Utilization of Mulberry to Reduce Oil Absorption in Crispy Roti

Abstract

The objectives of this research were to study the use of mulberry juice concentrate (5°brix) instead of water in the crispy roti recipe (0%, 20%, 40%, 60%, 80% and 100%). The mulberry residue from the juice process was dried and added into the recipe by replacement of wheat flour at 0%, 2%, 4%, 6%, 8% and 10% of wheat flour in order to reduce oil absorption in crispy roti. The Impact of mulberry juice and powder on physico-chemical properties and sensory acceptance test of the resulting crispy roti were studied. The results showed that the increase of mulberry juice in crispy roti led to a statistically significant (p≤0.05) decrease in brightness (L*), redness (a*) and yellowness (b*) compared to those of control (without mulberry juice adding). The results from the sensory test using 9-point hedonic scale showed a similar liking score of crispy roti with 80%mulberry juice compared with those of the control. For the mulberry powder, it has a moisture content of 5.79%, water holding capacity of 5.15 g water/g dry sample, oil holding capacity of 1.75 g oil/ g dry sample. The increase in mulberry powder content decreased the brightness (L*), redness (a*) and yellowness (b*) of crispy roti in which the crispness increased without changing hardness. Using mulberry powder at 10% showed the reduction of oil absorption by 69.49% compared to the control. The sensory tests showed that crispy roti with 10% mulberry powder received the higher linking score, especially flavor, taste, texture and overall attributes, compared with those of the control (p≤0.05)