Utilization of Sweet Potato in Development of Boba

Authors

  • Anis Syafikah Mohd Yusof Universiti Putra malaysia
  • Zanariah Mohd Dom Universiti Putra Malaysia
  • Rosnah Shamsudin Universiti Putra Malaysia

DOI:

https://doi.org/10.36877/aafrj.a0000149

Abstract

Currently, boba phenomenon is extensively consumed by all generations from children to the elders. Boba which known as tapioca balls are originally made up of tapioca starch which then is served with milk tea. This sweet potato has lower calories than tapioca which can give benefits to the consumer since it has a lot of nutritional value such as high β-carotene, vitamin C, higher value of dietary fiber, higher antioxidants level and higher in protein content. Therefore, in this research this sweet potato flour were prepare in three sample which are sweet potato flour was substituted with 50% sweet potato flour and 50% tapioca flour, 100% sweet potato flour with added of two types of gelatine which are fish gelatine and bovine gelatine to make the boba pearls. This substitution will affect the physicochemical properties of the mixture such as pH and textural properties such as chewiness and energy needed to chew. As the results, the boba with fish gelatine has lower energy needed to chew which make it suitable for all level of generation which has chewiness value of 217.678±3.803 g with energy needed to chew is 4136.833±39.08382 g.%. With the growing of boba phenomenon, the findings from this study can help the consumers to continue consuming their favourite beverages will eating in healthy lifestyle.

Author Biographies

Anis Syafikah Mohd Yusof, Universiti Putra malaysia

Department of Process and Food Engineering

Zanariah Mohd Dom, Universiti Putra Malaysia

Department of Process and Food Engineering

Rosnah Shamsudin, Universiti Putra Malaysia

Department of Process and Food Engineering

References

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Published

2020-12-21

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Section

ORIGINAL RESEARCH ARTICLE