| dc.description.abstract | The purpose of this research was to find the effect of blanching
temperature and drying temperature on physical, chemical, and functional of
purple flesh sweet potato flour. This research was using randomized design with
two factors, namely the blanching temperature (B): (blanching temperature of 60
oC, 70 oC , 80 oC and 90 oC ) and the drying temperature (P): (50 oC, 55 oC, 60
oC, 65 oC). The parameters analyzed were color values of L*, a* and b*, bulk
density, organoleptic test of color and aroma, browning index, moisture content,
antocianin, water and oil absorption, swelling power, solubility, and baking
expansion.
The results showed that blanching temperature had significant effect on
the browning index and had highly significant effect on the moisture content,
antocianin and water absorption and had no significant effect on the bulk
density, organoleptic test of color and aroma, oil absorption, swelling power,
solubility, and baking expansion. The temperature of drying gave significant
effect on the oil absorption, had no significant effect on the value of the color,
bulk density, organoleptic test of color and aroma, browning index, moisture
content, water and oil absorption, swelling power, solubility, and baking
expansion. The interaction between the two factors had highly significant effect
on moisture content and had no significant effect on the value of the color, bulk
density, organoleptic test of color and aroma, browning index, water and oil
absorption, swelling power, solubility, and baking expansion. The flour with the
best treatment was using blanching temperature of 90°C and drying temperature
of 60 °C. The flour with the best treatment had significant effect (P<0,05) on
color value of hue, organoleptic test of aroma, total sugar, reducting sugar and
solubility more higher than control. | en_US |
