Effect of pre-treatment in the production of purple-fleshed sweet potato flour on cookies quality

International Conference on Agriculture, Environment, and Food Security 2018

农业科学;生态环境科学

Ulfa, Z.^1 ; Julianti, E.^1^2 ; Nurminah, M.^1

Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera, Utara, Medan, North Sumatera, Indonesia^1

Centre for Tubers and Roots Crop Study, Faculty of Agriculture, Universitas Sumatera, Utara, Medan, North Sumatera, Indonesia^2

关键词: Anthocyanin content;    Cookies quality;    Hedonic values;    Overall acceptability;    Pretreatment methods;    Sodium metabisulphite;    Sweet potato flour;    Volume expansion;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/260/1/012095/pdf
DOI  :  10.1088/1755-1315/260/1/012095

来源: IOP

【 摘 要 】

The purpose of this research was to observe the effect of pre-treatment in the production of purple-fleshed sweet potato flour on cookies quality. There were four kinds of pre-treatment method (soaking in 2000 ppm sodium metabisulphite for 15 minutes, soaking in 2000 ppm sodium metabisulphite solution for 15 minutes followed by steam blanching for 5 minutes, steam blanching for 5 minutes and without pre-treatment as control). Data collected was analysed by using non factorial block design with 3 replicates. The results showed that the pre-treatment had highly significant effect on the colour, bulk density, moisture content and anthocyanin content of flour. The pre-treatment on flour processing had significant effect on cookies colour, volume expansion, hardness, moisture content, anthocyanin content, but had no significant effect on hedonic value of colour, aroma, taste, texture and overall acceptability of cookies. In conclusion, the best pre-treatment was soaking in 2000 ppm sodium metabisulphite solution for 15 minutes.