The Development of Starch Ball Containing Japanese Purple Sweet Potato Flour as an Ingredient

Abstract

Starch balls that are commonly used in bubble milk tea are generally made from tapioca starch. This research aimed to use Japanese purple sweet potato flour, rich in bioactive compounds, as an ingredient in the production of starch balls. In the initial test, the most suitable formula of tapioca starch ball, based on color analysis, sensory evaluation and texture profile analysis, was the formula containing 90 g of tapioca flour, 45 g of brown sugar and 60 g of water. Therefore, the aforementioned formula of tapioca starch ball was used as a control formula (formula F1) for the development of starch balls containing Japanese purple sweet potato flour as an ingredient. In this study, three formulas of Japanese purple potato starch ball were developed including S1, S2 and S3 having Japanese purple sweet flour substitution for tapioca flour at 10%, 20% and 30%, respectively. From color analysis, sensory evaluation, texture profile analysis, cooking yield determination and cooking loss determination, it was found that the formula S1 was the one having the best test results. Therefore, the formula S1 and the control (formula F1) were subjected to proximate analysis and analysis of bioactive compounds. The results revealed that the formula S1 had higher anthocyanin content than the control. This research demonstrates the possibility of using Japanese purple sweet potato flour to partially replace tapioca flour in the production of starch ball to increase its nutritional value.