EFFECT OF PARTIAL REPLACEMENT OF WHEAT FLOUR WITH PURPLE SWEET POTATO FLOUR ON PHYSICAL, NUTRITIONAL AND SENSORY CHARACTERISTICS OF ÉCLAIR

Abstract

The objective of this study was to investigate the physical, nutritional and sensory characteristics of Éclair substituted with different levels (0, 10, 20, 30, 40 and 50%) of purple sweet potato flour (PSPF) as sources of anthocyanin. colour parameters (lightness (L*), redness (a*) and yellowness (b*)) of all Éclair were measured using a Hunter colorimeter. L* and b* values of Éclair decreased while a* value increased with increase in level of PSPF from 0 to 50%. Sensory evaluation showed that Éclair substituted with 30% PSPF was acceptable. In addition, colour and sensory qualities of patties incorporated with purple sweet potato (PSP) at different levels (0, 15, 20 and 25%) were studied. PSP addition up to 25% had effect on the colour of patties and increased a* value, while decreasing the L* and b* values of the patties. The patties incorporated with 25% PSP improved the overall sensory acceptance. The analysis of chemical composition of Éclair (100 grams) had carbohydrate content of 26.85%, protein content of 5.50%, fat content of 11.38%, ash content of 0.90%, moisture content of 55.37% and found microorganism less than 1.8 x 10³ (CFU/g). Therefore, it can be concluded that the Éclair substituted with 30% PSPF and patties incorporated with 25% PSP improved the nutritional and the sensory characteristics of Eclair products.