Modification of purple sweet potato variety antin via fermentation process: Physicochemical Study

Abstract

Purple Sweet Potato (PSP) is a valuable food ingredient due to its numerous benefits for human health. However, in terms of function, PSP has low physicochemical properties. To overcome these limitations, research was conducted on the effect of PSP (var. Antin) fermentation on the characteristics of flour, using the bio-activator Bimo-CF and Lactobacillus plantarum. This research aims to determine the physicochemical characteristics of fermented Purple Sweet Potato Flour (PSPF) of Antin Variety. Peeled and sliced ​​PSP were separated into three treatment groups: fermentation with Bimo-CF, L-Plantarum, and no fermentation. The materials were dried, ground, and then analyzed for their physicochemical properties. Results data were analyzed by one-way analysis of variance (ANOVA), using SPSS 16 (SPSS Inc., USA). The total content of phenolics, anthocyanins, protein, and crude fiber decreased during the fermentation process. The fermentation process also increased the water absorption capacity (WAC), peak viscosity, breakdown viscosity, and setback viscosity of PSPF. Modifying PSPF through fermentation can change the structure of PSPF into a material that is more suitable for industrial ingredients such as noodles, bread, and vermicelli.