Open AccessUtilization of orange fleshed sweet potato flour, starch and residual flour in biscuits making
Author(s) -
Edy Syahputra Harahap,
Elisa Julianti,
Hotnida Sinaga
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/454/1/012120
Subject(s) - food science , wheat flour , starch , orange (colour) , potato starch , residual , chemistry , mathematics , algorithm
Orange-fleshed sweet potato (OFSP) is one type of sweet potatoes that is in great demand as it has attractive colour, high starch and fibre content, and excellent source of strong antioxidants, provide health beneficial effect. In this study, OFSP was processed into flour, starch, and residual flour from OFSP starch processing and they were used as ingredients for making biscuits to substitute the wheat flour. Ratios of wheat flour: OFSP flour: OFSP starch: residual flour were 85:5:5:5; 70:10:10:10; 55:15:15:15; and 40:20:20:20. The resulting biscuits were analysed for their textural property and sensory quality. The results showed the ratio of wheat flour, OFSP flour, starch and residual flour significantly affected the textural property and quality of sensory biscuits produced. Biscuits with the formula ratio of 55% wheat flour, and 15% OFSP flour, 15% OFSP starch and 15% OFSP residual flour had good textural properties and can also be accepted by consumers.