Physicochemical and sensory characteristics of bread made from flour, starch and solid waste flour of purple sweet potatoes

Abstract

Purple sweet potato (PSP) is one of many agricultural commodities grown in Indonesia. However, its processing in increasing economic value is still very little done. In the PSP starch processing will be produced the fibre rich solid waste which is unutilized yet. The purpose of this research is to study the physicochemical and sensory characteristics of bread produced from PSP flour, PSP starch, and flour from solid waste of PSP starch processing (SWF) in various ratio namely: 100:0:0, 90:10:0; 90:5:5; 90:10:0; 80:0:20; 80:15:5; 80:10:10; and also bread from 100% wheat flour as control. The results showed a ratio of flour, starch, and solid waste flour provide a significant effect on the value of L, browning index, specific volume, hardness, % deformation, adhesiveness, gumminess, chewiness, anthocyanin levels and sensory characteristics. Bread made from 100% PSP flour had the best quality and can be accepted by consumers.