Results 1 to 10 of about 41,724 (191)
Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products [PDF]
International Journal of Food Science, 2022 Purple sweet potato is a source of starch with high potential to be developed as a functional food. It can be boiled and consumed as a snack or processed into intermediate goods such as flour. The flour can then be modified through partial gelatinization
Siti Nurdjanah +3 more
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Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40 [PDF]
Food Chemistry, 2015 Citation: Xu, J., Su, X., Lim, S., Griffin, J., Carey, E., Katz, B., … Wang, W. (2015). Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40.
Carey, Edward E. +8 more
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In vivo study of the hypocholesterolemic effect of bread made from flour, starch, and fiber-rich flour from purple sweet potato on rats [PDF]
E3S Web of Conferences, 2021 This research was purposely to study and determine the physicochemical characteristics, sensory and hypocholesterolemic effects of purple sweet potato bread made from flour, starch, and fiber-rich flour from purple sweet potato starch processing waste on
Sembiring Michael Rapagha +2 more
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Optimization of Formula Cookies Based on Purple Sweet Potato Flour (Ipomoea Batatas L.) Using I-Optimal Mixture Design Method [PDF]
BIO Web of Conferences, 2023 Purple sweet potato flour can be used as a raw material for cookies. Formula optimization is needed to make cookies based on purple sweet potato flour.
Herminiati A, Kurniasari R A, Cahyadi W
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Shipin gongye ke-ji, 2023 The aim of this study was to treat purple sweet potato by microwave combined with high pressure to improve its antioxidant capacity and inhibit the occurrence of the browning reaction.
Zhigang XIAO +7 more
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Effect of Dehydration Pretreatment on the Loss of Anthocyanins in Frozen Purple Sweet Potato [PDF]
Shipin Kexue, 2023 The main purpose of this study was to improve the function and quality of frozen purple sweet potato cubes. In this study, osmotic dehydration (OD), natural drying, hot air drying and freeze drying (FD) were used as pretreatment methods to evaluate the ...
ZHOU Xinqun, FENG Xinxin, SUN Jie, SUN Jing, FAN Xinguang, JIANG Lihua, LIU Bangdi
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Jurnal Keteknikan Pertanian Tropis dan Biosistem, 2023 Purple sweet potato (Ipomoea batatas var Ayumurasaki) has deep purple flesh and tuber skin. The variety of processed purple sweet potato products is increasingly diverse as purple sweet potato production increases, such as cookies and chips. Therefore, a
Nurwahyuningsih +4 more
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Global Medical & Health Communication, 2022 The main aim of the registered purple sweet potato (Ipomoea batatas) is to provide minimize the adverse chemical drugs, in addition to its anti-inflammatory, antioxidant, and antimicrobial effects.
Meta Maulida Damayanti +6 more
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The Purple Sweet Potato Mochi Quality
Jurnal Pendidikan Tata Boga dan Teknologi, 2023 Mochi adalah kue yang terbuat dari tepung beras ketan, bertekstur kenyal berbentuk bulat dan dilumuri tepung maizena yang telah disangrai. Mochi termasuk kue yang digemari oleh masyarkat namun masih banyak menggunakan pewarna sintesis yang mencolok padahal banyak bahan pangan yang bisa dijadikan pewarna alami.
Rahmi Dwi Putri, Anni Faridah
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Purple-fleshed sweet potato genotypes as the ingredients for crisps and noodle making [PDF]
E3S Web of Conferences, 2021 The presence of anthocyanins in purple-fleshed sweet potato has been intensively promoted as functional foods regarding its high antioxidant activity and essential health benefits.
Ginting Erliana +2 more
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