The Effect of Pre-Treatment in Orange Fleshed Sweet

Potato (OFSP) Flour Manufacturing Process on

Cake’s Quality
Journal Presentation

By:
Sophia Azzahra, Elisa Julianti, and Terip Karo-Karo

FOOD SCIENCE AND TECHNOLOGY DEPARTMENT

FACULTY OF AGRICULTURE
UNIVERSITAS SUMATERA UTARA
MEDAN
2018
I. INTRODUCTION

Population Growth Food Availability & Malnutrition

OFSP Flour OFSP Potential

Cake

Problems Regarding OFSP Pre Treatment

II. MATERIALS AND METHOD
The objective of this research was to evaluate the
effect of pre treatment on orange fleshed sweet
potato flour for cakes production. • Analysis of the physical, chemical, and sensory
properties of OFSP flour samples
 Sample preparation and treatment
The physical properties analyzed :
Orange fleshed sweet potato were washed with
tap water to remove dirt and peeled manually. The  Color (°Hue and L* value)
peeled roots were sliced into chips with a slicer  Browning Index
machine.The chips were prepared into four groups.
 Bulk Density
Group I : chips were dipped into 2000 ppm of
ascorbic acid solution for 15 minutes. The chemical properties analyzed :
Group II : chips were dipped into 2000 ppm of  β-carotene content
ascorbic acid solution for 15 minutes  Moisture content
followed by steam blanching for 5
minutes. The sensory properties analyzed :

Group III : chips were steam blanched for 5 minutes.  Hedonic value of color and aroma

Group IV : chips were left with no treatment.  Score value of undesirable aroma

• Preparation of OFSP flour Hedonic value of aroma and color, and score value of
undesirable aroma were tested by 25 non-trained
The treated chips were dried using a drying oven panelist using 9 point hedonic scale, with 9 = like
at 55 oC for 20 hours. The dried chips were milled extremely and 1 = dislike extremely.
into flour with a disc mill. The resulting flour then
sieved with a 80 mesh sifter to get a finer flour. The
flour then packaged in polyethylene bags and stored
before used.
II. MATERIALS AND METHOD
• Cakes production
Cakes were made using the treated sweet potato
flours samples with formulation from Bennion and
Bamford with modification.
Ingredients:
100 g of flour, 3 g of baking powder, 125 g of eggs, 100
g of sugar, 50 g of skim milk, 10 g of margarine, and 2 g
of vanilla flavoring.
Steps:
Sweet potato flour and baking powder were manually
mixed. Eggs, sugar, skim milk, and vanilla flavoring were
mixed on a separate bowl with a hand mixer at high
speed for 6 minutes. Flour and baking powder mixture
then added little by little into the cream mixture while
mixed with a hand mixer at low speed for 3 minutes.
The completely mixed batter then poured into a
greased baking pan, and baked in a pre-heated oven at
180 °C for 35 minutes. Cakes were allowed to sit on
room temperature for 30 minutes, wrapped in
alumunium foil, and stored inside a refrigerator or
showcase before used.
• Data Analysis
• Analysis of cake’s quality
The physical properties analyzed :
 Color (°Hue and L* value) of cake’s crumb
 Color (°Hue and L* value) of cake’s crust
 Spesific Volume
 Texture Profile Analysis
The chemical properties analyzed :
 β-carotene content
 Moisture content
The sensory properties analyzed :
 Hedonic value of color, aroma, taste, texture, and
general acceptability
Hedonic value of aroma and color, and score value of
undesirable aroma were tested by 25 non-trained
panelist using 9 point hedonic scale, with 9 = like
extremely and 1 = dislike extremely.
This research was designed by factorial randomized
block design with single factor. The data reported in all
tables are an average of triplicate observations subjected
to one-way analysis of variance (ANOVA). Differences
between the ranges of the properties were determined
using the method of Least Significant Difference (LSD)
tests at 95% confidence level (P< 0.05).
III. RESULTS AND DISCUSSION

Table 1. Effect of pre-treatment on physical, chemical, and sensorial properties of

OFSP flour
Pre-treatment
Parameter AA AAB B Control
Color
- oHue 81,33±1,11b,B 84,57±0,91a,A 85,29±0,73a,A 80,75±0,87b,B
- L* value 64,99±1,01a 58,14±3,03b 60,09±2,65ab 62,83±2,14ab
Bulk density 0,65±0,04 0,65±0,04 0,67±0,02 0,68±0,01
(g/ml)
Browning index 0,41±0,05b,B 0,33±0,04c,C 0,33±0,01c,C 0,54±0,04a,A
Moisture 8,13±0,42 6,70±0,28 7,86±1,07 7,88±0,24
content (%)
β-carotene 4,99±0,17bc 5,38±0,40ab 5,65±0,54a 4,30±0,21c
content
(mg/100 g)
Color 6,56±0,14a,A 4,92±0,46c,B 5,21±0,54c,B 6,32±0,26b,A
Aroma 5,12±0,04 4,96±0,52 5,03±0,16 5,15±0,02
Unpleasant 4,72±0,04 4,72±0,34 4,83±0,13 4,60±0,24
Aroma
*) AA = The chips were dipped in 2000 ppm of ascorbic acid solution for 15 min. AAB = The chips
were dipped in 2000 ppm of ascorbic acid solution for 15 min followed by steam blanching for 5 min.
B = Steam blanching for 5 min. Control was OFSP flour without treatment. The values are expressed
as the mean of three replicate. Means followed by different in each column are significantly different
among drying temperature (p<0.05).
 III. RESULTS AND DISCUSSION

