Optimization of citric acid concentration

Oct 13, 2025 by pinkandtrash.com 137 views

The Effect of Immersion in Citric Acid and Blanching on the Physical, Chemical, and Functional Quality of Purple Sweet Potato Flour and Its Applications in Making Cakes

Introduction

Purple sweet potatoes are a rich source of functional food, thanks to their high anthocyanin content and antioxidant activity. They are also rich in phenol compounds, food fiber, and have a low to moderate glycemic index, making them beneficial for the digestive system. This study aims to investigate the effect of immersion in citric acid and the process of blanching on the physical, chemical, and functional quality of purple sweet potato flour, and its application in cake making.

Background

Purple sweet potatoes have been gaining attention in recent years due to their potential health benefits. They are rich in antioxidants, which can help protect against chronic diseases such as heart disease, cancer, and neurodegenerative disorders. Additionally, purple sweet potatoes are a good source of fiber, which can help promote digestive health and satiety. However, the quality of purple sweet potato flour can be affected by various factors, including the processing method and the concentration of citric acid used.

Methodology

This study used a non-factorial random random (RAL) method, with the treatment of citric acid soaking at two concentrations, which is 0.5% and 1%, for 30 minutes, which is then followed by steam blanching for 5 minutes. The physical, chemical, and functional quality of the purple sweet potato flour was analyzed using various methods, including color analysis, density measurement, and ash content determination.

Physical Analysis Results

The results of the physical analysis of the study showed variations in the color value of L, which ranged from 40.66 to 46.64, showing differences in flour brightness. The resulting flour density is in the range of 0.69 to 0.78 g/ml, while the browning index ranges from 0.76 to 1.13. This shows that soaking and blanching treatment can affect the physical appearance of purple sweet potato flour.

Chemical Quality

In terms of chemical quality, flour water content shows variations between 5.16% to 8.16%, while ash content ranges from 1.27% to 1.93%. In addition, fat and protein content ranges from 0.52% to 5.19% and 6.82%, and fibers between 2.53% to 3.00%. The total anthocyanin number ranges from 105.57 to 126.97 mg Cye/G, and starch levels show variations between 55.02% to 60.00%. This study found that an increase in the concentration of citric acid accompanied by a blanching process tends to reduce flour protein levels.

Functional Quality

From the functional quality aspect, water absorption and oil absorption become the main focus. Water absorption ranges from 1.90 to 3.83 g/g and oil absorption between 1.26 to 1.73 g/g, shows that higher treatment in the concentration of citric acid (1%) with the blanching process increases power absorb water while lowering the absorption of oil. This shows the potential of purple sweet potato flour as a better raw material for cake dough.

Application in Making Cake

The hedonic test results show that the cake made with the best purple sweet potato flour and flour has a high taste value, from 'somewhat liked' to 'preferred'. The volume of cake development using control flour, the best purple sweet potato flour, and wheat flour of 43.89 cm³/g, 44.87 cm³/g, and 50.43 cm³/g, indicating that wheat flour gives results best in developing volume. The color analysis results show that the L value for flour cake is 69.49, while for cakes with control flour and the best purple sweet potato flour each is 22.80 and 21.07.

Conclusion

Overall, this study shows that immersion in citric acid and blanching has a significant effect on the physical, chemical, and functional quality of purple sweet potato flour. This process not only improves flour quality, but also opens opportunities for broader applications in making food products, especially cakes. Purple sweet potatoes as functional foodstuffs show significant potential and can be used as a healthier alternative compared to ordinary flour. The quality produced from the best purple sweet potato flour should be considered in the food and health industry.

Recommendations

Based on the findings of this study, the following recommendations are made:

Optimization of citric acid concentration: The study found that an increase in the concentration of citric acid accompanied by a blanching process tends to reduce flour protein levels. Therefore, it is recommended to optimize the concentration of citric acid to achieve the desired level of protein reduction.
Improvement of flour quality: The study found that the physical, chemical, and functional quality of purple sweet potato flour can be improved through the use of citric acid and blanching. Therefore, it is recommended to use these methods to improve the quality of purple sweet potato flour.
Development of new food products: The study found that purple sweet potato flour can be used as a raw material for cake dough. Therefore, it is recommended to develop new food products using purple sweet potato flour as a main ingredient.

