Chemical and sensory characteristics of sweet potato crackers containing various starch types

Nur Aini; Syifaul Husna; Indarto Indarto; Elok Waziiroh; Banun Diyah Probowati; Retno Setyawati; Hadana Sabila Arsyistawa; Annisa Fitriati

doi:10.21107/agrointek.v19i3.29025

Chemical and sensory characteristics of sweet potato crackers containing various starch types

Nur Aini, Syifaul Husna, Indarto Indarto, Elok Waziiroh, Banun Diyah Probowati, Retno Setyawati, Hadana Sabila Arsyistawa, Annisa Fitriati

Abstract

White sweet potato is a local Indonesian food ingredient that can be processed into various products, including nonflaky crackers. Adding different types of starch to the cracker formulation can improve product characteristics, enhancing sensory acceptability. This study aims to determine the effects of the proportion of white sweet potato flour to wheat flour and the type of added starch on the chemical and sensory characteristics of crackers. A completely randomized design (CRD) was used. The factors studied were the addition of various types of starch (P; P1, white sweet potato starch; P2, cornstarch; and P3, tapioca) and the white sweet potato starch: wheat flour ratio (% w/b, T) (T1, 1:3; T2, 1:1; T3, 3:1; and T4, 4:0). The chemical characteristics evaluated were the moisture, ash, fat, protein, and carbohydrate contents. The sensory characteristics evaluated were the taste, texture, color, and degree of liking (preference). The chemical variables were analyzed using ANOVA and DMRT at the α = 5% level. The Friedman test was used for sensory evaluation. The results showed that the type of added starch (P) significantly affected the fat content. Furthermore, the proportion of white sweet potato flour to wheat flour (T) significantly influenced the fat and protein contents. In addition, the treatment combination (PT) significantly affected texture, color, and preference. The best treatment (P1T1) resulted in crackers with 4.40% moisture, 18.06% fat, and 74.86% carbohydrates, along with favorable sensory attributes like slightly salty taste, crunchy texture, and light brown color.

Keywords

crackers; cornstarch; tapioca; white sweet potato flour; white sweet potato starch

Full Text:

PDF

References

Agriculture, U. S. D. of. 2019. Food data central.

Ahmed, Z. S., and S. S. Abozed. 2015. Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product. Journal of Advanced Research 6(1):79–87.

Aini, N., H. S. Arsyistawa, B. Sustriawan, V. Prihananto, S. D. Astuti, A. T. Septiana, Indarto, and N. M. Suliman. 2024. Modification of the physical and chemical properties of Inpago-Protani rice flour via fermentation with Bimo-CF starter. Indonesian Food Science and Technology Journal 7(2):84–90.

Amelia, R., E. Julianti, and M. Nurminah. 2020. Effect of Wheat Flour Comparison with Purple Sweet Potato Flour and Xanthan Gum Addition on Donut Quality. Jurnal Keteknikan Pertanian Tropis dan Biosistem 8(3):263–274.

AOAC. 2005. Official Methods of Analysis of the Association of Official Agricultural Chemists International. Journal of the Association of Official Agricultural Chemists, 41:12.

Batista, A. P., A. Niccolai, I. Bursic, I. Sousa, A. Raymundo, L. Rodolfi, N. Biondi, and M. R. Tredici. 2019. Microalgae as functional ingredients in savory food products: Application to wheat crackers. Foods 8(12).

Choi, I., D. Shin, J. S. Lyu, J.-S. Lee, H. Song, M.-N. Chung, and J. Han. 2022. Physicochemical properties and solubility of sweet potato starch-based edible films. Food Packaging and Shelf Life 33:100867.

Ernayanti, S., S. Sukardi, and D. Damat. 2021. Effect of White, Yellow and Purple Sweet Potato Substitution on Physicochemical and Organoleptic Characteristics of Stuffed Donuts. Food Technology and Halal Science Journal 4(2):156–171.

Faccioli, L. S., M. P. Klein, G. R. Borges, C. S. Dalanhol, I. C. K. Machado, J. Garavaglia, and S. M. Dal Bosco. 2021. Development of crackers with the addition of olive leaf flour (Olea europaea L.): Chemical and sensory characterization. Lwt 141(January):110848.

Hatmi, R. U., A. Wirabhuana, Y. P. Wanita, E. Tando, and Musyadik. 2021. The Effect of the Polishing Process and Sorghum Type (Brown and White) on the Content of Crackers Nutrition. IOP Conference Series: Earth and Environmental Science 759(1):012037.

Indrianingsih, A. W., W. Apriyana, K. Nisa, V. T. Rosyida, S. N. Hayati, C. Darsih, and A. Kusumaningrum. 2019. Antiradical activity and physico-chemical analysis of crackers from cucurbita moschata and modified cassava flour. Food Research 3(5):484–490.

Jayanthi, B., D. Divya, S. Indran, M. Aruna, R. Karthika, S. Arjunan, T. Selvankumar, E. Manikandan, and R. Santhi. 2021. Influence of freeze-drying and fresh cooking on starch morphology and physicochemical and thermal properties of various tropical tubers. International Journal of Biological Macromolecules 183:1794–1806.

Ji, H., H. Zhang, H. Li, and Y. Li. 2015. Analysis on the Nutrition Composition and Antioxidant Activity of Different Types of Sweet Potato Cultivars. Food and Nutrition Sciences 06(01):161–167.