Table 2. Effect of pre-treatment on physical properties of cakes

Pre-treatment
Parameter
AA AAB B Control
Crumb color
- °Hue 84,36±1,80a,A 80,81±2,80a,AB 77,22±1,61b,B 83,28±1,09a,A
- L* color 37,97±1,64a,A 29,18±3,07ab,B 31,70±1,00bc,B 35,10±2,30c,B
Crust color
- oHue 73,28±6,64 67,91±8,55 66,88±1,76 64,09±6,99
- L* value 35,52±1,70a 29,54±1,93ab 31,64±0,88ab 32,01±1,86b
Spesific volume 1,27±0,08 1,18±0,08 1,37±0,09 1,56±0,19
(ml/g)
Gumminess (g) 116,79±18,06b,C 165,01±14,27a,AB 185,10±19,31a,AB 123,41±19,48b,BC
Cohesiveness 0,25±0,01c,B 0,38±0,05a,A 0,31±0,01b,AB 0,28±0,04bc,B
Adhesiveness 359,84±43,12 378,01±51,18 352,16±35,61 528,52±12,49
(gs)
Chewiness 592±158,88c,C 906,64±98,01b,B 1085,74±96,17a,A 597,46±36,22c,C
(gmm)
Hardness (g) 451,17±41,12 479,50±49,49 540,67±25,77 415±69,29
b,B a,A b,B
Springiness 4,94±0,83 6,70±0,31 5,44±0,22 4,88±0,19b,B
(mm)
% Deformation 36,40±2,47 36,01±1,04 35,01±0,08 34,97±0,05
*) AA = The chips were dipped in 2000 ppm of ascorbic acid solution for 15 min. AAB = The chips were dipped in
2000 ppm of ascorbic acid solution for 15 min followed by steam blanching for 5 min. B = Steam blanching for 5
min. Control was OFSP flour without treatment. The values are expressed as the mean of three replicate. Means
followed by different in each column are significantly different among drying temperature (p<0.05)
III. RESULTS AND DISCUSSION

Table 3. Effect of pre-treatment on chemical and sensorial properties of cake

Pre-treatment
Parameter
AA AAB B Control
Moisture content 24,70±2,14 23,11±0,31 22,79±1,16 23,40±1,70
(%)
β-carotene content 1,44±0,06ab 1,59±0,22a 1,70±0,22a 1,19±0,08b
(mg/100 g)
Color 6,16±0,25 5,17±0,82 5,57±0,22 5,39±0,34
Aroma 6,07±0,26 5,44±0,32 5,71±0,30 5,49±0,20
Taste 5,68±0,48 5,75±0,02 6,05±0,12 5,65±0,27
b ab a
Texture 5,20±0,05 5,55±0,38 5,81±0,06 5,19±0,34b
Overall acceptability 5,97±0,10 5,48±0,28 5,93±0,22 5,61±0,20
*) AA = The chips were dipped in 2000 ppm of ascorbic acid solution for 15 min. AAB = The
chips were dipped in 2000 ppm of ascorbic acid solution for 15 min followed by steam blanching
for 5 min. B = Steam blanching for 5 min. Control was OFSP flour without treatment. The values
are expressed as the mean of three replicate. Means followed by different in each column are
significantly different among pre-treatment (p<0.05)
 III. RESULTS AND DISCUSSION

• Pre-treatment choosing resulted in flour and cake with the best

chemical characteristic

According to the result of OFSP flours’ physical, chemical, and sensorial

characteristic analysis, the best pre-treatment was chosen by the highest score of
organoleptic value of color, organoleptic value of aroma, β-carotene content,
organoleptic value of taste, organoleptic value of texture, organoleptic value of
overall acceptability, moisture content, and specific volume respectively using the
method of effectivity index.

Table 4. Chemical characteristic of OFSP flour and cake with best pre-treatment
Best Pre-treatment
Parameter
OFSP Flour Cake
IC50 value (μg/ml) 164,16±18,92 206,85±18,87
Digestibility index (%) - 45,96±0,62
*) The values are expressed as the mean of three replicate.
 IV. CONCLUSION

• The study has shown that different

pre-treatment had an effect on OFSP flour
and cake’s quality.
• The best pre-treatment chosen was cake
made from OFSP flour that treated in 2000
ppm ascorbic acid solution for 15 minutes
which had high acceptability for it’s sensorial
characteristics and had adequate content of β-
carotene.
• The best cake had a low antioxidant intensity
and a low digestibility index.
• The result shows that sweet potato flour is a
good alternative for producing cake.

Cake with The Best Pre- Treatment

THANK YOU!