Physicochemical and Sensory Characteristics of Bread from Flour, Starch, Fiber, and Anthocyanin of Purple Sweet Potato

Elisa Julianti, Elisa Julianti, Mimi Nurminah, Jasmine Iswara

2019

Abstract

Purple fleshed sweet potato (PFSP) is a plant with many health benefits such as anthocyanin content with high antioxidant activity, fiber, starch, and mineral. The focus of this study was to evaluate the effect of ratio of PFSP flour and starch, fiber (solid waste of PFSP starch processing), and anthocyanin pigment (liquid waste of PFSP starch processing) on the physicochemical and sensory characteristics of bread. Ratio of flour : starch : fiber : anthocyanin pigment used in making breads were 73:25:0:2; 73:20:5:2; 73:15:10:2; 73:10:15:2; 73:5:20:2; and 73:0:25:2. The results showed that flour, starch, fiber, and anthocyanin pigments enhanced the color and nutritional value when incorporated into the bread formulation. Bread with the best quality and more accepted by consumers was the bread made from a ratio of 73 g of purple sweet potato flour, 25 g fiber and 2 g anthocyanin pigment. Based on these results, flour, fiber, and anthocyanin pigments can be used as natural colorant and functional food ingredients.

Paper Citation

in Harvard Style

Julianti E., Nurminah M. and Iswara J. (2019). Physicochemical and Sensory Characteristics of Bread from Flour, Starch, Fiber, and Anthocyanin of Purple Sweet Potato. In Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC, ISBN 978-989-758-467-1, pages 61-65. DOI: 10.5220/0009981600002964

in Bibtex Style

@conference{16th afc19,
author={Elisa Julianti and Mimi Nurminah and Jasmine Iswara},
title={Physicochemical and Sensory Characteristics of Bread from Flour, Starch, Fiber, and Anthocyanin of Purple Sweet Potato},
booktitle={Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,},
year={2019},
pages={61-65},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009981600002964},
isbn={978-989-758-467-1},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,
TI - Physicochemical and Sensory Characteristics of Bread from Flour, Starch, Fiber, and Anthocyanin of Purple Sweet Potato
SN - 978-989-758-467-1
AU - Julianti E.
AU - Nurminah M.
AU - Iswara J.
PY - 2019
SP - 61
EP - 65
DO - 10.5220/0009981600002964