Utilization of Sweet Potato in Development of Boba

Abstract

Currently, boba phenomenon is extensively consumed by all generations from children to the elders. Boba which known as tapioca balls are originally made up of tapioca starch which then is served with milk tea. This sweet potato has lower calories than tapioca which can give benefits to the consumer since it has a lot of nutritional value such as high β-carotene, vitamin C, higher value of dietary fiber, higher antioxidants level and higher in protein content. Therefore, in this research this sweet potato flour were prepare in three sample which are sweet potato flour was substituted with 50% sweet potato flour and 50% tapioca flour, 100% sweet potato flour with added of two types of gelatine which are fish gelatine and bovine gelatine to make the boba pearls. This substitution will affect the physicochemical properties of the mixture such as pH and textural properties such as chewiness and energy needed to chew. As the results, the boba with fish gelatine has lower energy needed to chew which make it suitable for all level of generation which has chewiness value of 217.678±3.803 g with energy needed to chew is 4136.833±39.08382 g.%. With the growing of boba phenomenon, the findings from this study can help the consumers to continue consuming their favourite beverages will eating in healthy lifestyle.

Calorific and characteristics of seaweed Gracilaria sp. flour-based boba pearls in Indonesia

“…carbohydrate is mostly agar ranging from 11.2-56.6% DW with high dietary bers of 3.8-64.74% DW (Jung et al 2013; Chan and Matanjun 2017; Álvarez-Viñas et al 2019). Due to its composition, tapioca our has a high glycemic potency, with a glycemic index (GI) of 85 (Grace and Henry 2020; Yusof et al 2020). A food material with a GI of more than 69 is considered to have a high glycemic potency.…”

“…our-based boba pearls was in the slightly like category for all the parameters including aroma, taste, texture, and appearance, which was not different from the control. The slightly better result of the taste and texture for the commercial sample was possibly due to the optimization of the ingredients by the manufacturer, such as sweetener addition, surface coating, and proper drying (Yusof et al 2020). This result indicates that Gracilaria sp.…”

“…The popularity was due to the sensation of texture and taste they offer to consumers (Min et al 2017; Yusof et al 2020).…”

“…The pH obtained can support a longer shelf-life by preventing the growth of food spoilage bacteria. For instance, Clostridium botulinum cannot grow optimally at a pH below 4.6(Yusof et al 2020). As previously discussed, the low pH of our-based boba pearls might be caused by the bioactive compounds in Gracilaria sp Maftuch et al (2016).…”

“…into our(Sipahutar et al 2021). In this study, cocoa powder was added to improve the taste and aroma of the samples, whileYusof et al (2020) improved the aroma and taste of sweet potato-based boba pearls by adding brown sugar. However, additional sweeteners must be from natural sources with low calori c content to ful ll the health purpose.…”