Issue |
E3S Web Conf.
Volume 361, 2022
3rd International Conference on Agribusiness and Rural Development (IConARD 2022)
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Article Number | 04008 | |
Number of page(s) | 6 | |
Section | Agricultural Technology and Smart Farming | |
DOI | https://doi.org/10.1051/e3sconf/202236104008 | |
Published online | 29 November 2022 |
Nutritional and sensory characteristics of tiwul made from different fortified tuber flours
1 Research Center for Food Technology and Processing, National Research and Innovation Agency Republic of Indonesia
2 Assessment Institute of Agricultural Technology Central Java, Indonesian Agency for Agricultural Research and Development, Ministry of Agriculture
* Corresponding author: indrie.amb@gmail.com
Tiwul is a traditional Indonesian food with good functional properties regarding a low glycemic index. However, like other tuber-based products, tiwul also faced nutritional deficiency issues. Therefore, this study aims to optimize the quality of traditional tiwul by modifying the formulation using different tuber flours and adding soybean flour as a fortificant. Three kinds of tuber flour (cassava, sweet potato, and canna) were used as tiwul raw material. These materials were fortified with 10% soybean flour, respectively. Unfortified (native) tuber flours were used as a control treatment. The flours were processed into tiwul with the traditional processing method. The result showed that adding soybean flour as a fortificant of tuber flour significantly improved the nutritional value of tiwul as the end product. Among examined formulations, fortified sweet potato resulted in the highest ash (3.96%), highest protein (8.26%), and lowest carbohydrate (80.23%) of tiwul. The utilization of fortified canna resulted in the highest insoluble fiber (19.01%) of tiwul. Interestingly, the sensory analysis showed that unfortified cassava flour had the highest acceptance for color, taste, and texture of tiwul. This condition indicated that original products still ranked top for local customer preferences.
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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