Substitution of Purple Corn Flour to Wheat for Brownies Functional Food Product

Abstract

The advantage of purple corn flour is that it contains anthocyanins which have antioxidant activity and are very beneficial for health. Physiologically ripe purple corn kernels can be processed into flour (intermediate product) which can then be processed into brownie products. Brownies are currently processed which are trending, and in demand by all circles, because they are easy to digest and easy to process as well as affordable prices. The activity of processing brownies made from purple corn flour has been carried out by substituting wheat as a source of gluten and protein. There were eleven treatments of substitution flour (steamed and baked) with 100% wheat flour as a control. The results showed that the preferred substitution of the panelists was (70% purple corn flour: and 30% wheat) by steaming method, the observation of increasing volume was 111.25%, the yield was 96.15%, the nutritional composition was water content was 21.86%, ash 1.56%, protein 11.80% and anthocyanin 37.15 µg/g, antioxidant activity 0.44 mg (LC50). To maintain the anthocyanin content, it is recommended to make processed brownies using the steam method. The results of this study can be modified according to consumer demand. It is recommended to use a white chocolate bar material so that it will show a purple color in the processed brownies and consumers will be more interested. It can support functional food products.