Open AccessPhysicochemical properties of egg roll from composite flour of wheat and purple flesh sweet potato
Author(s) -
Mimi Nurminah,
Sentosa Ginting,
Christine Juliani Sitorus
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 - 10.1088/1755-1315/305/1/012029
Subject(s) - flesh , food science , carboxymethyl cellulose , wheat flour , chemistry , horticulture , biology , sodium , organic chemistry
Intensification of use of local food like purple flesh sweet potato is useful for food diversification program and food endurance in Indonesia. Physicochemical properties of egg roll from addition purple flesh sweet potato flour and concentration of carboxymethyl cellulose (CMC) have been learned, with ratio of wheat flour with purple flesh sweet potato flour (T): (80%:20%; 60:40%; 40%:60%; and 20%:80%) and concentration of CMC (C): (0%; 0,5%; 1,0%; and 1,5%). Using wheat flour with purple flesh sweet potato flour of (60%:40%) and concentration of CMC (0,5%) gave the best quality of egg roll.