Physicochemical and Antioxidant Characteristic of Flakes with Arrowroot and Purple Yam Flour

Sebelas Maret University, Agricultural Products Technology, 57126 Surakarta, Indonesia

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Abstract

The growing awareness of environmental impacts has encouraged the diversification of high–mileage commodities, including reducing wheat use in flakes. Purple yams and arrowroot show potential as a wheat substitute due to their antioxidant activity. In this study, wheat flour was partially substituted with arrowroot and purple yam flour at ratios of 30:65:5, 30:60:10, and 30:55:15. The products were evaluated for chemical and physical characteristics. Antioxidant activity ranged from 5.71-24.27%, with anthocyanin levels of 30.38-40.06%. Moisture content was 2.05-4.78%, ash 1.36-1.54% wb, protein 2.33-2.72% wb, fat 20.21-21.24% wb, and carbohydrate 71.05-73.65% wb. Physically, the flakes maintained crispiness in milk for 358.25-402.25 seconds, with hardness value of 2.20-3.35 F.maxN, crispiness of 1.59-2.28 F.breakN, and color values of L* 53.42-61.50, a* 4.51-9.14, and b* 11.73-18.17. Among the formulations, the 30:55:15 ratio produced the highest antioxidant activity and a higher anthocyanin content.