Share
Export Citation
Gel Strength, Folding Test and Sensory Evaluation of Chicken Meatballs by Substitution of Tapioca Flour with Purple Sweet Potato Flour
Hajrawati H.
Aip Conference Proceedings
Abstract
The incorporation of purple sweet potato into processed meat products has also been studied to improve the functional product. The objective of this study was to evaluate the effect of tapioca flour substitution with purple sweet potato on gel strength, folding test, and sensory properties of chicken meatballs. There were four treatments applied in the study, namely the substitution of tapioca flour with purple sweet potato with a ratio of 20:0; 15:5; 10:10; 5:15, and 0:20 (meat weight basis). The result indicated that the gel strength and folding test score decreased by the high proportion of purple sweet potato replacement. The sensorial properties showed that the intensity of aroma, texture, and chewiness tended to decrease gradually in line with the proportion of purple sweet potato. The intensity of color increased in each ratio of the substitution. However, the panelist’s acceptability to the sensory attributes was not different up to substituti on ratio 5:15. It could be summarized that the substitution of tapioca flour with purple sweet potato flour 10:10 gave the best properties of the chicken meatballs.