The Effects of Addition of Non-Oilseed Legumes on Physical and Sensory Properties of Sweet Potato Flake
Abstract
The utilization of sweet potato (Ipomea batatas) is still limited. Flake is chosen as one of the diversification products of sweet potato. An addition of non-oily legumes is expected to improve the protein content of the flake. However, such an addition will eventually affect the characteristics of the flake, thus need to be evaluated.
Three kinds of non-oil seed legumes i.e.: Hyacinth bean (Lablab purpureus (L) sweet), Jack bean (Canavalia ensiformis) and Lima bean (Phaseolus lunatus) were added at a level of 20%, 25% and 30%, respectively.
The result showed that the kind of non-oilseed legumes influenced the degree of water absorption and fragility of the flake, but did not influence the lightness. An addition of Jack bean produced the highest degree of water absorption and the most fragile sweet potato based flake. In term of the taste, color and texture of the flake consumed with milk, however, an addition at a level of 20% of Lima bean seemed to be the most preferred product that was the one with moderate levels of degree of water absorption and fragility.
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Key words: Sweet potato, flake, non-oil seed legumes
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