Effect of Drying Temperature on Physiochemical Properties on Orange Sweat Potato Flour

Abstract

Orange sweet potato flour is an innovative product that produces to commercialize the use of sweet potato in producing a food product. It can be used for baked goods, such as bread, cookies, muffins, and doughnuts, and as a thickener for sauces and gravies. It is also used as a flour option especially for those who are allergic to gluten. The objective of this study was to produce flour from orange sweet potato at different drying temperatures by using the circulation oven drying technique. The variables for this study were the drying temperatures of flour at 50°C, 55°C and 60°C for 8 hours. The flour is also determined by its moisture, ash, and beta carotene content. The best drying temperature of sweet potato flour is at 50°C with 3.47% of moisture content, and the highest ash content with 3.32%. In addition, the amount of beta carotene analysis also showed that, at 50°C, the amount of beta carotene was the highest with a reading of 0.042 mg/g compared to 55°C and 60⁰C, which had only 0.035 mg/g and 0.027 mg/g. Hence, it can be recommended that the drying temperature of sweet potato flour was found to be indirectly proportional to the amount of moisture, ash and beta carotene content. Sensory evaluation shows, flour drying at 50⁰C are more preferred by panellist, it imitates a market product compared to others in term of texture, elasticity, stickiness, and overall acceptance. The use of a low temperature, drying at 50⁰C was chosen because the high nutrient content can still be maintained after the drying process takes place. In addition, these sweet potatoes can be used as an alternative source of flour with health benefits.