Abstract
The purpose of this research was to observe the effect of pre-treatment in the production of purple-fleshed sweet potato flour on cookies quality. There were four kinds of pre-treatment method (soaking in 2000 ppm sodium metabisulphite for 15 minutes, soaking in 2000 ppm sodium metabisulphite solution for 15 minutes followed by steam blanching for 5 minutes, steam blanching for 5 minutes and without pre-treatment as control). Data collected was analysed by using non factorial block design with 3 replicates. The results showed that the pre-treatment had highly significant effect on the colour, bulk density, moisture content and anthocyanin content of flour. The pre-treatment on flour processing had significant effect on cookies colour, volume expansion, hardness, moisture content, anthocyanin content, but had no significant effect on hedonic value of colour, aroma, taste, texture and overall acceptability of cookies. In conclusion, the best pre-treatment was soaking in 2000 ppm sodium metabisulphite solution for 15 minutes.
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