Results 1 to 10 of about 6,598 (135)
Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage. [PDF]
J Sci Food AgricAbstract BACKGROUND The aim of this work was to characterize the polyphenolic profile of encapsulated purple sweet potato peel extract (PSPPE), to assess the effects of its addition (1.5 and 3 g L−1) on the color, texture, microbiological quality, microstructure, and sensory attributes of fresh goat cheese, and to monitor the polyphenolic profile and ...
Lucas-González R +7 more
europepmc +2 more sources
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
doaj +2 more sources
Molecules, 2019 Purple sweet potato anthocyanins are kinds of natural anthocyanin red pigments extracted from the root or stem of purple sweet potato. They are stable and have the functions of anti-oxidation, anti-mutation, anti-tumor, liver protection, hypoglycemia ...
Xuewei Shi, Jingren He, Sheng Yin
exaly +3 more sources
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source