Color and aroma organoleptic

Oct 13, 2025 by orovajewels.com 83 views

Introduction

Purple sweet potatoes are a rich source of nutrients, including anthocyanins, which have been shown to have various health benefits. The production of purple sweet potato flour is a growing industry, with increasing demand for its use in food products. However, the quality of the flour produced can be affected by the blansing method and duration. This study aims to investigate the effect of blansing method and duration on the physical, chemical, and functional characteristics of purple sweet potato flour.

Methodology

In this study, a random design was used to investigate the effect of blansing method and duration on the physical, chemical, and functional characteristics of purple sweet potato flour. The blansing method consisted of four different methods: blansing with hot water in an open container, blansing with hot steam in an open container at 90 ° C, blansing with hot water in a closed container at 90 ° C, and blansing with hot steam in a closed container at 90 ° C. The duration of blansing was tested in three different durations: 5 minutes, 10 minutes, and 15 minutes.

Parameters Analyzed

The parameters analyzed in this study include:

Color values: The color values of the flour were measured using a colorimeter.
Camba density: The camba density of the flour was measured using a densitometer.
Color and aroma organoleptic: The color and aroma of the flour were evaluated by a panel of judges.
Browning index: The browning index of the flour was measured using a spectrophotometer.
Water content: The water content of the flour was measured using a moisture analyzer.
Water and oil absorption: The water and oil absorption of the flour were measured using a texture analyzer.
Swelling power: The swelling power of the flour was measured using a swelling power analyzer.
Solubility: The solubility of the flour was measured using a solubility analyzer.
Baking expansion: The baking expansion of the flour was measured using a baking expansion analyzer.

Results

The results of the study showed that the blansing method had a significant effect on yield, color, camba density, water content, and anthocyanin content. However, there was no significant effect found on organoleptic aroma, organoleptic color, browning index, water absorption, oil absorption, swelling power, solubility, and baking expansion.

The length of time blansing also showed a significant effect on organoleptic colors, aroma, water content, and swelling power. However, the color value, browning index, water and oil absorption, swelling power, solubility, and baking expansion were not significantly affected by the duration of blansing.

The interaction between the two factors also affected the water content, but did not show a significant effect on color value, camba density, organoleptic aroma and color, browning index, water and oil absorption, solubility, and baking expansion.

Discussion

The results of the study showed that the selection of the right blansing method and duration can increase the physical, chemical, and functional characteristics of purple sweet potato flour. The blansing method using hot water in an open container at 90 ° C for 15 minutes provided the best quality flour.

The blansing process is an initial process that is often used to prepare food. This process aims to stop enzyme activity, maintain color, and reduce microbes, which in turn can affect the quality of the flour produced. From the results of the study, it appears that the right blansing process does not only affect the color and aroma of flour, but also in nutritional content such as anthocyanin.

Anthocyanin is a compound that gives purple to sweet potatoes and has various health benefits. Therefore, maintaining the anthocyanin content in purple sweet potato flour is very important. The influence of the blansing method that uses hot water in the open container allows the more equitable temperature and faster evaporation, so that it can protect the anthocyanin content better than other methods.

From a functional perspective, characteristics such as water and oil absorption, and swelling power are very important in culinary applications. Good flour should have the ability to absorb water and oil, which can affect the final texture of food products. The results showed that the longer the duration of blansing increases water absorption and swelling power, which is important for the food industry.

Conclusion

This study provides insight that is useful for the development of purple sweet potato flour products, especially in culinary applications and the food industry. The selection of the right method and long blansing can be optimized to produce flour with the desired characteristics, which are not only good in terms of taste, but also in terms of nutritional value.

Recommendations

Based on the results of the study, the following recommendations can be made:

Selection of blansing method: The blansing method using hot water in an open container at 90 ° C for 15 minutes should be used to produce high-quality purple sweet potato flour.
Duration of blansing: The duration of blansing should be optimized to produce flour with the desired characteristics.
Further research: Further research is needed to investigate the effect of blansing method and duration on the physical, chemical, and functional characteristics of purple sweet potato flour in different culinary applications.

Limitations

This study has several limitations, including:

Limited sample size: The sample size of the study was limited, which may affect the reliability of the results.
Limited parameters analyzed: The parameters analyzed in this study were limited, which may not provide a comprehensive understanding of the effect of blansing method and duration on the physical, chemical, and functional characteristics of purple sweet potato flour.

Future Directions

Future studies should aim to investigate the effect of blansing method and duration on the physical, chemical, and functional characteristics of purple sweet potato flour in different culinary applications. Additionally, further research is needed to investigate the effect of blansing method and duration on the nutritional content of purple sweet potato flour.

Q: What is blansing and why is it important in the production of purple sweet potato flour?

A: Blansing is an initial process that is often used to prepare food. This process aims to stop enzyme activity, maintain color, and reduce microbes, which in turn can affect the quality of the flour produced. Blansing is important in the production of purple sweet potato flour because it can affect the physical, chemical, and functional characteristics of the flour.

Q: What are the different blansing methods used in the production of purple sweet potato flour?

A: The different blansing methods used in the production of purple sweet potato flour include:

Blansing with hot water in an open container
Blansing with hot steam in an open container at 90 ° C
Blansing with hot water in a closed container at 90 ° C
Blansing with hot steam in a closed container at 90 ° C

Q: What are the parameters analyzed in the study to determine the effect of blansing method and duration on the physical, chemical, and functional characteristics of purple sweet potato flour?

A: The parameters analyzed in the study include:

Color values
Camba density
Color and aroma organoleptic
Browning index
Water content
Water and oil absorption
Swelling power
Solubility
Baking expansion

Q: What are the results of the study on the effect of blansing method and duration on the physical, chemical, and functional characteristics of purple sweet potato flour?

A: The results of the study showed that the blansing method had a significant effect on yield, color, camba density, water content, and anthocyanin content. However, there was no significant effect found on organoleptic aroma, organoleptic color, browning index, water absorption, oil absorption, swelling power, solubility, and baking expansion.

Q: What is the recommended blansing method and duration for producing high-quality purple sweet potato flour?

A: The recommended blansing method and duration for producing high-quality purple sweet potato flour is blansing with hot water in an open container at 90 ° C for 15 minutes.

Q: What are the limitations of the study?

A: The limitations of the study include:

Limited sample size
Limited parameters analyzed

Q: What are the future directions for research on the effect of blansing method and duration on the physical, chemical, and functional characteristics of purple sweet potato flour?

A: Future studies should aim to investigate the effect of blansing method and duration on the physical, chemical, and functional characteristics of purple sweet potato flour in different culinary applications. Additionally, further research is needed to investigate the effect of blansing method and duration on the nutritional content of purple sweet potato flour.

Q: What are the practical applications of the study?

A: The practical applications of the study include:

Development of high-quality purple sweet potato flour products
Optimization of blansing method and duration for different culinary applications
Improvement of the nutritional content of purple sweet potato flour

Q: What are the implications of the study for the food industry?

A: The implications of the study for the food industry include:

Development of new products using high-quality purple sweet potato flour
Optimization of blansing method and duration for different food products
Improvement of the nutritional content of food products using purple sweet potato flour.