Organoleptic and Crispness of Purple Sweet Potato, Soybean Flour, and Redkidney Bean Flour Flakes

Abstract

Flakes is ready-to eat breakfast cereal which consumed with milk additions. This research will develop product flakes from composites of purple sweet potato, soybean flour, and red kidney bean flour. Sweet potato high of carbohydrates, water, and dietary fiber, but it protein content is relatively low. So it needs to be composited with soybean and red kidney bean which high in protein. Flakes made from purple sweet potato, soybean flour and red kidney bean flour are one of value-added diversified product of purple sweet potato, soybean, and red kidney bean and also can increase the economic value of them. The purpose of this research was to investigate the effect of purple sweet potato, soybean flour and red kidney bean flour formulation on organoleptic and crispness in milk. This research used completely randomized design consisting of four treatment formulation of purple sweet potato: soybean flour: red kidney bean flour, i