THE QUALITY OF CRACKER FROM PURPLE SWEET POTATO FLOUR SUBSTITUTED FOR WHEAT FLOUR

Arisara  Sittisak; Nunyong  Fuengkajornfung; Tidarat  Sanprom; Jiraporn  Weenuttranon

Arisara Sittisak Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok, Thailand
Nunyong Fuengkajornfung Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok, Thailand
Tidarat Sanprom Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok, Thailand
Jiraporn Weenuttranon Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok, Thailand

Keywords: cracker, anthocyanin, purple sweet potato flour, wheat flour

Abstract

The research objective of this study is quality of cracker from purple sweet potato flour substituted for wheat flour to acceptance of consumer and make choice for consumer whom think of health. The results of the sensory quality evaluation of the 3 types of cracker. This study found that the most appropriate recipe was the 1st recipe, which consisted wheat flour 400 g, sugar 14 g, salt 3 g, yeast 3 g, salted butter 80 g, shortening 80 g, water 180 g. Then standard recipe is brought to substituted of purple sweet potato flour in the ratio of 25, 50, 75 percent (weight of total wheat flour) respectively.; the researcher found that substituted of purple sweet potato flour of 50 percent had satisfaction score between minimum in terms of taste and score to median score in terms of color. The chemical composition of purple sweet potato flour to substitute for wheat flour in cracker found that anthocyanin was equal to 1.82 mg /100g.