Development of a gluten-free honey sweet potato flour premix as a functional baking alternative
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Abstract
This research was done to develop the alternative of gluten-free snack as the functional food product by using sweet potato flour as a substitute for wheat flour. The purpose of this research is to explore the potential of sweet potatoes as local food ingredients that are nutritious and gluten-free, while completing the increasing request for healthy food and snacks. The research was done by combining literature study, kitchen lab experiment and respondent's evaluation. The research method is quantitative and is used to analyze the result achieved. The respondents were aged between 16 and 20 years. The respondents were requested to taste the gluten-free cookies alongside ranking them on a score that was based on some criteria that included aroma, colour, texture, taste and overall acceptance. Evaluation results showed that the product gets a positive result on every sensory parameter tested. This product has a good sensory quality that can be accepted while giving nutrition function, this supports the use of sweet potato flour as alternative to wheat flour as functional food.
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References
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