The Effect of Initial Treatment in Making Orange Sweet Sweet Flour on Cookies Quality

Oct 13, 2025 by leolavanderia.com.br 42 views

The Effect of Initial Treatment in Making Orange Sweet Sweet Flour on Cookies Quality

Introduction

The production of orange sweet potato flour has gained significant attention in recent years due to its high nutritional value and potential health benefits. One of the key factors that affect the quality of cookies produced from this flour is the initial treatment process. This study aims to investigate the effect of pre-treatment in processing orange sweet potato flour on the quality of cookies. The research process includes three main stages: the production of orange sweet potato flour, observations of flour characteristics, and analysis of the effect of initial treatment on physical, chemical, and sensory cookies produced from the flour.

Background

Orange sweet potatoes are a rich source of β-carotene, a natural source of vitamin A. The use of orange sweet potatoes as a raw material for flour has many advantages, one of which is its high β-carotene content. However, the quality of the final product is very dependent on the processing techniques used. Initial treatment, such as immersion with ascorbic acid, can help protect important compounds in sweet potatoes and improve the physical and sensory properties of cookies.

Research Methodology

The research process includes three main stages: the production of orange sweet potato flour, observations of flour characteristics, and analysis of the effect of initial treatment on physical, chemical, and sensory cookies produced from the flour. The initial treatment process includes soaking the sweet potatoes in ascorbic acid solution for 15 minutes. The cookies produced from the flour are then analyzed for their physical, chemical, and sensory properties.

Results

The results of the study showed that the initial treatment had a significant effect (p <0.01) on several important parameters, such as color index, browning index, water content, β-carotene, and hedonic value of color from orange sweet potato flour. However, the effect is not significant (p> 0.05) on the density of the Kamba, brightness, and the hedonic value of aroma. From further analysis, the initial treatment was also very significant (p <0.01) on the spread factor (spread factor), hardness (hardness), water content, β-carotene, hedonic value of taste, texture, and crispiness (crispiness) Cookies. Conversely, the treatment did not show a significant effect (P> 0.05) on the density of the Kamba, the color index (Ohue), brightness, adhesiveness, deformation, color hedonic value, aroma, and general receipts of cookies.

Discussion

The results of the study showed that the initial treatment had a significant effect on the quality of cookies produced from orange sweet potato flour. The use of ascorbic acid as an initial treatment not only increases β-carotene levels, but also affects the taste and texture of cookies positively. The cookies produced through this treatment contain β-carotene as much as 7,5159 mg per 100 grams of cookies, with antioxidant activity measured using the IC50 value of 169.38 µg/ml.

The use of orange sweet potatoes as a raw material for flour has many advantages, one of which is a high β-carotene content. In this study, the right initial treatment is very influential on the quality of the cookies produced. The application of effective initial treatment in orange sweet potato processing shows the importance of further research to improve the quality of local food products. Through proper processing, we can not only increase the nutritional value of food, but also expand its commercial potential.

Conclusion

In conclusion, the initial treatment process has a significant effect on the quality of cookies produced from orange sweet potato flour. The use of ascorbic acid as an initial treatment not only increases β-carotene levels, but also affects the taste and texture of cookies positively. The cookies produced through this treatment contain β-carotene as much as 7,5159 mg per 100 grams of cookies, with antioxidant activity measured using the IC50 value of 169.38 µg/ml. This study can be a reference for the development of innovative food products based on local and highly nutritious ingredients.

Recommendations

In the future, further research can explore a combination of other initial treatment or different processing methods to get a higher quality final product. The use of orange sweet potatoes as a raw material for flour has many advantages, one of which is its high β-carotene content. The application of effective initial treatment in orange sweet potato processing shows the importance of further research to improve the quality of local food products.

Limitations

This study has some limitations. The study only focused on the effect of initial treatment on the quality of cookies produced from orange sweet potato flour. Further research can explore the effect of other processing methods on the quality of cookies produced from this flour. Additionally, the study only used ascorbic acid as an initial treatment, and further research can explore the use of other initial treatments.

Future Research Directions

Conclusion

Q: What is the purpose of this study?

A: The purpose of this study is to investigate the effect of pre-treatment in processing orange sweet potato flour on the quality of cookies.

Q: What are the main stages of the research process?

A: The research process includes three main stages: the production of orange sweet potato flour, observations of flour characteristics, and analysis of the effect of initial treatment on physical, chemical, and sensory cookies produced from the flour.

Q: What is the significance of the initial treatment process?

A: The initial treatment process has a significant effect on the quality of cookies produced from orange sweet potato flour. The use of ascorbic acid as an initial treatment not only increases β-carotene levels, but also affects the taste and texture of cookies positively.

Q: What are the advantages of using orange sweet potatoes as a raw material for flour?

A: The use of orange sweet potatoes as a raw material for flour has many advantages, one of which is its high β-carotene content. This makes it a natural source of vitamin A.

Q: What is the effect of the initial treatment on the physical properties of cookies?

A: The initial treatment has a significant effect on the physical properties of cookies, including the spread factor, hardness, water content, and crispiness.

Q: What is the effect of the initial treatment on the chemical properties of cookies?

A: The initial treatment has a significant effect on the chemical properties of cookies, including the β-carotene content and antioxidant activity.

Q: What is the effect of the initial treatment on the sensory properties of cookies?

A: The initial treatment has a significant effect on the sensory properties of cookies, including the taste, texture, and aroma.

Q: What is the recommended initial treatment for producing high-quality cookies from orange sweet potato flour?

A: The recommended initial treatment is soaking the sweet potatoes in ascorbic acid solution for 15 minutes.

Q: What are the limitations of this study?

A: This study has some limitations, including the focus on the effect of initial treatment on the quality of cookies produced from orange sweet potato flour, and the use of ascorbic acid as the only initial treatment.

Q: What are the future research directions for this study?

A: Future research can explore a combination of other initial treatment or different processing methods to get a higher quality final product.

Q: What are the implications of this study for the food industry?

A: This study has implications for the food industry, including the potential to develop innovative food products based on local and highly nutritious ingredients.

Q: What are the potential applications of this study?

A: The potential applications of this study include the development of new food products, such as cookies, crackers, and other baked goods, that are high in β-carotene and other nutrients.

Q: What are the potential benefits of this study?

A: The potential benefits of this study include the development of healthier food products, the creation of new job opportunities in the food industry, and the potential to improve the nutritional status of populations.