Resistant starch- rich purple sweet potato flour can be used as wheat substitute in muffin production, partly because of its potential health benefit. The aim of this research was to find proper ratio between wheat flour and purple sweet potato flour to obtained muffins with the best sensory properties and to elucidate the chemical contents and caloric value of the muffins. This research was arranged in a complete randomized block design with four replications. The single factor treatment was consisted of 6 levels of ratios between purple sweet potato flour and wheat flour : U1 (15:85), U2 (30:70), U3 (45:55), U4 (60:40), U5 (75:25), and U6 (90:10). The parameters observed were sensory characteristic, followed by proximate analysis, anthocyanin content, antioxidant capacity, and caloric value. The results showed that the best ratio between sweet potato flour and wheat flour for producing muffin was found in the ratio of This muffin contains 35,92 % water, 1,79 % ash , 23,64 % fat, 31,11 % carbohydrate, 7.54 % protein , 45 ±16 mg/100 g total anthocyanin, and IC50 value of 249,34 μg/mL, and caloric value of 3,087 kal/g.
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