| dc.description.abstract | The objective of this study was to characterize starch and flour of Cilembu and Ayamurasaki purple sweet potatoes in order to determine their potential application in food processing. T-test statistical analysis showed that there were only a few characteristics of flour and starch of Cilembu and Ayamurasaki purple sweet potatoes indicating significant differences. For flour, the characteristics that are significantly different were water content, protein content, carbohydrate content, starch content, peak viscosity, setback viscosity, and breakdown viscocity. Furthermore, the significantly different characteristics in their starch were moisture content, ash content, protein content, carbohydrate content, gelatinization temperature, maximum viscosity, breakdown viscosity, setback viscosity, swelling power, and solubility. | en |
