The Effect of Method and Fermentation Duration on Physical and Functional Characteristics of Purple Sweet Potato Flour

Oct 13, 2025 by talynt.org 55 views

The Effect of Method and Fermentation Duration on Physical and Functional Characteristics of Purple Sweet Potato Flour

Introduction

Purple sweet potato flour is a semi-finished product that has gained popularity due to its unique natural pigment content, known as anthocyanin. This pigment not only gives attractive colors but also contributes to a longer shelf life. In addition, fermentation in purple sweet potato flour can change the functional properties of the flour, such as the ability of the dough to expand better. This study aims to explore the effect of methods and the duration of fermentation on the physical and functional characteristics of purple sweet potato flour.

Background

Purple sweet potato flour is a rich source of anthocyanin, which is a powerful antioxidant that has been linked to several health benefits. The fermentation process can enhance the nutritional value and functional properties of the flour, making it a potential ingredient in various food products. However, the effect of fermentation method and duration on the physical and functional characteristics of purple sweet potato flour is not well understood.

Methodology

In this study, a random design was used with two main factors: fermentation method and duration of fermentation. The fermentation method included three types: natural fermentation, fermentation using yeast, and fermentation with lactic acid bacteria. Meanwhile, the duration of fermentation was tested at three times: 24 hours, 48 hours, and 72 hours. Sweet potato flour produced was then analyzed in terms of physical, chemical, and functional quality. The analysis included color value, camba density, organoleptic testing of color and aroma, water content, acid degrees, anthocyanin content, and the ability to absorb water and oil, swelling power, expansion when baking (baking expansion), and solubility.

Results

The results showed that the fermentation method had a significant effect on several parameters. Specifically, the fermentation method had a very significant effect on color value, organoleptic color, water content, degree of acid, anthocyanin levels, and the ability to absorb water. In addition, there was a significant influence on the organoleptic value of aroma, development power (swelling power), and expansion when baking (baking expansion), while camba density, oil absorption, and solubility did not show significant differences.

The length of fermentation also had a very significant effect on the water content and the degree of acid. The impact can be seen in color value, organoleptic color value, anthocyanin levels, and water absorption capabilities, while the Kamba density parameters, aroma organoleptic values, oil absorption, development power, expansion when baking, and solubility did not show significant differences.

The interaction between the method and the duration of fermentation produced a very significant effect on the color of organoleptic color, and had a significant impact on the color value and anthocyanin levels. However, there was no significant effect on the density of the Kamba, the organoleptic value of the aroma, water content, the degree of acid, and the ability to absorb water and oil, development power, expansion when baking, and solubility.

Discussion

The results of this study show that both the method and the length of fermentation have a significant influence on the physical and functional characteristics of purple sweet potato flour. The fermentation method had a significant effect on several parameters, including color value, organoleptic color, water content, degree of acid, anthocyanin levels, and the ability to absorb water. The length of fermentation also had a significant effect on the water content and the degree of acid.

Conclusion

This study shows that both the method and the length of fermentation have a significant influence on the physical and functional characteristics of purple sweet potato flour. The fermentation method had a significant effect on several parameters, including color value, organoleptic color, water content, degree of acid, anthocyanin levels, and the ability to absorb water. The length of fermentation also had a significant effect on the water content and the degree of acid.

Recommendations

Based on the results of this study, it is recommended that the fermentation method and duration be optimized to produce purple sweet potato flour with improved physical and functional characteristics. The use of lactic acid bacteria with a 72-hour fermentation length showed the best quality, with higher starch, amylose, and amylopectin content than the control treatment. However, protein, fat, ash, water content, and reduction sugar and total sugar were lower.

Future Research Directions

This study provides a foundation for further research on the effect of fermentation method and duration on the physical and functional characteristics of purple sweet potato flour. Future studies can investigate the effect of different fermentation methods and durations on the nutritional value and functional properties of the flour. Additionally, the interaction between the method and the duration of fermentation can be further explored to optimize the production of purple sweet potato flour.

