Partial Substitution Levels of Wheat Flour with Purple Sweet Potato for their Nutritional, Physical and Chemical Properties of Scones

Abstract

The purpose of this research was studying the appropriate level of purple sweet potato flour substitute of wheat flour for scones product on nutritional value, antioxidants content and antioxidant capacity. The research showed that the substitution of purple sweet potato flour of wheat flour for scone product was decrease in brightness (L*), yellowness (b*) while the redness value (a*) was increase because adding purple sweet potato flour made scones darker color. When analyzing the texture quality of product, it was found that the hardness value increased as well when the amount of substituted of wheat flour with purple sweet potato flour was increased because adding purple sweet potato flour made scones dry and loosely. Evaluation of sensory characteristics by using 5 points hedonic scale of the scone products by substituting some of wheat flour with purple sweet potato flour found that the substitution of purple sweet potato flour at 10 percent received the highest sensory satisfaction score as 3.56±0.81 at significance level 95%. The research also found that the substituting of purple sweet potato flour of wheat flour for scone products showed higher level of antioxidant content (DPPH), total polyphenol content and anthocyanin more than control scones recipe from wheat flour only as 2.574±0.22 mM Trolox equivalent/g, 214.75±0.04 mg GAE/ 100 g and 1.760±0.02 mg cyanidin-3-glucoside/100 g respectively which were more than the original recipe that made from wheat flour only.