<![CDATA[Reconstituted oven-baked purple sweet potato snacks are ready-to-eat products developed using purple sweet potato and tapioca as the main ingredients. Tapioca functions as a binding agent and contributes to the crisp texture of the snack. This study investigated the effect of purple sweet potato–tapioca ratios on the physicochemical properties of reconstituted purple sweet potato snacks. A completely randomized design with a single factor—the proportion of purple sweet potato to tapioca—was applied at seven levels (95:5, 90:10, 85:15, 80:20, 75:25, 70:30, and 65:35, w/w), with four replications. Evaluated parameters included moisture content, fracturability, crispness, color attributes, anthocyanin content, total phenolic content, and antioxidant activity. Data were analyzed using analysis of variance (ANOVA) at a 5% significance level, followed by Duncan’s Multiple Range Test. The results showed that the purple sweet potato–tapioca ratio significantly affected moisture content, fracturability, crispness, antioxidant activity, and sensory attributes of the snacks. Moisture content ranged from 3.17–3.92%, fracturability from 2.70–5.86 N, and crispness from 2.86–5.93 N. Anthocyanin content ranged from 315–582 mg cyanidin-3-glucoside equivalent/100 g, total phenolic content from 521–916 mg GAE/100 g, and antioxidant activity from 28.75–41.07%. Increasing tapioca proportion increased lightness, yellowness, and hue values, while redness and chroma decreased. In conclusion, the purple sweet potato–tapioca ratio plays a critical role in determining the physicochemical and functional properties of reconstituted purple sweet potato snacks. These findings provide practical implications for formulation optimization to achieve desirable texture while maintaining bioactive compound retention in non-extruded snack products.]]>
