Results 1 to 10 of about 928 (135)
International Journal of Food Properties, 2020 Addition of purple sweet potato flour has a negative effect on the technological characteristics of steamed bread. The present study researches the potential of extruded purple sweet potato flour (EP) in improving the quality of composite dough and ...
Xingli Liu +3 more
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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
Cogent Food & Agriculture, 2019 Purple-fleshed sweet potato (Ipomoea batatas Lam.) has been reported to contain vital nutrients and bioactive compounds. This study evaluates the antioxidant activity, chemical composition, and nutritional value of raw and processed purple-fleshed sweet ...
Queenie Ann L. Curayag +2 more
doaj +2 more sources
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
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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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
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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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
doaj +1 more source
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 +1 more source
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 +1 more source