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

• Published in: IOP conference series. Earth and environmental science Vol. 713; no. 1; p. 12035
• Main Authors: Sanjaya, N, Nurminah, M, Karo-Karo, T
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.03.2021
• Subjects: Bakery products; Design modifications; Flour; Potatoes; Seeds; Specific volume; Sweet potatoes; Vegetables

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...