The effect of raw materials ratio and microwave baking condition

Abstract

Sweet potatoes are indigenous plants commonly used for cooking because they are high in nutrients such as carbohydrates, fiber, vitamins, and antioxidants. During the harvest season, many sweet potatoes make the price low. So, this research focused on processing sweet potatoes to the new products and value-added. The research aimed to study the effect of raw materials ratio and microwave baking conditions on the quality of sweet potato crackers. Purple and yellow sweet potatoes were used as ingredients in the rice crackers, which were semi-instant and suitable for the new everyday life. The research found that purple sweet potato crackers, yellow sweet potato crackers, and mixed sweet potato crackers were microwaved at 240 watts for two minutes. The physical characteristics such as color, smell, taste, and crispness were good level. The tastings for moisture content before baking were 6.29%, 7.31%, and 9.92%, respectively. They were the standard moisture contents, not more than 12%, and energy of 3.7 kcal per 100 g sample, which showed that the sweet potato crackers were low-energy food. Moreover, they also found that mixed sweet potato crackers had the best antioxidant activity IC₅₀ equal to 1.511 ppm, and beta-carotene content in yellow sweet potato crackers was <LOQ = 40.00