Open AccessPhysicochemical and sensory characteristics of brownies from composite flour (modified breadfruit, purple sweet potato, saga seeds, and mocaf)
Author(s) -
Diana Lubis,
Mimi Nurminah,
Rona J. Nainggolan
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/713/1/012037
Subject(s) - food science , ingredient , aroma , taste , wheat flour , dietary fiber , water content , mathematics , biology , engineering , geotechnical engineering
Breadfruit is a plant that has potential as a national food security reserve because breadfruit is able to produce throughout the year, breadfruit is also a vegetable food ingredient that contains a lot of carbohydrates. Purple sweet potato can improve the taste of food processing products, because of its distinctive purple color, and high nutritional content. Saga seeds are high protein-producing plants concurrently increasing the nutritional value of food, and mocaf is the result of cassava fermentation by special enzymes that produce products that have characteristics such as wheat flour and have the potential as a food substitute for wheat flour. In this study, producing brownies from various composite flour to develop food diversity in Indonesia. The final results of the study showed that composite flour (modified breadfruit, purple sweet potato, saga seeds, and mocaf) with a ratio of 35%: 45%: 15%: 5% produced the best quality brownies in terms of hedonic values (taste, aroma, color, texture, general acceptance), water content, ash content, fat content, protein content, and fiber content.