Physicochemical characteristics of donuts from composite flour (modified sukun, sweet poultry, mocaf, saga seeds)

Abstract This research aims to determine the composite flour formulation from modified breadfruit flour, purple sweet potato flour, mocaf and saga seed flour in making good quality donuts. The analysis was carried out using a non factorial complete randomized design, donut with composite flour formu...

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Bibliographic Details
Published inIOP conference series. Earth and environmental science Vol. 713; no. 1; p. 12035
Main Authors Sanjaya, N, Nurminah, M, Karo-Karo, T
Format Journal Article
LanguageEnglish
Published Bristol IOP Publishing 01.03.2021
Subjects
Bakery products
Design modifications
Flour
Potatoes
Seeds
Specific volume
Sweet potatoes
Vegetables
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Summary:Abstract This research aims to determine the composite flour formulation from modified breadfruit flour, purple sweet potato flour, mocaf and saga seed flour in making good quality donuts. The analysis was carried out using a non factorial complete randomized design, donut with composite flour formulation (modified breadfruit flour, purple sweet potato flour, mocaf and saga seed flour) (P): 10%: 40%: 50%: 0%, 15%: 35%: 45%: 5%, 20 %: 30%: 40%: 10%, 25%: 25%: 35%: 15%, 100% purple sweet potato flour, 100% mocaf, 100% modified breadfruit flour, and 100% wheat flour had a very significant influence on protein content, crude fiber content, fat content, specific volume and L. The final results of the study showed that the formulation of composite flour (modified breadfruit) purple sweet potato, mocaf and saga seeds) (25%: 25%: 35%: 15%) produce the best quality donuts.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/713/1/012035