Physicochemical and Sensory Properties of Pasta Substituted with Purple Sweet Potato Flour
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Abstract
The objective of this study was to substitute wheat flour with purple sweet potato starch in pasta products. Two types of purple sweet potato starch were tested: starch modified by heat–moisture treatment (MF) and native starch without modification (NF). It was found that MF starch contained a higher anthocyanin content (2.95 ± 1.90 mg/g DW). Increasing the substitution level of purple sweet potato starch resulted in an increased in redness (a*) values, while lightness (L*) and yellowness (b*) values were significantly decreased. The percentage of water absorption decreased, but tensile strength also significantly decreased (p0.05). On the other hand, the percentage of cooking loss increased with higher levels of MF starch substitution. Sensory evaluation was conducted using a 9-point hedonic scale with 30 untrained panelists. The highest score for color quality was obtained from formula P4 (8.03 ± 0.99). For taste, formulas P2, P3, and P4 received the highest scores, with P2 scoring 6.57 ± 1.41, P3 scoring 6.83 ± 1.53, and P4 scoring 7.33 ± 1.12. However, there were no significant differences (p > 0.05) in aroma, texture, or overall acceptability among the samples. Chemical composition analysis of formula P4 revealed that it contained the significantly highest ash and dietary fiber contents.
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