Effect of pretreatment on purple-fleshed sweet potato flour for cake making

International Conference on Agriculture, Environment, and Food Security

农业科学;生态环境科学

Hutasoit, M.S.^1 ; Julianti, E.^1 ; Lubis, Z.^1

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

关键词: Baking expansion;    Browning index;    Citric acid solution;    Hedonic values;    Pre-Treatment;    Pretreatment effects;    Sweet potato;    Sweet potato flour;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/122/1/012086/pdf
DOI  :  10.1088/1755-1315/122/1/012086

来源: IOP

【 摘 要 】

The purple-fleshed sweet-potato (PFSP) flour was produced by varying pretreatment of washed chips: dipping in 0.5 and 1.0% (w/v) citric acid solution for 30 min, dipping in 0.5 and 1.0% (w/v) citric acid solution for 30 min and followed by steam blanching for 5 min. The pretreatment effect on cake quality was investigated. The results showed that PFSP flour produced from pretreatment with dipping in 0.5% citric acid for 30 min followed by steam blanching for 5 min had higher lightness (L∗) value and lower browning index, higher hedonic value of color and aroma and baking expansion. The specific volume of cake from pretreated flour, untreated flour and wheat flour were 44.87, 43.83, and 50.43cm3/g, respectively. The sensory evaluation of cake indicated that cake from pretreated PFSP flour was acceptable compare to those of cake from wheat flour.