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

Abstract

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.