Sweet potato peel flour applications in the textural quality of waffle ice cream cone and other food products

Nurul Atikah Mohd Zulkeple Amin, . and Zanariah Mohd Dom, . and Roslizah Kadir Basha, . Sweet potato peel flour applications in the textural quality of waffle ice cream cone and other food products. pp. 1-12. ISSN 2735-1084

Sweet potatoes are nutritious vegetables commonly grown in Malaysia. However its beneficial skins are mostly peeled and thrown away. The sweet potato peel has a slightly bitter taste with its good nutritional food value in producing healthy food products. In this study sweet potato peel flour (SPPF) is added to the existing wheat flour in the formulation of ice cream waffle cones. The amount of wheat flour added in the mixture depends on the SPPF amount added. Preliminary study on the content of protein moisture crude fiber protein carbohydrate and fat were conducted and determined. Then the SPPF was added based on the formulation of 5 10 and 15 addition to the wheat flour at 95 90 and 85 respectively in a batter mix formulation for the making of ice cream waffle cones. The control was made out of 100 wheat flour in order to compare with the newly formulated ice cream waffle cones batter mixture. Addition of SPPF has impacted the quality of waffle ice cream cone in regard to its physicochemical properties such as colour odour tensile strength and textural properties. As the results waffle cones of SPPF had lower value of L a and b which turned darker than a controlled sample. The 5 formulation of sweet potato peel flour (SPPF) resulted to the highest crispiness of the waffle cones. Tensile strength of fiber materials in sweet potato peels flour became stable and balanced with the cone structure. Overall SPPF formulated waffle cones have passed the physical analysis and food applications requirements. As the SPPF have high value in water holding capacity it can contribute to other food applications.

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Abstract

Sweet potatoes are nutritious vegetables commonly grown in Malaysia. However its beneficial skins are mostly peeled and thrown away. The sweet potato peel has a slightly bitter taste with its good nutritional food value in producing healthy food products. In this study sweet potato peel flour (SPPF) is added to the existing wheat flour in the formulation of ice cream waffle cones. The amount of wheat flour added in the mixture depends on the SPPF amount added. Preliminary study on the content of protein moisture crude fiber protein carbohydrate and fat were conducted and determined. Then the SPPF was added based on the formulation of 5 10 and 15 addition to the wheat flour at 95 90 and 85 respectively in a batter mix formulation for the making of ice cream waffle cones. The control was made out of 100 wheat flour in order to compare with the newly formulated ice cream waffle cones batter mixture. Addition of SPPF has impacted the quality of waffle ice cream cone in regard to its physicochemical properties such as colour odour tensile strength and textural properties. As the results waffle cones of SPPF had lower value of L a and b which turned darker than a controlled sample. The 5 formulation of sweet potato peel flour (SPPF) resulted to the highest crispiness of the waffle cones. Tensile strength of fiber materials in sweet potato peels flour became stable and balanced with the cone structure. Overall SPPF formulated waffle cones have passed the physical analysis and food applications requirements. As the SPPF have high value in water holding capacity it can contribute to other food applications.

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Item Type:	Article
AGROVOC Term:	Ipomoea batatas
AGROVOC Term:	Sweet potatoes
AGROVOC Term:	Food processing
AGROVOC Term:	Wheat flour
AGROVOC Term:	Peel
AGROVOC Term:	Formulations
AGROVOC Term:	Proximate analysis
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Texture
AGROVOC Term:	Tensile strength
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9680

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