Effect of modified cassava flour and purple sweet potato flour formulations on the physical and sensory qualities of meses

Abstract

Tubers are one of the local commodities that must be developed and have several advantages. This study aims to determine the effect of the formulations of mocaf and purple sweet potato flour on the physical and sensory qualities of the meses. Physical qualities include color, hardness, fracture strenght, volume, while the sensory are color, taste, aroma, texture and aftertaste. The research designs used a completely randomized designs with a ratio of mocaf and purple sweet potato flour treatments. The results of the Analysis of Variance showed the effect of the formulations of mocaf and purple sweet potato flour had significant effects on color (L, a, and b values), hardness, fracture strength, color, taste, and texture. The results had no significant effects on volume, aroma, and aftertaste. Determination of the best treatment using the De Garmo methods is showed the formulation of Mocaf and purple sweet potato flour at 20:80.