The effect of white sweet potatoes (Ipomea batatas L.) inulin extract addition on the characteristics of white bread with soybean flour substitution

Yudhistira, B. and Saputri, K. E. and Prabawa, S. (2022) The effect of white sweet potatoes (Ipomea batatas L.) inulin extract addition on the characteristics of white bread with soybean flour substitution. Food Research (Malaysia), 6 (4). pp. 218-227. 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 human’s 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 marshmallow’s 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%, 50%, 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 human’s 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 marshmallow’s 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%, 50%, 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 > Ipomea Prefer using IpomoeaIpomoea
AGROVOC Term:	inulin
AGROVOC Term:	bread
AGROVOC Term:	soybean flour
AGROVOC Term:	extraction
AGROVOC Term:	isolation
AGROVOC Term:	chemical analysis
AGROVOC Term:	organoleptic analysis
AGROVOC Term:	data analysis
AGROVOC Term:	functional foods
Geographical Term:	Indonesia
Depositing User:	Ms. Azariah Hashim
Date Deposited:	01 Nov 2024 04:10
Last Modified:	01 Nov 2024 04:10
URI:	http://webagris.upm.edu.my/id/eprint/681

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