Physicochemical and sensory characteristics of egg roll from composite flour (mocaf, breadfruit flour, orange sweet potato flour, breadfruit starch, and orange sweet potato starch)

Abstract

Abstract The aim of this study was to determine the formulation of composite flour from mocaf, breadfruit flour, orange sweet potato flour, breadfruit flour and orange sweet potato flour in making good quality egg rolls. The analysis was carried out using a completely randomized design with a composite flour formulation consisting of 8 composite flour treatments and 1 control treatment. The analysed parameters were ash content, moisture content, fat content, fibre content, protein content, carbohydrate content and colour. The suitable egg roll formulation was evaluated based on de-garmo method amongst several parameters (moisture content, ash content, protein content, fat content, hedonic content dan colour value). It was concluded that, composite flour formulations of 40% mocaf, 20% breadfruit flour, 20% orange sweet potato flour, 10% breadfruit starch, and 10% orange sweet potato starch produced the best egg rolls. The finding research suggests that wheat flour can be replaced by other flours for egg roll making.