Abstract
The goal of this study is to determine the effect of purple sweet potato flour and potato starch on the quality of steamed brownies, as well as the optimal amount of purple sweet potato flour and potato flour to add in order to achieve consumer quality standards for brownies. This is in accordance with sustainable food innovation, which provides food security and nutrition while taking into account economic, social, and environmental factors, such as enhancing the nutritional value of food products by sourcing alternative ingredients. In this study, a completely randomized design (CRD) with 5 treatment levels and 3 replications was used. The observational data was examined using ANOVA, and DNMRT was assessed at a 1% significance level. Purple sweet potato flour was compared to potato flour A=100:0, B=70:30, C=50:50, D=30:70, and E=0:100 in this study. The water content, ash content, fat content, total sugar content, and antioxidant activity of steamed brownies produced from purple sweet potato flour and potato flour were shown to be significant. According to the results of organoleptic and physicochemical tests, the steamed brownies made from purple sweet potato flour and potato flour had the highest water content (27.14%), ash content (1.23%), fat content (22.13%), total sugar content (4.17%), and antioxidant activity (60.33%).
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
