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October 12, 2025Agricultural ScienceOpen Access

Physical Properties and Panelists’ Preference for Purple Sweet Potato Flour Flakes with Okara Flour Substitution

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Authors

SMSyariful MubarokIndonesian Agency for Agricultural Research and Development DRDwi Agustiyah RosidaUniversity of Surabaya TPTiurma Wiliana Susanti PanjaitanUniversitas 17 Agustus 1945 Surabaya

Discussion

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Overview

This study reveals how okara flour substitution influences physical properties and sensory acceptance in purple sweet potato flour flakes, suggesting better formulations.

Key Points

Increased okara flour improved rehydration capacity and texture of purple sweet potato flakes, and with a 20% replacement showing optimal results.
Panelists preferred the color of flakes with higher okara flour, although flavor and texture were favored less at elevated amounts of okara.
The research employed a Completely Randomized Design comparing five levels of okara flour replacement in purple sweet potato flakes.
These findings suggest potential for enhancing nutritional quality and consumer acceptability of flour-based products.

Cite This Study

Mubarok et al. (2025) studied this question.

synapsesocial.com/papers/68eb8fe250220ac955d9495c https://doi.org/10.55173/agriscience.v9i1.186

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October 12, 2025Agricultural ScienceOpen Access

Physical Properties and Panelists’ Preference for Purple Sweet Potato Flour Flakes with Okara Flour Substitution

View Full Paper

Ask AI

Bookmark

Authors

SMSyariful MubarokIndonesian Agency for Agricultural Research and Development DRDwi Agustiyah RosidaUniversity of Surabaya TPTiurma Wiliana Susanti PanjaitanUniversitas 17 Agustus 1945 Surabaya

Discussion

Member takes

Overview

This study reveals how okara flour substitution influences physical properties and sensory acceptance in purple sweet potato flour flakes, suggesting better formulations.

Key Points

Increased okara flour improved rehydration capacity and texture of purple sweet potato flakes, and with a 20% replacement showing optimal results.
Panelists preferred the color of flakes with higher okara flour, although flavor and texture were favored less at elevated amounts of okara.
The research employed a Completely Randomized Design comparing five levels of okara flour replacement in purple sweet potato flakes.
These findings suggest potential for enhancing nutritional quality and consumer acceptability of flour-based products.

Cite This Study

Mubarok et al. (2025) studied this question.

synapsesocial.com/papers/68eb8fe250220ac955d9495c https://doi.org/10.55173/agriscience.v9i1.186

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