Development of Crackers Using Purple Yam Flour: Physicochemical and Sensory Characterization

Purple yam tuber is known to contain a lot of bioactive components useful for human health. This study was conducted utilize the in form purple flour crackers processing and understand effect concentration on characteristics crackers. A completely randomized design applied using several concentrations (0, 10%, 20%, 30%, 40%, 50%) 3 replications. The affects volume expansion, color values (L*, a*, b*) anthocyanin content crackers, but did not affect its water texture. higher decreased L*, b*, overall acceptance increased a* values. research proposes that 30% shall be partly substitute wheat processing. At this concentration, were accepted by panelist (like it slightly) has hardness value 287.2 gF, L* 70.35, 11.12, b* 20.18, 2.5% water, 179.6 mg cyanidin3-glucoside equivalent/g.