Effects of Yellow Sweet Potato Flour on Frozen Japanese Pancake Qualities

Abstract

The objective of this research was to study the effects of yellow sweet potato starch on frozen Japanese pancake (soufflé pancake) qualities. The experiment included various amounts of yellow sweet potato starch in Japanese pancakes at 5 levels of 0, 25, 50, 75 and 100% of total flour used as the ingredient of Japanese pancakes. The physical properties were studied in terms of the specific volume and stability of pancakes. The 9-point hedonic scale in the aspect of appearance, odor, color, taste, texture and overall liking of Japanese pancakes were also investigated. It was found that increasing the amounts of yellow sweet potato starch resulted in the increase of the yellow sweet potato color and flavor in Japanese pancakes. However, the stability values of yellow sweet potato Japanese pancakes were higher than the one without yellow sweet potato starch. The sensory evaluation revealed that the Japanese pancakes with 25% of yellow sweet potato starch had the highest score in appearance, color, odor, taste, texture and overall liking aspects. Other properties included the fluffy percentage = 113.75±1.25, the stability percentage = 97.80±0.03. The 9-point hedonic scale test revealed as follows: the appearance = 8.27±0.87, color = 8.30±0.75, odor = 8.30±0.79, taste = 8.37±0.72, texture = 8.47±0.68, and overall liking = 8.50±0.51 respectively. The Japanese pancakes with 25% of yellow sweet potato starch were then frozen at-18 OC for 24 hr. The effects of heating time by microwave on the qualities of yellow sweet potato pancakes were studied. The frozen Japanese pancake were heated at 650 watts for 1, 2 and 3 mins. The sensory evaluation (9-point hedonic scale) in appearance, color, odor, taste, texture and overall liking aspects were determined by 30-inexperience testers. The frozen Japanese pancakes that heated for 2 mins had the softest texture and the highest liking score in all aspects. Moreover, it was reported that at 2-minute warming time resulted in the lightest and fluffiest pancakes with the score at very high in every aspect, i.e. appearance, color, odor, taste, texture, and overall liking aspects at 8.67±0.55, 8.73±0.45, and 8.70±0.53 respectively.