New formulation of boba using sweet potato flour

Mohd Yusof, Anis Syafikah (2021) New formulation of boba using sweet potato flour. [Project Paper] (Submitted)

Text lp FK 2020 78.pdf Download (8MB)

Abstract

Boba phenomenon is extensively popular by all generations from youngest to the eldest. Boba which known as tapioca pearls are originally made up of tapioca starch which then is served with milk tea. Sweet potato (Ipomoea batatas) has low calories than tapioca which can give benefits to the consumer since it has a lot of nutritional value such as high p-carotene, rich in vitamin C, high value of dietary fiber, antioxidants level and protein content. Therefore, in this research sweet potato flours were prepared in three sample where sweet potato flour was substituted with 50% SPF and 50% TF and another two sample consist of 100% SPF with added of two types of gelatin (fish or bovine gelatins) to make the boba pearls. There are a few analysis being run to these substitutions which are pH, textural properties which are chewiness and chewing energy and water holding capacity. According to the results, the pH all samples lies in acidic condition where in range of 4.52 - 5.71. For textural properties, the result of sample C which consists of 100 % SPF with fish gelatin showed lower value of chewiness with 217.678±3.8 g and 4136.833±39.1 g.% of chewing energy compared to other samples. Sample C also shows high water holding capacity with value of 0.9 g water/ g dry matter due to presence of gelatin itself. The sensory analysis conducted shows that sample C has low chewiness which being the most important parameters and thus being chosen to be the most sample the like. Therefore, with the growing of boba phenomenon, boba lovers able to be consume boba in for all generation without any hesitation while utilising all the benefits exist in the sweet potato.

Item Type:	Project Paper
Subjects:	S Agriculture > S Agriculture (General)
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	06 May 2026 04:01
Last Modified:	06 May 2026 04:01
URI:	http://psaspb.upm.edu.my/id/eprint/2804

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