Results 21 to 30 of about 6,365 (182)
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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Stability and Quality of Anthocyanin in Purple Sweet Potato Extracts [PDF]
Foods, 2019 Because of the high nutritional value of anthocyanin in purple sweet potatoes (TN57), the stability and quality of anthocyanin in purple sweet potatoes during and after the processing were investigated in this study. First of all, the extraction methods with different parameters, such as temperature, time, solid-liquid ratio, pH value, and solvent were
Chin-Chia Chen +3 more
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Karakteristik berbagai jenis tepung ubi jalar termodifikasi dengan metode autoclaving retrogradation
Jurnal Teknologi & Industri Hasil Pertanian, 2021 Sweet potato has great potency to be developed as an alternative carbohydrate source in the form of modified sweet potato flour. Autoclaving retrogradation is a physical modification method to improve the physicochemical characteristics of flour.
Sefanadia Putri, Usdeka Muliani
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Jurnal Teknologi & Industri Hasil Pertanian, 2021 Sweet potato has great potency to be developed as an alternative carbohydrate source in the form of modified sweet potato flour. Autoclaving retrogradation is a physical modification method to improve the physicochemical characteristics of flour.
Sefanadia Putri, Usdeka Muliani
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Substitution of Boiled Purple Sweet Potato in Making Purple Doughnut
Khaliya Onomiyea: Jurnal Abdimas Nusantara, 2023 This paper is the outcome of food products from entrepreneurship lessons. This part becomes fascinating because the essential ingredients of doughnuts are made from purple sweet potato, which substitutes wheat flour. Purple sweet potato provides health benefits.
Hengki Wijaya +2 more
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Mechanism of Different Cooking Methods Affecting Sensory Quality of Pruple Sweet Potato
Shipin gongye ke-ji, 2023 Three representative purple fleshed sweet potato varieties, Taizishu NO.1, Violet and Vietnamese purple sweet potato were selected as materials. Sensory evaluation, moisture content, starch content, sugar content were explored after baking, steaming and ...
Ningning WANG +6 more
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Consumer perception of purple-fleshed sweet potatoes
Agrociencia Uruguay, 2022 Purple-fleshed sweet potatoes (PFSP) are a new product for Uruguayan consumers. It shows differentiable sensory characteristics and added nutritional benefits, but sensory and hedonic expectations raised by PFSP have not been explored yet in Uruguay. The aim of this work was to explore Uruguayan consumers' perception of PFSP with a special focus on the
Joanna Lado +3 more
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Characteristics of Maco Fish (Leiognathidae Spelendes) Using Coconut Shell Liquid Smoke as A Natural Preservative [PDF]
BIO Web of Conferences, 2023 The goal of this study is to determine the effect of purple sweet potato flour and potato starch on the quality of steamed brownies, as well as the optimal amount of purple sweet potato flour and potato flour to add in order to achieve consumer quality ...
Budaraga I K, Hermalena L, Ahsan I
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Jurnal Kewirausahaan dan Bisnis, 2019 Purple sweet potato pie is a processed food made from the main ingredients of wheat flour and purple yams, and some other additives are margarine, refined sugar, milk and eggs.
Nadila Dwi Prasetyo Wati +1 more
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Screening of yeast suitable for fermentation of purple sweet potato wine and fermentation process optimization [PDF]
Zhongguo niangzaoTo address the issues of insufficient aroma and unprominent typical flavors in purple sweet potato wine, purple sweet potato wine was prepared using purple sweet potato as raw material, the volatile aroma components and sensory characteristics of purple ...
WANG Yingyan, HUANG Baote, RUAN Ziying, XU Hui, CHEN Jicheng
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