The Result of the Substitution of Wheat Flour with Purple Sweet Potato Affecting the Quality of Muffin
The purpose of this research was to study of the appropriate amount of purple sweet potato substituted for wheat
flour in muffin, which the percentages were 0 (control), 25, 50 and 75. The study found that the variation of the amount of
purple sweet potato at different levels, the aditions of purple sweet potato were at the percentages 75 with statistical
significance at the 95% confidence level. With the textural analysis using a Texture Analyzer, the results of the varying
amount of purple sweet potato found that Springiness, Cohesiveness, Gumminess and Chewiness had similar value of
control. And when adding more purple sweet potato, the hardness tended to increase. The chemical compositions of muffin
made from purple sweet potato contained total calories, carbohydrates, fat, moisture, protein, ash and fiber anthocyanin,
which were equal to 360.43 kcal, 30.04 g, 46.55 g, 17.47 g, 4.25 g, 1.39 g, 5.91 g, 1.33 g respectively, there was the amount
of total anthocyanin at 5.08 mg/100g, total polyphenol at 174.53 mg eq GA, and total antioxidant activity (DPPH) was equal
to 710.90 mgAA/100g.
Keywords - Purple Sweet Potato, Muffin and Wheat Flour.