Physicochemical and Antioxidant Characteristic of Flakes with Arrowroot and Purple Yam Flour

The growing awareness of environmental impacts has encouraged the diversification of high–mileage commodities, including reducing wheat use in flakes. Purple yams and arrowroot show potential as a wheat substitute due to their antioxidant activity. In this study, wheat flour was partially substituted with arrowroot and purple yam flour at ratios of 30:65:5, 30:60:10, and 30:55:15. The products were evaluated for chemical and physical characteristics. Antioxidant activity ranged from 5.71-24.27%, with anthocyanin levels of 30.38-40.06%. Moisture content was 2.05-4.78%, ash 1.36-1.54% wb, protein 2.33-2.72% wb, fat 20.21-21.24% wb, and carbohydrate 71.05-73.65% wb. Physically, the flakes maintained crispiness in milk for 358.25-402.25 seconds, with hardness value of 2.20-3.35 F.maxN, crispiness of 1.59-2.28 F.breakN, and color values of L* 53.42-61.50, a* 4.51-9.14, and b* 11.73-18.17. Among the formulations, the 30:55:15 ratio produced the highest antioxidant activity and a higher anthocyanin content.