Chemical and sensory characteristics of white sweet potato (Ipomoea batatas L.), rice (Oryza sativa L.), and tapioca (Manihot esculenta) flours - based seasoning composite flour

Abstract

Seasoning flour was a food commodity that has a good market trend but currently the raw materials were still dominated by wheat flour that has been known as the triggering agent of some allergic disease. So in order to reduce the domination of wheat flour as raw material of the seasoning flour, an innovation of seasoning composite flour made from non-wheat flour that have suitable characteristics is needed. The objective of this study were to determine the chemical characteristics of seasoning composite flour that made from white sweet potato, rice and tapioca flours, and to determine and characterize the sensory profile of the best seasoning composite flour which was chosen using weighting test. The seasoning composite flour made using 9 formulas contain 13.261 - 14.089% water; 4.467 – 5.729% ash; 1.238 – 2.018% fat; 4.324 – 5.838% protein; 74.371 – 74.863% carbohydrate; 72, 781 – 75.613% starch; 21.904 – 25.760% amylose and 0.086 – 0.499% crude fiber. The best formula of seasoning composite flour has 30% tapioca flour, 30% rice flour and 40% white sweet potato flour ratio. The best one contains 13.261% water; 5.728% ash; 1.194% fat; 4.646% protein; 74.427% carbohydrate; 72.781%starch; 21.904% amylose and 0.499% crude fiber. Its sensory characteristic is significantly different from the commercial seasoning flour and overall get hedonic score 3.76 which means neutral.