SENSORY ANALYSIS OF MOCHI PRODUCT WITH SUBSTITUTION OF LESSER YAM FLOUR (Dioscorea esculenta)
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Abstract
The growing demand for healthy and innovative foods has encouraged the development of traditional products using functional ingredients. This study aimed to develop mochi with lesser yam (Dioscorea esculenta) flour substitution and natural beetroot coloring as a novel healthy snack alternative. Mochi was produced by substituting white glutinous rice flour with varying levels of lesser yam flour (F1: 20 g, F2: 40 g, F3: 60 g) and incorporating beetroot extract as a natural dye. Sensory evaluation was conducted on color, taste, aroma, texture, and overall acceptability using a hedonic scale. The results showed that formulation F1 (20 g lesser yam flour) achieved the highest overall acceptability score (4.11), indicating a “like” level among panelists. F1 also received superior ratings for taste (4.06) and texture (3.97) compared to F2 and F3, which showed decreased preference as the substitution level increased. Higher concentrations of lesser yam flour contributed to a slightly bitter taste due to diosgenin content and a firmer texture from reduced amylopectin levels. This study suggests that mochi with lesser yam flour substitution and natural beetroot coloring can be a potential functional food innovation with good market prospects.
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