New healthy food product crafted from sweet potato flour and pasta: Brownies

Research Center for Agroindustry, National Research and Innovation Agency (BRIN), Soekarno Integrated Science Center, Jl. Raya Jakarta-Bogor km 46, Cibinong 16911, Bogor, Indonesia

^* Corresponding author: wida006@brin.go.id

Abstract

Sweet potato (SP) provides good nutrition to maintain public health status. It has a high energy content, protein, fat, and considerable dietary fiber. Four of SP varieties i.e., Beta 1, Beta 2, Antin 2, and trib c contain bioactive compounds such as anthocyanin and beta-carotene. In their fresh form, Antin 2 and Antin 3 contained higher calories compared to Beta 1. Meanwhile, in the form of flour, Beta 1 had more beta carotene (29.41±0.06 mg/100g) than Beta 2 (27.26±0.13 mg/100g), and Antin 3 contained more anthocyanin (47.66±0.05 mg/100g) than Antin 2 (29.04±0.01mg/100g). The aim of this study was to test the brownies made using SP pasta (SPP) and SP flour (SPF), and to evaluate the physicochemical and sensory properties of resulting brownies. Results show that there were various differences in moisture content (2.35–3.99%), ash (2.67–3.66%), fat (11.50–24.62%), protein (2.46–3.65%), carbohydrate (65.07–79.52%), and energy (436.98–494.86 kcal), but the differences were not systematic. The sensory evaluation demonstrated that the product was well-accepted by the panelists in terms of color, flavor, taste, texture, and overall acceptability, indicating that SP have a potential as raw material for food products and further utilization to support sustainable agriculture.