Search

This study aims to develop a sweet potato-based roll cake using sorghum flour as a glutenfree substitute for wheat flour. The product is designed for individuals with gluten allergies or those reducing gluten intake while introducing an innovation that combines traditional and modern elements in the culinary field. Sorghum flour, being gluten-free, and sweet potatoes, rich in vitamins A, B, and antioxidants, serve as the main ingredients in the cake preparation. The methodology includes product development and organoleptic testing to evaluate public preference for taste, texture, and overall acceptance of the product. The findings reveal that the combination of sorghum flour and sweet potato results in a soft, sponge-like texture that respondents highly favored. The organoleptic tests indicated a high level of acceptance, demonstrating that the blend of the traditional getuk ubi jalar (a sweet potato-based traditional cake) and modern roll cake resonates well with the public. In conclusion, the sweet potato roll cake with sorghum flour as a wheat flour substitute is a viable innovation for the gluten-free food market. The implications of this study suggest opportunities for developing other gluten-free products that highlight traditional values while catering to the modern health-conscious lifestyle. [ABSTRACT FROM AUTHOR]