Sensory Acceptance and Nutritive Properties of Traditional Cake Made from Sweet Potato Flour

Nina Elyana Binti Zulkipli. (2010). Sensory Acceptance and Nutritive Properties of Traditional Cake Made from Sweet Potato Flour ( Degree, Universiti Malaysia Sabah), Retrieved from http://eprints.ums.edu.my/718/1/ae0000000292.pdf

Abstract : This research study is conducted in order to know the level of sensory acceptance and the nutritional properties of traditional cake using sweet potato flour. The results showed that the sweet potato flour can be used to substitute the raw sweet potato used in the processing of traditional cake. The sweet potato was blanched in 0.1% sodium - metabisulfate followed by drying at 55-60 °C. About 20% - 30% of sweet potato flour was 76.05%, 11.28%, 3.61%, 1.69%, 0.87% and 6.504% for the content of carbohydrate, moisture, protein, crude fiber, ash and fat, respectively. The comparison of carotenoid content showed that the traditional cakes with frying still maintained a high content of carotenoid (3.01mg/100g) but still lower than the carotenoid content in traditional cakes made from raw sweet potato. The best formulation of traditional cake using sweet potato flour: wheat flour ratio 80:20 with the min scores of 2.4500 ± 1.0609 for the overall acceptance. however, there is a significant difference p <0.05 in attribute of softness between the traditional cake used sweet potato flour and the raw sweet potato. The use of sweet potato flour stored for one month did not affect the sensory quality of traditional cakes with p=0.306 and it showed that there is no significant difference from the cake that have been made with freshly produced sweet potato flour. Based on the results from consumer test, 55% of the respondents generally like this product including the attributes of sweetness, softness, aroma, off-flavor and color.