Effect of pre-treatment in the making of purple-fleshed sweet potato flour towards cake characteristics

Abstract

The purpose of this research was to find the effect of pre-treatment in the making of purple flesh sweet potato flour on cakes quality. The research was using factorial randomized block design with one factor, the methods of pre-treatment namely (P): (blanching, 2000 ppm soaking in sodium metabisulphite, soaking in 2000 ppm sodium metabisulphite followed by blanching and control). The results showed that the pre-treatment had highly significant effect on the colour value L, a, b and °hue, browning index, water content and organoleptic test value of colour and had no significant effect on bulk density and organoleptic test value of aroma of the purple-fleshed sweet potato flour. The best cake was the cake made with purple-fleshed sweet potato flour with pre-treatment of blanching with 495.62 mg/L anthocyanin content, 274.08 μg/ml antioxidant activity (IC50), 22.9% moisture content and accepted organoleptic values. The result finding suggests that purple-fleshed sweet potato flour is recommended as alternative flour in producing cakes.