Effect of Wheat Flour Substitution with Kimpul Taro Flour (Xanthosoma sagittifolium) on Physicochemical Characteristics of Moringa Flakes
DOI:
https://doi.org/10.29303/profood.v12i1.570Keywords:
flakes, kimpul taro flour, moringa powder, substitutionAbstract
Flakes are thin and dry food products which commonly consumed as a convenient breakfast option. Currently, the development of flakes is shifting towards functional foods by adding natural ingredients, such as moringa leaves (Moringa oleifera), which are rich in antioxidants. Along with growing health awareness, there is an increasing demand for gluten-reduced or wheat-free flakes. Therefore, local ingredients such as kimpul taro (Xanthosoma sagittifolium) hold great potential for development. Kimpul contains complex carbohydrates, fiber, and minerals, making it a highly nutritious alternative ingredient. This study examined the effects of different ratios of wheat and taro flour on the sensory and physicochemical characteristics of moringa flakes. A completely randomized design was used with flour ratio treatments of 100%:0%; 75%:25%; 50%:50%; 25%:75%; 0%:100% (wheat flour: taro flour). The data were statistically analyzed using a T-test with Minitab 19 software. The results showed that 50% wheat flour:50% taro flour formulation produced the best characteristics, with average hedonic scores of 4.03 (slightly like) for color, 4.17 (slightly like) for aroma, 3.83 (neutral) for taste, 4.23 (slightly like) for texture, and 4.30 (slightly like) for overall acceptance. The flakes were 9.16 N in hardness, remained crisp in milk for over 10 minutes, and had color values of L* 60.2, a* 1.8, and b* 16.0. Their chemical properties included 4.22% moisture, 4.33% ash, 7.20% protein, 15.80% fat, 68.44% carbohydrates, 444.78 kcal, and 41.02% antioxidant activity. Moringa flakes with taro flour substitution have the potential to be functional food products that are antioxidant-rich and low in gluten.
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