Physicochemical and Sensory Characteristics of Bread from Flour, Starch, Fiber, and Anthocyanin of Purple Sweet Potato

Abstract

Purple fleshed sweet potato (PFSP) is a plant with many health benefits such as anthocyanin content with high antioxidant activity, fiber, starch, and mineral. The focus of this study was to evaluate the effect of ratio of PFSP flour and starch, fiber (solid waste of PFSP starch processing), and anthocyanin pigment (liquid waste of PFSP starch processing) on the physicochemical and sensory characteristics of bread. Ratio of flour : starch : fiber : anthocyanin pigment used in making breads were 73:25:0:2; 73:20:5:2; 73:15:10:2; 73:10:15:2; 73:5:20:2; and 73:0:25:2. The results showed that flour, starch, fiber, and anthocyanin pigments enhanced the color and nutritional value when incorporated into the bread formulation. Bread with the best quality and more accepted by consumers was the bread made from a ratio of 73 g of purple sweet potato flour, 25 g fiber and 2 g anthocyanin pigment. Based on these results, flour, fiber, and anthocyanin pigments can be used as natural colorant and functional food ingredients.