The Effect of Purple Sweet Potato Flour (Ipomoea batatas L) as Wheat Flour Substitution on Physicochemical and Sensory Properties of Crackers

Abstract

The changes in main ingredients may affect the characteristics of cracker. This study aimed to determine the effect of purple sweet potato flour as a substitute for wheat flour on the physicochemical and sensory properties of crackers. This study used a Completely Randomized Design (CRD) consisting of 6 levels of purple sweet potato flour concentration as treatment (0%, 10%, 20%, 30%, 40%, and 50%) and 3 replications. The concentration of purple sweet potato flour has shown a significant effect on volume development, brightness value (L*), anthocyanin content, and sensory properties (color, taste and overall acceptance), but has not shown significant effect on the texture and sensory property (texture) of crackers. The substitution of 50% wheat using purple sweet potato flour produced the best crackers with hardness 1098.80 gF, development volume 19,33%, L* 72, a* 30, b* 4.33 and the anthocyanin contents of 162.02 mg of Cyanidin 3-glucoside/100g. The cracker contains 6.25% moisture content, 3.00% ash, 7.47% protein, 19.00% fat, 1.00% crude fiber and 64.28% carbohydrate.