Limitations

This study has several limitations. The use of a random design with two main factors may not capture the complexity of the fermentation process. Additionally, the analysis of physical, chemical, and functional quality may not be comprehensive. Future studies can use more advanced statistical analysis and include additional parameters to better understand the effect of fermentation method and duration on the physical and functional characteristics of purple sweet potato flour.

Conclusion

In conclusion, this study shows that both the method and the length of fermentation have a significant influence on the physical and functional characteristics of purple sweet potato flour. The fermentation method had a significant effect on several parameters, including color value, organoleptic color, water content, degree of acid, anthocyanin levels, and the ability to absorb water. The length of fermentation also had a significant effect on the water content and the degree of acid. The interaction between the method and the duration of fermentation produced a very significant effect on the color of organoleptic color, and had a significant impact on the color value and anthocyanin levels. However, there was no significant effect on the density of the Kamba, the organoleptic value of the aroma, water content, the degree of acid, and the ability to absorb water and oil, development power, expansion when baking, and solubility.
Frequently Asked Questions (FAQs) about the Effect of Method and Fermentation Duration on Physical and Functional Characteristics of Purple Sweet Potato Flour

Q: What is purple sweet potato flour?

A: Purple sweet potato flour is a semi-finished product made from purple sweet potatoes. It is a rich source of anthocyanin, a powerful antioxidant that has been linked to several health benefits.

Q: What is the purpose of fermentation in purple sweet potato flour?

A: Fermentation in purple sweet potato flour can change the functional properties of the flour, such as the ability of the dough to expand better. It can also enhance the nutritional value and functional properties of the flour.

Q: What are the different methods of fermentation used in this study?

A: The three methods of fermentation used in this study are natural fermentation, fermentation using yeast, and fermentation with lactic acid bacteria.

Q: What are the different durations of fermentation used in this study?

A: The three durations of fermentation used in this study are 24 hours, 48 hours, and 72 hours.

Q: What are the physical and functional characteristics of purple sweet potato flour that were analyzed in this study?

A: The physical and functional characteristics of purple sweet potato flour that were analyzed in this study include color value, camba density, organoleptic testing of color and aroma, water content, acid degrees, anthocyanin content, and the ability to absorb water and oil, swelling power, expansion when baking (baking expansion), and solubility.

Q: What were the results of the study?

A: The results of the study showed that both the method and the length of fermentation have a significant influence on the physical and functional characteristics of purple sweet potato flour. The fermentation method had a significant effect on several parameters, including color value, organoleptic color, water content, degree of acid, anthocyanin levels, and the ability to absorb water. The length of fermentation also had a significant effect on the water content and the degree of acid.

Q: What is the interaction between the method and the duration of fermentation?

A: The interaction between the method and the duration of fermentation produced a very significant effect on the color of organoleptic color, and had a significant impact on the color value and anthocyanin levels.

Q: What is the best fermentation method and duration for producing purple sweet potato flour with improved physical and functional characteristics?

A: The use of lactic acid bacteria with a 72-hour fermentation length showed the best quality, with higher starch, amylose, and amylopectin content than the control treatment. However, protein, fat, ash, water content, and reduction sugar and total sugar were lower.

Q: What are the limitations of this study?

A: The use of a random design with two main factors may not capture the complexity of the fermentation process. Additionally, the analysis of physical, chemical, and functional quality may not be comprehensive.

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

A: Future studies can investigate the effect of different fermentation methods and durations on the nutritional value and functional properties of the flour. Additionally, the interaction between the method and the duration of fermentation can be further explored to optimize the production of purple sweet potato flour.

Q: What are the potential applications of purple sweet potato flour?

A: Purple sweet potato flour has potential applications in various food products, such as baked goods, snacks, and beverages. It can also be used as a natural food coloring and as a source of antioxidants.

Q: What are the potential health benefits of consuming purple sweet potato flour?

A: Purple sweet potato flour is a rich source of anthocyanin, which has been linked to several health benefits, including reducing inflammation, improving cardiovascular health, and preventing certain types of cancer.