the addition of sweet potato flour and evaluate its effect. Four bread formulations were prepared: P0% (standard) and the others added potato flour of 8% (P8%), 16% (P16%) and 24% (P24%). The microbiological, physical-chemical, sensory parameters and the color of flour and bread were evaluated. A statistical analysis was performed with the averages by the Tukey test at 5%. The result of the microbiological analysis was in accordance with the legislation. In potato flour, components such as carbohydrates and proteins stood out. Bread samples showed a significant difference (<0, 05) in relation to the physical-chemical parameters with the exception of moisture and crude fibers. All formulations showed good acceptance in all attributes, presenting scores higher than 6 and a good purchase intention with more than 50% of the products with the exception of the P24% sample.

scholarly journals PHYSICAL, CHEMICAL, AND SENSORY CHARACTERISTICS OF INSTANT NOODLES WITH PURPLE SWEET POTATO FLOUR (IPOMOEA BATATAS L. POIR) SUBSTITUTION AT VARIOUS CONCENTRATIONS

2021 ◽  
Vol 7 (2) ◽  
Author(s):  
Abdul Rahim ◽  
Rostiati Rostiati ◽  
Pratiwi Pratiwi
Keyword(s):  
Water Content ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Potato Flour ◽  
Sweet Potatoes ◽  
Physical Chemical ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
Sensory Tests ◽  
Instant Noodles

Sweet potatoes in general, including vines that have tubers as a producer of carbohydrates, but the quantity and quality is very different from other tubers. Instant noodles are generally made from raw materials of wheat flour, but with the abundance of sweet potatoes found, noodles are made using purple sweet potato flour instead of wheat flour. The purpose of this study was to determine the effect of purple sweet potato flour substitution at various concentrations on the physical, chemical and sensory tests of instant noodles. The study was conducted at the Agroindustry Laboratory, Faculty of Agriculture, University of Tadulako, from June to December 2019. The experiment was arranged using a Completely Randomized Design (CRD) with 1 factor, namely the substitution of instant noodles purple sweet potato flour at a concentration of 0.5,10,15, 20.25 and 30%. The treatment was repeated 3 times so that 21 units of the experiment were obtained. For sensory testing using a Randomized Block Design (RBD) with a panelist of 30 people. Observation parameters consisted loss of solids due to cooking (KPAP), water absorption, water content, ash content and sensory tests. The results of the study of purple sweet potato flour substitution at various concentrations gave the best effect on the concentration of 30% on instant noodles produced based on physical, chemical and sensory properties. With the highest loss of solids due to cooking ( KPAP). The absorption of instant noodles decreases with increasing concentration of purple sweet potato flour. Instant noodle water content tends to be constant in every treatment. Ashes of instant noodles increase with increasing concentration of purple sweet potato flour and the sensory properties of color, texture, aroma, and taste of instant noodles produced increase with increasing concentration of purple sweet potato flour with hedonic scale categories like. Noodles substituted with purple sweet potato flour can be consumed as instant noodles such as those circulating in the market.

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