Future Research Directions

This study provides a foundation for further research on the use of citric acid and blanching in improving the quality of purple sweet potato flour. Some potential future research directions include:

Investigation of the effect of citric acid concentration on flour quality: This study found that an increase in the concentration of citric acid accompanied by a blanching process tends to reduce flour protein levels. Therefore, it is recommended to investigate the effect of citric acid concentration on flour quality.
Development of new food products using purple sweet potato flour: This study found that purple sweet potato flour can be used as a raw material for cake dough. Therefore, it is recommended to develop new food products using purple sweet potato flour as a main ingredient.
Investigation of the effect of blanching time on flour quality: This study found that blanching time can affect the physical, chemical, and functional quality of purple sweet potato flour. Therefore, it is recommended to investigate the effect of blanching time on flour quality.
Q&A: The Effect of Immersion in Citric Acid and Blanching on the Physical, Chemical, and Functional Quality of Purple Sweet Potato Flour and Its Applications in Making Cakes

Q: What is the purpose of this study?

A: The purpose of this study is to investigate the effect of immersion in citric acid and the process of blanching on the physical, chemical, and functional quality of purple sweet potato flour, and its application in cake making.

Q: What are the benefits of using purple sweet potatoes as a functional food?

A: Purple sweet potatoes are a rich source of functional food, thanks to their high anthocyanin content and antioxidant activity. They are also rich in phenol compounds, food fiber, and have a low to moderate glycemic index, making them beneficial for the digestive system.

Q: What is the effect of citric acid on the physical, chemical, and functional quality of purple sweet potato flour?

A: The study found that an increase in the concentration of citric acid accompanied by a blanching process tends to reduce flour protein levels. Additionally, the study found that citric acid can affect the physical appearance of purple sweet potato flour, including its color value and density.

Q: What is the effect of blanching on the physical, chemical, and functional quality of purple sweet potato flour?

A: The study found that blanching can affect the physical, chemical, and functional quality of purple sweet potato flour. Specifically, the study found that blanching can reduce the protein levels of the flour, improve its color value, and increase its water absorption capacity.

Q: What are the applications of purple sweet potato flour in making cakes?

A: The study found that purple sweet potato flour can be used as a raw material for cake dough. The study also found that cakes made with purple sweet potato flour have a high taste value and a good texture.

Q: What are the benefits of using purple sweet potato flour in making cakes?

A: The study found that purple sweet potato flour can be used as a healthier alternative to ordinary flour. Additionally, the study found that purple sweet potato flour can provide a range of health benefits, including reducing inflammation and improving digestive health.

Q: What are the limitations of this study?

A: The study has several limitations, including the use of a small sample size and the lack of control over the variables. Additionally, the study only investigated the effect of citric acid and blanching on the physical, chemical, and functional quality of purple sweet potato flour, and did not investigate other potential applications of the flour.

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

A: The study provides a foundation for further research on the use of citric acid and blanching in improving the quality of purple sweet potato flour. Some potential future research directions include investigating the effect of citric acid concentration on flour quality, developing new food products using purple sweet potato flour, and investigating the effect of blanching time on flour quality.

Q: What are the practical implications of this study?

A: The study has several practical implications, including the potential to improve the quality of purple sweet potato flour and to develop new food products using the flour. Additionally, the study provides a foundation for further research on the use of citric acid and blanching in improving the quality of purple sweet potato flour.

Q: What are the potential applications of this study in the food industry?

A: The study has several potential applications in the food industry, including the development of new food products using purple sweet potato flour and the improvement of the quality of purple sweet potato flour. Additionally, the study provides a foundation for further research on the use of citric acid and blanching in improving the quality of purple sweet potato flour.

Q: What are the potential benefits of using purple sweet potato flour in the food industry?

Q: What are the potential challenges of using purple sweet potato flour in the food industry?

A: The study found that there are several potential challenges to using purple sweet potato flour in the food industry, including the need to improve the quality of the flour and to develop new food products using the flour. Additionally, the study found that there may be regulatory challenges to using purple sweet potato flour in the food industry.