Physicochemical and sensory characteristics of biscuits from corn flour (Zea mays) with orange sweet potato flour (Ipomoea batatas L.)

Department of Food Science and Technology, Faculty of Agriculture, USU, 20155, Medan, Indonesia

^* Corresponding author: sentosa.ginting@usu.ac.id

Abstract

This study was carried out to investigate the physicochemical and sensory characteristics of biscuits as affected by the ratio of corn flour (CF) and orange sweet potato flour (OSPF). Six samples of biscuits were made from CF and OSPF in various ratio namely P₁ (100% corn flour), P₂ (80:20), P₃ (60:40), P₄ (40:60), P₅ (20:80), P₆ (100% OSP flour), and one sample as control namely P₇ (100% wheat flour). The results showed that the ratio of CF and OSPF had a very significant effect (P < 0.01) specific volume, hardness, water absorption, ash content, protein content, fat content, carbohydrate content, and crude fiber content of biscuits. The biscuits most acceptable by consumers were produced from 80% CF with 20% OSPF.