Open AccessThe effect of pre-treatment in orange-fleshed sweet potato (OFSP) flour manufacturing process on cake’s quality
Author(s) -
Sarah Khalda Azzahra,
Elisa Julianti,
Terip Karo-Karo
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/260/1/012092
Subject(s) - blanching , food science , ascorbic acid , orange (colour) , chemistry , randomized block design , wheat flour , antioxidant , mathematics , biochemistry , statistics
Orange-fleshed sweet potato can be processed into flour to increase its economic value and used in a wide variety of food, such as cake. This research was carried out in order to identify the effect of pre-treatment in orange-fleshed sweet potato flour manufacturing process on cake’s quality and also to know the antioxidant activity and digestibility index from the flour and cake. This research was carried out with randomized block design with single factor which consisted of four methods, i.e. soaking in 2000 ppm ascorbic acid solution for 15 minutes followed by steam blanching for 5 minutes, soaking in 2000 ppm ascorbic acid solution for 15 minutes, steam blanching for 5 minutes and without pretreatment (control). The best pre-treatment was obtained by soaking in 2000 ppm ascorbic acid solution for 15 minutes. Antioxidant activity and digestibility index were analysed on flour and cake with the best pre-treatment. The measured antioxidant activity IC 50 value) of orange-fleshed sweet potato flour and cake with the best treatment were 164.16μg/ml and 206.85μg/ml respectively, while the digestibility index of the cake was 46.96%.