The Effect of Substituting Wheat Flour with Purple Sweet Potato Flour on the Acceptability and Nutritional Content of Brownies

Abstract

This study aimed to determine the effect of substituting wheat flour with purple sweet potato flour on the acceptability and nutritional content of brownies. An experimental method was used with a Completely Randomized Design (CRD), consisting of five treatments: substitution levels of 60% (P1), 70% (P2), 80% (P3), 90% (P4), and 100% (P5) to replace wheat flour. The parameters observed included acceptability tests (color, aroma, taste, and texture) carried out by 33 consumer panelists, as well as analysis of nutritional content covering energy, protein, fat, and carbohydrates.The 80% (P3) substitution treatment was the most preferred by panelists, with an average score ranging from 4.20 to 4.50 (classified as “liked”). The nutritional composition of this optimal treatment was 352 kcal of energy, 4.6 g of protein, 14.6 g of fat, and 50.8 g of carbohydrates per 100 g. One serving (40 grams) provides 7% of the recommended daily energy intake for adult snacks based on the Recommended Dietary Allowance (AKG).