Development of yam bean ball with filling

Abstract

In this study, yam bean flour was produced to develop yam bean ball with filling. The colour of yam bean flour was light brown. Six formulations were produced based on different percentage of yam bean flour. Formulation A is the control of this product, which contains 100 % of wheat flour. Other formulations which contain yam bean flour on different percentage included 20 %, 40 %, 60 %, 80 % and 100 %. Air-oven drying method was used to dry the yam bean slices before it has been ground into flour. Steaming was the method used to cook the product. Carrots and corn kernels which are high in carotenoids were the filling of this yam bean ball. Physical analysis which was colour analysis, firmness and springiness had been determined on this product. The results showed that the colour of yam bean ball with filling became darker when the percentage of yam bean flour used increased. Factors which affect firmness and springiness of yam bean ball were the thickness of the yam bean ball and compactness of the filling. Besides that, chemical analysis which included moisture content, ash content, protein content, fiber content, fat content and carbohydrate content was determined on this product. The moisture content of the yam bean ball with filling ranged from 52.26 % to 54.92 %. The ash content, fat content and carbohydrate content of yam bean ball with filling increased when the percentage of yam bean flour used increased. Meanwhile, the protein content and fiber content of this product decreased when the percentage of yam bean flour used increased. This product was tested on colour, aroma, firmness, springiness, stickiness, sweetness, mouth feel and overall acceptance to determine panel acceptability by using affective test. Through this sensory evaluation, the results from 50 panels showed that the highest overall acceptance of this product was Formulation E which contains 80 % of yam bean flour.