Effect of modified cassava flour and purple sweet potato flour formulations on the physical and sensory qualities of meses

Abstract

Tubers are one of the local commodities that must be developed and have several advantages. This study aims to determine the effect of the formulations of mocaf and purple sweet potato flour on the physical and sensory qualities of the meses. Physical qualities include color, hardness, fracture strenght, volume, while the sensory are color, taste, aroma, texture and aftertaste. The research designs used a completely randomized designs with a ratio of mocaf and purple sweet potato flour treatments. The results of the Analysis of Variance showed the effect of the formulations of mocaf and purple sweet potato flour had significant effects on color (L, a, and b values), hardness, fracture strength, color, taste, and texture. The results had no significant effects on volume, aroma, and aftertaste. Determination of the best treatment using the De Garmo methods is showed the formulation of Mocaf and purple sweet potato flour at 20:80.

Antioxidant activity and dietary fiber of colorful meses made from modified cassava flour, moringa leaves flour, yellow pumpkin flour and carrot flour

“…The determined of the formulation was based on previous research by [3] which reported that the best result was sweet potatoes meses with 80% sweet purple potato flour and 20% mocaf flour. This Research prepared using a Complete Randomized Design (CRD), single factor and 3 replication.…”

“…The fiber content carrots is 2.8% while the fiber content of mocaf is 1.9% [19]. The dietary fiber can influence texture profile meses, [3] report that the higher dietary fiber on mocaf flour caused meses firm.…”

“…The research of [3] report that meses from 20% mocaf flour and 80% sweet purple potato flour have a significant effect on fracture strength and hardness (texture profile),colour as a physical properties,and also colour, taste, and texture as a sensory properties. However,research regarding identification of increasing nutritional content of meses has not been carried out.…”