Physicochemical properties of egg roll from composite flour of wheat and purple flesh sweet potato

4th International Conference on Biological Sciences and Biotechnology

Nurminah, Mimi^1^2 ; Ginting, Sentosa^1 ; Sitorus, Christine Juliani^1

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

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

关键词: Carboxymethyl cellulose;    Composite flour;    Indonesia;    Local foods;    Sweet potato;    Sweet potato flour;    Wheat flours;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/305/1/012029/pdf
DOI  :  10.1088/1755-1315/305/1/012029

来源: IOP

【 摘 要 】

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.