Textural quality of waffle ice cream cone from swett potato peel flour

Mohd Zulkeple Amin, Nurul Atikah (2020) Textural quality of waffle ice cream cone from swett potato peel flour. [Project Paper] (Submitted)

Text Ip FK 2020 53.pdf Download (57MB)

Abstract

Sweet potato (Ipomoea batatas) are the nutritious vegetables found in Malaysia. However, there about 15 to 40% of sweet potato peel waste has been found in the sweet potato industry. The sweet potato peel rich in nutritional values such as carbohydrates which act as the main source of energy for the body. In this study, the sweet potato peel processed into a flour for the used in the application in food products. The sweet potato peel flour (SPPF) being used in the substitution of wheat flour in the batter formulation of the making of waffle ice cream cones. There are four different samples of waffle cones which are control, 5% SPPF, 10% SPPF and 15% SPPF waffle cones. The result of the proximate analysis, the sweet potato peel flour (SPPF) rich in carbohydrate which reached 47.38%. Sweet potato peel flour also high in WHC and OHC by 295.94% and 329.97% respectively. L*a*b* colour analysis has shown that the increasing amount of SPPF increasing the darkness of the waffle cones. The texture analysis resulted 5% SPPF waffle cones had the highest crispiness of waffle cones. The waffle cones have been analyzed and shown that it has a longer shelf life by maintaining the colour of waffle cones and the waffle cones free from any growth of microorganisms. The overall acceptability from the sensory evaluation, that the 5% SPPF waffle cones chosen as the best acceptance of waffle cones. This sweet potato peel flour (SPPF) could be used for other application in the food products due to high water and oil holding capacity where it can be used for the making of viscous food and the meat-based product. In conclusion, the 5% SPPF successful in the making of waffle cones but due to its high and oil holding capacity, it can be used for the making of another applications in food products.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	18 Nov 2024 04:33
Last Modified:	18 Nov 2024 04:33
URI:	http://psaspb.upm.edu.my/id/eprint/2196

Actions (login required)

View Item