The effect of purple sweet potato flour (Ipomoea batatas L) as substitution on anthocyanins content and antioxidant capacity of snow white’s ball cookies

• Published in: IOP conference series. Earth and environmental science Vol. 1302; no. 1; pp. 12078 - 12082
• Main Authors: Sunaryo, N A, Ab Rashid, P D, Nurmalasari, R, Soekopitojo, S
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.02.2024
• Subjects: Anthocyanins; Antioxidants; Flavonoids; Flour; Health promotion; Ipomoea batatas; Oxidative stress; Pigments; Potatoes; Snow; Substitutes; Sweet potatoes; Vegetables
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/1302/1/012078

Abstract This research investigates the impact of substituting wheat flour againts purple sweet potato flour (Ipomoea batatas L.) on the anthocyanins content and antioxidant capacity of Snow White’s Ball Cookies. Anthocyanins are natural vibrant red, purple, and blue pigments contained in many foods; including purple sweet potato. Anthocyanins are part of a larger group of compounds called flavonoids, which have antioxidant properties and are associated with several potential health benefits. Antioxidants are known for their role in mitigating oxidative stress and promoting health. Purple sweet potatoes are esteemed for their rich antioxidant content, primarily attributed to the presence of anthocyanins. This study aims to determine whether including purple sweet potato flour (PSPF) enhances the antioxidant properties of these cookies. The method used in this study is a completely randomized design experiment (CRD). There are four treatments: substitution of 25%, 50%, 75%, and 100%. The results of this study indicate that 100% (Formula E) substitution of purple sweet potato flour has the lowest antioxidant capacity of 85.04 ppm and higher anthocyanins content of 5.30 (mg/100g). So, it is proven that the antioxidant content in the form of anthocyanins in snow white ball cookies is high.