The Effect Of The Ratio Of Wheat Flour And Orange Sweet Potato Flour Modified To The Quality Of The Flake

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The Effect of Comparison of Flour Flour and Orange Sweet Sweet Flour Modified on Flake Quality

Introduction

The production of flakes is a popular method for creating a variety of food products, including breakfast cereals, snack foods, and even health supplements. However, the quality of flakes can be affected by the type and proportion of flours used in their production. In this study, we aim to investigate the effect of varying the ratio of wheat flour to orange sweet potato flour on the quality of flakes produced. We will examine the impact of different flour ratios on various parameters, including water content, protein content, fat content, ash content, crude fiber content, carbohydrate content, color analysis, and sensory hedonic evaluation.

Methodology

This study employed a complete non-factorial random design method consisting of two stages. The first stage involved the selection of modified orange sweet potato flour using the de-garmo method. The modified orange sweet potato flour was obtained through various processing methods, including acetic acid, bimo-cf, instant yeast, and others. After selecting the modified orange sweet potato flour, flakes were produced with different ratios between flour and modified orange sweet potato flour, namely F1 (100: 0), F2 (75:25), F3 (50:50), F4 (25:75), and F5 (0: 100).

Characteristics Evaluated

The characteristics evaluated in flakes made of flour ratio and modified orange sweet potato flour include:

  • Water content
  • Protein content
  • Fat content
  • Ash content
  • Crude fiber content
  • Carbohydrate content
  • Color analysis
  • Sensory hedonic evaluation (including color, aroma, taste, and texture)
  • Descriptive sensory analysis (including color, aroma, taste, and texture)

Results

The results of this study show that the proportion between wheat flour and modified orange sweet potato flour has a very significant effect (p> 0.01) on water content parameters, protein content, carbohydrate content, color tests, colorograptic descriptions, organoleptic description of aroma, description of organoleptic flavors, as well as texture texture organoleptic description.

Optimal Flake Formulation

Based on these parameters, the flake formulation that shows the best results is the F4 formulation, which uses a 25% ratio of flour and 75% of modified orange sweet potato flour. This formulation has a water content of 4,1174%, protein content 2,2778%, ash content 1,7035%, fat content of 20,1316%, crude fiber content 3,1537%, and carbohydrate content 71,6183%. The color test shows the Hue value of 87,6828 (yellowish red), with an organoleptic descriptive score that includes color (pale brown) of 5,1690, aroma (aroma of sweet potato) of 5,1905, flavor (sweet) of 5,7429, and texture (crispy) of 5,2643.

Additional Analysis and Explanation

The results of this study indicate that modified orange sweet potato flour can be a good alternative to replacing some flour in flake production. This is important, considering that sweet potato flour has a higher nutritional content, especially in terms of vitamins and fiber. By increasing the proportion of sweet potato flour, not only the quality of the flakes produced for the better, but also provide higher nutritional value for consumers.

Flakes with a ratio of 25% flour and 75% Modified orange sweet potato flour (F4) show an ideal balance between texture and taste, and optimal nutritional value. High fat content (20,1316%) provides the desired softness in flakes, while lower protein and fiber content compared to traditional flour makes this product more friendly for those who are looking for healthier alternative foods.

In terms of color and aroma, this flake has succeeded in attracting the attention of consumers. A good color score shows visual attraction, which is very important in food marketing. The sweet aroma of sweet potatoes also provides a more pleasant sensory experience for consumers. By increasing the proportion of sweet potato flour, producers can create innovative products that not only meet market tastes but also provide significant health benefits.

Conclusion

With these results, this research opens new opportunities for the development of healthier and more nutritious food products, while maintaining the quality and taste desired by consumers. The integration of sweet potato flour in food products is a strategic step to meet the needs of consumers that are increasing about healthy products.

Recommendations

Based on the findings of this study, we recommend the following:

  • Further research should be conducted to investigate the effects of different processing methods on the quality of modified orange sweet potato flour.
  • The use of sweet potato flour in flake production should be explored further, with a focus on developing new products that meet the needs of consumers.
  • The nutritional content of flakes produced with sweet potato flour should be compared to traditional flake products to determine the potential health benefits.

Limitations

This study has several limitations, including:

  • The use of a limited number of flour ratios and processing methods.
  • The lack of control over the quality of the modified orange sweet potato flour used in the study.
  • The limited scope of the study, which focused only on the effects of flour ratio on flake quality.

Future Research Directions

Future research should aim to address these limitations and explore new areas of investigation, including:

  • The development of new processing methods for modified orange sweet potato flour.
  • The use of sweet potato flour in combination with other ingredients to create innovative products.
  • The investigation of the effects of sweet potato flour on the nutritional content and sensory properties of flakes.
    Frequently Asked Questions (FAQs) about the Effect of Comparison of Flour Flour and Orange Sweet Sweet Flour Modified on Flake Quality

Q: What is the main objective of this study?

A: The main objective of this study is to investigate the effect of varying the ratio of wheat flour to orange sweet potato flour on the quality of flakes produced.

Q: What are the characteristics evaluated in flakes made of flour ratio and modified orange sweet potato flour?

A: The characteristics evaluated in flakes made of flour ratio and modified orange sweet potato flour include:

  • Water content
  • Protein content
  • Fat content
  • Ash content
  • Crude fiber content
  • Carbohydrate content
  • Color analysis
  • Sensory hedonic evaluation (including color, aroma, taste, and texture)
  • Descriptive sensory analysis (including color, aroma, taste, and texture)

Q: What is the optimal flake formulation based on the results of this study?

A: The optimal flake formulation based on the results of this study is the F4 formulation, which uses a 25% ratio of flour and 75% of modified orange sweet potato flour.

Q: What are the benefits of using sweet potato flour in flake production?

A: The benefits of using sweet potato flour in flake production include:

  • Higher nutritional content, especially in terms of vitamins and fiber
  • Improved texture and taste
  • Increased nutritional value for consumers
  • Potential health benefits

Q: What are the limitations of this study?

A: The limitations of this study include:

  • The use of a limited number of flour ratios and processing methods
  • The lack of control over the quality of the modified orange sweet potato flour used in the study
  • The limited scope of the study, which focused only on the effects of flour ratio on flake quality

Q: What are the future research directions based on the findings of this study?

A: The future research directions based on the findings of this study include:

  • The development of new processing methods for modified orange sweet potato flour
  • The use of sweet potato flour in combination with other ingredients to create innovative products
  • The investigation of the effects of sweet potato flour on the nutritional content and sensory properties of flakes

Q: What are the potential applications of this research?

A: The potential applications of this research include:

  • The development of healthier and more nutritious food products
  • The creation of innovative products that meet the needs of consumers
  • The improvement of the quality and taste of flakes produced with sweet potato flour

Q: What are the implications of this research for the food industry?

A: The implications of this research for the food industry include:

  • The potential for the development of new products that meet the needs of consumers
  • The opportunity for the food industry to create healthier and more nutritious products
  • The need for the food industry to consider the use of sweet potato flour in flake production.

Q: What are the next steps for this research?

A: The next steps for this research include:

  • Further investigation of the effects of different processing methods on the quality of modified orange sweet potato flour
  • The development of new products that use sweet potato flour in combination with other ingredients
  • The investigation of the effects of sweet potato flour on the nutritional content and sensory properties of flakes.