Purple Sweet Potato Flour Substitute Tapioca Flour of Dried Tapioca Pearls

Abstract

Purple sweet potato flour substitute tapioca flour of dried tapioca pearls has the objective to study the basic formula and used by purple sweet potato flour substitute of tapioca flour process. The results show that the method used sugar cane the most. Suitable quantity ratio purple sweet potato flour substitute tapioca flour of dried tapioca pearls results show that panelist score liking formula percentage ratio of 70:30. The comparison between purple sweet potato flour substitute tapioca flour of dried tapioca pearls with other dried tapioca pearls in the market, found that the physical quality of the products had different color values. The color (L*), (a*) and (b*). The chemical quality of the products show that the protein, fats, crude fibers and ash were equal to 1.94±0.02, 0.63±0.01, 1.21±0.05 and 1.24±0.02 respectively. After study of the product shelf life, found that the products that are stored in vacuum bags at room temperature have a shelf life of at least 28 days and the microorganisms, yeast and mold not exceed the specified standards. The consumers acceptability the purple sweet potato flour substitute tapioca flour of dried tapioca pearls as 100% and like extremely as 62%.