Effect of sorbitol and white sweet potatoes (Ipomea batatas L.) inulin extract application on marshmallow physical chemical and organoleptic properties

Yudhistira B., . and Putri A. K., . and Prabawa S., . Effect of sorbitol and white sweet potatoes (Ipomea batatas L.) inulin extract application on marshmallow physical chemical and organoleptic properties. pp. 298-305. ISSN 2550-2166

Marshmallow belongs to a high-calorie food that requires a low-calorie substitute for sucrose one of which is sorbitol. Marshmallow has the potential to become a functional food with the addition of inulin contained within white sweet potatoes. Inulin refers to a type of fructan carbohydrate which contains fiber and has the potential as a prebiotic that is beneficial for the humans body. This study aims to determine the effect of the addition of white sweet potato (Ipomea batatas L.) inulin extract and sorbitol on the physical chemical and organoleptic characteristic of marshmallows and to obtain the best marshmallows formula through white sweet potato (Ipomea batatas L.) inulin extract and sorbitol addition. The completely randomized design method (CRD) applied in this study consisted of one factor namely the difference in formulation between the concentration of white sweet potato inulin extract (2 and 3) and the concentration of sorbitol (25 0.5 and 75). The statistical analysis utilized the One Way Analysis of Variance (ANOVA) method using SPSS. The results of this study indicated that the addition of white sweet potato inulin extract and sorbitol had a significant effect on tensile strength density moisture content ash content total calories dietary fiber and organoleptic characteristics of marshmallows. The best formula for marshmallows was formula 4 with the addition of 2 white sweet potato inulin extract and 50 sorbitol.

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Abstract

Marshmallow belongs to a high-calorie food that requires a low-calorie substitute for sucrose one of which is sorbitol. Marshmallow has the potential to become a functional food with the addition of inulin contained within white sweet potatoes. Inulin refers to a type of fructan carbohydrate which contains fiber and has the potential as a prebiotic that is beneficial for the humans body. This study aims to determine the effect of the addition of white sweet potato (Ipomea batatas L.) inulin extract and sorbitol on the physical chemical and organoleptic characteristic of marshmallows and to obtain the best marshmallows formula through white sweet potato (Ipomea batatas L.) inulin extract and sorbitol addition. The completely randomized design method (CRD) applied in this study consisted of one factor namely the difference in formulation between the concentration of white sweet potato inulin extract (2 and 3) and the concentration of sorbitol (25 0.5 and 75). The statistical analysis utilized the One Way Analysis of Variance (ANOVA) method using SPSS. The results of this study indicated that the addition of white sweet potato inulin extract and sorbitol had a significant effect on tensile strength density moisture content ash content total calories dietary fiber and organoleptic characteristics of marshmallows. The best formula for marshmallows was formula 4 with the addition of 2 white sweet potato inulin extract and 50 sorbitol.

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Item Type:	Article
AGROVOC Term:	Ipomea
AGROVOC Term:	Sweet potatoes
AGROVOC Term:	Sorbitol
AGROVOC Term:	Sweeteners
AGROVOC Term:	Food additives
AGROVOC Term:	Extraction
AGROVOC Term:	Isolation
AGROVOC Term:	Inulin
AGROVOC Term:	Data analysis
AGROVOC Term:	Food ingredients
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10192

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