Physicochemical characterization of a composite flour: Blending purple sweet potato and rice flours. [PDF]
Food Chem XIn this study, the physicochemical characterization of different ratios of purple sweet potato flour (PSPF) and rice flour was investigated to improve the nutritional value and enrich the variety of rice-based staple food. The results showed that adding PSPF increased total dietary fiber and anthocyanin content whereas decreased amylose content of the ...
Liu Y +6 more
europepmc +6 more sources
ORGANOLEPTICAL TEST OF BAKPAO PRODUCTION WITH MIXTURE PURPLE SWEET POTATO FLOUR AND WHEAT FLOUR [PDF]
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan, 2022 Purple sweet potato is a functional food that has an energy content of 123 calories and 0.94 grams of fat per 100 grams of material. In addition, purple sweet potato contains Beta-carotene which functions as a controller of the hormone melatonin, which ...
Murtado, Asep Dodo +2 more
core +3 more sources
Quality Of Dumpling Crackers Produced From Purple Sweet Potato Flour Substitution [PDF]
Jurnal Pendidikan Tata Boga dan Teknologi, 2022 This study aims to analyze the effect of purple sweet potato flour substitution on the quality of dumpling crackers with the addition of purple sweet potato flour as much as 5%, 10%, and 15%. This research was conducted at the Catering Workshop in August
Andini, Resti, Holinesti, Rahmi
core +4 more sources
Analysis of the Wet Noodles Quality Produced From the Purple Sweet Potato Flour [PDF]
Jurnal Pendidikan Tata Boga dan Teknologi, 2022 The use of purple sweet potato in West Sumatra is still limited to a few types of food products. In support of the government's program, namely the Food Security Program, the diversification of processed products based on local ingredients, one of which ...
Holinesti, Rahmi +2 more
core +3 more sources
Characteristics of Ice Cream with The Addition of Purple Sweet Potato and Porang Flour as A Stabilizer [PDF]
Jurnal Ilmu dan Teknologi Hasil Ternak, 2023 Purple sweet potato and porang are local food ingredients that have potential as stabilizers because they have good hydrocolloid properties. This study was to determine the effect of the addition of porang flour and purple sweet potato with different ...
Naulia Ramadhani Lumban Tobing +2 more
doaj +3 more sources
Physical and Chemical Properties of Gluten-Free Biscuits Incorporated With Purple Sweet Potato Flour. [PDF]
Int J Food SciGluten‐free products have gained increased attention due to the growing prevalence of gluten sensitivity and celiac disease. This study is aimed at developing gluten‐free biscuits by replacing corn flour (CF) with purple sweet potato flour (PSPF) at levels of 0%–50% and at investigating the effects on physical properties, bioactive compounds ...
Punfujinda C +8 more
europepmc +3 more sources
Proximate Analysis and Organoleptic Properties of Purple Sweet Potato (Ipomoea batatas l.) Cookies [PDF]
BIO Web of ConferencesSubstitution of wheat flour with other ingredients in food processing is currently being considered for developing healthy food products. Purple Sweet Potato flour is one option that can be used as a substitute for wheat flour.
Sunaryo Nonny Aji +4 more
doaj +3 more sources
Physicochemical and Organoleptic Characteristics of Cookies Made from Mocaf and Purple Sweet Potato Flour with The Addition of Robusta Coffee Powder [PDF]
Jurnal Ilmu Pertanian IndonesiaProximate analysis was conducted on cookies with different formulations of mocaf, purple sweet potato flour, and robusta coffee powder. This study aimed to analyze the proximate composition of cookies containing mocaf, purple sweet potato flour, and ...
Oktaviani Oktaviani +1 more
doaj +3 more sources
Hedonic And Quality Analysis Of Chiffon Cake With Purple Sweet Potato Flour Substitution [PDF]
JST (Jurnal Sains Terapan), 2016 The purpose of this study is (1) to determine differences in color chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour; (2) to determine differences in flavor of chiffon cake which is substituted with ...
Kusuma, Bambang Jati, Mahfud, Tuatul
core +4 more sources
Enhancing the nutritional profile of purple sweet potato flour through fermentation with Lactiplantibacillus plantarum InaCC B157: A functional food perspective [PDF]
Veterinary WorldBackground and Aim: Purple sweet potatoes (Ipomoea batatas var. Ayamurasaki) possess high nutritional potential due to their rich content of amino acids, minerals, and fatty acids.
Tiurma Pasaribu +9 more
doaj +2 more sources