| dc.description.abstract | This study was aimed to determine the modifications that produce the best
physicochemical characteristics of modified sweet potato flour and variations of
sweet potato flour and wheat flour formulations on the physicochemical
characteristics of high-quality muffins. This research was carried out in two stages:
Stage I included the method of modifying sweet potato flour (J) (annealing, yeast
fermentation, LAB fermentation, and acetic acid). The parameters analyzed were
bulk density, color index (Hue), water absorption, oil absorption, baking
expansion, moisture content, ash content, fat content, protein content, carbohydrate
content, crude fiber content, pH, hedonic (color and aroma). Stage II included
modified wheat flour and sweet potato flour formulations (F): (100:0, 75:25, 50:50,
25:75, and 0:100). The analysis parameters included color index (Hue), specific
volume, water content, ash content, fat content, protein content, carbohydrate
content, crude fiber content, hedonic (color, aroma, taste, texture, and overall
acceptance).
The results of the Stage I showed that a modified method for sweet potato
flour, with the J3 treatment (LAB fermentation) yielding the best functional,
physicochemical, and hedonic characteristics. This treatment was then used for the
β-carotene test with resulting value was 20.7654 mg/100 g and applied to muffin
making. The results of Stage II showed that the modified wheat flour and sweet
potato flour formulation with the F2 treatment (75:25) yielded the best functional,
physicochemical, and hedonic characteristics. This treatment was also used for the
β-carotene test and the resulting value was 4.4863 mg/100 g. | en_US |