Katunzi-Kilewela, A., R. J. Mongi, L. D. Kaale, O. Kibazohi, R. M. Fortunatus, and L. M. Rweyemamu. 2022. Sensory profile, consumer acceptability and preference mapping of cassava-chia seeds composite porridges. Applied Food Research 2(1):100038.

Manzocco, L., G. Romano, S. Calligaris, and M. C. Nicoli. 2020. Modeling the effect of the oxidation status of the ingredient oil on stability and shelf life of low-moisture bakery products: The case study of crackers. Foods 9(6).

Mir, S. A., S. J. D. Bosco, M. A. Shah, S. Santhalakshmy, and M. M. Mir. 2017. Effect of apple pomace on quality characteristics of brown rice based cracker. Journal of the Saudi Society of Agricultural Sciences 16(1):25–32.

Mohamed, I. O. 2021. Effects of processing and additives on starch physicochemical and digestibility properties. Carbohydrate Polymer Technologies and Applications 2(August 2020):100039.

Muhammad, R., E. H. K. Ikram, M. S. M. Sharif, and N. M. Nor. 2022. The Physicochemical Analysis and Anthocyanin Level of Malaysian Purple Sweet Potato Cracker. Current Research in Nutrition and Food Science 10(3):1030–1045.

National Standarization Agency. 2011. SNI 2973:2011 Biscuit. Jakarta.

Olorunsogo, S. T., S. E. Adebayo, B. A. Orhevba, and T. B. Awoyinka. 2019. Sensory evaluation of instant noodles produced from blends of sweet potato, soybean and corn flour. Food Research 3(5):515–524.

Pangestuti, E. K., and P. Darmawan. 2021. Analysis of Ash Contents in Wheat Flour by The Gravimetric Method. Jurnal Kimia dan Rekayasa 2(1):16–21.

Prasetyo, H. A., and R. R. Winardi. 2022. Process of Making Composite Flour from Wheat Flour and Fementated Root Flour. Jurnal Agroteknosains 6(2):34–48.

Rahmawati, A., Supartono, and E. Cahyono. 2015. Kandungan Kimia dan Potensi Beberapa Jenis Tepung Ubi Jalar Pada Pembuatan Roti. Indonesian Journal of Chemical Science 4(1):6–10.

Ramadhani, W., I. Indrawan, and S. Seveline. 2022. Formulation of Mocaf Crackers with Addition of Rebon Shrimp Flour and Its Characteristics. Jurnal Bioindustri 4(2):93–108.

Reyniers, S., N. Ooms, and J. A. Delcour. 2020. Transformations and functional role of starch during potato crisp making: A review. Journal of Food Science 85(12):4118–4129.

Santosa, I., A. M. Puspa, D. Aristianingsih, and E. Sulistiawati. 2019. Karakteristik Fisiko-Kimia Tepung Ubi Jalar Ungu dengan Proses Perendaman Menggunakan Asam Sitrat. CHEMICA: Jurnal Teknik Kimia 6(1):1.

Sigüenza-Andrés, T., C. Gallego, and M. Gómez. 2021. Can cassava improve the quality of gluten free breads? Lwt 149(March).

Suarningsih, N. P. Y., L. Suranadi, A. Chandradewi, and R. Sofiyatin. 2022. Pengaruh Substitusi Tepung Terigu dengan Tepung Ubi Jalar terhadap Sifat Organoleptik dan Sifat Kimia Nastar Nabikajau. Student Journal of Nutrition (SJ Nutrition) 1(1):26–32.

Subandoro, R. H., Basito, and W. Atmaka. 2013. The Study Sensory Characteristhics And Physicochemical Cookies Combination Wheat Flour Red Millet Flour And Purple Sweet Potato Flour. Jurnal Teknosains Pangan 2(4):68–74.

Sutrisno, C. D. N., and W. H. Susanto. 2019. The Influence of Type and Concentration Paste (Coconut Milk and Nuts) Toward Brown Sugar Quality Product Clara. Jurnal Pangan dan Agroindustri 2(1):97–105.

Tô, H. T., S. J. Karrila, L. H. Nga, and T. T. Karrila. 2020. Effect of blending and pregelatinizing order on properties of pregelatinized starch from rice and cassava. Food Research 4(1):102–112.

Utomo, L. I. V. ., E. Nurali, and M. Ludong. 2017. Effect of Maizena Addition on the Preparation of Gluten Free Casein Free Biscuits Made from Goroho Banana Flour (Musa Acuminate). Cocos 1(2):1–12.

Venkatachalam, K., and M. Nagarajan. 2017. Physicochemical and sensory properties of savory crackers incorporating green gram flour to partially or wholly replace wheat flour. Italian Journal of Food Science 29(4):599–612.

Winarno, F. G. 2008. Food Chemistry and Nutrition. Gramedia, Jakarta.

Xu, J., Y. Zhang, W. Wang, and Y. Li. 2020. Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in Food Science and Technology 103(July):200–213.

Yuliansar, Ridwan, and Hermawati. 2020. Characterization of white, orange, and purple sweet potato starch. Saintis 1(2):1–13.

Zhang, F. F., S. I. Barr, H. McNulty, D. Li, and J. B. Blumberg. 2020. Health effects of vitamin and mineral supplements. The BMJ 369.